Is Salt really bad for you?
Salt has gotten a bad rap in the last 50 years in Western medicine. But it must be noted that the salt being referred to is not that used by our ancestors. Today’s salt is highly refined, consists of more than 99.5% sodium chloride, and has additives of anti-caking chemicals, potassium iodide and dextrose to stabilize the iodine. This refined salt can be rightly put in the same category as white sugar and white flour. Common refined salt has lost nearly all of its 80 trace minerals. Perhaps our craving for salt, therefore, is not for what it has, but for what it no longer has.
All salt comes from the sea and in its purest form has a mineral profile most similar to that of our blood. So where can we find pure sea salt? Unfortunately most of the sea salt we buy in grocery stores and even health food stores is still refined. Look at its color. Whole natural sea salt is more grey than white and is made up of larger crystals/granules or can be found in powder form. Its main sources are the Mediterranean, North Sea and coast of Brittany in France. Some brands currently available are: Celtic, Fleur de Sel, La Baleine, LeTresor. Himalayan salt from Pakistan comes from ancient ocean beds and is thought to be less tainted by pollution over the centuries. This sea salt is usually pink in color.
In Oriental medicine salt provides one of the Five Flavors needed in the Five Element Theory. It corresponds with the kidneys and is used in winter time to help bring warmth down to our center. At first it is considered to be cooling, as it cools the exterior of the body. Its direction of qi is inward and downward which concentrates the warmth in the interior. This method can be found in nature where trees will send sap deeper within for the winter. In this way salt stimulates and warms the kidneys, which then brings moisture to prevent dryness in the body and help balance kidney fluids. Salt also has a softening effect; it is known in Oriental medicine to soften hardened lymph nodes and glands and promote bowel movement. It is also used to detoxify poisons and purify the blood. A little salt can help neutralize the effects of impure food or poor food combinations. Externally a facial exfoliating scrub can be made from sea salt and a little jojoba, olive or sesame oil.
In Chinese medicine the key emotional quality of salt is security. There is a relationship between the kidneys and fear/insecurity, so maybe our desire for salt comes from an inner wish for a more emotionally safe foundation. In our modern society of great change and uncertainty it is not surprising that people going to see a scary movie grab handfuls of salty popcorn. Salt provides an anchor, a grounding both physically and emotionally.
However, as with all things in Oriental philosophy and medicine, there must be balance. Despite the positive aspects of salt, there is still a potential for its misuse. Even vegetarians who shy away from high sodium meats must be careful not to overdose on miso, soy sauce and other very salty Japanese foods. So how can we make sure we use salt moderately? Its usage is very individual; those who are prone to water retention should use less. When used in food it should enhance the flavor, not dominate. If the food tastes salty, too much is being used.
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Instead of pure salt, try other foods naturally rich in sodium, one of the main elements in salt: seaweeds, beets, turnips, chard, kale, collards, spinach, celery and parsley.
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Avoid canned and packaged foods, most contain too much salt. Cut down on salt in recipes.
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Try sesame or celery salt instead of table salt.
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Salt use is naturally greater in cooler seasons and climates. At the beginning of Spring, fast from all salt for one week to get rid of any excess accumulated and to renew the ability to appreciate the other four flavors.
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