Harmful Side Effects Of A No Salt Diet

Side Effect of a Salt-free Diet By Andre Delamere

The British consume more rock salt than sea salt, so rather than trying to educate people about the differences on these salts, it was easier for the British medical doctors to recommend a low salt diet (6g per day).

Some even went so far as to recommend a totally salt-free diet.

As I have mentioned previously, salt is a vital nutrient in our diet. There is an unknown danger of a salt-free diet.

When you cook vegetables, meat and fish in a UN-salted water, all the minerals and some vitamins will dissolve into the water.

The vegetable, meat and fish will as a result be DEMINERALIZED.

In the early 1900 McCann conducted experiments with a demineralised diet. What he found was that:

An animal on a DEMINERALIZED diet will die FASTER than if NOT FED AT ALL.

In other words, when you cook food in unsalted water it is better to throw away the food and drink the water or use it to make a soup or sauce.

This is very well known by all French chefs; when we make stock or Demi-glace, we cook the bones and vegetables in unsalted water. Then we throw away the meat, bones and vegetables and keep the water.

We THROW THEM AWAY because they become POISONOUS. Eating them would make the person ILL.

This water is used later to make soups and sauces. These made the FRENCH CUISINE worldwide known.

But if you are going to eat these vegetables, meat, pasta (whatever food it is), you HAVE to cook them in a salted water

I have met a fair number of untrained people who cook all kinds of food in unsalted water and I have listened to their ”logical” reasonings such as “People will add the amount of salt they like when the food is on their plates”.

It is important to understand what happened here: First the food has lost ALL its minerals AND then the person is ADDING salt to the food once it is on his plate which is, unless it is Celtic sea salt, mainly 98% sodium chloride. Doing so, he WILL INCREASE the minerals IMBALANCE.

Now he has DEMINERALIZED food with a large amount of UNBALANCED SALTS (Sodium chloride).

Remember salt must be SALTS. In this case he has only one salt (sodium chloride).

Got it?

Also:

Some of us filter our water at home, for health reasons. The water filter removes chemicals BUT it also removes some of the minerals from the water.

When used in cooking, this poorly mineralized water with no salt added, WILL DEMINERALIZE the food even faster.

Most of the minerals in the water are not bio-available, thus we cannot absorb them BUT they will prevent the food from losing their BIO-AVAILABLE minerals.

Imagine the result when you cook in a FILTERED WATER WITH NO SALT ADDED and then eat this “food”!

The BIO-AVAILABLE minerals contained in the food ARE VITAL to us. 

We need to preserve them and not to lose them in cooking. 

I do NOT want to stop people from being creative in cooking, but please do not try to re-invent the wheel. Use the wheel to create something new.

It is simple, a DEMINERALIZED food is poisonous to living organisms.

Kind regards

Andre

Side Effect of a Salt-free Diet 

The British consume more rock salt than sea salt, so rather than trying to educate people about the differences on these salts, it was easier for the British medical doctors to recommend a low salt diet (6g per day).

Some even went so far as to recommend a totally salt-free diet.

As I have mentioned previously, salt is a vital nutrient in our diet. There is an unknown danger of a salt-free diet.

When you cook vegetables, meat and fish in a UN-salted water, all the minerals and some vitamins will dissolve into the water.

The vegetable, meat and fish will as a result be DEMINERALIZED.

In the early 1900 McCann conducted experiments with a demineralised diet. What he found was that:

An animal on a DEMINERALIZED diet will die FASTER than if NOT FED AT ALL.

In other words, when you cook food in unsalted water it is better to throw away the food and drink the water or use it to make a soup or sauce.

This is very well known by all French chefs; when we make stock or Demi-glace, we cook the bones and vegetables in unsalted water. Then we throw away the meat, bones and vegetables and keep the water.

We THROW THEM AWAY because they become POISONOUS. Eating them would make the person ILL.

This water is used later to make soups and sauces. These made the FRENCH CUISINE worldwide known.

But if you are going to eat these vegetables, meat, pasta (whatever food it is), you HAVE to cook them in a salted water

I have met a fair number of untrained people who cook all kinds of food in unsalted water and I have listened to their ”logical” reasonings such as “People will add the amount of salt they like when the food is on their plates”.

It is important to understand what happened here: First the food has lost ALL its minerals AND then the person is ADDING salt to the food once it is on his plate which is, unless it is Celtic sea salt, mainly 98% sodium chloride. Doing so, he WILL INCREASE the minerals IMBALANCE.

Now he has DEMINERALIZED food with a large amount of UNBALANCED SALTS (Sodium chloride).

Remember salt must be SALTS. In this case he has only one salt (sodium chloride).

Got it?

Also:

Some of us filter our water at home, for health reasons. The water filter removes chemicals BUT it also removes some of the minerals from the water.

When used in cooking, this poorly mineralized water with no salt added, WILL DEMINERALIZE the food even faster.

Most of the minerals in the water are not bio-available, thus we cannot absorb them BUT they will prevent the food from losing their BIO-AVAILABLE minerals.

Imagine the result when you cook in a FILTERED WATER WITH NO SALT ADDED and then eat this “food”!

The BIO-AVAILABLE minerals contained in the food ARE VITAL to us. 

We need to preserve them and not to lose them in cooking. 

I do NOT want to stop people from being creative in cooking, but please do not try to re-invent the wheel. Use the wheel to create something new.

It is simple, a DEMINERALIZED food is poisonous to living organisms.

Kind regards

Andre