Addressing the Misconception that Cancer is Caused by Consuming Acidic Foods

There is the popular misconception that cancer is caused or promoted with acidic foods but this is untrue. If cancer is really caused by mere acidic environments then everybody's stomach would have become cancerous. Cancer is more likely caused by the consumption of toxin-containing foods that can promote the mutation of cells that would lead to cancer.

The acidity or alkalinity of the foods consumed into the body are not able to affect the body's acidity except the urine.


Here are the main points I want to make in this article—

1) Cancerous cells are not caused by acidity or alkalinity of the foods consumed but more likely due to the toxins contained in them that cause cells to mutate and turn cancerous.
2) It is not possible to change the blood's pH level to become more overly-alkaline or overly-acidic from diet. The pH level in the stomach(based on digestion acid and food) does not affect the pH level in the rest of the body such as the blood.
3) One should manage the pH level of the stomach with diet for optimal digestion and overall health.


Acidity of the Stomach and Acidity of the Body/Blood

People need to distinguish the difference between the acidity that is present in the stomach and the acidity that is present in the body/blood. The stomach has to be very acidic to function optimally to digest food. However, if the blood's pH becomes too overly-acidic(or overly-alkaline) for some reason then serious consequences will occur due to the disruption of the pH level. But the body is already well-equipped to automatically manage the blood's pH level to prevent it from becoming too acidic or too alkaline. Therefore, people don't have to worry too excessively about the blood turning acidic by overly consuming alkaline-causing foods and drinking things like alkaline/mineral water, which could more likely hinder the stomach's proper digestion of foods.


Healthy and Cancerous Cells Both Require Acidic Environment to Function

The body(area outside of the stomach) is slightly acidic and its healthy cells require an acidic environment to survive. Cancer cells also create a more acidic environment themselves. Both healthy and cancerous cells are not able to survive in an alkaline environment. To eliminate cancer is therefore not by attempting to change the body's pH to be overly-alkaline which is impossible anyway, but to refrain from consuming toxin-containing foods.


Stomach's Acidity

Even though cancer is not caused by food acidity, it would be wise to manage the pH level of the stomach for proper digestion and well-being. If the stomach becomes too acidic due to the consumption of overly acidic-causing foods, it could lead to stomach discomfort. If it is too alkaline such as due to the consumption of alkaline/mineral water then digestion cannot occur optimally. This is why a stomach that cannot digest food properly would do better by consuming vinegar or acidic fruits. And a stomach that is too acidic would do well with consuming alkaline-causing foods such as fruits and vegetables that are alkaline.


Lemons are Alkaline-Causing, Oranges are Acidic-Causing

Lemons has overall more negative ions compared to positive ions so this makes lemons to have an alkalizing effect, and they are very efficient to neutralize an overly-acidic stomach. Other citrus fruits such as oranges and grapefruit have more positive ions compared to negative ions so those are acidic.


To reiterate the main points—

1) Cancerous cells are not caused by acidity or alkalinity of the foods consumed but more likely due to the toxins contained in them that causes cells to mutate and turn cancerous.
2) It is not possible to make the blood's pH level to become more alkaline or acidic from diet. The pH level in the stomach(based on digestion acid and food) does not affect the pH level in the rest of the body such as the blood.
3) One should manage the pH level of the stomach with diet for optimal digestion and overall health.


References:

Acid/Alkaline Theory of Disease Is Nonsense
http://www.quackwatch.org/01QuackeryRelatedTopics/DSH/coral2.html

Acid Balance in the Body and Cancer
https://www.caring4cancer.com/go/cancer/nutrition/questions/acid-balance-in-the-body-and-cancer.htm

The Alkaline Myth & Hype- The Acid-Alkaline Truth Exposed
http://www.youtube.com/watch?v=7O6GhVCvVgE&sns=fb

FORGET ALKALINE WATER
http://www.markusrothkranz.com/alkalinewater/alkalinewater.html

Debunking the Grain Brain Diet — A Diet that Promotes Eating Lots of Fat and Meat

I heard of the recent best-seller diet book called Grain Brain by David Perlmutter, neurologist and president of the Perlmutter Health Center in Naples, Fla.

What Grain Is Doing To Your Brain
http://www.forbes.com/sites/nextavenue/2013/11/14/what-grain-is-doing-to-your-brain/

"all carbs, including highly touted whole grains, are devastating to our brains. He claims we must make major changes in our eating habits as a society to ward off terrifying increases in Alzheimer’s disease and dementia rates.

