Pink Himalayan Salt vs Table Salt:

Pink Himalayan Salt vs Table Salt: Why You Must Make the Switch Today


By Sophie Robinson
Posted Thursday, March 10, 2016 at 06:15pm EDT
Keywords: benefits of himalayan salt, Himalayan Pink Salt

Pink Himalayan salt is now officially considered to be the purest salt on earth, containing over 84 trace elements in their natural mineral form as well as being free from contaminants, pollution and any added chemicals.

It is hand-mined from the foothills of the Himalayas where it has been preserved under lava, snow and ice for 250 million years. It contains multiple health benefits, such as lowering blood pressure, reducing muscle cramps and improving digestion, as well as containing superior flavor and aesthetic appeal. It’s pink and red color signals its iron-rich content, which has been shown to boost red blood cell count and increase oxygenation throughout the body. This helps to boost cognitive function, rejuvenate cells and improves the strength of tissues and bones in the body.

Regular table salt, on the other hand, is quite the opposite and can be detrimental to your health. It is produced by exposing sea salt crystals to 1200 degrees Fahrenheit heat until all natural minerals are stripped and ground down, after which it is bleached and combined with iodine and anti-caking agents. In the 1920’s it was decided that in order to correct the population’s iodine deficiency, it had to be added to table salt as a supplement to prevent thyroid malfunction, goiter and cretinism. However, the 2% supplementation comes at the price of toxic chemicals and a substance unrecognizable to your body.

How Does the Body Respond to Himalayan Salt?

As soon as Himalayan salt is ingested it stimulates the salivary glands and essential digestive enzymes, which ensures proper digestion and a well-maintained pH balance in the stomach. This helps to reduce acid reflux and improves nutrient absorption, as well as improving the rate at which food is broken down.

The natural crystals are preserved in their true form, which makes Himalayan salt highly absorbable and easily recognized by your body. The incredible amount of minerals which includes calcium, magnesium, iron, and zinc helps to detoxify your body and strengthen immunity while rejuvenating every cell in your body. Himalayan salt is also highly alkalizing, which restores pH balance and increases cognitive function, energy and overall health.

The natural antibacterial and antimicrobial properties further help to destroy germs and harmful bacteria, which prevents colds and flu and heals infections faster. Himalayan sea salt has even been linked to decongesting sinuses and reducing asthma, which is why modern therapeutic centers often include a salt bath or salt inhalation therapy for better health.

The best part is, Himalayan sea salt contains absolutely no negative side effects. It’s 82% lower in sodium than table salt, which helps to reduce blood pressure and water retention, the opposite of what table salt does.

How Does the Body Respond to Table Salt?

Typical salt is made up of 98% sodium chloride and 2% of synthetic iodine, bleach and unnatural chemicals. The added anti-caking agent and preservatives are toxic and terrible for your health.

More than 90% of processed food contains in excess of the recommended daily amount of sodium, which is limited to 2000 milligrams per day according to the World Health Organization. This means that when you add more table salt to your food, you are getting dangerously close to developing high blood pressure, weight gain, edema and a complete imbalance in your body.

Table salt crystals are totally isolated from each other, taxing your body with enormous effort in metabolizing it efficiently. This causes a major disruption in fluid balance and can lead to chronic inflammation and multiple diseases and discomforts.

If your body cannot eliminate all of the sodium, it is forced to neutralize it by using 23 times the weight of salt in water. This water is taken from your living cells, which can cause dehydration, unsightly cellulite, rheumatism and kidney stones.

Additionally, each teaspoon of table salt contains 2325 milligrams of sodium, which exceeds the daily limitation by 16%. Surveys have shown that the average American gets anywhere from 6000 to 10 000 milligrams of sodium per day, which explains why as much as a third of the population suffers from hypertension.

When salt and anti-caking agents are added to a bowl of water it is evident that the anti-caking agent does not allow the salt to be dissolved. The same happens inside of the body, where excess salt gets deposited in organs and tissues and causing severe health problems over time.

