Health Myths We No Longer Believe

"Responding to the health threat posed by Americans’ over-consumption of sodium, experts in the department of nutrition at Harvard School of Public Health (HSPH) and The Culinary Institute of America (CIA) called today for sodium reduction strategies that are strong and effective—and that maximize the enjoyment people derive from food.

“There is now overwhelming evidence that we must treat sodium reduction as a critical public health priority, as we did when we discovered the harms of trans fats,” said Walter Willett, MD, DrPH, chairman of the department of nutrition, HSPH, and a member of the Institute of Medicine (IOM) of the National Academy of Sciences. “The food industry tackled the trans fat reduction challenge with remarkable speed. We invite their best creative minds to bring similar leadership to the equally urgent cause of sodium reduction.”

A 35 percent reduction in Americans’ average daily sodium intake could save billions of dollars annually on health costs—and save upwards of 90,000 lives—by lowering people’s blood pressure, and in turn, their risk of heart disease and stroke. - HarvardScience

Ironically, since 1911, the most dangerous and toxic thing in your kitchen has been salt. What makes salt even more harmful is iodization. Iodization is what leads to cellulite, blood vessle clogging, and more because... Continued: http://bioprin.posterous.com/tag/salt

I often get asked why 200g of Tao Salt costs $500. This is less than a cup weighing in at about 7 oz. (Also see: Why Tao Salt is Considered the "Elixir of Immortality")

In ancient times, emperors begged the enlightened masters of their day for just a pinch of it. Today only those who are educated in longevity make the stretch for Tao Salt. The production process for it has not changed in millenia. And over that time, Asian cultures have referred to it as the "Elixir of Immortality." 

Roughly 600 years ago, the first Samurai sword was made. It revolutionized warfare. 600 years ago would make it your great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, great, grand father's day. The production process for it has not changed in centuries.

9 liters of fine $10 per bottle white wine is needed to make one liter of $8000 Le Voyage de Delamain Cognac

To make a Samurai sword, a grand master swordsmith (often a Kenjitsu master) must apply his clan's fabrication secrets with absolute precision. These secrets are so closely guarded that today's top physicists, metallurgists, engineers and chemist working together still cannot make a Samurai sword that a Samurai would actually take to the battle field. The hardness and the flexibility just cannot be duplicated.

The carbon to iron balance must be totally different from the blade to the core to the back for hardness outside and softness inside. This must be absolutely perfect. After a master spends three 24 hour long days - 72 straight hours in scalding heat without food or sleep just forging the steel, 15 more men must work on this same blade for 6 months before it can be made available to a collector or Samurai. The cost varies from $100,000 to a quarter of a million dollars. (external ref: PBS NOVA on Samurai Swords)

Making Tao Salt is more difficult.

A Grand Master must procure earth mover size volumes of the finest sea salt from the eastern seaboard of Korea (due to the unique properties of that sea water) and furnace liquefy the salt at 2700 degrees F. This is the temperature of space shuttle atmosphere re-entry. It took NASA's most brilliant scientists until 1981 to create a space shuttle that would not burn away at 2700 degrees F.

The Grand Master must work with a furnace at this temperature with absolute precision for 8 24hour days without sleeping or eating. This is necessary to ensure precision.

During these eight 24hour days, the sea salt is liquefied nine unique times. Each time, only the top half of the previous liquefication moves on to the next round. The bottom halves of each round are simply thrown away (this is done in a mountain temple environment. There are no landfills here). He works from his village in a remote Korean peninsula sacred Daoist mountain (like Benedictine Monks who make champagne at the abbey of Hautvillers, France).

To illustrate how much of one ton of premium medicinal grade sea salt survives to the 9th round, let's imagine that the volume of your body was a ton. At the end of the first liquefication only from your head to your waist would move forward to the next round. After the second liquefication, only from your heart to your head move forward. The third produces chin to head. The fourth produces iris of the eye to top of head. The fifth produces iris of the eye to hairline. The sixth produces iris of the eye to middle of forehead. The seventh: iris of the eye to eyebrows. Eight: bottom of iris to top of iris. Ninth: produces an amount of salt comparable to the bottom of your pupil to the top. In centimeters, a six foot tall man is 182.88cm. For the sake of easy math, if you start with 180cm, you get, 90; 45; 22.5; 11.2; 5.6; 2.8; 1.4; 0.7; 0.35cm. Out of a six foot tall man, you'd have 3.5mm left. That's about the thickness of your skin.

None of the salt from the ninth liquefication is Tao Salt. The bottom half of the liquified salt is not thrown away in this case. It is consumable as table salt and called "Bamboo salt." Recently, Some have been making so-called, "Bamboo Salt." But without the 9th heat treatment, they have no reason to take that name.

Tao Salt is the scrapable bubbles on the very surface of the liquefied salt. Imagine pouring your best friend a cup of coffee made by using only the amount of coffee you collect from bubbles on the very tops of thousands of Ventis and Grandes.

If this seems a little excessive, how much is one day of your life worth? How much is another decade worth?

