By Andreas Moritz

For salt to be useful to the body, it needs to penetrate foods-that is, the moisture of the fruits, vegetables, grains, and legumes must be allowed to dissolve the salt. If salt is used in its dry state, it enters the body in a non-ionized form and creates thirst (a sign of being poisoned). It causes further harm because it is not being properly assimilated and utilized.

You may dissolve a pinch of salt in a […]