How to Use Pink Himalayan Salt?

It’s as easy as replacing your dirty table salt habits with new pink salt! Use it in cooking, baking and dressings.

You can even add one teaspoon of Himalayan salt to a glass of water to relieve acid reflux/heartburn, which will also give you a boost in electrolytes and minerals.

Himalayan salt is also currently available to purchase in whole, large slabs which are becoming very popular in the kitchen! You can set it on top of the stove and let it gently warm and flavor meat, eggs and whatever else you want to cook and then a gentle wipe will do the trick to clean it for the next round! Make the switch today! Your body will thank you for it.



10 warning signs that indicate your body lacks water.

Water makes up about two-thirds of your body weight, and a person cannot survive without water for more than a few days. Every cell, organ and tissue in the body depends on water. It plays very important roles, for instance:

It helps maintain the balance of body fluids.
It regulates and maintains body temperature.
It lubricates your joints and eyes.
It protects your tissues, spinal cord and joints.
It helps your body remove waste products and toxins.
It aids digestion.
It helps control calorie intake.
It helps keep your skin looking good and youthful.
Without water, your body would stop functioning properly. Hence, it is important to keep your body hydrated. To stay hydrated, drink fluids and eat foods rich in water content.

At times, your body may lose water more than usual. This can occur due to vigorous physical activity, excessive sweating, diarrhea, vomiting, diabetes and frequent urination.

This causes an electrolyte imbalance in your body, leading to dehydration and making it difficult for your body to function at its best.

Here are the top 10 warning signs that indicate your body lacks water.


1. Headaches and Lightheadedness

Headaches and lightheadedness are some of the possible signs that your body lacks water. A drop in your body’s hydration level leads to a reduced amount of fluid surrounding your brain, which protects it from mild bumps and movement.

This triggers nagging headaches as well as migraines. Furthermore, dehydration reduces the flow of oxygen and blood to the brain.

A 2010 report published in the Handbook of Clinical Neurology highlights the possible triggers of migraines and tension-type headaches, and dehydration is one of them.

When suffering from a headache, instead of reaching for a pill, drink a glass of water. If the headache is due to dehydration, it will go away soon.

2. ‘Brain Fog’ or Poor Concentration

As the human brain is made up of approximately 90 percent water, it definitely shows signs when dehydrated. Lack of water in the brain can affect your decision making, memory and mood.

Dehydration can even cause symptoms of brain fog, such as forgetfulness and difficulty focusing, thinking and communicating.

A 2013 study published in Clinical Autonomic Research says that dehydration is one of the most frequently reported brain-fog triggers, along with fatigue, lack of sleep, prolonged standing and feeling faint.

In a 2011 study published in the British Journal of Nutrition, researchers found that mildly dehydrated people performed worse on cognitive tasks and also reported difficulty making decisions. There were also adverse changes in mood states of fatigue and anxiety.

Another 2011 study published in the Journal of Nutrition concluded that degraded mood, increased perception of task difficulty, lower concentration and headache symptoms resulted from a 1.36 percent dehydration in females.


Eat Eggs Everday …

The egg is one of the healthiest foods on the planet. This food is extremely nutritious and, it can provide you with many health benefits. Because of its rich nutrient value, the egg is a perfect choice for breakfast.

Eat Eggs


If you consume an egg every day, you will improve your health in a number of ways. Here are the main reasons why you should include eggs in your everyday diet.

1. Eggs contain high level of vitamin A
Because of their content of the vitamin A, the consumption of eggs can provide you with a great skin quality and a proper vision. Also, this vitamin is essential for providing the immune system with an adequate function.

2. Eggs are a great source of the vitamins B2, B5, and B12
The vitamins B2, B5 and B12, contained in the egg, are beneficial for your overall health. The vitamin B2 is essential for transforming food into energy (riboflavin), and for improving your vision.

