Vo12.No6

The Newsletter ofAdvanced Natural TherapiesNal"Ttd healinR me/hods Iltal an not accepted by orthodox science.

Editor Sam Biser saves you from another dangerous do!<ma...

"Don't be conned by thecrusade against salt:'

"I have found impressive medical evidence which

explains why a low-salt diet will NOT help you live

longer. But it CAN give you strokes, damaged

kidney and brain function, and loss of sexual

ability (impotence and frigidity)!"

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Once again, I must blow the cover on amedical and healthfood crusade that's beingjammed down your throat.

I'm referring to the forty-year old health lie thatavoiding salt will help you live longer. The healthfoodestablishment has swallowed this one whole like Jonahin the belly of the whale. They solemnly tell you thatavoiding salt will help lead you into the land of everlast-ing health.

For most of you, it definitely wil1NOT. What theyDON'T teUyou is that...* A low-salt diet for the treatment of high blood

pressure is a colossal national disgrace, based ondogma, not evidence.

* A salt-restrictive diet can actually raise your bloodpressure.

* A lack of salt can cause accelerated aging cellulardegeneration, and 'biochemical starvation.'

* A lack of salt can literaUy cripple your health, andcause liver failure, kidney problems, and massiveadrenal exhaustion.

* On a salt-free diet, the valves of your heart musclecan tire, lacerate, and cause a fatal heart attack.

* The healing powers of good salt equal those ofvitamin C, vitamin E, and many other nutrients in thehealth food store.

How readers can buy Celtic Sea Salt

The prevailing viewpoint of modem medicine is thatsalt is a general poison, like alcohol and tobacco. Salt hasbeen vilified as the great devil at the dinner table.

People have been taught since childhood that "saltcauses high blood pressure." Books on salt- free cookingare more popular than ever. If you call up the AmericanHeart Association, they will send you brochures on thedangers of salt.

The health media are always looking for simple, easyanswers that don't require much thinking. Therefore, theyroutinely present the same, reckless, across-the-board ad-vice to avoid salt whether you desperately need it or not.

The fact that our population is a vastly heterogeneousgroup, with grossly divergent biochemistries, makes nodifference to them. The chant is always the same: "Saltis bad!"

Its gone far enough.This dogma must END.

www.resourcesforlife.net

tel (44) 1243 775 760

"The idea that salt in the diet hassome positive value is totally.

d " ,Ignore . - Dr.A..M..Heagerty,M..D., Departmentof Medicine,Leicester, United Kingdom.

To prevent the other side of this controversy,I chooseto interview one of the leading proponents of salt in theworld.

This man is a Californiabiochemistname Dr. Jacquesde Langre.

Dr. de Langre has been studying the health benefits ofsalt for over 30 years. He has a Ph.D. in biochemistry fromthe University of Brussels. He wrote two books on thistopic, "Sea Salt's Hidden Powers." and "Sea Salt, the VitalSpark for Life."

Ie)/992 All righls r<served. U dyersi/] ofNaluroll1caling Inc. -1- Go to page 2 . . .

Dr.deLangrerecommendsaspecial,unrefinedFrenchCeltic salt for all people with high blood pressure andheart problems. His approach defies orthodox medicallogic.

The opinions of Dr. de Langre are obviously 100%counter to established medical beliefs. No one, not evenunorthodox doctors, go as far as Dr. de Langre, in hiduniversal recommendation for good salt.

Dr. de Langre openly agrees that refined salt (puresodium chloride) is toxic to the body - and can causehigh blood pressure. Yet he believes Celtic salt isextremely healthy, and has the exact opposite effect ofrefined salt.

"The entire health field is very sloppy with its termi-nology on salt. They think all salt is the same. This is farfrom true. Most refined salts are a poison. But somenatural salts are a nutritious food.

In America, doctors condemn salt. They take heartpatients off of salt. In France, they give heart patientsgood salt."

In this exclusive interview, Dr. de Langre will attacksome common dogmas and myths about salt and highblood pressure. You will learn:

* Why the heart muscle works harder on a low-saltdiet.