And yet Perlmutter argues that his recommendations are not radical at all. In fact, he says, his suggested menu adheres more closely to the way mankind has eaten for most of human history.

What’s deviant, he insists, is our modern diet. Dementia, chronic headaches, depression, epilepsy and other contemporary scourges are not in our genes, he claims. “It’s in the food you eat,”

"Perlmutter says we need to return to the eating habits of early man, a diet generally thought to be about 75% fat and 5% carbs. The average U.S. diet today features about 60% carbs and 20% fat."

"Human genes, he says, have evolved over thousands of years to accommodate a high-fat, low-carb diet. But today we feed our bodies almost the opposite, with seemingly major effects on our brains. A Mayo Clinic study published earlier this year in the Journal of Alzheimer’s Disease found that people 70 and older with a high-carbohydrate diet face a risk of developing mild cognitive impairment 3.6 times higher than those who follow low-carb regimens. Those with the diets highest in sugar did not fare much better. However, subjects with the diets highest in fat were 42% less likely to face cognitive impairment than the participants whose diets were lowest in fat."


Here are my thoughts on the diet—

I checked out articles about the Grain Brain book and found the book to be quite biased with much fallacies about diet. I think the author suggested his diet of high fat and low carbs because the brain that is made up of 60% fat is more vulnerable to glycation damage on proteins(including blood veins) due to high blood glucose(from consuming high GI carbs) compared to other parts of the body that have more protein percentage to shield against glycation's protein damage.(view footnotes about glycation)

I also think that the earliest human species had to binge on fat because it was the most convenient source of calories because fat has 9 calories per gram compared to carb's and protein's 4 calories per gram. And they didn't know when their next meal would be coming so they had to binge efficient calories(from fat) as much as possible. Fat was also needed to keep bodies warm during cold winters.

So I don't think modern humans have to necessarily follow the eating habits of ancient humans. Modern people now have the luxury of eating more healthy foods and less of a need to binge on high calorie fat, and also are able to obtain good heating during cold winters so there is less of the need to require fat to keep the body warm.

Much modern advances in acquiring food and heating means that the human species can more easily adopt a vegan lifestyle in modern times compared to the past.

I feel that the author has committed the fallacy of thinking that the ancient diet is most natural and that modern man has to follow it. There is also the fallacy of thinking that carbs has to be drastically reduced just because the brain is more vulnerable to glycation's protein damage compared to other parts of the body.


Footnotes on Glycation

(Elle Magazine) Sugar and Aging: How to Fight Glycation
The relationship between sugar and fine lines can be sticky. Find out why!
http://www.elle.com/beauty/makeup-skin-care/sugar-aging-how-to-fight-glycation-614621

"The science is this: When you have sugar molecules in your system, they bombard the body's cells like a meteor ­shower—glomming onto fats and proteins in a process known as glycation. This forms advanced glycation end products (commonly shortened, appropriately, to AGEs), which cause protein fibers to become stiff and malformed."

"The proteins in skin most prone to glycation are the same ones that make a youthful complexion so plump and springy—collagen and elastin. When those proteins hook up with renegade sugars, they become discolored, weak, and less supple; this shows up on the skin's surface as wrinkles, sagginess, and a loss of radiance. The presence of AGEs also makes the complexion more vulnerable to bad-news assailants such as UV light and cigarette smoke. As New York–based dermatologist Cheryl Karcher, MD, puts it: "Number one, the glucose makes the cells abnormal; and number two, it creates free radicals. So you get a double whammy when it comes to aging."

"The external signs of glycation show up around the age of 30 or 35, when a perfect storm of built-up sun damage, environmental oxidative stress, hormonal changes, and the development of AGEs begins to result in, well, a-g-e. "When you're younger, your body has more resources to ward off damage, and you're producing more collagen," says New York– and Miami-based dermatologist Fredric Brandt, MD, who in 2007 was one of the first to launch an anti-aging skin-care line specifically addressing glycation. "When you reach a certain age, these sugar by-products begin to build up at the same time that your threshold for damage is getting lower."

Higher glucose levels associated with lower memory and reduced hippocampal microstructure
http://www.neurology.org/content/early/2013/10/23/01.wnl.0000435561.00234.ee.abstract
"Conclusions: Our results indicate that even in the absence of manifest type 2 diabetes mellitus or impaired glucose tolerance, chronically higher blood glucose levels exert a negative influence on cognition, possibly mediated by structural changes in learning-relevant brain areas."

