Scientists Officially Link Processed Foods To Autoimmune Disease

[joboo]

Break out the Himalayan Salt...


“This study is the first to indicate that excess refined and processed salt may be one of the environmental factors driving the increased incidence of autoimmune diseases,’ they said.”

“It develops when the immune system mistakes the myelin that surrounds the nerve fibres in the brain and spinal cord for a foreign body.


It strips the myelin off the nerves fibres, which disrupts messages passed between the brain and body causing problems with speech, vision and balance.”


“The team from Yale University studied the role of T helper cells in the body. These activate and ‘help’ other cells to fight dangerous pathogens such as bacteria or viruses and battle infections.”


http://www.wakingtimes.com/2013/03/07/scientists-officially-link-processed-foods-to-autoimmune-disease/

[Shami-Amourae]

CONSPIRACY THEORY!!1!

There. Dealt with it. Nothing to see here.

[joboo]

CONSPIRACY THEORY!!1!


People like to see nice white clean looking free flowing salt at the grocery store, not the dirty looking salt full of minerals...and corporations like to sell whatever sells.

[Cebu_4_2]

Our salt intake has doubled since I bought Himalayan salt. Blood pressure has also declined from the norm.

[woodman]

It would seem to me that if salt is very pure, it would be no better or worse than a natural salt such as the Himalayan salt. If salt is a culprit, there must be some additive in the salt widely available and used by most people. I don't see how a pure form of salt would be any worse than a natural salt that has other minerals and elements in it. Perhaps it is the amount of salt used that is causing the problem. Cebu claims better health, yet more salt intake, so I don't know. Must be something in the widely available table salt.

My package of Morton salt says: salt, calcium silicate, dextrose, potassium iodide.

[joboo]

It would seem to me that if salt is very pure, it would be no better or worse than a natural salt such as the Himalayan salt. If salt is a culprit, there must be some additive in the salt widely available and used by most people. I don't see how a pure form of salt would be any worse than a natural salt that has other minerals and elements in it. Perhaps it is the amount of salt used that is causing the problem. Cebu claims better health, yet more salt intake, so I don't know. Must be something in the widely available table salt.

My package of Morton salt says: salt, calcium silicate, dextrose, potassium iodide.

With refined salt they subject it to enough heat in order to burn all the minerals out, which makes it pure white, then they add iodine.

My take is the cells in the body cant assimilate refined salt directly (like fuel) like they can with mineral rich salt, so things get inflamed (as per OP article) in order to help flush it out.

[Kali]

Another thumbs up for Himalayan salt.

[Cebu_4_2]

It would seem to me that if salt is very pure, it would be no better or worse than a natural salt such as the Himalayan salt.

Isolating single components from a whole source can be very dangerous. This is what Big Pharma does, take active ingredients of plants turning them into a single element to patent. Apricot seeds contain cyanide yet it wont kill you as long as you don't eat a buttload at a time. It is balanced in nature but soon as you separate it then it becomes a dangerous toxin.

[Hatha Sunahara]

Himalayan salt and other forms of rock salt have all the minerals still in them. It comes from evaporated seawater which is rich in many different minerals. If you get these minerals with your salt, you improve your health. Morton salt doesn't have anything but sodium chloride and iodine if it's added. No minerals.

Processed foods may contribute to autoimmune diseases to some degree. I think a larger contributor to a large number of autoimmune diseases are vaccines that come from big Pharma. Watch this Video:


http://www.youtube.com/watch?v=r8FCJ_VPyns

Hatha

[woodman]

Isolating single components from a whole source can be very dangerous. This is what Big Pharma does, take active ingredients of plants turning them into a single element to patent. Apricot seeds contain cyanide yet it wont kill you as long as you don't eat a buttload at a time. It is balanced in nature but soon as you separate it then it becomes a dangerous toxin.

Yes, what you're saying is elementary and holds quite true, generally. Like cocaine as compared to chewing coca leaf. However, in this case the elements in the salt form such a small percentage of the whole, that they could almost be looked upon as mere contaminants or impurities in the product. Aren't you taking in about the same or more salt than you were when using table salt? When chewing coca leaf, the amount of cocaine absorbed is very small.

It would seem to me that a person would adjust their intake of natural salt to get the same amount of sodium chloride in order to savor the same delicious salty taste.

[joboo]

http://nutrition2success.com/salt.php

http://i.imgur.com/uYH6YL1.jpg

"Table salt is highly refined sodium chloride. The majority of the other 70-74 elements that occur in natural sea salt or rock salt have been eliminated. This leads to a one-sided overload of sodium chloride that in turn leads to all the well-documented undesirable effects of diets that are high in refined salt.

