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The Typical Table And Cooking Salt In Your Grocery Store Has Been "Chemically
Cleaned."
What remains after typical salt is "chemically cleaned" is
sodium chloride - an unnatural chemical form of salt that your body
recognizes as something completely foreign. This form of salt is
in almost every preserved product that you eat. Therefore, when you
add more salt to your already salted food, your body receives more
salt than it can dispose of.
This is important as over 90% of the money that people spend on food
is for processed food.
Typical table salt crystals are totally isolated from each other.
As a food, table salt is absolutely useless, and can potentially
act as a destructive poison. In order for your body to try to metabolize
table salt crystals, it must sacrifice tremendous amounts of energy.
Inorganic sodium chloride upsets your fluid balance and constantly
overburdens your elimination systems, which can impair your health.
When your body tries to isolate the overdose of salt you typically
expose it to, water molecules must surround the sodium chloride to
break them up into sodium and chloride ions in order to help your
body neutralize them. To accomplish this, water is taken from your
cells and you have to sacrifice the perfectly structured water already
stored in your cells in order to neutralize the unnatural sodium
chloride.
This results in dehydrated cells that can prematurely kill them.
You Are Losing Precious Perfectly Structured Intracellular Water
When You Eat Normal Table Salt
For every gram of sodium chloride that your body cannot get rid of,
your body uses twenty-three times the amount of cell water to neutralize
the salt. Eating common table salt causes excess fluid in your body
tissue, which can contribute to:
•
Unsightly cellulite
•
Rheumatism, arthritis and gout
•
Kidney and gall bladder stones
When you consider that the average person consumes 4,000 to 6,000
mg of sodium chloride each day, and heavy users can ingest as much
as 10,000 mg in a day , it is clear that this is a serious and pervasive
issue.
So Why Are Many People Still Using Table Salt?
Because well over 90% of the world's salt is being used directly
for industrial purposes that require pure sodium chloride. The remaining
percentage is used for preserving processes and ends up on your kitchen
table.
With the use of rigorous advertising, the salt industry is successful
in convincing you there are actually health advantages to adding
potentially toxic iodine and fluoride to salt. In addition, your
table salt very often contains dangerous preservatives not required
to be listed on the packaging. Calcium carbonate, magnesium carbonate,
and aluminum hydroxide are often added to improve the ability of
table salt to pour. Aluminum is a light alloy that deposits into
your brain - a potential cause of Alzheimer's disease.
DR Mercola is an American Doctor not controlled by the drug companies
(a rare thing)
Please support all he does. www.mercola.com
California biochemist Dr. Jacques de Langre has been studying the
health benefits of salt for over 30 years. He has a Ph.D. in biochemistry
from the University of Brussels. He wrote two books on this topic, "Sea
Salt's Hidden Powers" and "Sea Salt, the Vital Spark for
Life."
Refined salt is toxic to the body, but Dr de Langre believes that
Celtic salt is extremely healthy and has the opposite effect of refined
salt. Following is an article by Sam Biser including the transcript
of his interview with Dr de Langre.
"I have found impressive medical evidence which explains why
a low-salt diet will NOT help you live longer. But it CAN give you
strokes, damaged kidney and brain function, and loss of sexual ability
(impotence and frigidity)! Once again, I must blow the cover on a
medical and health food crusade that's being jammed down your throat.
I'm referring to the forty-year old health lie that, avoiding salt
will help you live longer. The health food establishment has swallowed
this one whole like Jonah in the belly of the whale. They solemnly
tell you that avoiding salt will help lead you into the land of everlasting
health. For most of you, it definitely will NOT. What they don’t
tell you is that..."
•
A low-salt diet for the treatment of high blood pressure is a colossal
national disgrace, based on dogma, not evidence.
•
A salt-restrictive diet can actually raise your blood pressure.
•
A lack of salt can cause accelerated aging cellular degeneration,
and 'biochemical starvation.'
•
A lack of salt can literally cripple your health, and cause liver
failure, kidney problems, and massive adrenal exhaustion.
•
On a salt-free diet, the valves of your heart muscle can tire, lacerate,
and cause a fatal heart attack.
•
The healing powers of good salt equal those of vitamin C, vitamin
E, and many other nutrients in the health food store.