Protecting Against Glycation and High Blood Sugar with Benfotiamine
http://www.lef.org/magazine/mag2008/apr2008_Protecting-Against-Glycation-High-Blood-Sugar-With-Benfotiamine_01.htm

Glycation and the Skin
http://www.skininc.com/skinscience/physiology/Glycation-and-the-Skin-230102271.html?page=2

Insulin and Its Metabolic Effects(2001)
Glycation
http://articles.mercola.com/sites/articles/archive/2001/07/14/insulin-part-one.aspx
"Everyone knows that oxygen causes damage, but unfortunately the press has not been as kind to publicize glycation. Glycation is the same as oxidation except substitute the word glucose. When you glycate something you combine it with glucose. Glucose combines with anything else really; it's a very sticky molecule.

Just take sugar on your fingers. It's very sticky. It sticks specifically to proteins. So the glycation of proteins is extremely important. If it sticks around a while it produces what are called advanced glycated end products (A.G.E.s).

That acronym is not an accident. If you can turn over, or re-manufacture, the protein that's good, and it increases the rate of protein turnover if you are lucky. Glycation damages the protein to the extent that white blood cells will come around and gobble it up and get rid of it, so then you have to produce more, putting more of a strain on your ability to repair and maintain your body.

That is the best alternative; the worst alternative is when those proteins get glycated that can't turn over very rapidly, like collagen, or like a protein that makes up nerve tissue. These proteins cannot be gotten rid of, so the protein accumulates, and the A.G.E.s accumulate and continue to damage.

That includes the collagen that makes up the matrix of your arteries. A.G.E.s are so bad that we know that there are receptors for A.G.E.s, hundreds of receptors, for every macrophage."

Scientific Debunk of the 801010 and 30BAD Diets

Introduction

I just want to do a quick debunking of the 801010 and 30BAD diets with various scientific references. I am just the messenger of Science, my personal opinions are not included. If anyone wants to hate, they can go hate on Science as much as they want.

This debunking is directed at the assumptions made by the 2 diets' founders that their promoted diets are optimal for health that are meant for everyone to follow. In this article that I put together, I will show how such an assumption is not true at all, and that there are healthier ways of eating to follow in order to gain better health.

In order to debunk the 2 diet's feasibility, I will provide many examples of a much healthier way of eating and also to loss weight effectively, so I advise anyone to read through this article thoroughly if they wish to gain such valuable information.


A Quick Summary of the 801010 and 30BAD Diets

What I know about the 801010 diet is that it is based on the daily calorie ratio intake of carbohydrates, fats and protein respectively. It applies to both raw and cooked food diets promoting whole, fresh, ripe, raw and organic foods. The 801010 does not set a minimum amount of calories to consume. The 30BAD diet follows the main principle of the 801010 diet but deviates by aiming for 2500 and 3000 cal minimum for women and men respectively. It also promotes a 'backup plan' that includes refined sugar, cooked starches and foods cooked at very high temperatures(such as pizza).

According to a video explaining the 801010 diet, Doug Graham who is the founder of the diet is seen explaining that the 801010 diet was inspired from a similar 801010 ratio practiced on heart patients to reverse heart disease. However, my opinion is that diets often used for medical purposes may not always be suitable for the healthy mainstream public to follow, although the low GI diet commonly used for diabetic patients has been found suitable for anyone sick or healthy to reduce effects of Glycation.


Practice of Several Logical Fallacies

A diet meant for medical purposes to reduce the effects of a disease may not also be a diet suitable for normal healthy individuals to thrive in. Many diets meant for medical uses require extreme reduction of fats and protein for patients with heart disease and gluten for celiac disease sufferers, however such extreme reduction in such foods does not necessarily apply to normal healthy individual who are not suffering from such diseases. For the 30BAD diet, the assumption that every person has to consume a minimum of 2500 or 3000 cal a day to be healthy or lose weight is not supported by science.

To assume that a diet that was originally used to treat medical conditions is also suitable for anyone else to follow, and to assume that everyone has to consume a certain amount of calories a day is to commit the following logical fallacies:

http://en.wikipedia.org/wiki/Fallacy_of_composition
The fallacy of composition arises when one infers that something is true of the whole from the fact that it is true of some part of the whole (or even of every proper part).

http://en.wikipedia.org/wiki/Hasty_generalization
Hasty generalization is an informal fallacy of faulty generalization by reaching an inductive generalization based on insufficient evidence — essentially making a hasty conclusion without considering all of the variables.

http://en.wikipedia.org/wiki/Appeal_to_probability
An appeal to probability (or appeal to possibility) is the logical fallacy of taking something for granted because it would probably be the case (or might possibly be the case).


