Salt, Sugar, Fat: That’s how they getcha
Former FDA Commissioner David Kessler exposed the food industry’s purposeful use of sugar, salt and fat in his 2009 book The End of Overeating: Taking Control of the Insatiable American Appetite.
Now, New York Times investigative reporter Michael Moss takes the subject a step further in his book Salt, Sugar, Fat by taking a closer look at how the food industry makes the decisions they do; in the lab, not a kitchen.
Take away: Processed food is designed to be bad for you. Period.
Read Full Post | Make a Comment ( None so far )Salt vs. Mineral Salt: It Matters
We’ve all heard that we ought to be mindful of how much sodium we ingest, but recent research suggests that it may be what kind of salt-not how much-that matters. Yale University and the University of Erlangen-Nuremberg researchers found that the sharp increase in autoimmune diseases may be the related to the nutrient-less refined, processed and bleached salt that pervades our tabletops.
Mineral-rich Himalayan salt
Mineral salts, like pinkish Himalayan rock salt or grey Celtic salt, dissolve into mineral ions. Researcher Dr Hendel says,
These conduct electrical nerve impulses that drive muscle movement and thought processes. Just the simple act of drinking a glass of water requires millions of instructions that come from mineral ions. They’re also needed to balance PH levels in the body.
Mineral salts sound like food to me, while the typical table salt just sounds edible.
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A Path to Health 