The prevailing viewpoint of modem medicine is that salt is a general
poison, like alcohol and tobacco. Salt has been vilified as the great
devil at the dinner table. People have been taught since childhood
that "salt causes high blood pressure." Books on salt-free
cooking are more popular than ever. If you call up the American Heart
Association, they will send you brochures on the dangers of salt.
The health media are always looking for simple, easy answers that
don't require much thinking. Therefore, they routinely present the
same, reckless, across-the-board advice to avoid salt whether you
desperately need it or not. The fact that our population is a vastly
heterogeneous group, with grossly divergent biochemistries, makes
no difference to them. The chant is always the same: "Salt is
bad!" It’s gone far enough. This dogma must END. 'The
idea that salt in the diet has some positive value is totally ignored." -
Dr.A.M. Heageny, M.D., Department of Medicine, Leicester, United
Kingdom. To present the other side of this controversy, I choose
to interview one of the leading proponents of salt in the world.
This man is a California biochemist name Dr. Jacques de Langre. Dr.
de Langre has been studying the health benefits of salt for over
30 years. He has a Ph.D. in biochemistry from the University of Brussels.
He wrote two books on this topic, "Sea Sail's Hidden Powers" and "Sea
Salt, the Vital Spark for Life."
Dr. de Langre recommends a special, unrefined French Celtic salt
for all people with high blood pressure and heart problems. His approach
defies orthodox medical logic. The opinions of Dr. de Langre are
obviously 100% counter to established medical beliefs. No one, not
even unorthodox doctors, go as far as Dr. de Langre, in his universal
recommendation for good salt. Dr. de Langre openly agrees that refined
salt (pure sodium chloride) is toxic to the body — and can
cause high blood pressure. Yet he believes Celtic salt is extremely
healthy, and has the exact opposite effect of refined salt. "The
entire health field is very sloppy with its terminology on salt.
They think all salt is the same. This is far from true. Most refined
salts are a poison. But some natural salts are a nutritious food.
In America, doctors condemn salt. They take heart patients off of
salt. In France, they give heart patients good salt." In this
exclusive interview. Dr. de Langre will attack some common dogmas
and myths about salt and high blood pressure. You will learn:
• Why the heart muscle works harder on a low-salt diet.
•
Why a salt-free, vegetarian diet is a set-up for kidney, respiratory
and blood sugar problems.
•
Why "natural sea salt" is a number 1 health food rip-off.
•
How macrobiotic salt can cause oedema.
•
Why refined salt in any amount is NOT the answer for high blood pressure.
•
Why a richly-mineralised salt makes it easier for the heart to contract
and pump.
•
Why eating the proper salt can help cleanse the plaque off blood
vessel walls.
"The most convincing fact that- salt is critical to life is
that the amniotic fluid is salty." I guarantee, after you read
this interview, your views on salt will never be the same.
BISER: What is the reaction of most people when you tell them salt
can be good for them?
DE LANGRE: they say, "I can't eat salt. My doctor won't let
me." All they have heard in the media is how bad salt is. When
I tell people about the health benefits of good salt, they say, "I
didn't know there was anything good to say about salt." Twenty-five
years ago, I contacted some people in the book business. I said, "I
have an idea for a book on Salt. "The chief editor said. "You
sprinkle salt on your food. What else is there to know." I said, "A
lot"
BISER: Why is the scientific literature so against salt?
DE LANGRE: Science has arrived at some dangerous conclusions based
on the wrong salt. 99% of the world's research on salt is dome on
commercial table salt. This is the only salt they know of. They think
all salt is the same but they're wrong. The medical doctors have
a dilemma. Refined salt can cause a lot of problems. They are correct
on that point, and that has been well documented. Yet, a salt free
diet has problems of its own. They're in a scientific rut. Neither
approach, taking refined salt, or avoiding it— is the answer.
People desperately need salt for good health, and medicine doesn't
have any solution. On the topic of salt, American scientists are
very narrow-minded and insular. We are still in the dark ages of
salt making. In many parts of France, when a person comes in with
heart problems, high blood pressure, or other problems which are
hard to diagnose, the first question the physician will ask is, "What
kind of salt are you using." There is no such opportunity here,
because the only recognised salt is refined, white table salt.
