Organics Strand Hack #4
Purpose: To Achieve Your Healthiest Weight
Previous Tools
The Three-Day "Lose The Bloat" Program
Protein
Fats
This Week's Weight Optimization Tool Once you are in your "Third Act" of life and not at your ideal weight, you will need to eat a menu that simultaneously decreases insulin and inflammation to achieve your healthiest weight. And it's got to taste good too!
"If you want to be happy, weigh your ideal weight, be healthy, and live a long life, you are going to need to know how to use salt correctly." INTRODUCTION: WITH A GRAIN OF SALT
I took some Celtic Salt and rubbed it onto the ribeyes that were sitting on the big cutting board.
“Hey, Dad, where does salt come from?” I looked down, and my ever-curious eight-year-old daughter looked up at me with those beautiful green eyes.
“It depends,” I said as my mental fingers went through the files of my memory.
“I know!” She shouted like a student who thought she was the only one in the class that knew the answer. “The sea!” She said.
I chuckled and said, “You are absolutely right. All salt comes from the sea.” I said.
“That’s why they call it sea salt.” She said proudly.
“You are the smartest eight-year-old I know. You’re right. Many of my patients think that salt comes from other places. But all salt comes from the sea in one way or another.”
I went over to the cabinet and grabbed some Morton’s Salt from the cabinet. I sprinkled a little bit into my palm. I showed it to Vanessa.
“This is what I would call table salt. It comes from underground mines found throughout the United States. They have these tunnels that go for miles and miles in all different directions. They actually use these tunnels to store top-secret government documents. The tunnels are very low in moisture because the salt absorbs all the water from the air keeping the humidity very low. Isn’t that cool?”
“How deep are the mines?” She asked.
“I don’t know, but some are very deep, like a couple of thousand feet deep. Anyways, they mine this salt from salt beds found below the earth's surface. These stores of salt have been around for millions of years. They are the leftovers from great seas that used to cover our mainland.”
“But Mom said the earth is only 6000 years old.”
“Yes, both Mom and Pastor Jeremy are right. This 6000-year-old salt is then taken, and they bleach it. That’s why it’s so white.”
“Like with laundry bleach?” She asked.
“The same stuff.”
“Yuck!” She said.
“I’m not too worried about the bleach. Most of the chlorine evaporates away. I’m more worried about the other chemicals they put in it, like anticaking agents and dextrose.”
She looked at me quizzically. I grabbed the blue container and read the ingredients to her.
“It has calcium silicate as an anticaking agent and dextrose. Calcium silicate is used, so the salt will not clump together, especially if the weather is humid. Dextrose is glucose, which is sugar.”
“They put sugar in salt?”’ Vanessa asked, aghast.
I chuckled. ”Now, I don’t believe that you can get enough calcium silicate or dextrose from a teaspoon of table salt to cause harm, but if you're consuming a teaspoon of table salt daily for decades, who knows? What bothers me is that it’s just not necessary.”
I put my hands on Vanessa's face and stared into her eyes.
“The secret of eating healthy foods is to eat foods that are as close to the way God made them. Always choose God-made food over human-made food. When humans started putting calcium silicate and sugar into salt, they changed that salt from God-made salt to a human-made salt.”
“But Dad, wouldn’t God's salt be dirty?” She asked.
“Yes, so look for salt that has been cleaned like it was done from the beginning of time, a natural way. Pink Himalayan salt is washed by hand at the source. Himalayan salt is the purest salt present on this planet.”
“So, I should eat hand-washed six thousand-year-old salts from the Himalayans, then?” She said as she smiled.
I nodded with a smile.
THE CLASS: WHAT SALT AND HOW MUCH
I just finished reading the above story to the attendees of my Organics Workshop. Vicky had booked me in a hotel conference room near the freeway. I’m glad I wore jeans; a suit would have been out of place. “So Doc, you said that you were using Celtic salt. Is that the salt you prefer?” A lady in the front row who was about fifty years old asked me without raising her head. She was taking notes.
“I prefer Celtic salt when I’m using it as a rub. I like it as a rub for a couple of reasons. One, it has a lot more moisture within it; therefore, it adheres to the meat better. Two, I can use more Celtic salt because it only has about 33% sodium, whereas Pink Himalayan is over 90% sodium. Three, Celtic sea salt has a touch of briny flavor, where Himalayan salt has a strong mineral taste. My everyday salt is Pink Himalayan salt.”
“I don’t use either one. Why should I? Isn't salt just sodium and chloride?” She asked with her head coming up like a narcissistic journalist.
“Let’s talk about Pink Himalayan salt first. Once a long time ago in Pakistan, a mountain range sprouted from the earth. It carried with it a sea. The water eventually evaporated, and it left behind a giant bed of salt. Then millions, or most likely, billions of years, passed. As time passed, these beds of salt were pressured by the tectonic plates of these mountains. The pressure turned the salt into compressed rose-colored boulders. The salts may be called Himalayan, but these mountains in Pakistan are not the Himalayas. It is near them, though.”