Table salt can cause the body to retain water, which can cause swelling, edema, and cellulite. 1 ounce of ingested salt holds 3 quarts of water or 6 pounds of excess bodily water and fluids. Table salt also comes with additives such as aluminum hydroxide, sodium ferro cyanide, calcium phosphate, stearic acid and others. Some of these can be toxic!

When ingested the body recognizes table salt as a poison and accumulates water in and around the cells to protect them from this invading substance. This is the swelling and bloating associated with refined table salt. This makes the body work more on eliminating rather than living and maintaining! Himalayan Crystal Salt is a nutrient source so it can be taken into the cell and used.
Once refined, table salt is energetically dead. The body needs to use its own life force to somehow assimilate this substance.


Energetically, dead sodium is abundant around cancer cells
It is also inferior for building stable bones (one third of the sodium in the human body is stored in the bones)
Refined salt is extremely yang or rigidifying and structuring according to Traditional Chinese Medicine

This correlates to the findings of western medicine that show that excessive table salt leads to hardened deposits in the body
Also leads to stiffening joints and blood vessels
Sugar and alcohol are extremely yin or energetically softening
If we regularly consume table salt, cravings for sugar and/or alcohol are amplified."

[JohnQPublic]

I think the problem is fructose, not salt (though salt also can be a problem):

http://gold-silver.us/forum/showthread.php?67895-Sugar-The-Bitter-Truth-(excellent)

[brosil]

I can't say that I know that processed foods are the problem but I suspect it is. Years ago in the days of paper magazines, I read a mag on food engineering. It scared the carp out of me. From reading it, a lot of food isn't food at all. I try to avoid food that my wife and I don't cook for ourselves. I still eat some stuff on occasion but not often. Eating our own food is cheaper, too.

[Dogman]

Could it be when they take a healthy natural food and then "process" it, that for the lack of a better name, the "soul" of that food is removed/changed?

Sometime back in the past I seem to remember some debates/arguments that processing food by adding and taking stuff in or out of our food is responsible for some of our ills. Trying to find the cause of some of the illness that has exploded in modern society.

But we also today literately swim/wade/breath/eat/touch and adsorb 1000's of chemicals in our everyday life's that were not in our environment in our grandparent/great grandparent's days.

It does make one wonder, and the sad thing there is no escape from most of these chemicles, unless one lived at the south pole and use and wear only things that are not man made.

[Plastic]

I'll also go +1 on the Himalayan, since buying it my intake of salt has also increased and my blood pressure has dropped a couple points. 48 years old, BP 122/66 that was on a day I was getting another tooth pulled, and dentists creep me out.

[joboo]

Denatured sugar

Denatured salt

Denatured protein is MSG.

[Santa]

I don't use much salt, but I do use a lot of Braggs Liquid Amino's. Very salty tasting. Is that stuff still considered ok, or am I killing myself with it?

[Shami-Amourae]

I don't use much salt, but I do use a lot of Braggs Liquid Amino's. Very salty tasting. Is that stuff still considered ok, or am I killing myself with it?
I personally love that stuff and use it a lot when making beef jerky and Chinese food in my wok (like fried rice).

Unfortunately it's not that healthy. The process of making it creates glutamic acid, which basically is the active poison in MSG. That's why it tastes so insanely good.

The safer alternative is wheat-free soy sauce. Liquid Aminos is made by basically mixing hydrochloric acid with soy, which extracts the liquid aminos and in turn creates a chemical reaction that creates salt. When you consume traditional, wheat-free soy sauce it is done through fermentation to where it neutralizes most of the negative effects of soy, so that's the safer alternative. Modern soy sauce is 50% soy/50% wheat (Koikuchi). Traditional soy sauce is 100% soy (Tamari), but fermented. Asian cultures always fermented soy, making it safe. Modern Western countries don't ferment soy, and that's where it causes health problems. So consider wheat-free soy (Tamari) soy sauce, but understand it just costs a lot.

If you like liquid aminos, it's not THAT BAD if you are okay with a little MSG in you diet, but use it sparingly.


From Wikipedia (http://en.wikipedia.org/wiki/Soy_sauce):