The vitamins B5 and B12 are effective in boosting your metabolism and, in improving the quality of your skin and your hair. These three vitamins are necessary for the nervous system to function properly.

3. Eggs are rich in vitamin D
The high content of vitamin D is crucial for the calcium and the phosphorus to be properly absorbed in the body. In addition, this vitamin is helpful in providing your bones, your muscles, and your teeth with a normal quality. The vitamin D also contributes to the improvement of your immune system.

4. One egg contains 22 % selenium of the RDA
The great content of selenium protects the cells against oxidative damage and, it enables a normal production of thyroid hormones.

This mineral is beneficial for providing a normal immune system function and for promoting a proper growth of the hair and the nails.

5. Eggs contain zeaxanthin and lutein
Zeaxanthin and lutein are powerful antioxidants which play a great role in protecting the eyes from an eye disorder.

Insufficient amount of these antioxidants can cause macular degeneration and cataracts. By consuming these two antioxidants, you will significantly improve the health of your eyes.

6. Eggs provide good cholesterol
The consumption of eggs raises the level of good cholesterol and thus, it reduces the bad cholesterol levels. By having a high level of good cholesterol, you will lower the risk of many health conditions, including a heart disease and a stroke.

7. Eggs are rich in choline
Choline is an extremely important ingredient which is essential for building cell membranes. Also, this nutrient has an impact on the production of signaling molecules in the brain.

Many people have a deficiency of this nutrient, which is why the eggs have to be included in your everyday diet. Only one egg contains more than 100 mg of choline.

8. Eggs are a great source of omega-3 fatty acids
The eggs contain a number of omega-3 fatty acids which cannot be produced by the body. These fatty acids are extremely effective in reducing the level of triglycerides in the blood. High level of triglycerides can significantly increase the risk of a heart disease.

Read further

Fermented Food: … good for gut health?

Is fermented food a recipe for good gut health?
– Philippa Roxby, BBC News


Fermenting food is an ancient tradition which involves food being stored in airtight bottles in a salty mixture for many months

Allowing bacteria to form in a sealed jar of vegetables over a few months might not seem like the most appealing way to create an appetising dish, but fermentation has a lot going for it.

Just ask the Koreans and Japanese, who have been fermenting vegetables, fish and beans for generations.

When the Korean cabbage dish kimchi is made using traditional methods, cabbage is soaked in salt water to kill off any harmful bacteria.

In the next stage, the remaining bacteria, called Lactobacillus, convert sugars and carbohydrate into lactic acid, which preserves the vegetables and gives them a tangy flavour that many people love.

This type of bacteria is not the enemy – it is actually good for our digestion and for our health. We need it in our guts to fight off the harmful bacteria, restore the balance of our immune system and help the body to work at its best.

Good job

These “good bacteria” are called probiotics, which literally means “for life”, because of the job they do.

But are there enough of them in fermented food to make a difference?

Tim Spector, professor of genetic epidemiology at King’s College London and author of The Diet Myth – The Real Science Behind What We Eat, says it is a complicated picture.

“There are many fermented foods out there and not many have had formal testing so it’s difficult to know what they do,” he says.

“But there’s nothing harmful about them if they are produced naturally, rather than using vinegar.”


Yoghurt and cheese are the products of bacterial fermentation, while beer and wine are products of yeast fermentation

Fermented food comes in many forms, for example, yoghurt, sour cream, sour dough bread, vegetables, chutneys and pickles. Often probiotics are added, in the form of live bacteria or yeast, if the foods are not made using lactic acid bacteria as in kimchi.

Even wine and beer can be included on the fermented list, but they are not all beneficial to the same degree – and so they cannot all be classed as healthy.

The most important consideration is whether the good bacteria can survive all the way through the gut to the bowel and the colon where they have a chance to be of benefit.

Studies suggest this is not guaranteed and that probiotics would have to be eaten regularly and in quite large numbers to survive the journey.

