To Eat or Not to Eat: Salt & Oil
What about salt? It may come as a shock; the key with salt is to use it sparingly.
Salt is sodium chloride. At the cellular level, we need more potassium than sodium. The balance between these two minerals is very important. The fascinating fact is that almost all whole foods have more potassium than sodium. This includes red meat, poultry, fish, legumes, nuts and seeds, whole grains, vegetables and fruit.
The true problem isn’t the sodium; it is the processed foods that are so pervasive in our diets. Nutrients, including potassium, have been removed. Salt is added, leaving us with a product high in sodium but no potassium. The more processed foods we eat, the greater the sodium in our bodies. When the levels of sodium are higher than potassium, it begins to lead to low energy and other symptoms, because potassium is needed to help the cells make energy. So again, the key is eating whole food.
The best kind of salt is Celtic Salt® – to be used in moderation. It is only 55% sodium chloride, while the other 35% is trace minerals. All other table and sea salts are 98% sodium chloride.
(Source: Nutrition Almanac, 2nd Edition)
The ideal fats to use are mono-unsaturated oils and saturated fats. So, what types of oil should we be using? There are two I recommend.
The first is extra virgin organic olive oil which is mono-unsaturated.
Second is unrefined organic coconut oil which is mostly saturated fat with some mono-unsaturated oil. Coconut oil is easily digested and can quickly utilized for energy production which is highly recommended for people who want to lose weight. The fats are converted into energy rather than being stored as fat. It is also particularly good for people who have difficulty digesting fats. We also do want to avoid using vegetable oils other than olive oil. Olive oil is best used in salad dressings and light sautéing. Coconut oil is also good for sautéing and can be used for baking (reduce the amount in your recipe by ¼ ). (Source: Saturated Fat May Save Your Life, Bruce Fife, N.D.)