Some of the best scientific research on the health properties of
good salt are written in French, German and Portuguese. But few American
doctors have read them. Two classic French medical books on salt
are, "The Ocean that heals," and, "Secrets of our
Origins." A German medical classic on the healing powers of
salt is, "The Salt of Life." Because of his vibrant enthusiasm
for salt, they call him "The Salt Man". Doctors from Australia,
Italy, New Zealand, Japan England and Africa call him at all hours,
and seek his wisdom on salt. We don't have medical books like this
in North America. This country was raised on refined salt. We inherited
this from the English. So, we have never been exposed to a healthy
salt. All we know of is Morton's salt. Americans are totally ignorant
of any natural process that can make a healthy salt. We choose to
ignore that which is so essential to our biology, and so we continue
to accept and spread the gospel on the dangers of salt. We have never
been told there is another side.
BISER: You wrote in your book that a healthy and active lifestyle
demands an adequate intake of salt, is that true?
DELANGRE: If your tears weren't salty, if your blood wasn't salty,
if your sweat wasn't sally, you wouldn't be functioning very well.
The current medical belief that our body can function on no salt
at all, or on a restricted salt intake, causes more problems that
it tries to solve. You can't function without salt. You can't digest
food without salt. Your heart can't function. Your adrenal glands
can't function. Your liver can't function. Your kidneys can't function.
Sodium is the predominant cation in the circulating blood plasma-and
tissue fluids. Derek Denton brought out this point in the medical
physiology book, "The Hunger for Salt."
Rene Quinton, the French physiologist, used the term "milieu
intericur" the internal environment, the unchanging salty environment
of our own "internal ocean." He talked about serum of all
warm blooded animals on this earth. People forget, but everyone was
born in a salty solution — our mother's amniotic fluid. This
is probably the best biological proof we have that cellular structure
in enhanced by salt. The amniotic fluid is a salty, 'mini-ocean*
for the foetus. This is a prime example of why we need all of the
ocean's minerals as part of our make-up.
This is the very first thing anyone should discuss when talking about
salt. This is basic. Your very blood needs salt to function. There
was an article in the Scientific American on this topic in the July,
1963 issue, "The Social Influence of Salt." It said, "The
chemical requirements of the human body demand that the salt concentration
in the blood be kept consistent."They discussed how you can
die on a completely salt less diet. "The potential harmful consequences
of salt restriction have not been examined. "Dr. M.G. Nicholis.
M.D. Endocrine Department, Princess Margaret Hospital, New Zealand.
BISER: Based on these thoughts, will a low-salt diet cause accelerated
aging?
DE LANGRE: Absolutely. Your cells must be bathed in a sodium-based,
extra cellular fluid. When the cells are not in this fluid, they
will explode, this has been proven biologically, the cells of a mammal
deprived of sodium literally explode. Without salt, there is no longer
any exchange between the sodium on the outside of the cell, and the
potassium on the inside. Talk about aging, this is probably the one,
single, most important biological fact that must be considered when
you discuss salt. Deprived of that saline solution, the cells age.
One the other hand, taking refined salt is not the answer. This will
promote a pathological calcification and a breakdown of cellular
tissue. In either case, you have problems.
BISER: Will restricting the salt intake help high blood pressure?
DE LANGRE: In the majority of cases, no. In most cases, the high
blood pressure is not measurably lowered by restricting salt intake.
Even a drastically reduced sodium diet — down 10 less that
1/2 gram/day, often fails to show any improvements in cardiovascular
problems. Dr. John Laragh expressed the same thought in the May,
1983 issue of the Annals of Internal Medicine (page 740.) ".
It is likely that even drastic sodium restriction would not prevent
hypertension, because fewer than half of hypertensive patients would
respond." He goes on to say, "Public health policy should
be dictated by facts, and not by hopes or opinions." I agree.
In another article, in the January, 1991 issue of Hypertension, this
same doctor states that salt restriction, as safe and effective treatment
for the prevention of hypertension, "must remain an interesting
speculation, without enough evidence to justify its conclusion as
part of a national program."
BISER: In scientific journals, I have read that a low-salt diet can
actually cause high blood pressure in some people.
DE LANGRE: That's true for some people. I believe that when the heart
has much less of a fuel for contraction, it is trying to raise the
pressure by restricting the arteries. If you have a regular mechanical
pump that doesn’t work well, or has a slow leak, you have to
reduce the diameter of the vessel through which the liquid is being
pumped. You can see how this would happen with a garden hose if you
reduce the pressure. In this case, we are talking about blood. So,
to compensate for a weak pumping action by the heart, the body compensated
by increasing the pressure in the arteries. Lots of other things
are happening as well. On a low-salt diet, not only is the heart
working harder, but so are many of the other organs as well. "Nature
put 84 elements in salt, as a buffer, to protect you from pure sodium
chloride."