The Amount of Fats and Protein in the 801010 Diet As Being Too Low — Fats As Required Carriers For Fat-Soluble Vitamins A, D, E and K

There are micro-nutrients vitamin A, D, E and K that are fat soluble meaning they dissolve in fat rather than water. Such fat-soluble vitamins have been researched and found to have a higher bioavailability or higher absorption by the body when fats/lipids are also consumed with such vitamins.

Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection
http://ajcn.nutrition.org/content/80/2/396.full

The study found that salads eaten with 28grams of fat allowed for greater absorption of cartenoids such as vitamin A. 28 grams of fat is equivalent to 2 tablespoons of fat/oil. Of course, fats from fresh foods such as coconut meat/milk and avocados are better options compared to cold-pressed oils that can go rancid within months from their production date.

There is a study finding Long Chain Triglycerides to be more effective as a carrier for fat-soluble vitamins compared to Medium Chain Triglycerides. This means that MCT fat from coconut oil is less effective as a carrier for fat-soluble vitamins compared to fats/oils that are LCT such as those found in flaxseeds and avocados.

Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility.
http://www.ncbi.nlm.nih.gov/pubmed/22953878

"The rate and extent of free fatty acid production in the intestine decreased in the order LCT≈MCT≫orange oil; whereas β-carotene bioaccessibility decreased in the order LCT≫MCT>orange oil."

Vitamin E bioaccessibility: influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate.
http://www.ncbi.nlm.nih.gov/pubmed/23768382


Could the Lack of Fats in 801010 and 30BAD Have Caused Brittle and Broken Teeth in Many Followers?

The function of the fat-soluble Vitamin A is to maintain healthy teeth and skin. Many 801010 and 30BAD followers have complained of brittle and broken teeth while being on such diets. The lack of fat in the 801010 and 30BAD diets is a prime suspect for their lack of bioavailability of the fat-soluble vitamin A to be well-absorbed by the body, leading to the poor health in teeth.

The fat-soluble vitamin D promotes absorption of calcium. The lack of fats to increase bioavailable vitamin D would lead to malabsorption of calcium, also contributing to poor health in teeth.

The other fat soluble vitamins K and E are for promoting blood clotting and skin health respectively.

(There are many horror stories of broken teeth, hair loss and other scary personal accounts of the 801010 followers posted at the 801010 book's review section at amazon.com. Lots of horror stories are also found at http://30bananasadaysucks.com )

If people take supplements for Vitamin D without the necessary fat as carrier, they may not be properly absorbed by the body. So fats are still needed to be consumed with supplements. This is why vitamin E is often found in oil capsules, and also why the directions for taking multi-vitamin supplements are advised to be done so after meals to aid their absorption with fats found in foods.

There is no current recommended daily allowance(RDA) of fats to serve as vitamin carriers although there is the general RDA for fats to be in the range of 57g to 100g depending on energy expenditure.

The Bioavailability Bugaboo
http://ajcn.nutrition.org/content/71/5/1029.full

2 tablespoon of fats(28g) for each meal of the day amounting to 84 grams total is a reasonable estimate for the amount needed as carrier for the fat-soluble vitamins. There are also fats that are already found in whole foods such as nuts and seeds such as walnuts and flaxseeds. Cold-pressed oils have been found to go rancid much sooner than their listed expiry dates so the best option is to consume fats from fresh sources. I personally take 2 tablespoons of whole flax seeds a day for omega 3 although they can also function as carrier for the fat-soluble vitamins. The flax seeds may look really sharp but they really do not scratch the throat at all, they are as harmless as sesame seeds and can be used similarly.


Fats and Protein are Crucial for Various Basic Biological Functions

Many people are unaware of the role of fats/lipids in various biological functions. They assume that fats are just unhealthy and cause disease. While the extreme intake of fats is linked to heart disease, a moderate consumption of fats/lipids is still healthy and required for good health. The RDA for fats lies in the range of 30% that is much higher than 10%.

Lipids/fats are found in every cell of the body similar to protein and are needed for cellular electrical signals to reach their destination. The brain is 60% made up of fat and require essential omega 3 fatty acids to maintain health and intelligence -- the lack of omega 3 fatty acids can indeed make a person mentally stupid and become more susceptible to cult mentality. The myelin lining for brain nerves is made up of fat, the deficient of such a lining can lead to brain-related disease. The body's organs are lined with saturated fat that also acts as buffers for shock absorption. Saturated fat(and cholesterol) is even produced by the body. The word "saturated' in saturated fat just means that it is more dense compared to other fats, it does not necessarily mean it is absolutely harmful.

