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Some books about diets mention the putative benefits of organic minerals (organically bound minerals). MDs and conventional nutritionists are often skeptical about organic minerals, since minerals such as Na (sodium) and K (potassium) get transported across cell membranes in ionic form, through Na-K pumps in the membranes. However, at some point during breakdown and digestion, organic particles containing minerals will be small enough to get transported through to whatever cell needs them. Unlike NaCl and KCl, the minerals in such tiny particles are not as readily separated by water, so that they may endure until needed. Organic minerals may get maintained as small molecules until the body needs them, then get converted for transport across cell walls, to ionic or other forms appropriate to the mineral such as the building blocks of enzymes or other proteins, and hormones, biosynthesized by the body.
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Organic minerals may stock the body’s storehouse for appropriate and timely usage rather than suddenly spiking in the blood as do salts and mineral supplements. Such spiking may stress tissues due to imbalances. After eating a lot of NaCl, ionic Na gets transported across membranes or otherwise becomes more distant from the Cl ion. The free radical ionic Cl careens throughout the body, denaturing and destroying molecules in membranes, then cells, starting a free radical cascade, a chain of destroyed molecules.
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Organic minerals often get referred to as colloidal minerals. The definition of a colloid is actually much broader, that being “any particle small enough to remain in suspension indefinitely due to Brownian motion” caused by impacts of the suspended particles against the solvent molecules, in the body’s case water molecules. All molecules are in constant motion above the temperature absolute zero (which is never reached). This definition of a colloid includes both organic minerals and tiny particles of pure minerals. Colloidal supplements get promoted by their makers with more fanfare than may be justified, since they may not contain the ratios needed. Seaweed also may not contain the ratios needed.
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The most beneficial source of minerals would be cheaply available in the produce section: plant-based foods. Unfortunately, minerals have been depleted from the soil in many agricultural areas, so that we may need to take trace mineral supplements.
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For the vast majority of species including our ancestors, evolution mainly occurred in areas where plants were dense. Land animals evolved to use organic minerals, not large quantities of harsh NaCl and KCl salts. In dry areas where plants are not available in abundance, animals do seek out salt licks.
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As societies became dependent on grains with the advent of agriculture, NaCl became a valuable trade item. Grains are low in Na. On a grain-based diet NaCl became an unhealthy substitute for oganically integrated Na, unless sufficient greens and other plant foods grown in mineral-rich soil got consumed.
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Examples of organic molecules that contain minerals are: chlorophyll, chloroplasts, membranes, pectin (digested for us by the probiotic -good- bacteria in the colon), enzymes, coenzymes, amino acids, hormones, nucleic acids, DNA, RNA, phospholipids, ATP, vitamins (pg.745, Biological Science by William Keeton ISBN 0-393-96223-7).
Sweeteners/Seasonings -
As one reduces the usage of sweeteners, one quickly gets used to using less sweetener, since the taste buds become more sensitive to sweetness. If a low calorie sweetener is desired, natural stevia may be appropriate. Too much stevia may taste bitter. For a diet drink, one could try mixing the juice from four organic key limes or lemons in a gallon of water, adding one drop of Stevia, then tasting, continuing to add drops until the drink is sweet enough. Please note that no clinical trials have been performed to evaluate Stevia’s safety, so as always moderation is key. A little agave nectar, rice syrup or fructose (fruit sugar) can make foods and drinks taste quite sweet. Alternatively, one could simply drop a mint tea bag into a pitcher of water and let its flavor slowly diffuse at refrigeration temperature.
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Spices that increase the sweetness of foods include allspice, anise, cardamom, cinnamon, cloves, ginger, mace, nutmeg.
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Beware: Aspartame (Nutrasweet and Equal) contains substantial wood alcohol, a poison. Even the amino acids in it have been denatured, raising concerns: Aspartame, MSG, soy sauce, “natural” flavorings, and the hydrolyzed vegetable protein or hydrolyzed soy protein found in many meat tenderizers and seasoned salts are considered to act as neurotoxins (Excitotoxins: The Taste That Kills By Russell L.Blaylock ISBN 0-929173-25-2). These chemicals are hazardous for the fetal brain. They could also worsen Parkinson’s and Alzheimer’s. Aspartame is a major source of complaints to the FDA regarding side effects such as chronic headaches, stomach aches and even diarrhea.
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No doubt any neurotoxin can cause headaches. The mold formed in buildings emits neurotoxins.
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MSG and those chemicals similar to it force the brain and nervous system to become hypersensitive for ever-increasing periods after each frequent ingestion. Tamari (soy sauce) naturally forms about 1% MSG (Glutamic Acid, Advances in Biochemistry and Physiology by L. J. Filer, pg. 27). Most seasonings that list vegetable or soy protein contain such MSG-like denatured aminos, since water-washed vegetable or soy proteins such as TSP (textured soy protein) have very little intrinsic flavor that excites the taste buds. TSP-like flavor would not get included in a seasoning.
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Bragg’s aminos contain compounds similar to MSG. (For more details, please see “Tricks to transitioning one’s diet.”)
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Cayenne pepper aids digestion by stimulating the production of saliva and gastric juices. In large amounts cayenne burns tissues. It needs to get mixed into foods in small quantities.
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The liver handles the concentrated fructose in hard candies and soft drinks differently from the diluted and organically bound fructose in whole fresh fruits. The concentrated fructose overwhelms the liver, causing it to produce extra triglycerides that can cause atherosclerosis.
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Congress has been on the verge of banning saccarine for decades. Industrial PAC arm-twisting and skepticism regarding the original evidence has resulted in removal of the requirement for foods and drinks containing saccarine to be labeled “May cause cancer”. The original evidence involved experiments that showed development of cancer in rats fed 1000 times the equivalent of a serving in, say, a table packet of sweetener. The figure of 1000X has been much derided by the industry. One might nevertheless ask whether substantial risks are taken by people who consume 5-10 servings of saccarine each day for decades, especially if the immune and detoxification systems have been mildly compromised by the SAD diet. Either aspartame or saccarine are ubiquitous in almost all diet drinks.
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