Once, a student asked if salt is good, and I gave the above answer. Her face was a look of blank.
"I thought too much salt gives high blood pressure?"
Ah, that is but commercial salt = sodium chloride.
Civilizations backward enough to still use seasalt or cave-salt in their cooking and manufacturing of condiments, have no high blood pressure issue. Why?
Let's rationalize this, commercial salt = sodium chloride. In Singapore, its 600gm pack sells from $0.50 to $0.65 for the past 15 years.
Natural seasalt or cave-salt has climbing prices annually = $1.50 per 1kg to $3 now for the cheapest brand. Why?
Demand for natural products increases and supply is dwindling due to population and increased education comes in.
For commercial salt = sodium chloride, there's an endless supply, because all they need to do is synthesize the 2 chemicals in the factory and voila! Endless supply of cheap salt.
Eating chemical commercial salt ( = sodium chloride) is eating chemicals for our meals, never forget, salt is an important product to successfully handle loads of our body functions. If salt is so important for our health, and we keep pumping in the chemical source = will we be healthy?
"But it looks and tastes the same ah!"
Ah, let's rationalize this again.
Gluten mock meat tastes and looks like meat, are they meat? No.
Do they have natural iron for our body? No.
Do they have the natural essential amino acids that meat has? No.
If mock meat is bad for our health, what makes chemical commercial salt good for us? Right? Right. :)
Chemical commercial salt is present everywhere, a good tour even in the gourmet supermarts will inform you of this scary truth. Even organic miso from Japan stated using "食盐" for their produce, 食盐 = chemical commercial salt.
海盐、洞盐 = natural seasalt, cave-salt.
If even gourmet food hardly see natural sea/cave salt, we can infer that the price of it is too high for businessmen to even consider. 600gm for $0.65 VS 1kg for $3. It's too expensive to be commercially viable for large-scale food manufacturing + keeping eventual prices to consumers reachable.
Salt, if using the chemical ones, deplete Kidneys' True Yang Fire, when it's depleted = kidney diseases plus a whole string of domino effects on other organs, the next to fall = heart. Natural sea/cave salts won't deplete Kidneys' True Yang fire the way chemical ones do.
When we do a taste test, the more sensitive tastebuds will tell the difference.
Chemical commercial salts taste salty + bitter, sea/cave salts taste salty only. Bitter is of draining property in TCM = this is why bitter herbs cure extreme heat-related illnesses very fast.
** Don't use bitter herbs without supervision of an astute TCM doctor! Wanton use of such herbs can hurt our Kidney's True Yang Fire very fast!
Don't we find a horrendous increase in kidney + heart diseases in the last 15 years, without respite? :)
"Oh no! We're all gonna die!"
Well, all of us will die some day, just if we die a horrible one. But the truth is, we cannot avoid chemical commercial salt in 99% of the eateries around in Singapore. So what should we do?
Don't use additional condiments when we order our food = don't add more soy sauce in your food, or in that cut chili in soy sauce, or sambal/balacan.
Don't use commercial soy sauce not made with natural sea/cave salt at home, use seasalt as main seasoning material.
Eat plain, tasteless boring food once a week, to drain the chemical commercial seasalt leftover or loaded in our body. Blackbean soup is good choice, just don't overdo with it = don't add too much black beans at a go.
Anything good or bad in extreme quantities always hurts, if not kill. :)