American Health & Fitness Magazine American Health Vitamins, Nutrition, Products, Information and Supplements

1. 

   hunnedfourthstreet
   December 8th, 2009 - 21:36

   this was a really great and informative vid. i’m so glad you put this up. i never heard about celtic sea salt ..i’ll look for that next time i go shopping. could you do a video or recommend a link/site that makes kale chips? you know..i never heard about kale chips until last night actually. thanks.
2. 

   itsmepeterpan333
   December 8th, 2009 - 21:43

   very VERY good video! u were so radiant, and this is a great topic that i’ll really be thinking about! :-]
3. 

   MissyBelleSYD
   December 8th, 2009 - 23:38

   as soon as i start working out regularly…i crave salt constantly…on the upside, it’s good for my sweet cravings which disappear
4. 

   MissyBelleSYD
   December 8th, 2009 - 23:40

   @hunnedfourthstreet check out kevin gianni’s video qb_D0G1XUBE there are also some others if you do a search for raw kale chips
5. 

   caraquiana
   December 9th, 2009 - 03:24

   Thanks for all the great tips!
   You mention that table salt is sodium and chloride while sea salt is just sodium, without chloride. That doesn’t make sense because on its own sodium is a very reactive, toxic metal (chloride is also toxic on its own). Its only when it is bonded with chloride that the sodium is edible, so sea salt also consists of sodium chloride molecules. Just thought you might want to know there was some confusion.
6. 

   MyOwnStickFigure
   December 9th, 2009 - 09:19

   Hi Lovely. First off, beautiful scarf. I always love your neck adornments. Table salt = the devil himself. Great topic, great info, great video – as always. Salt, sugar and flour are the highest food addictions out there. Salt has got to be the worst though, it’s everywhere in abundance and people are hooked and overloaded. I see people with major edema too from overload… chunky ankles and feet, hands, knees, face, bellies, etc. Salt cravings indicate dehydration issues too. I get my sodium -
7. 

   MyOwnStickFigure
   December 9th, 2009 - 09:22

   continued’ – I get my sodium naturally from celery, spinach and other greens, and sea veggies which are the ultimate form. Raw olives are also very high in natural sodium. I recommend people use flaked sea veggies over even pink or celtic sea salt. Your tips are great, The flavor does disappear, great tip to put it on while eating it to avoid overload! And yes, dehydrated celery – I was just going to say this as I’m watching but you beat me to it while typing haha great advice honey! Love 2 you!
8. 

   Mongodelight
   December 9th, 2009 - 16:59

   YEAH myownstickfigure I do the same, 0g salt is healthy, if u want more salt in your veggies by high quality / organic greens and tomatos. research marnstein, manoftruthhealth, they make great videos on living healthy and very active on a rawvegan diet!
9. 

   JacquelineDavis
   December 9th, 2009 - 17:00

   This was very helpful! Thank you for sharing your information with us! =^)
10. 

    Mongodelight
    December 9th, 2009 - 17:05

    if u want to get sodium in, buy salt-tasting foods like tomatos, deep green salads, selery…i am off the overt salt and i can taste the salt in these foods very intensivly(espially high quality selery and tomatos) But if u wanna make sure to get enough salt i would recommend 0,5-1kg of these foods depending on how the quality of the soil was(how salty it taste) IF u still eat overt salt u re maybe not able to taste the salt in these foods, your taste buds are damaged by excess salt
11. 

    HonoluluThighThigh
    December 31st, 2009 - 23:16

    No more than half a teaspoon? Uh oh… X_X
12. 

    RawRadiantHealth
    January 2nd, 2010 - 22:59

    Thanks for the input! My sources may wrong :)
13. 

    spekgirl1
    January 3rd, 2010 - 06:03

    i have hymilayin pink sea salt is this okay?
14. 

    madelinesosa1881
    February 24th, 2010 - 18:05

    WOW U ARE AMAZING, I LOVE YOUR SHOW
15. 

    broadbent48
    April 13th, 2010 - 09:18

    Good info.

    Thanks.

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