Don't be Conned by the Crusade Against Salt. We Are All Born in it. Our Mother's Amniotic Fluid is Saline Salt Enhances Cellular Growth

In this interview with prominent researcher, Dr Jacques de Langre, a leading European authority on biologically complete salt, we discover the basic biological need for salt and the dangers of refined salt on our health. This interview was taken by Sam Biser, Editor of 'The Newsletter of Advanced Natural Therapies' (Vol 2, No 6).
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 has written two books on this topic, "Sea Salt's Hidden Powers" and "Sea Salt, the Vital Spark for Life".

In brief, Dr de Langre extends his knowledge and reveals the following points:
* 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 modern medicine is that salt is a general poison, like alcohol and tobacco. 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.
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An interview with Dr de Langre regarding the use of salt and Celtic salt
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 done 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 is written in French, German and Portuguese. But a few American doctors have read them.
Two classic French medical books on salt are, "The Ocean that Heals" & "Secrets of our Origins". A German medical classic on the healing powers of salt is "The Salt of Life." 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 this true?
DE LANGRE: If your tears weren't salty, if your blood wasn't salty, if your sweat wasn't salty, 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 than it tries to solve. You can't function 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 solution 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 interieur" - 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 is 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.

BISER: How does a salt-free diet affect the heart?
DE LANGRE: A salt-free diet can damage the valves of the heart. The contractility 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. Biochemically, 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 energiser. 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. If salt was so bad, why do they feed intravenous saline solution in hospital patients. They do this because they 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 neutralised by the sodium. If potassium is in excess in relation to sodium, the body loses its ability to produce hydrochloric acid. Then you have digestion problems, which vegetarians have.
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 its 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 ¾ 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 tissue.
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 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: How long does it take for a person to notice a reduction of 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 have to say on 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.
BISER: Suppose a person has a 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 the 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 darn low, you will have problems.

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. "I'm sorry to say, but most natural 'sea salt' is almost identical to supermarket salt."
BISER: For a person with heart problems, would you recommend the Celtic salt? How much would you recommend?
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 28 years by feeding it this same Celtic salt. If he had used regular refined salt, the heart would never have lived that long.
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? Does it affect your appetite?
DE LANGRE: Of course. Because you are meeting the taste bud's requirements. If you want to make a comparison test between the refined salt and Celtic salt, here is what to do. First 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. 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. "The potential harmful consequences of salt restriction have not been examined." Dr.M.G.Nicholis. M.D. Endocrine Dept, Princess Margaret Hospital, NZ
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 biochemically clean. Plus you are giving the body a perfect isotonic solution. Alexis Carrel's chicken heart experiment should prove more than anything else that Celtic salt can aid longevity
BISER: Why do you say that if you don't cook your vegetables with salt, you will never cure illnesses?
DE LANGRE: Vegetables cannot be fully digested without being salted. When you use the Celtic salt, I would say you can get up to seven times the nutrition out of vegetables. For example, take leeks or dandelion roots. They are supposed to be a good diuretic. If you don't use any Celtic salt, dandelion root really acts very little on the urinary tract. But put a little Celtic salt on it and the potency is vastly increased.
A lot of people have told me that vegetables have little taste until you put good salt on them. I especially use Celtic salt on oily foods like avocados. The salt helps to digest and emulsify oils - even natural oils.
Anyone who takes herbal teas for healing, should add a pinch of Celtic salt to the tea. This will make it far more potent. In Africa, the natives add this salt to their tea at night. It is far healthier to take tea with salt than with a sweetener.

BISER: How about salt from deep mines out West or from ancient seabeds. Is this healthy salt?
DE LANGRE: Salt from long-buried salt mines or ancient sea beds is not fit for humans. After thousands of years of rainfall through these geological layers, many of the vital minerals are depleted. The natural balance of the salt is gone. Most of the essential elements are driven down to the bottom of the pile - hundreds of feet below the salt line. The result is a de-mineralised salt, or sometimes, an over-mineralised salt.
BISER: How do big companies refine salt?
DE LANGRE: They are basically extracting all the precious elements out of salt, so they can sell the minerals to chemical companies for a good profit. What's left is a by-product, pure sodium chloride. To this, they add anti-yellowing bleaches and glucose. "The inorganic iodine they add to commercial table salt can cause obesity and sexual paralysis."

BISER: Is Celtic salt good for animals?
DE LANGRE: It's fantastic for dogs, horses and even pet fish. We have had people write, who added Celtic salt to their fish tank. They said their fish were dying. As soon as they added a pinch of the salt, the fish came back to life.

BISER: What is the normal reaction to Celtic salt?