Next Read: The Most Dangerous Substance You Ingest 3 Times Every Day: Iodized Salt Also Read: How to Detox Yourself and Why Some Salts Are Considered Medicinal #biochemistry

This blog is produced by JBNI Genomics and Cancer Proteomics, the maker of Tao Salt and Bioprin, called a "remarkable substance" and "stronger than most chemotherapeutic agents" by PhDs from Dana Farber Cancer Institute / Harvard Medical School

PS. Tao Salt is Exclusively Produced By JBNI and ONLY Distributed By JBNI at http://jbni.us/details.html - Anyone else who claims to distribute or produce Tao Salt is not authentic.

Soy protein is good for you. It is.

The trouble is that hard tofu used in most restaurants is hardened with saline solution from seeping seasalt. When you make seasalt, even after it's been dried, sea salt continues to seep liquid. This salt water is toxic. The seeping saline is then used as a soy protein hardener. The hardener is a nerve toxin and particularly attacks the brain. Animals fed regular food and tofu die of toxicity.

When Michio Kushi founder of the Kushi Foundation brought his "macrobiotic diet," highly advocating tofu to America, Korean biochemists were known to have said amongst themselves, "Wow, the Japanese are attacking Americans again."

This blog is produced by JBNI Genomics and Cancer Proteomics - the producer of pure Tao Salt. PhDs from Dana Farber Cancer Institute / Harvard Medical School called JBNI's 100% Natural Bioprin a "remarkable substance."

Solution:

Eat soft tofu.

CONTINUED FROM: http://bioprin.posterous.com/mythology-and-alchemy-of-salt-can-salt-effect

I love New Orleans (YAY SAINTS!). I've been there. The streets feel like old French country village roads. The air is spicy with clear hints of fluffy Jambalaya, the thickest piping Gumbo, crunchy crawfish, and Belgian Ales. Women happily flash their IDs to gain entry into the oldest bars steeped in legendary culture like The Dungeon.

I love New Orleans (YAY SAINTS!) What I remember most strikingly however, due to my occupation, is what was on my table at my steak house. It was my salt. It was raining outside and it didn't pour. My salt didn't pour when it rained. I was thrilled.

It meant I could eat in peace. It meant I could eat without worrying about the toxicity of the anti-clumping agents or how my neurons, blood vessels and fat cells would be clogged by refined salt stripped of their balancing trace minerals. If this sounds even slightly hypochondriac, there was a time when your father insulated your house with asbestos without wearing a hazmat suit.

Way back in 1848 Chicago, Morton's Salt Factory realized how annoyed restauranteurs got in the muggy summer when their patrons opened up the salt shakers and hammered down clumping salt with the backs of their forks. For all of history, this was the only way to make salt in humidity shakable.

Then, Joy Morton and Sons discovered a technology that would enable their company to dominate the world scene. In 1911, "Morton starts adding magnesium carbonate (an anti-caking agent) to salt, creating a table salt that flows freely, even in humid weather." (source: mortonsalt.com)

This was revolutionary for many reasons that only ended at the table. By making salt that was humidity (read: water) resistant, since the grains poured freely, the packaging process was sped up greatly. Once in a package, since there were no clumps, Morton could ship more salt in smaller containers saving him millions of dollars in logistics. Smaller packages meant less cardboard, less restocking market shelves, and much more profit. No one else had this technology.

This is what Morton's means when they say, "When It Rains, It Pours." They are talking about salt freely pouring out.

Today, I think it's pretty clear that when science, especially turn of the century (the last century) science "improves" on nature, there are always dire consequences. 400 years BC. The father of western medicine, Hippocrates, was recorded as preparing the first aspirin tea from the leaves of a willow tree (Cortex salicis). Modern science figures out how to extract more from the willow tree cheaper. So instead of salicin, you have salicilic acid. One is healthy and expensive. The other will burn a hole in your stomach making your gastric pH ideal for H. pylori to ulcerate your stomach then promote stomach cancer.

Today, we've somehow acquiesced to dangerous side effects as if they are an inescapable part of life. We are totally fine risking blindness to cure "underful eyelash disorder." We are totally fine risking infertility, impotence, and children with birth defects to cure "restless leg syndrome."

As you'd imagine, your iodized salt (and although hard to find, any salt with anticaking agents) also carries with it some serious side effects. Making a salt that doesn't react to humidity (read: water) worries me. My body is mostly water. I don't want to generalize, so maybe it's just a personal problem, but I don't like that most of my body can't dissolve iodized refined salt. I don't like that the molecular cluster size of this salt blocks clumps like hairy gum under my chair but in my arteries and capillaries. I don't like that iodized salt's molecular cluster size makes my fat cells clump and jiggle as cellulite. I don't like that clogged blood vessles starve my hair follicles of nutrition making them fall out. And it annoys me that salt that doesn't react to water makes clogs that make my heart suddenly stop beating.

