The Cooking Salt Saga

By Dr. Maxwell Nartey, Founder of Symptometry

Why should salt always be in our food? It must be in our food for three reasons. First, it is a preservative. As a preservative, it protects collagen from disintegrating too quickly.

Second, it is a taste enhancer. As a taste enhancer it stimulates appetite. An appetite stimulant makes us enjoy our food. The reason for making us enjoy our food is to allow food to supply more bulk energy, and more nutrients to our body. Individuals who have no appetite cannot nourish their body. If the body cannot be nourished, the cells will also not be nourished. As a result, the person will not heal.

 Third, salt is the principal raw material our salivary glands use to produce saliva and amylase. Amylase is the enzyme that starts the digestion of all the sugars in the five food groups; and digestion starts in the mouth. Those who do not cook with salt are making a big mistake. Here is why.

They are relying on the salt in the vegetable to facilitate nutrient assimilation. The truth is, plant salt is for the plant; it is not for humans. Humans are made of collagen. Plants are made of cellulose. Cellulose is not collagen. Also, plants have plant DNA; we have human DNA. Therefore, we are not plants. What is good for the plants is not necessarily good for humans.

It is equally important to emphasize that the quality of the amylase a person produces determines the quality of the food they digest. The higher the amount of iodine and chlorine in cooking salt, the higher would be the quality of amylase.

Many vegetables have extraordinarily little chlorine. From where will a person who does not cook with Kosher salt, iodized salt or non-iodized salt get chlorine? Nowhere. Without enough chlorine, they cannot produce enough HCL (hydrochloric acid). Without enough HCL, their digestion would be extremely slow or poor. If digestion is poor, many foods will not be thoroughly digested.

Many individuals cannot digest fish; others cannot digest meat. Many more cannot digest greens because they cannot produce enough HCL and amylase.

Pharmaceutical drugs need HCL because only HCL can split them and place them in the pathways to their targets. Therefore, a person who produces little HCL will not have much HCL left after taking 3, 4, 5, 6, 7 or 8 different pharmaceutical drugs. As a result, they will have dry mouth. Halitosis (bad breath) is associated with dry mouth. Others will have dry eyes; women will have extremely dry vagina.

Also, a person who does not cook with salt will have a thyroid disease because they will not produce iodides. Iodine is different from iodides. Without iodides, the thyroid gland cannot produce the hormones called T3 and T4 to fully digest fat, oil, starches, sugars and protein. Also, without iodides, the central nervous system will find it extremely difficult to mature.

Hysteria, panic attacks, anxiety, unnecessary worries, fear of the dark, fear of ghosts, fear of walking near a cemetery, fear of crossing a long bridge, fear of men, fear of women, fear of children, etc. occur only in individuals whose central nervous system is finding it extremely difficult to mature; and this is because of the kind of salt that is used to cook their food.

If protein cannot be digested because the stomach cannot produce pepsin, the pancreas will also not be able to produce the three protein-splitting enzymes. As a result, the person will not have amines to produce many hormones. A person who cannot produce many hormones will not be healthy. There are amine-derived hormones, and HDL-derived hormones. It is the two different hormones that run our endocrine system.

The idea that eating salt causes hypertension is simply not true. It is the hormone called ANP (atrial natriuretic peptide) that regulates blood pressure through the arteries. It is the heart that produces ANP. With what does the heart produce ANP? It produces it with iodides, citrulline, citral, rutin and hesperidin. If the person does not cook with salt, how will they get iodides? They cannot. This is why individuals who avoid salt have a weak heart, blood pressure that is dangerously low or high, neuromuscular disease and neurological disorders. ANP is central to our vascular and neuromuscular health

 The truth about why people have hypertension has never been told. Only fearmongers have been peddling outright lies about hypertension and people are buying it. The truth about the underlying cause of hypertension is now being told, for the first time, and this is by the doctor who cured it, and no longer has it. Another serious problem the human race faces as far as health is concerned is, mineral salt.

The dangers of mineral salts

 People have turned mineral salts into cooking salts, and this is very troubling. For the most part, it is the mineral salts which were turned into cooking salts that are causing thyroid disorders, neurological disorders and inflammatory diseases all over the world.

Himalayan salt and rock salt (halite) which contain traces of mercury or other toxic metals, are mineral salts. Also, pink salt is the Himalayan salt that is mined in the mountains near Pakistan. Its rosy hue comes from the mixture of lithium, rubidium, calcium and potassium. There is extremely little chloride in Himalayan salt, pink salt or rock salt, which makes them unfit for human consumption.