*Why asalt-free, vegetarian diet isa set-up for kidney,respiratory and blood sugar problems.

* Why "natural sea salt" is a #1 health food rip-off.* How macrobiotic salt can cause edema.* Why refined salt - in any amount - is NOT theanswer for high blood pressure.

* Why arichly-mineralized salt makes it easier for theheart to contract and pump.

* Why eating the proper salt can help cleanse theplaque off blood vessel walls.I guarantee, after you read this interview, your views

on salt will never be the same.

"The most convincing fact that- salt iscritical to life is that the amniotic fluid issalty."I

The Newsletter ofAdvanced Natural Therapies PublishedbyTheUniversityofNaturalHealingInc.P.O. Box 8113, 355 West Rio Road, Suite 201, Charlottesville, Virginia 22906One year (12 issues) $39. Two years (24 issues) $60. Overseas subscriptions: Add $15 per year.

This newsletter is published underthe First Amendment of the U.S. Constitution, which grants the right to discuss open and freelyall matters of public concern and to express viewpoints no matt~r how controversial or unacceuted they may be.

This newsletter contains unorthodox ideas and opinions which are NOT accepted by the consensus of medical opinion. Beforefollowing these medically unproven ideas, please check with your own medical doctor. If you feel you must self-medicate, proceedwith extreme caution. Remember that any herb, food or other natural method can have dangerous allergic reactions or side-effectsin SOME people.

The University of Natuml Healing Inc. has no direct or indirect financial connection with any product or service mentioned in thispublication.

BISER: What is the reaction of most peQplewhen youtell them salt can be goodfor them?DE LANGRE: they say, "I can't eat salt. My doctorwon't let me." All they have heard in the media is howbad salt is. When I tell people about the health benefitsof good salt, they sat, "I didn't know there was anythinggood to say about salt."

Twenty-five years ago, I contacted some people inthe book business. I said, "I have an idea for a book onsalt. "The chief editor said, "You sprinkle salt on yourfood. 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 dangerousconclusions based on the wrong salt. 99% of the world'sresearch on salt is dome on commercial table salt. Thisis the only salt they know of. They think all salt is thesame ~ but they're wrong.

The medical doctors have a dilemma. Refined saltcan cause a lot of problems. They are correct on thatpoint, and that has been well documented. Yet, a salt-free diet has problems of its own. They're in a scientificrut. Neither approach, taking refined salt, or avoiding it- is the answer. People desperately need salt for goodhealth, and medicine doesn't have any solution.

On the topic of salt, American scientists are verynarrow-minded and insular. We are still in the dark agesof salt making.

In many parts of France, when aperson comes in withheart problems, high blood pressure, or other problemswhich are hard to diagnose, the first question the physi-cian will ask is, "What kind of salt are you using." Thereis no such opportunity here, because the only recognisedsalt is refined, white table salt.

Some of the best scientific research on the healthproperties of good salt are written inFrench, German andPortuguese. But few American doctors have read them.Two classic French medical books on salt are, ''TheOcean that Heals," and, "Secrets of our Origins." AGerman medical classic on the healing powers of salt is,"The Salt of Life."

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Because ofhis vibranten th usiasmfor salt, theycall him "TheSalt Man".Doctors fromAustralia,Italy, NewZealand, Ja-pan Englandand Africa -call him at allhours, andseek his wis-dom on salt.

ocean' for the fetus. This is a prime example of why weneed all of the ocean's minerals as part of our make-up.This is the very first thing anyone should discuss whentalking about salt. This is basic.

Your very blood needs salt to function. There was anarticle in the Scientific American on this topic in theJuly,1963issue, "The Social Influence of Salt." It said, "Thechemical requirements of the human body demand thatthe salt concentration in the blood be kept constant."They discussed how you can die on a completely salt-less diet.

"The potential harmful consequences ofsalt restriction have not been examined."-Dr. MooG.Nicholis. M.D., Endocrine Department, Prin-cess Margaret Hospital, New Zealand.BISER: Based on these thoughts, will a low-salt diet.cause accelerated aging?DE LANGRE: Absolutely. Your cells must be bathedin a sodium-based, extracellular fluid. When the cellsare not in this fluid, they will explode. this has beenproven biologically. the cells of a mammal deprived ofsodium literally explode.