“Is the pressure what caused the salt to turn pink?” She asked.
“No. What makes the salt pink is iron oxide.” I answered the lady.
“Is the iron the reason you like the pink Himalayan salt better than other salts?” She asked.
“No. I like Pink Himalayan better than table salt because it tastes better. And it has lots of other minerals within it. Some we need, some we don’t. Pink Himalayan Salt has magnesium, potassium, and calcium within it. I do want to be transparent. There isn’t enough of these minerals to do a whole lot with, but again if you take a teaspoon of it every day for your entire life, it adds up.”
“You said when it came to the minerals in Pink Hymallean Salt, ‘some we don't need? Could you clarify that for me, please?” Guess who asked?
“Yes, very good question. Pink Himalayan Salt is not recommended by some of my colleagues. They claim that Pink Himalayan Salt may be radioactive. They say this because it has other minerals compressed into it, like plutonium and uranium. But...if this salt has been around for thousands, millions, or billions of years, any radiation has burnt itself out a long, long time ago. And again, there may be 80 or more minerals in a rock of Pink Himalayan salt; nearly all of the rock is still made up of the two minerals you mentioned, sodium and chlorine.”
“So, you like Pink Himalayan Salt because you like its taste better?”
“Yes.”
I turned and walked to the other side of the room to create a pause.
“And it’s pretty, has numerous other essential minerals, it is made by God, and its price has gone way down over the years where Celtic Salt hasn’t lost its designer salt status. Pink Himalayan Salt has become more mainstream and today's price reflects this.”
“But you still use Celtic Salt?” That was Vicky guiding me.
“Yes, I do. Celtic salt comes from France. I like to use it as a rub on large pieces of meat. I use Celtic salt because it retains moisture. Celtic salt is mixed with clay. Instead of being 90-something percent sodium chloride like Pink salt, it is more like 30-something percent sodium chloride. It, too, has eighty or more trace minerals within it. I use Pink Himalayan salt as a finishing salt.”
“Salt is a lot more important in our lives and health than we can imagine. In fact, we can't live without salt. It needs to be placed right along with air and water."
"Sodium ions are necessary for our body to perform optimally. Sodium is necessary to maintain the fluid in our blood cells. That is why blood is salty tasting. It is also necessary for the small intestine to absorb nutrients from our food." "Salt is also an essential mineral. That means we have to consume it through our diet. Meat eaters consumed enough salt from the meat, but gatherers had to find salt by tracking animals, who always knew where salt could be found."
"FYI, did you know salt was used by the ancient Egyptians as money?"
"And salt is used to heal. Have you ever had a skinned knee and then swam in the ocean?"
The sodium in salt is a natural antibacterial agent. Salt draws the moisture out of food. The moisture is where bacteria live and grow."
"So, Doc, how does salt help me lose weight?"
I looked around and couldn't find who had asked me that question.
"Let me take a look at it from a different angle. Studies show that the more salt a person consumes, the more they weigh. I mean, that’s logical because consuming salt causes your body to retain water. This is also true because people that eat salty foods are eating chips, fast food, fried foods, processed foods, and restaurant meals. All of these salty foods are also high in calories. So, it makes sense; high salt, high calories, and snacking would cause a person to weigh more."
Heads were nodding throughout the audience.
"But there is more to it than calories. Further research has found that a salty diet increases our appetite. An increased appetite obviously makes us eat more and causes our self-discipline to waiver."
"Other research has also shown that a salt-laden meal makes us thirstier. Increased thirst will make us more apt to drink our calories.
Have you ever noticed that soda pop and beer taste so much better with salty foods like hot dogs and peanuts?"
"So we've learned nothing new here. Salt makes us hungrier and thirstier, therefore, causing us to consume more calories either through food or drink, or snacking. But...a 2015 study threw a wrench into our thinking. Yes, this study confirmed that salty diets caused increased weight and fat, but in this study, they made sure that the participants did not increase their calorie intake. Well, there goes that theory. This study found that salt alone, without any extra calories, caused an increase in weight and belly fat. What this study found was a connection between salt, obesity, and our microbiomes, our gut bacteria." "In Phase Two, the toughest and most rewarding protocol is our gut protocol. More on that then."
"Doc, you can't just throw that out there without a little explanation," my journalist-like student said.
"Okay...in a nutshell...moderating our sodium intake helps us maintain healthier gut flora, which is associated with healthier body weight. Researchers are now thinking that there may be a connection between high blood pressure, the microbiome, and high salt intake."
I didn't want to get into the microbiome in this lecture, so I changed directions quickly.
"FYI: Guess what food has the most salt within it of all the foods we regularly consume?"
I heard a cacophony of answers, but I did not hear the right one.
"BREAD!"
"Another FYI, as I have mentioned, human-made salt is bleached and refined. These actions strip away most of the other minerals from your salt and your diet. This lack of mineral intake will cause you to crave foods that have the minerals you lack and possibly cause you to overeat or snack."