Mineral salts may turn urine black, colorless, pale green, purple, orange, pink, light blue, brown or reddish when it is supposed to be yellowish. At some point, the non-yellow urine will start emitting an unpleasant smell, and usually, this unpleasant smell is ammonia. The urinalysis of a person who has non-yellowish urine will confirm that their glomerulus has been damaged. No one gets inflammatory diseases and edemas more than a person who frequently eats food that was cooked with mineral salt..

If the glomerulus is damaged or massively congested, GFR will be extremely low and creatinine will be high. This is how mineral salts compromise a person’s kidneys.

Mineral salts may also cause edemas because they damage the osmosis mechanism, and they eliminate the iodides that the glands use to perform their functions.

The truth is, mineral salts are not cooking salts. They are plant salts. Rock salt, just like Himalayan salt and pink salt, is for the plants that grow on rock soil. Generally, a mountain is a pile of rocks on which vegetation grows. Mountain plants need rock salt because it is lithium, rubidium, cesium, barium, copper and lead to mention only a few, that combine with halogens to produce rock salt for rock soil.

Then, the plants that grow in valleys need a different set of minerals with halogens that produce different mineral salts for them. Why do some plants have less iodine than others?

The farther a geographical region is from the sea, the smaller would be the amount of iodine in the soil on which the plants grow. This, scientifically, makes rock salt totally unsuitable for cooking because it has little iodine.

Rock salt can serve other purposes like melting snow in the driveway, on the streets, etc. but it is definitely not for cooking. In Pakistan, masses of pink salt are sold as decorative lamps. These lamps have been exported to many countries.

Also, pink salt is used in certain spa treatments. Epsom salt is rock salt. It is used for footbath. It is not supposed to be in a human being because it will damage the osmosis mechanism. The part where the osmosis mechanism is damaged will be dry as in dry throat, dry skin, dry feet, dry eye, dry lips, etc.

A few plants, especially the beach plants like the coconut trees; and swamp vegetation like mangroves, need swamp salt that is made with silicon, iodine, bromide, chrome, barium or tin. This is how different soils create different environments and different plant needs. Now, let us discuss the sea.

Sea salt

Algae, many seaweeds, saltwater fish, whales and sea scavengers grew in an environment that is sustained by sea salt. Sea salt contains a lot of bromide, iodine, chloride and the minerals that are in the ocean floor or have washed into seawater.

Good cooking salt originated from sea salt, and this dates back to 1670 when General George Washington, the first President of the United States signed the patent granting Samuel Winslow the exclusive federal authority to produce sea salt for 10 years. Even though Samuel Winslow’s sea salt was not the best by any stretch of the imagination, it marked a new beginning for the human race. Here is why.

Sea salt contains chloride, iodine, sodium and bromide, as well as countless impurities. Iodine and bromide are two electronegative elements called halogens. Chloride and sodium are two electrolytes. Electrolytes do not make salt, but halogens do. Therefore, it is sea salt, not mineral salt which has most of what humans need.

Unfortunately, sea salt without removing bromide, is as cytotoxic as the mineral salts. This is why it should be avoided at all cost.

After many years of trial and error, chemists succeeded in turning sea salt into cooking salt. To achieve this objective, they got rid of bromide and they kept sodium, chloride and iodine in the 3:2:1 ratio. This was how they started solving mankind’s thyroid problems. Unfortunately, those who reverted to mineral salts or non-iodized salt, are still unable to cure or prevent contemporary, genetic and hereditary diseases. Interestingly, it is not too late to learn and correct one’s mistakes. It is better to make an informed choice now than to just continue to follow the crowd. Why did the chemists get rid of bromide?   

Bromide is a gland destroyer. It damages the thyroid gland and the parathyroid gland. In truth, there is no gland it will not destroy. This is why it is the endocrine system’s worst enemy.

It is because bromide is extremely toxic that the pesticide industry uses it to manufacture pesticides. Currently, there are pesticides that are made with ethylene bromide and pesticides that are made with methylbromide. Any product that is used to manufacture pesticides is meant to destroy life, whether it is the life of a bacterium, or fungus or it is a person’s life.

The idea that sea salt and rock salt are natural, therefore they are better than man-made iodized salt needs to be corrected. Natural should never be synonymous with health. Something is natural for a reason, but if the chemical composition of a natural product does not satisfy human needs, human intelligence must be used to make it suitable for human use.

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