Without salt, there is no longer any exchange be-tween the sodium on the outside of the cell, and thepotassium on the inside. Talk about aging, this isprobably the one, single, most important biological factthat must be considered when you discuss salt. Deprivedof that saline solution, the cells age.

One the other hand, taking refined salt is not theanswer. This will promote a pathological calcificationand a breakdown of cellular tissue. In either case, youhave problems.BISER: Will restricting the salt intake help high bloodpressure?DE LANGRE: In the majority of cases, no. In mostcases, the high blood pressure isnot measurably loweredby restricting salt intake. Even a drastically reducedsodium diet- down to less that 1/2gram/day, often failsto show any improvements in cardiovascular problems.

Dr. John Laragh expressed the same though in theMay, 1983 issue of the Annals of Internal Medicine(page 740.) "..it is likely that even drastic sodiumrestriction would not prevent hypertension, becausefewer than half of hypertensive patients would respond."He goes on to say, "Public health policy should bedictated by facts, and not by hopes or opinions." I agree.

In another article, in the January, 1991 issue ofHypertension, this same doctor states that salt restric-tion, as safe and effective treatment for the prevention ofhypertension, "must remain an interesting speculation,without enough evidence tojustify its conclusion as partof a national program."

We don't have medical books like this in North

America. This country was raised on refined salt. Weinherited this from the English. So, we have never beenexposed to a healthy salt. All we know of is Morton'ssalt.

Americans are totally ignorant of any natural processthat can make a healthy salt. We choose to ignore thatwhich is so essential to our biology, and so we continueto accept and spread the gospel on the dangers of salt. Wehave never been told there is another side.

BISER : You wrote inyour book that a healthy and activelifestyle demands an adequate intake of salt, is that true?DE LANGRE: Ifyourtears weren't salty, if your bloodwasn't salty, if your sweat wasn't salty, you wouldn't befunctioning very well. The current medical belief thatour body can function on no salt at all, or on a restrictedsalt intake, causes more problems that it tries to solve.

You can't function without salt. You can't digestfood without salt. Your heart can't function. Youradrenalglands can't function. Your liver can't function.Your kidneys can't function.

Sodium is the predominant cation in the circulatingblood plasma .and tissue fluids. Derek Denton broughtout this point in the medical physiology book, "TheHunger for Salt."

Rene Quinton, the French physiologist, used the term"milieu interieur" - the internal environment, the un-changing saltyenvironment of ourown "internal ocean."He talked about serum of all warm blooded animals onthis earth.

People forget, but everyone was born in a saltysolution-our mother's amniotic fluid. This isprobablythe best biological proof we have that cellular structurein enhanced by salt. The amniotic fluid is a salty, 'mini-

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BISER: How does the salt-free diet affect the health ofmany vegetarians?DE LANGRE: They are open to a lot of respiratoryailments. This is because of the extra moisture on thelungs which cannot be removed by the kidneys. Theyoften have a lot of urinary infections. But I have gottena lot ofletters from vegetarians who have discovered mysalt. They say they feel much better and have moreenergy.BISER: People generally think of salt as sodium chlo-ride. But you don't accept that definition, do you?DE LANGRE: In this country, that is what people havebeen taught, all the way from kindergarden to medicalschool. to them, salt is pure sodium chloride. There isno other salt available in the U.S., so this rules theirthinking.

When people talk about salt, they overlook com-pletely that there are 84 buffering elements in salt toprotect people from the harshness of sodium chloride inits pure state.

Nature put these complimentary elements in salt fortwo reasons. First, to make sure that people could usethesodium properly. And second, to ensure that once thesodium has been utilized, it will be eliminated com-pletely and quickly from the kidneys.

An analysis of salt goes way beyound the mineralsand the chemical elements. there was an article on thistopic in the September 1982 issue of Ocean Magazine.They made a fantastic defense of salt, saying salt is notjust chemicals, it is a lot more.