Personally, I don't have a better solution for curing "hypotrichosis of the eyelash disorder." I can't help you cure your "restless leg syndrome." But I have a suggestion if you don't want the side effects of iodized salt (or any salt with anti-caking agents). I wouldn't put 1911 technology motor oil in my BMW. I'd recommend that you don't put 1911 technology salt in your body. And I recommend you visit New Orleans (YAY SAINTS!). I can't wait till I get back there. - @journik

Next: How to Detox from all the years of toxic salt you've been pickling your organs with: http://bioprin.posterous.com/how-tao-salt-is-made

This blog is produced by JBNI Genomics and Cancer Proteomics who also produces Tao Salt. Also read: "The Most Common Food Containing Hidden Deadly Salt" Read next: "Are You Surprised That the Latest In Longevity and Immortality Technology is Thousands of Years Old?"

Two winters ago, I was up at Mammoth Mountain for some snowboarding. Sure, they used salt to keep the roads clear. And they used salt to cure the beef jerky I was chewing on. It was all good until I noticed the guy ahead of me in the lift line. He was also soaked in salt.

You know the look of someone about to pass out. His eyes were blood shot like he was trying to pass a kidney stone. His forehead dripped sweat like the ceiling of the Four Seasons steam room. His whole body was rocking back and forth the way bouys do. He collapsed.

The man who was once standing a few feet in front of me was now in fetal position on the cold hard floor. He looked about 50. Paramedics arrived and stood all around him. I don't know why but they didn't move him for atleast an hour.

Is table salt (and death) really all that bad?

I'm sure he was warned by his doctor to reduce his salt intake. I'm sure he had a doctor. His bindings alone probably cost him near $1,000. And yet, we must have our salt. At the risk of our lives, we must have our salt.

People die and kill for money. People also die and kill from salt. It's no wonder. Throughout all of history salt was used as currency. Salt was traded ounce for ounce with gold in every major world empire from the Egyptians to the Chinese and even as recently as the Greeks and Romans. In the Jewish and Christian traditions, death at Sodom and Gomorrah meant becoming a pillar of salt and salvation meant being "the salt of the world." We're not even going to touch on ormus here.

In Latin based languages like French, Spanish and Italian, the word for salt is "sal." And since salt was used as legal tender, you would get paid a sal-ary.

For example, your doctor will tell you to go on a low sodium diet. Did you know that if you just switched to high quality fleur de sel from the French Mediteranean Sea (cost: $70,000 for one ton), you could still drown your food in salt and not have near the blood pressure / hypertension issues?

The reason is simple. While a writer for the Mayo Clinic disagrees, microbiologists and biochemists all know that the molecular cluster of sea salt in vivo is less than half the size of a molecular cluster of iodized salt. Think of what this means when a salt cluster is trying to get through the microcapillaries of your hair follicles. Your hair starves, turns white, falls out. What does this mean for your internal organs (cont: Salt Dangers )?

Big molecules can't get through to small blood vessles. These microcapillaries are cut off from oxygen, iron and white blood cells. (ref: G. Cousens M.D.) Personally, I don't mind if I get sand in my shoes. It doesn't hinder my stride. But if I get the tiniest of pebbles in the same shoe, it stops me dead.

Surprisingly, even if you are not a biochemist or molecular biologist, the mechanics behind how angstrom size micro clusters of salt works is simple. In the same way that you can pour millions of grains of sand into a bucket already filled with pebbles, angstrom sized salt molecules can penetrate where toxins have been infesting your cells for decades.

Then, through the process of diffusion, dialysis, and osmosis, toxins get pushed out. (REF http://hyperphysics.phy-astr.gsu.edu/hbase/Kinetic/diffus.html ) Basically, the smaller the molecular size of a salt cluster in your body, the more that salt can function as a detox agent. The cleaner your body, the more vitality, clarity, and radiance you'll have - like when you were a kid. As far as salts go, from toxic and deadly to neutral to detoxifying, you have:

Every once in a while, when things are quite, I wonder if the man in $1000 ski bindings recovered.

Next, we'll have to explain why the iodization and refined processing of salt makes it toxic and creates cellulite.

This blog is produced by JBNI Genomics and Cancer Proteomics. JBNI also produces Tao Salt known for its curious effects on your clarity, vitality, beauty and longevity.

Refined salts (iodized table salt) even in salt water concentration will kill salt water fish. - Jacques de Langre, Ph.D

So do you still think salt is salt?

JBNI is the producer of this blog and the maker of TaoSalt, used by exclusive families in Asia as a detoxifier and rejuvination agent. Read next: "Are You Surprised that the Latest In Anti-Aging and Immortality Science is Thousands of Years Old?"

Remember, if you have any serious health or medical questions, You can now reach JBNI's Team of Scientists and Physicians Directly at http://jbni.us/forum

It's a common belief that foods high in calories make you gain weight. While this is generally true, it is not true with the most popular drink on earth: water. If you eat nothing but a salted salad then drink water, your cells will start to swell as they bloat with water. This process is called cellular osmosis. The cell walls allow water to pass-in when your cells have high salt content.

So think about the implications. This means that not only do your fat cells get bigger when you eat fatty and sugary foods, all of your cells expand with water weight if you have a high sodium diet. The solution to reducing water weight is simply going on a lower sodium diet.

Find out Reasons # 5 through #1