BISER: How does a salt-free diet affect the heart?
DE LANGRE: A salt-free diet can damage the valves of the heart. The
contractibility of the heart muscles is negatively affected by a
deficiency of salt. The heart can no longer contract normally. Remember,
the heart is fed by a saline solution from the blood and lymph. On
a salt-free diet. The valves of the heart can tire. They will begin
to lacerate, and break up in shreds. Bio-chemically, without salt,
the cells starve. On a salt free diet, you will not recover quickly
after an illness. You can also get para anaemia. Salt is an energizer.
That Recharge drink the athletes use is a salt-based fluid. There
is a definite need for sodium chloride to maintain and rebuild the
cells. I have talked to a few friends who are suffers. They say they
get all kinds of nicks, cuts and scratches. But by being in and around
the salt water, they heal very quickly. Salt, the good natural salt
is very healing. If salt was so bad, why do they feed intravenously
saline solutions in hospital patients.
BISER: Why do they?
DE LANGRE: Because the body runs on salt. Without salt, we run out
of electrolytes. Without electrolytes, our human batteries die out.
BISER: A lot of vegetarians eat salt-less diets. Is this beneficial?
DE LANGRE: It is very bad. You have so much ingested potassium from
the green leafy vegetables, which is not neutralized by the sodium.
If potassium is in excess in relation to sodium, the body loses its
ability to produce hydrochloric acid, and then you have digestion
problems, which vegetarians have.
BISER: How does the salt-free diet effect the health of many vegetarians?
DE LANGRE: They are open to a lot of respiratory ailments. This is
because of the extra moisture on the lungs, which cannot be removed
by the kidneys. They often have a lot of urinary infections. But
I have gotten a lot of letters from vegetarians who have discovered
my salt. They say they feel much better and have more energy.
BISER: People generally think of salt as sodium chloride. But you
don't accept that definition, do you?
DE LANGRE: In this country, that is what people have been taught,
all the way from kindergarten to medical school, to them, salt is
pure sodium chloride. There is no other salt available in the U.S.,
so this rules their thinking. When people talk about salt. They overlook
completely that there are 84 buffering elements in salt to protect
people from the harshness of sodium chloride in its pure state. Nature
put these complimentary elements in salt for two reasons: First,
to make sure that people could use the sodium properly. And second,
to ensure that once the sodium has been utilized, it will be eliminated
completely and quickly from the kidneys. An analysis of salt goes
way beyond the minerals and the chemical elements, there was an article
on this topic in the September 1982 issue of Ocean Magazine They
made a fantastic defence of salt, saying salt is not just chemicals,
it is a lot more. There is bio-electric energy in salt; there is
magnetism; there are vital and inert gases, such as helium, neon
and argon; plus there are micro-organisms that are critical for the
life of salt. They wrote, "Sea water is a complex chemical soup,
containing 84 of the 103 known elements." Nature had a purpose
in making our blood like the ocean. In the ocean, sodium is buffered.
In our blood, the sodium is buffered. And in our diet, the sodium
should be buffered as well. If you tried to inject pure sodium chloride
intravenously, you would kill the patient. He goes into salt shock.
This is well known in medical circles. In the 1900's, a medical doctor
named Jacques Loeb, from the university of California, performed
an epic experiment. He put fish in a tank of water mixed with refined
salt, the same concentration of salt that exists in sea water. All
the fish died. If fish can't live on pure sodium chloride in dilute
concentration, how can we?
BISER: Let's talk about Celtic salt, when did the method for Celtic
salt first originate?
DE LANGRE: the Celtic process of drying the salt by the sun and the
wind first started well over 900 years ago. The Celtic people of
France changed the archaic boiling method of preparing salt these
salt makers were given royalty status. These methods were used along
the entire coast, from the Netherlands to Morocco. Brittany, France
was favoured because of the unusually bright sunny climate and prevailing
winds. Today, this same pristine process of salt making continues.
BISER: In very simple terms, describe how Celtic salt is made. Does
it contain all 84 elements that are in sea water?