There is bio-electric energy in salt; there is magnet-ism; there are vital and inert gases, such as helium, neonand argon; plus there are micro-organisms that are criti-cal for the life of salt. They wrote, "Sea water is acomplex chemical soup, containing 84 of the 103knownelements."

Nature had a purpose in making our blood like theocean. In the ocean, sodium is buffered. In our blood,the sodium is buffered. And in our diet, the sodiumshould be buffered as well.

If you tried to inject pure sodium chloride intrave-nously, you would kill the patient. He goes into saltshock. This is well-known in medical circles.

In the 1900's, a medical doctor named Jacques Loeb,from the university of California, performed an epicexperiment. He put fish in a tank of water mixed withrefined salt, the same concentration of salt that exists insea water. All the fish died. If fish can't live on puresodium chloride in dilute concentration, how can we?BISER: Let's talk about Celtic salt. When did themethodfor Celtic salt first originate?DE LANGRE: the Celtic process of drying the salt bythe sun andthe wind first started well over 900 years ago.The Celtic people of France changed the archaicboiling-method of preparing salt

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BISER: In scientificjournals,J have read that a low-saltdiet can actually cause high blood pressure in somepeople.DE LANGRE: That's true for some people. I believethat when the heart has much less of a fuel for contrac-

tion, it is trying to raise the pressure by restricting thearteries. If you have a regular mechanical pump thatdoesn't work well, or has a slow leak, you have to reducethe diameter of the vessel through which the liquid isbeing pumped. You can seehow this wouldhappen witha garden hose if you reduce the pressure.

In this case, we are talking about blood. So, tocompensate for a weak pumping action by the heart, thebody compensated by increasing the pressure in thearteries. Lots of other things are happening as well. Ona low-salt diet, not only is the heart working harder, butso are many of the other organs as well."Nature put 84 elements in salt, as a buffer,to protect you from pure sodium chlo-ride."BISER: How does a salt-free diet affect the heart?DE LANGRE: A salt-free diet can damage the valves ofthe heart. The contractibility of the heart muscles isnegatively affected by adeficiency of salt. The heart canno longer contract normally. Remember, the heart is fedby 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-anemia.

Salt is anenergizer. That Recharge drink the athletesuse is a salt-based fluid. There is a definite need forsodium chloride to maintain and rebuild the cells.

I have talked to a few friends who are suffers. Theysaythey get allkinds of nicks, cuts and scratches. But bybeing in, and around the salt water, they heal veryquickly. Salt,the goodnatural salt, isveryhealing. If saltwas so bad, why do they feed intravenously salinesolutions in hospital patients.BISER: Why do they?DE LANGRE: Because the body runs on salt. Withoutsalt, we runoutof electrolytes. Without electrolytes, ourhuman batteries die out.BISER: A lot of vegetarians eat salt-less diets. Is thisbeneficial?DE LANGRE: It is very bad. You have so muchingested potassium from the green leafy vegetableswhich ISnot neutralized by the sodium. If potassium isin excess in relation to sodium, the body loses its abilityto produce hydrochloric acid. then you have digestionproblems, which vegetarians have.

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These salt makers were given royalty status.These methods wereused along the entire coast, from

the netherlandstoMorocco Brittany, France wasfavoredbecause of the unusually bright sunny climate and pre-vailing winds. Today, this same pristine process of salt-making continues.BISER: In very simple terms, describe how Celticsalt ismade. Does it contain all 84 elements that are in seawater?DE LANGRE: Celtic salt contains every element that isin seawater,minus the mud. There are actuallymorethan 84 elements in the ocean, but they haven't all beendetected yet.

To make the Celtic salt, ocean water is taken througha mile long decanting lake. This precipitates the parti-cles at the bottom. The water then becomes a beautifulblue, more blue than any tropical ocean. This water isthen guided in spirals along a series of concentratingponds for 1-2 miles.