Lipids are crucial to cell function (such as cellular membrane function)
http://www.mansfield.ohio-state.edu/~sabedon/biol1030.htm

Protein is needed to maintain hair, skin and nails that are thriving with health and beauty, protein is also found in every cell of the body. 10% protein intake a day is just too low an amount. The RDA for protein is 1g to 1.5g per kg of body weight.


Not All Fats/Oils are Bad

I wrote the following quite a long while ago—

Other health diet preachers who have appeared in food documentaries have gotten the biased view that all oils are detrimental for the endothelial cells in the blood vessels but this is not true, it is only olive oil that has been found to pose such a problem.

There is science research that has found olive oil to be able to dilate blood vessels possibly due to the polyphenols that have an astringent effect. So people who have problems with their blood vessels might be wise to avoid olive oil and take other kinds of fat.

Dr Vogel's research properly explains how olive oil can significantly injure the endothelium and that the effects of other oils used in the research such as canola oil had insignificant effects on the endothelium.

http://connecticare.com/GlobalFiles/HealthNews/article.asp?ID=091e9c5e8000735f&Cat=0&Num=6

"The olive oil meal caused vessels to constrict by 34%, whereas the canola oil and salmon meals caused insignificant changes in blood vessels, Vogel reports. Because such constrictions injure the blood vessels' endothelium, they contribute to heart disease."

Since Dr Vogel's research has found that oils such as canola "caused insignificant changes in blood vessels", other oils such as flaxseed and hemp oils should be alright to consume. Oils rich in omega 3 has been found to improve endothelium function.

Effect of omega-3 fatty acids supplementation on endothelial function: a meta-analysis of randomized controlled trials
http://www.ncbi.nlm.nih.gov/pubmed/22317966


"Supplementation of omega-3 fatty acids significantly improves the endothelial function without affecting endothelium-independent dilation."


The Low Ratio of Fats and Protein in 801010 and 30BAD Does Not Promote Healthy Appetite Management

A higher percentage of protein intake of 15% has been found by researchers to reduce calorie consumption. Those who wish to control their appetite to lose weight may find the increase to 15% protein to be helpful. The current RDA for protein is also in the range of 15%.

http://sydney.edu.au/news/science/397.html?newsstoryid=7980

"A multidisciplinary team of researchers, including those from the School of Biological Sciences, the School of Molecular Bioscience and the Boden Institute of Obesity, Nutrition and Exercise at the University of Sydney, has shown that people on a 10 percent protein diet will eat more snacks between meals and consume significantly more calories in total compared with people on a 15 percent protein diet."

The low 10% protein in the 30BAD diet might be the reason why many of their followers tend to easily over-eat non-stop without any 'safety barrier' in place.


Medium Chain Triglyceride, Fatty Acid Found in Coconut Oil Has Been Found to Induce Weight Loss

The medium chain triglycerides in coconut oil has been found to increase metabolism for effective weight loss. The MCT in coconut oil is more easily metabolized by the body compared to long chain triglycerides found in other types of fats/oils.

Eating fats from coconut oil and avocado has been found to create a better sense of fullness/satiety leading one to eat less calories overall.

Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil
http://ajcn.nutrition.org/content/87/3/621.full

Overfeeding with medium-chain triglyceride diet results in diminished deposition of fat.
http://ajcn.nutrition.org/content/37/1/1.abstract

Medium-chain fatty acid nanoliposomes suppress body fat accumulation in mice.
http://www.ncbi.nlm.nih.gov/pubmed/21733323

Medium chain fatty acid metabolism and energy expenditure: obesity treatment implications.
http://www.ncbi.nlm.nih.gov/pubmed/9570335

Medium-chain triglycerides are advantageous in promoting weight loss although not beneficial to exercise performance.
http://www.ncbi.nlm.nih.gov/pubmed/20367215

I recently tried some coconut oil and found my body and face getting warm at night. So I am certain the thermogenesis effect from coconut oil really works. But since I am more focused on gaining weight rather than losing weight, I would not be using much coconut oil perhaps I would use it for making vegan ice-cream in the future.

