Friday, 2 March 2012

Salt – an important dietary additive.

Natural pink Himalayan Crystal Salt.

In Islamic Medicine, salt is considered the stabiliser, architect or the principal substance of the food, and one that plays a dominant role in affecting other substances. Food is considered to be regulated with salt and Imam Ibn Qayyim (rahimullah) reported that most foods do not balance unless they contain salt.

Salt is necessary to sustain the processes of life and it is an essential dietary constituent of all mammals.

Abdullah ibn Omar (may Allah be pleased with him) said, “Almighty God sent down four blessings from the skies; iron, fire, water and salt.”

Salt helps evacuation, decomposition of solid food, transfer of nutrients around the body, elimination of excess moisture in the body, strengthening of the overall constitution and it also helps in preventing putrefaction and toxicity. Salt can also help relieve gastrointestinal malabsorption which can develop into inflammation of the digestive tract (Crohn’s Disease).

Gargling with a solution of salt and warm water can help prevent tooth decay. The same solution helps strengthen the gums, cures mouth sores, reduces mouth infections and also controls skin rashes.

Even a mild deficiency in salt can cause fatigue, weakness and a decreased attention span.

The use of salt as a preservative is recorded in both the Tafseer of the Qur'an and in the Sunnah.

A salted fish for Musa (alayhisalaam).

Ubayy ibn Ka'b (radhi Allahu anhu) narrated to us that he had heard Allah's Messenger (sallallahu alayhi wasallam) as saying, "Moses had been delivering sermons to his people. And he made this remark: "No person upon the earth has better knowledge than I or nothing better than mine." Thereupon Allah revealed to him: I know one who is better than you (in knowledge) or there is a person on the earth having more knowledge than you. Thereupon he said: "My Lord, direct me to him." It was said to him: Keep a salted fish as a provision for journey. The place where that fish would be lost (there you will find that man)...."
Sahih Muslim Book 30, Hadith 5865

Salt was used to preserve meat in the time of Rasool'Allah (sallallahu alayhi wasallam).

It was narrated by A'ishah (radhi Allahu anha), that "We used to salt some of the meat of sacrifice and present it to the Prophet at Medina. Once he said, "Do not eat (of that meat) for more than three days [indicating that salt-cured meat should not be consumed for more than 3 days straight]." That was not a final order, but (that year) he wanted us to feed of it to others, Allah knows better."
Sahih Al Bukhari Volume 7, Book 68, Number 477

Commercial Table Salt vs. Himalayan Crystal Salt.

So many people are not aware that common table salt is in fact a wholy manufactured product and is packed with various forms of chemicals.

Commonly sold table salt consists of 97.5% sodium chloride and 2.5% chemical compounds such as iodine as well as absorbents, and sugar. Table salt is in addition dried at more than 1,200° Fahrenheit, a procedure that destroys the majority of the organic chemical structures of natural sea salt. Salt, while essential for life as we know it, could be harmful when used in this particular chemical form.

The actual table as well as cooking salt found in the majority of households, restaurants, and all sorts of processed foods, is definitely empty from any nutritional value. It truly is lacking in the valuable minerals, which make salt healthy for all of us. After refinement, sea salt is simply sodium chloride, an artificial chemical type of salt, which our system basically recognizes as a dangerous harmful invader!

Whenever we consume this kind of salt, our system can't dispose of it in a natural, healthy way. This can result in swelling of the skin (water retention), bloating and, over time hypertension can develop.

In addition, refined salt crystals are also energetically dead, since their crystals have been entirely isolated from one another. To help our system process chemical table salt, it requires incredible amounts of energy in order to maintain our entire body at its optimum liquid balance. This produces an unnecessary burdening of the elimination systems within our body. H2o is additionally taken off several other body cells within the system so that they can counteract the abnormal sodium chloride.

Research has revealed that for every single gram of table salt that your system can't process, your entire body will use around 20 times the volume of cellular water in order to counteract the sodium chloride in chemically-treated salt. This leads to bloating, increased blood pressure which leads to an increased risk of stroke, dimply skin, rheumatism, arthritis, gout, as well as kidney and gall bladder stones. With the understanding that the average American eats about 5,000 mg of sodium chloride each day, it really is obvious that the problem is significant and requires resolution.

Himalayan Pink Salt is mined in the foothills of the Himalayan Mountains in Pakistan. It contains an almost identical set of elements as those in the human body, in the same proportions as occur in our blood. The distinctive rose pink colour is a result of the naturally high mineral content in the salt (iron, potassium and magnesium). Magnesium is one trace mineral of which most human populations in the West are deficient.

Here in this video, Dr Mercola discusses the excellence of natural Himalayan Salt;


Thank you for submitting a comment for moderation!


Related Posts Plugin for WordPress, Blogger...