When the salt reaches a certain concentration, theytakeout the excessmagnesium salts, which are calledthebitterns. The remaining salt is dried by the wind and thesun. There is never any heat used. What remains isbiologically active, pure, moist, Celtic salt. No chemi-cals, preservatives, or anything else has been added."Celtic salt lowers the blood pressure,because it removes the excess sodium fromthe tissues. "BISER: How do you know Celtic salt helps to lowerhigh blood pressure? That's a rather controversialconcept, isn't it?DE LANGRE: We have had reports of people going tothe doctor and their doctor saying, "Well, you must betaking less salt, because your blood pressure is lower."But the truth is, they didn't cut down their salt intake atall. They were taking the Celtic salt.

We get a lot ofletters on this point. One reader writes,"Myhusband has refused to get off salt, sohe has alwayshad high blood pressure. But since he stopped using thestore refined salt, and started using Celtic Salt, his bloodpressure is now normal." We hear this all the time.

Here's a letter from a man in Los Angeles. "Twoweeks ago I donated blood at a Red Cross station. At thattime my blood pressure was 160 over 90. (Normal is 120over 80). Yesterday, after hardly a week of using theCeltic salt, the only new addition to my diet, I recordeda blood pressure reading of 105 over 82. I am convincedthat your salt had a hand in reducing my blood pressure."

Here's one more. "My husband has a severe problemwith high blood pressure. Any amount of salt in the pastwouldincreasethe bloodpressure. Now, he used thegreyCelticsalt,andhis pressuredoesNOTgoup."

One old man who lives near me makes organic wine.He told me the same thing. He said his blood pressurewent way down on the Celtic salt. Before, it was alwayshigh.BISER: How many people have mentioned somethinglike this to you?DE LANGRE: In the last thirty years, I would say acouple of thousand. It's unbelievable. They all say thesame thing. "All of a sudden my blood pressure isnormal. What have I done? This is the most commonthing I hear about the Celtic salt.BISER: Why does Celtic salt lower blood pressure?What's the mechanism?DE LANGRE: In regular salt, the refined sodiumchloride often stays in the body long after it has done it'sjob. Celtic salt helps to remove this excess sodium, assoon as it is no longer needed. This is because the Celticsalt has magnesium, about 3/4 of 1%, by solids.

One of the roles of magnesium in he body is toremove the excess sodium. The three forms of magne-sium in Celtic salt which dissolves the sodium aremagnesium chloride, magnesium sulfate, and magne-sium bromide.

It's one of the great nutritional paradoxes, that youhave to give salt, in order to lower the level of salt in thetissues.

"When I was 55, I had the blood pressureof a twenty-year old."BISER: You said you have been taking Celtic salt formany years. How is your own blood pressure?DE LANGRE: When I was 55, I wastested in Boston bytwo medical doctors, They both said I had the bloodpressure of a twenty-year old. They were very, verysurprised. I am 67, so that was twelve years ago.

I have been using Celtic salt all of my life. I havenever restricted my salt intake. Around here, they callme, "The Salt Man." I don't over do it, but I like salt.Three years ago, I had my blood pressure tested by asurgeon. It was extremely low. It was still in the samerange as it was when I was 55. He said there wasabsolutely no cholesterol deposits in the arteries. I usethe salton alot of my food. But whenever Ihave a check-up my doctor says my salt level is normal.BISER: How long does it takefor aperson to notice areduction in blood pressure on your salt?DE LANGRE: It varies with each person. Sometimespeople call me less than amonth later and say, "Ihad myblood pressure taken, and it has gone down. Could it bethe salt?" I would say on an average, it takes a month orlonger to notice a drop in blood pressure.

Of course, everyone is different. There are alwaysexceptions. The Celtic salt literally "scrounges" aroundthe body looking forexcess saltdeposits in the interstitialtissue and itjust drains this sodium through the kidneys.

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The Celtic salt will also help to disslove kidney stones.Medical doctors have told me that.

One women from Montana wrote that when she firstreceived Celtic salt, she felt like shehad been given abagof gold. Others say they can "salt their problem away."BISER: SuppQseaperson has low bloodpressure. Willtaking the Celtic salt make theirpressure go even lower?DE LANGRE: Not at all. The Celtic salt has thisuncanny ability to bring back to centre whatever func-tion is unbalanced in he body.