Extra Virgin coconut oil can be expensive, the brand I bought from the Indian shops is called Nirapara imported from India and costs 1/6 of the price at $6.50(US$5.40) for 1 litre. Although it was not stated to be extra virgin or organic, the oil is very strong of coconut flavor and scent that is the norm for extra virgin coconut oil, so it seems to be extra virgin coconut oil. I have also bought extra virgin coconut oil priced at $8.90 for 100ml so I know how the extra virgin coconut oil tastes and smell like. Coconut oil is a clear liquid at room temperature(28 degC and above) in Singapore where I live, it becomes a white solid when room temperature goes below 25 degC in cold temperate countries.

http://www.myonlinegroceries.com/index.php?route=product/product&product_id=2198

How to Make Virgin Coconut Oil
http://www.wikihow.com/Make-Virgin-Coconut-Oil


The REAL Way to Induce Thermogenesis For Weight Loss

Real Thermogenesis done in Asia is done by eating chili and unsweetened soya milk. Trying to trigger thermogenesis from eating plenty of carbs is not even 10% of a half-ass method.

Combined medium-chain triglyceride and chili feeding increases diet-induced thermogenesis in normal-weight humans.
http://www.ncbi.nlm.nih.gov/pubmed/23179202

Postprandial thermogenesis in lean and obese subjects after meals supplemented with medium-chain and long-chain triglycerides.
http://www.ncbi.nlm.nih.gov/pubmed/2021124

Research on the nutritional characteristics of medium-chain fatty acids.
http://www.ncbi.nlm.nih.gov/pubmed/17878693

"Medium-chain fatty acids (MCFA) have attracted attention as part of a healthy diet, because they are absorbed and transported directly into the liver via the portal vein, metabolized rapidly by beta-oxidation, and increase diet-induced thermogenesis."


Judge By Results Not By Theory?

A picture speaks a thousand words. Supermodel with undeniably glowing and youthful skin takes 56 grams of dietary coconut oil a day.

http://www.dailymail.co.uk/tvshowbiz/article-2011213/Miranda-Kerr-reveals-supermodel-secrets-Tahitian-Noni-juice-spoonfuls-coconut-oil.html


Fats with Medium Chain Triglycerides Promote Anti-Aging And Prevents Diabetes

Medium chain triglycerides (MCT) in aging and arteriosclerosis.
http://www.ncbi.nlm.nih.gov/pubmed/3519928

"The Demographic Yearbook of the United Nations (1978) reported that Sri Lanka has the lowest death rate from ischemic heart disease. Sri Lanka is the only of the countries giving reliable data where coconut oil (containing over 50% medium chain fatty acids) is the main dietary fat."

Medium Chain Triglycerides (MCTs)
Beneficial Effects on Energy, Atherosclerosis and Aging
http://nutritionreview.org/2013/04/medium-chain-triglycerides-mcts/

Dietary substitution of medium-chain triglycerides improves insulin-mediated glucose metabolism in NIDDM subjects.
http://www.ncbi.nlm.nih.gov/pubmed/1568535


Salt is Not Toxic

What else do I need to address in regards to the 2 diets? There is some silly rumour saying that salt is toxic, inorganic and therefore not usable by the body. These are just false rumours made up by those who never studied or researched biochemistry.

Sodium is an electrolyte that helps to transmit electrical signals for a healthy neurological system preventing low blood pressure and kidney failure among other things. It is one of the most important substances for the body.

How a Sodium Electrolyte Imbalance Can Effect Your Health
http://voices.yahoo.com/how-sodium-electrolyte-imbalance-effect-your-5955290.html?cat=5

The major electrolytes: sodium, potassium, and chloride.
http://www.ncbi.nlm.nih.gov/pubmed/7965369

Sodium chloride is readily dissoluble in water(h20). Once salt or sodium chloride reacts with water(h20), the water molecules separate the sodium from the chloride. The separated sodium is then usable by the body.

http://www.chem.wisc.edu/deptfiles/genchem/sstutorial/Text7/Tx75/tx75p3.GIF

The soil today contains very little minerals like sodium, so one has to supplement if there is a deficiency. The RDA is between 1500mg to 2000mg.

Something has to be 'inorganic' in order to be a mineral. Organic just means being something from a living organism. There is no need to be afraid of 'inorganic' minerals.

Take a look at B. and figure 7.17 to see how sodium chloride is easily broken down with simple water—
http://www.chem.wisc.edu/deptfiles/genchem/sstutorial/Text7/Tx75/tx75.html

Danish Debunking of Oprah's Views on Denmark

Someone just posted a debunk video on YouTube a few days ago about Oprah and Denmark. It contains lots of video footage from Denmark TV.

Debunking Oprah's claims about Denmark
http://www.youtube.com/watch?v=fmhX-dT78XY