In a message dated 6/24/02 3:39:52 PM, Randolph writes:
My name is Randolph. I am new to raw foods and I have a question about Celtic Sea Salt/NomoShoyu…I am very salt sensitive and love your recipes but am afraid of salt in any form. What could you suggest as a substitute for salt in your recipes. I understand that Braggs Aminos are cooked, but Im willing to make that sacrifice if that is the only viable substitute for salt…I am a long time High Blood Pressure Pt with a severe salt sensitivity… What could you suggest in my case:)?
Welcome to the world of Nature's Amazing Raw Foods!
I do not recommend Bragg Liquid Aminos because the company will not commit to using "organic" soybeans. When you speak to them they say that they use organic when possible and also "transitional", but they won't put it on the label so what they say then becomes meaningless. Organic is very important for soybeans because 60% of the soybean crop in this country is being genetically engineered. According to independent research, GE foods have negative effects on the body.
Braggs also has sodium content almost equal to the sodium in Nama Shoyu.
I would suggest that you either buy or make a vegetable powder which contains the following vegetables: celery, bell pepper, mushrooms, carrots, spinach, parsley (or cilantro) and tomatoes. You could also add hot peppers (optional) SunOrganic Farms mail order catalog has a similar mix (without the hot peppers) – you can buy it and then grind it into a powder – and use the powder to flavor the various recipes. Unfortunately the SunOrganic mix is no longer offered with organic vegetables.
You could make this mix yourself if you had a dehydrator. Just thin slice the vegetables and dehydrate them at 95 degrees F until they are thoroughly dry – mix the dehydrated vegetables all together in a large jar and grind small amounts as needed. The mix will keep at least six months.
Another idea for flavoring is to use soaked olives. Buy organic, naturally processed olives. Pit them and then soak in distilled water overnight. This takes most of the salt out. The olives taste very bland but when added to some of the recipes will still add lots of flavor.
Another idea is to use fresh herbs wherever possible and try to use organic foods as they are more flavorful than conventional foods. After a few months on raw foods, your tongue will change and you will be able to appreciate the natural flavors of the foods more.
I am not a practitioner of any kind so please accept the following information only as an exchange of ideas and information.
There are several medical doctors in Europe who believe that high blood pressure is the result of the consumption of a high protein diet. They have been able to normalize this condition with their patients who follow the recommended raw food diet. (The raw food diet is low protein, unless you overdo it with nuts and seeds – but even then, it wouldn't be as high in protein as eating meat, poultry, fish, dairy and eggs).
Dr. Schnitzer, one of the doctors in practice for over 40 years, has recently translated some of his books into English (from German) and he has sent me some to sell on my website. One of the books deals with the problem of high blood pressure specifically. It is called Hyper-tension – Causes and Cure. It should be on the website in approx. two weeks.
The following is an excerpt from his book on Obesity in which he also explains how the oversupply of protein increases blood pressure:
"Protein storage in the blood. High protein supply increases protein content of blood serum and content of total blood cells (measured in volume % = hematokrit). If accumulated because oversupply becomes continuous and stored protein isn't consumed, the negative side-effects are a higher viscosity of blood, which forces the regulating system to put up blood pressure to maintain oxygen supply of cells, organs and tissues, and a higher coagulation tendency.
"More erythrocytes in higher viscose blood develop a tendency to stick together (called "coin-roll-formation"), which decreases their surface available to absorb oxygen. This deficiency of oxygen causes the regulation system to increase the amount of erythrocytes even more, which measure increases again the viscosity and the total percentage of blood cells – a true vicious circle. . .
"Protein storage in the basal membrane of the blood circulation system. From the blood itself, protein goes into the basal membrane of the complete cardio vascular system. this membrane is the tissue giving blood vessels stability to resist the pressure inside the vessels (similar to any waterhose). Protein storage makes it swell up – reducing at the same time the lumen of arterial blood vessels, especially of capillaries.
"This is another cause of higher blood flow resistance and another reason for the regulation system to further increase the blood pressure.
"Protein storage in erythrocytes. Erythrocytes, in case of chronic protein oversupply, get filled more with hemoglobin. This makes them less flexible when passing the tightest part of their way, the capillaries. Again the regulation system must increase the pressure, to maintain the blood and oxygen supply.
"In these mechanisms – storage of protein in blood, blood cells and basal membrane of blood vessels – you can see how and why protein oversupply is the main cause of hypertension, which is defined to be the highest risk factor for all cardiovascular diseses. The truth is: Protein oversupply itself is the risk factor of all of them together. . ."
Hoping to have shed some light.
With blessings and peace,