If you have low blood pressure, the Celtic salt willbring the pressure back up. If you have high bloodpressure, it brings it down. Only natural means can dothis. Apharamaceutical drug which is designed to lowerblood pressure, will only work one way --"down."Andthey can bring your pressure so dam low, you will haveproblems.BISER: Have you heard stories of people who raisedtheir low blood pressure on the Celtic salt?DELANGRE: Yes, definitely. Of course. Celtic salt isa blood pressure normalizer. Most people can't under-standthis, but Celtic salt has a 'biochemical intelligence.'It's a thinking salt. It is totally different from the dead,lifeless, refmed salt currently used.

We are probably consuming 2-3 times more salt thanwe need, mainly because we use a demineralized, re-fined salt, they would find they need much less salt intheir food.

"I'm sorry to say, but most natural 'seasalt' is almost identical to supermarketsalt. "BISER: What doyou think of natural sea salt sold in thehealthfood stores?DE LANGRE: This can be just as bad for your healthas regular salt. Most sea salt often comes from the samerefinery as commercial salt.

You can tell sea salt is refined because you can pickit up and it does not have any sign of moisture at all.Refined salt is very dry salt. This tells you the magne-siumhas been taken out, because magnesium is a water-hugging molecule.BISER: How doyou know that edema goes down on theCeltic salt?DE LANGRE: We met a very beautiful Japanese-American girl a few years ago. The girl was healthy-looking except for swollen ankles. She knew who I was.She ~aid, "You're the salt man. I need to talk to you.Look at my ankles." I said, "Where have you beenliving?"

Shesaid, "Ilive on amacobiotic farm and we use onlythe macrobiotic salt."This salt is refined,just like regularsalt,but ithas the stamp of approval fromthe macrobioticteachings. We started her on the Celtic salt and told herto totally avoid the macrobiotic salt.

Two days later shecame to my wife, and grabbed her.She said, "Look at my ankles. The swelling is gone.They are now normal. I cannot believe the change."

Macobiotic salt is dangerous for you health. It isrefined, dessicated and de-ionized.BISER: For apersonwithheartproblems,would yourecommend the Celtic salt?DE LANGRE: Definitely, in moderate quantities. Ithink the Celtic salt has the ability to cleanse the heart.Remember the famous experiment with the French doc-tor, Alexis Carrel? He kept a chicken heart alive for 37years by feeding it this same Celtic salt. If he had usedregularrefined salt, the heart would never have lived thatlong.BISER: How much Celtic salt should aperson use?DELANGRE:Useitinmoderation. Salttotaste. Whenusing Celtic salt, use 213the amount of salt you wouldnormally use. If a recipe calls for 100grams of salt, I willuse only 65 grams of the Celtic salt. And it will have thesame saltiness of the recipe."A French physiologist named ReneQuinton healed thousands of people witha serum derived from sea water."BISER:So by using the celtic salt, you are actuallyusing less salt?DE LANGRE: Of course. Because you are meeting thetaste bud's requirement. If you want to make a compari-son test between the refmed salt and Celtic salt, here iswhat to do. First taste 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. Youcannot taste anything else. With the refined salt, yourtaste 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 saltirritates the taste buds and inhibits them.

Here's another experiment you can try if you are nottoo queasy. With a sharp and clean razor blade, make alittle cut on the back of your left hand and put somerefined salt on the cut. Then put a band-aid on. Do thesame thing on the right hand, but now cover it with Celticsalt.