DE LANGRE: Celtic salt contains every element that is in seawater,
minus the mud. There are actually more than 84 elements in the ocean,
but they haven't all been detected yet, to make the Celtic salt,
ocean water is taken through a mile long decanting lake. This precipitates
the particles at the bottom. The water then becomes a beautiful blue,
more blue than any tropical ocean. This water is then guided in spirals
along a series of concentrating ponds for 1-2 miles. When the salt
reaches a certain concentration, they take out the excess magnesium
salts, which are called the bitterns. The remaining salt is dried
by the wind and the sun. There is never any heat used. What remains
is biologically active, pure, moist, Celtic salt. No chemicals. preservatives,
or anything else has been added. "Celtic salt lowers the blood
pressure, because it removes the excess sodium from the tissues."
BISER: How do you know Celtic salt helps to lower high blood pressure?
That's a rather controversial concept, isn't it?
DE LANGRE: We have had reports of people going to the doctor and
their doctor saying, "Well, you must be taking less salt, because
your blood pressure is lower." But the truth is, they didn't
cut down their salt intake at all. They were taking the Celtic salt.
We get a lot of letters on this point. One reader writes, "My
husband has refused to get off salt, so he has always had high blood
pressure. But since he stopped using the store refined salt, and
started using Celtic Salt, his blood pressure is now normal." We
hear this all the time. Here's a letter from a man in Los Angeles. "Two
weeks ago I donated blood at a Red Cross station. At that time my
blood pressure was 160 over 90. (Normal is 120 over 80). Yesterday,
after hardly a week of using the Celtic salt, the only new addition
to my diet, I recorded a blood pressure reading of 105 over 82.1
am convinced that your salt had a hand in reducing my blood pressure." Here's
one more. "My husband has a severe problem with high blood pressure.
Any amount of salt in the past would increase the blood pressure.
Now, he used the grey Celtic salt, and his pressure does NOT go up." One
old man who lives near me makes organic wine, he told me the same
thing. He said his blood pressure went way down on the Celtic salt
before, it was always high.
BISER: How many people have mentioned something like this to you?
DE LANGRE: in the last thirty years, I would say a couple of thousand.
It's unbelievable. They all say the same thing. "All of a sudden
my blood pressure is normal. What have I done? This is the most common
thing I hear about the Celtic salt.
BISER: Why does Celtic salt lower blood pressure? What's the mechanism?
DE LANGRE: In regular salt, the refined sodium chloride often stays
in the body long after it has done it's job. Celtic salt helps to
remove this excess sodium, as soon as it is no longer needed. This
is because the Celtic salt has magnesium, about 3/4 of 1%, by solids.
One of the roles of magnesium in the body is to remove the excess
sodium. The three forms of magnesium in Celtic salt which dissolves
the sodium are Magnesium chloride, magnesium sulphate, and magnesium
bromide. It's one of the great nutritional paradoxes that you have
to give salt, in order to lower the level of salt in the tissues. "When
I was 55,1 had the blood pressure of a twenty-year old.*
BISER: You said you have been taking Celtic salt for many years.
How is your own blood pressure?
DE LANGRE: When I was 55, I was tested in Boston by two medical doctors.
They both said I had the blood pressure of a twenty-year old. They
were very, very surprised. I am 67, so that was twelve years ago.
I have been using Celtic salt all of my life. I have never restricted
my salt intake. Around here, they call me, "The Salt Man." I
don't over do it. But I like salt. Three years ago. I had my blood
pressure tested by a surgeon. It was extremely low. It was still
in the same range as it was when I was 55. He said there was absolutely
no cholesterol deposits in the arteries. I use the salt on a lot
of my food. But whenever I have a check up my doctor says my salt
level is normal.
BISER: Haw long does it take for a person to notice a reduction in
blood pressure on your salt?
DE LANGRE: It varies with each person. Sometimes people call me less
than a month later and say, "I had my blood pressure taken,
and it has gone down. Could it be the salt?" I would say on
an average, it takes a month or longer to notice a drop in blood
pressure. Of course, everyone is different. There are always exceptions.
The Celtic salt literally "scrounges" around the body looking
for excess salt deposits in the interstitial tissue and it just drains
this sodium through the kidneys. The Celtic salt will also help to
dissolve kidney stones. Medical doctors have told me that. One woman
from Montana wrote that when she first received Celtic salt, she
felt like she had been given a bag of gold. Others say they can "salt
their problem away."