Varieties



Koikuchi (濃 (http://en.wiktionary.org/wiki/%E6%BF%83)口 (http://en.wiktionary.org/wiki/%E5%8F%A3)? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "thick flavour"): Originating in the Kantō region (http://en.wikipedia.org/wiki/Kant%C5%8D_region), its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生 (http://en.wiktionary.org/wiki/%E7%94%9F)醤 (http://en.wiktionary.org/wiki/%E9%86%A4)油 (http://en.wiktionary.org/wiki/%E6%B2%B9)) or namashōyu (生しょうゆ) when it is not pasteurized (http://en.wikipedia.org/wiki/Pasteurization).
Usukuchi (薄 (http://en.wiktionary.org/wiki/%E8%96%84)口 (http://en.wiktionary.org/wiki/%E5%8F%A3)? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "weak taste"): Particularly popular in the Kansai (http://en.wikipedia.org/wiki/Kansai) region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the use of amazake (http://en.wikipedia.org/wiki/Amazake), a sweet liquid made from fermented rice, that is used in its production.
Tamari (たまり? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets)): Produced mainly in the Chūbu region (http://en.wikipedia.org/wiki/Ch%C5%ABbu_region) of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance (http://en.wikipedia.org/wiki/Gluten_intolerance). It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso (http://en.wikipedia.org/wiki/Miso) as it matures (http://en.wikipedia.org/wiki/Aging_barrel). The Japanese word tamari is derived from the verb tamaru (溜る? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets)) that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct produced during the fermentation of miso (http://en.wikipedia.org/wiki/Miso) (type of seasoning). Japan is the leading producer of tamari.[citation needed (http://en.wikipedia.org/wiki/Wikipedia:Citation_needed)]
Shiro (白 (http://en.wiktionary.org/wiki/%E7%99%BD)? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "white"): In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi (http://en.wikipedia.org/wiki/Sashimi).
Saishikomi (再 (http://en.wiktionary.org/wiki/%E5%86%8D)仕 (http://en.wiktionary.org/wiki/%E4%BB%95)込 (http://en.wiktionary.org/wiki/%E8%BE%BC)? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "twice-brewed") : This variety substitutes previously made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shōyu (甘露醤油) or "sweet shōyu".

http://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Kikkoman_litre_bottles.jpg/220px-Kikkoman_litre_bottles.jpg (http://en.wikipedia.org/wiki/File:Kikkoman_litre_bottles.jpg) http://bits.wikimedia.org/static-1.21wmf10/skins/common/images/magnify-clip.png (http://en.wikipedia.org/wiki/File:Kikkoman_litre_bottles.jpg)
Shōyu (koikuchi) and light colored shōyu (usukuchi) as sold in Japan by Kikkoman, 1 litre bottles


Newer varieties of Japanese soy sauce include:[19] (http://en.wikipedia.org/wiki/Soy_sauce#cite_note-Steinkraus-19)


Gen'en (減 (http://en.wiktionary.org/wiki/%E6%B8%9B)塩 (http://en.wiktionary.org/wiki/%E5%A1%A9)? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "reduced salt"): This version contains 50% less salt than regular shōyu for health conscious consumers.
Usujio (薄 (http://en.wiktionary.org/wiki/%E8%96%84)塩 (http://en.wiktionary.org/wiki/%E5%A1%A9)? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "light salt"): This version contains 20% less salt than regular shōyu.

All of these varieties are sold in the marketplace in three different grades according to how they were produced:


Honjōzō (本醸造? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "genuine fermented"): Contains 100% genuine fermented product
Kongō-jōzō (混合醸造? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "mixed fermented"): Contains genuine fermented shōyu mash mixed with 30–50% of chemical or enzymatic (http://en.wikipedia.org/wiki/Enzymatic) hydrolysate of plant protein
Kongō (混合? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets), "mixed"): Contains Honjōzō or Kongō-jōzō shōyu mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein

All the varieties and grades may be sold according to three official levels of quality:[20] (http://en.wikipedia.org/wiki/Soy_sauce#cite_note-20)


Hyōjun (標準? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets)): Standard grade, contains more than 1.2% total nitrogen
Jōkyū (上級 ? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets)): Upper grade, contains more than 1.35% of total nitrogen
Tokkyū (特級? (http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets)): Special grade, contains more than 1.5% of total nitrogen

[Dogman]

Denatured sugar

Denatured salt

Denatured protein is MSG.


Natural is what it is unchanged.

And then we have this

Denatured
de·na·ture (dhttp://img.tfd.com/hm/GIF/emacr.gif-nhttp://img.tfd.com/hm/GIF/amacr.gifhttp://img.tfd.com/hm/GIF/prime.gifchhttp://img.tfd.com/hm/GIF/schwa.gifr)tr.v. de·na·tured, de·na·tur·ing, de·na·tures 1. To change the nature or natural qualities of.

2. To render unfit to eat or drink without destroying usefulness in other applications, especially to add methanol to (ethyl alcohol).

3. Biochemistry a. To cause the tertiary structure of (a protein) to unfold, as with heat, alkali, or acid, so that some of its original properties, especially its biological activity, are diminished or eliminated.

b. To cause the paired strands of (double-stranded DNA) to separate into individual single strands.

4. Physics To add nonfissionable matter to (fissionable material) so as to prevent use in an atomic weapon.


And if it is unnatural, I sure as hell think that it is unhealthy.