In the morning, you will find an inflammation whereyou used the refined salt. But not with the Celtic salt. Ibelieve regular refined salt inflames the cells of the body.BISER: How does the Celtic salt affect your appetite?DE LANGRE: You don't need to eat as much food,because you are getting more nutrition from the food youeat. Youwill findyou are satisfiedquicker.BISER: Will people live longer on the Celtic salt?DE LANGRE: I definitelythink so. Celtic salt is acleanserof bodily fluids. It will help keep yourbody

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biochemically clean. Plus you are giving the body aperfect isotonic solution. Alexis Carrel's chicken heartexperiment should prove more than anything else thatCeltic salt can greatly aid longevity.BISER: Does cooking or boiling harm Celtic salt?DE LANGRE: Ideally, you want to cook the salt as littleas possible. It is best to add the Celtic salt to your fooddirectly. When you cook with the salt, try to add the salttoward the very end of the cooking. This is when youhave almost no boiling going on. Just a low simmer.BISER: Is there any way a person can take too muchCeltic salt?DE LANGRE: You can overdose on anything. Youhave to use common sense. In healthy people, there is abuilt-in mechanism that tells them when the body hashad enough salt. You arenot asprone to startpouring thesalt from the shaker as many do with refined salt.BISER: Whydo you say that ifyou cookyour vegetableswithout salt, you will never cure illness?DE LANGRE: Vegetables cannot be fully digestedwithout being salted. When you use the Celtic salt, Iwouldsay you can get up to seven times the nutrition outof vegetables. For example, take leeks or dandelionroots. These are supposed to be a good diuretic. If youdon't use any Celtic salt, dandelion root really acts verylittle 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 havelittle taste until you put good salt on them. I especiallyuse Celtic salt on oily foods like avocados. The salt helpsto digest and emulsify oils - even natural oils.

Anyone who takes herbal teas for healing should adda pinch of Celtic salt to the tea. This will make it far morepotent. In Africa, the natives add this salt to their tea atnight. It is far healthier to take tea with salt, than with asweetener.

BISER: How about salt from deep mines out West orfrom ancient sea beds. Is this healthy salt?DE LANGRE: Salt from long-buried salt mines orancient sea beds is not fit for humans. After thousands

of years of rainfall through these geological layers, manyof the vital minerals are depleted. The natural balance ofthe 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-mineralized salt, or sometimes, anover-mineralized salt.BISER: How do big companies refine salt?DE LANGRE: They are basically extracting all theprecious elements out of salt so they can sell the mineralsto chemical companies for a good profit.

What's left is a by-product, pure sodium chloride. Tothis they add anti-caking agents, anti-yellowing bleaches,and glucose.

"The inorganic iodine they add to com-mercial table salt can cause obesity andsexual paralysis."BISER: Is Celtic salt goodfor animals?DE LANGRE: It's fantastic for dogs, horses and evenpet fish. We have had people write us who added Celticsalt to their fish tank. They said their fish weredying. Assoon as they added apinch of the salt; the fish came backto life.BISER: What is the normal reaction to celtic salt?

DE LANGRE: The major reaction is a renewal ofenergy. Fatigue diminishes. You also have more mentalalertness.BISER: What about adverse reactions?DE LANGRE: Some people get rashes. The salt acts asa scavenger and purges the body of many toxins fromsome hidden areas. These toxins come out into thecirculatory and lymph system, and particularly the kid-ney area.

This is where the rash comes from, it is a kidneycleansing.Thisisanormal reactionforpeople whoareverytoxic. If you are not toxic it will not happen. A similarreaction is that sores will break out under the arm pits.

If you do take the Celtic salt, and you do get a rash,you can say, "Hallelujah," something good is happeningto me. When that happens, all they have to do is to takebaths with the Celtic salt, and rub the rash very gentlywith the saline solution. This will getthe skin to functionas an elimination organ.

After the mild rash has gone, warts.and black skinmoles have been known to shrink, shed and drop off.

When you have a wound, you will find adding a littleCeltic salt to you diet will speed the healing.

Two weeks ago, I cut myself down to the bone on mylittle fmger. Now, youcannot even see the scar. Ittotallydisappeared. The first thing I did was to put Celtic salton the wound and I consumed a little more salt thannormal. Now, the wound is gone.

By using Celtic salt, your body will heal that muchfaster. Your body cells can regenerate more easily.BISER: Thank you very much, Dr. De Langre.

How readers can buy Celtic Sea Salt

~~ fM ~www.resourcesforlife.net

tel (44) 1243775760

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fiveonegenerator@gmail.com