BISER: Suppose a person has low blood pressure, will taking the Celtic
salt make their pressure go even lower?
DE LANGRE: Not at all. The Celtic salt has this uncanny ability to
bring back to centre whatever function is unbalanced in he body.
If you have low blood pressure, the Celtic salt will bring the pressure
back up. If you have high blood pressure, it brings it down. Only
natural means can do this. A pharmaceutical drug, which is designed
to lower blood pressure, will only work one way - "down." And
they can bring your pressure so dam low, you will have problems.
BISER: Have you heard stories of people who raised their low blood
pressure on the Celtic salt?
DE LANGRE: Yes, definitely. Of course. Celtic salt is a blood pressure
normaliser. Most people can't under stand this, but Celtic salt has
a 'biochemical intelligence.' It's a thinking salt. It is totally
different from the dead, lifeless, refined salt currently used. We
are probably consuming 2-3 times more salt than we need, mainly because
we use a demineralised fined salt, they would find they need much
less salt in their food. "I'm sorry to say, but most natural
'sea salt' is almost identical to supermarket salt."
BISER: What do you think of natural sea salt sold in the health food
stores?
DE LANGRE: This can be just as bad for your health as regular salt.
Most sea salt often comes from the same refinery as commercial salt.
You can tell sea salt is refined because you can pick it up and it
does not have any sign of moisture at all. Refined salt is very dry
salt. This tells you the magnesium has been taken out, because magnesium
is a water-hugging molecule.
BISER: How do you know that oedema goes down on the Celtic salt?
DE LANGRE: We met a very beautiful Japanese American girl a few years
ago. The girl was healthy looking except for swollen ankles. She
knew who I was. She said, "You're the salt man. I need to talk
to you. Look at my ankles." I said, "Where have you been
living?" She said, "I live on a macrobiotic farm and we
use only the macrobiotic salt." This salt is refined, just like
regular salt, but it has the stamp of approval from the macrobiotic
teachings. We started her on the Celtic salt and told her to totally
avoid the macrobiotic salt. Two days later she came to my wife, and
grabbed her. She said, "Look at my ankles. The swelling is gone,
they are now normal. I cannot believe the change." Macrobiotic
salt is dangerous for you health. It is refined, desiccated and de-ionized.
BISER: For a person with heart problems, would you recommend the
Celtic salt?
DE LANGRE: Definitely, in moderate quantities. I think the Celtic
salt has the ability to cleanse the heart. Remember the famous experiment
with the French doctor, Alexis Carrel? He kept a chicken heart alive
for 37 years by feeding it this same Celtic salt. If he had used
regular refined salt, the heart would never have lived that long.
BISER: How much Celtic salt should a person use?
DE LANGRE: Use it in moderation. Salt to taste. When using Celtic
salt, use 2/3 the amount of salt you would normally use. If a recipe
calls for 100 grams of salt, I will use only 65 grams of the Celtic
salt. And it will have the same saltiness of the recipe. "A
French physiologist named Rene Quinton healed thousands of people
with a serum derived from sea water."
BISER: So by using the Celtic salt, you are actually using less salt?
DE LANGRE: Of course. Because you are meeting the taste bud's requirement.
If you want to make a comparison test between the refined salt and
Celtic salt, here is what to do. First taste Celtic salt. Your taste
buds will be gently awakened. If you put the regular salt on your
tongue, your tongue will be out of commission for at least 30 minutes.
You cannot taste anything else. With the refined salt, your taste
buds are stunned and weakened. Your sense of taste is suppressed.
This is why you see people in restaurants piling the salt on in order
to get some taste out of the food. The salt irritates the taste buds
and inhibits them. Here's another experiment you can try if you are
not too queasy With a sharp and clean razor blade, make a little
cut on the back of your left hand and put some refined salt on the
cut. Then put a band-aid on. Do the same thing on the right hand,
but now cover it with Celtic salt. In the morning, you will find
an inflammation where you used the refined salt. But not with the
Celtic salt. I believe regular refined salt inflames the cells of
the body.
BISER: How does the Celtic salt affect your appetite?
DE LANGRE: You don't need to eat as much food, because you are getting
more nutrition from the food you eat. You will find you are satisfied
quicker.
BISER: Will people live longer on the Celtic salt?
DE LANGRE: I definitely think so. Celtic salt is a cleanser of bodily
fluids. It will help keep your body healthy.
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