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April 9, 2009
How can we solve the problem of obtaining enough salt without overloading the body with too much common or table salt? We can take advantage of the vegetables that contain plenty of it, for example leeks and onions. All plants contain salt, for when we talk about salt we mean sodium chloride, which is found in plants. Nevertheless, the fact that fresh, raw vegetables are a source of salt is frequently overlooked and many believe they must use ordinary salt to avoid deficiencies. But doing this puts a strain on the kidneys. Many well-known physicians, such as Gerson, Riedlin, Hermannsdorfer and the noted surgeon Professor Sauerbruch, have discovered that in cases of tuberculosis of the bones, too much salt has a markedly bad effect, whereas a low-salt diet or abstinence from salt improves the general condition and stimulates the healing ability of the body.
Those who suffer from kidney ailments know that little or no salt is one of the important rules of their treatment if they are to recover rapidly. So, even for those in excellent health, it would be sensible to reduce our salt consumption as much as possible so as to avoid overburdening the kidneys. We should definitely give more consideration to these facts, since many other diseases and ailments also require a low-salt or salt-free diet in order to protect the kidneys or effect a cure.
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