"One more FYI, God-made salt is more than divine. The top chefs in the world rarely use human-made salt. Salt made by God has a more powerful taste and adds gusto, but here is the biggest FYI;
MOST OF OUR SALT INTAKE COMES FROM EATING MEALS WE DID NOT COOK!"
"Seventy percent of our salt intake comes from eating meals precooked and at restaurants, according to a study done by the University of Minnesota."
"Salt also helps with both the breakdown of carbohydrates and proteins. God-made salt activates our salivary glands to release amylase, an enzyme that helps break down carbs. God-made salt helps stimulate an increase in stomach acidity as well as an enzyme that digests protein. With our foods being broken down better, our body can more easily absorb nutrients, and when our body has the nutrients it needs, it doesn’t cause an increase in our appetite through cravings." Vicky turned on the overhead, and I read the slide.
"The researchers found the participants of the study averaged 3,501 mg of sodium per day. That’s more than 50 percent of the recommended maximum.
Sodium from outside our home accounted for 71 percent of the sodium consumed.
Sodium naturally occurring within the food they consumed accounted for 14.2 percent.
Sodium added during at-home food preparation accounted for 5.6 percent.
Sodium added to food at the table made up only 4.9 percent."
The American Heart Association recommends no more than 2,300 milligrams (mg) a day, and they state that the ideal limit is no more than 1,500 mg. So when it comes to salt, we need to find the salty spot. Do you get it? Instead of a sweet spot. Anyways, we want just the right amount of salt, not too much or too little. A pinch of salt is about one-eighth of a teaspoon, which turns out to be about 300 milligrams. If you eat three meals a day, that's about half of what you need. The rest will naturally come from your food, particularly your proteins.
DOC MAC'S SALT HACK
We need salt, but we don't need much.
Use a pinch of God-Made salt with each meal. (Pink Himalayan or Celtic Salt)
When eating out, do not add any salt to your food-EVER! When eating out, ask the chef NOT to add salt. (I promise you their proteins have already been pre-salted.)
If you are a vegetarian, you may need to add a little more than a pinch of salt to each meal.
USING MORE THAN A PINCH OF SALT AT EACH MEAL WILL CAUSE HORMONAL, WEIGHT, HEALTH, AND LONGEVITY PROBLEMS To learn even more tools, follow me at Doc Mac's Facebook Page. BONUS HACKS
Salty Lemon Water
I have my clients drink a concoction called Salty Lemon Water first thing in the morning. I do this because we wake up dehydrated. The salt will help you retain the water, which is okay after you weigh and report your weight to me. When you drink Salty Lemon Water, every cell in your body will function better because every cell in your body needs water to function properly.
Recipe
8 ounces of filtered, spring, or alkaline water
The juice from one squeeze of half of a lemon
One pinch of Himalayan Salt
Drink Salty Lemon Water prior to you drinking coffee
Many of my clients feel an energy burst after their morning salty water concoction.
Salt Soup
I have heard that aficionados of salt prefer to make salty lemon water. I don't. In a container, like a mason jar,
Fill one-quarter of it with God-made salt
Then fill the remaining three-quarters with filtered, spring, or alkaline water.
Seal the container and let it soak overnight.
Nearly all of the salt will be absorbed by the water.
In the morning, add a teaspoon of the salt soup to your lemon water.
This will help you retain the water for the purposes I mentioned above. Salty Lemon Water will also balance your pH values. It will also help flush out toxins by using its negative charge ions to pull the toxins out of the cells. (more on that in a later class)
"When it comes to other seasonings such as spices and herbs, beware. Many spices and herbs cause inflammatory responses within your body. As we develop your menu, we will test one spice at a time. For example, I cannot eat oregano. If I consume oregano, I will bloat, become fatigued, and have brain fog. It's a genetic sensitivity because my mother cannot consume oregano either."
Your First Four Organic Strand Tools
The Three-Day "Lose The Bloat" Program
Protein
Fats
Salt
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SELFIE OF THE WEEK
This is a picture I sent to my children this week. I sent it because it is the first time I have ever gotten what I call a butch haircut. I like it. How about you? Working on making my Third Act" of life awesome.
Follow me on Instagram @ #thirdactcoach And if you are ready to be the "YOU" of the future or the "YOU" before your hormones changed:
Because...IT'S ALL ABOUT YOUR HORMONES!
If you would like more information about our coaching program, visit our website www.docmaccoaching.com
If you have a quick question, please don't email me... Text me @ 209-345-9799 © 2022 | Doc Mac Coaching Medical DisclaimerTestimonial Disclaimer None of the statements on this website have been evaluated by the FDA. Furthermore, none of the statements within this post should be construed as dispensing medical advice, making claims regarding the cure of diseases, nor can these products prevent disease. You should consult a licensed healthcare professional before starting any supplement, dietary, or exercise program, especially if you are pregnant or have any pre-existing injuries or medical conditions. The Food and Drug Administration has not evaluated these statements. These products are not intended to diagnose, treat, cure, or prevent diseases.