If and when they manage to breed in the gut, scientists have a theory about the role they perform.

Gut connections

“We think they can allow production of chemicals called short-chain fatty acids, which improve the immune system, by keeping it balanced and stopping it over-reacting,” says Prof Spector.

A great deal of research is being carried out to find out if taking probiotics can improve the health of people with specific disorders.

So far it has been suggested there could be benefits for those with irritable bowel syndrome and inflammatory diseases of the intestines. They may also improve allergies in babies and the health of people with weak immune systems.

But Prof Spector says that while studies on the effect of probiotics on animals in the lab are convincing, research on humans is still lacking.


Lactobacillus bacteria produce lactic acid through the fermentation of carbohydrates; they are hostile to disease-causing bacteria

The very sick, the very young and the very old are mostly likely to benefit from probiotics if their guts are weakened, but as yet there is little evidence they do much for a healthy person.

Instead, the key may be to focus on prebiotics, which feed the beneficial bacteria in our guts, nurturing them and helping them to grow.

This is an area Dr Gemma Walton, a gut microbiologist from Reading University, has been investigating and she has found encouraging evidence that a prebiotic diet can increase the numbers of good bacteria in the gut.

Ten bananas a day?

She said mothers’ breast milk was a good example of a prebiotic because it supported the growth of health-promoting bacteria.

Bananas are another prebiotic, but Dr Walton says: “You would need to eat 10 bananas a day to get enough of the compound.”

Onions, asparagus, chicory and garlic act as prebiotics too.

Sauerkraut (cabbage), yoghurt, kimchi and miso soup are just some of the fermented food products which contain the live microbes needed to keep the good bacteria alive for longer.

However, Dr Walton says it is difficult to know which fermented foods will hit the spot.

“All foods have a different mix of bacteria which means some will be more beneficial than others,” she says, before adding that bacterial ingredients in food products were often unclear.


Korean dish made from fermented cabbage and other vegetables

There are trillions of bacteria living in our guts and on our bodies – more than 10 times the number of body cells in one individual.

“If we can help to get more fibres down there in the gut then it’s a good thing,” she adds.

Asian diets, which have a tradition of fermented foods, appear to lead to better gut health in countries such as China, Japan and Korea, where bowel diseases are less common.

So it would be no surprise if Western diets, which are dominated by sugar and processed food, are in need of more probiotics to top up the gut’s bacterial swamp.

In the meantime, Prof Spector suggests eating a variety of things you like.

“A bit of fruit and natural yoghurt for breakfast perhaps, try kefir, sauerkraut, miso soup, kimchi…” he says.

“Diversity is the key.”

Read Full Article here:

First Uterus Transplant in U.S.


First Uterus Transplant in US

Last October, a woman in Sweden gave birth to a healthy baby boy that developed inside her transplanted uterus. Four additional women with transplanted wombs have had successful pregnancies since, according to The Washington Post, and the Cleveland Clinic’s Andreas Tzakis, the surgeon leading the U.S. trial, traveled to Sweden to learn about the methods used there.

The 10 women taking part in the US trial were either born without a uterus or have had their wombs removed. The donated uteruses will all come from deceased patients (in contrast to Sweden’s trial, which took the organs from living donors). After the transplantation surgery, the transplanted uterus must heal for at least a year before the recipient is able to attempt a pregnancy.

“The exciting work from the investigators in Sweden demonstrated that uterine transplantation can result in the successful delivery of healthy infants,” Tzakis said in a press release.

However, the Cleveland Clinic’s Tommaso Falcone added: “Although there appears to be potential, it is still considered highly experimental.”

Read full article here

Cataracts : Stem Cells Treat Cataracts

Stem Cells Treat Cataracts
– The Scientist, March 9, 2016


Cataracts, a clouding of lenses leading to vision defects, cause more than half of the world’s cases of blindness, but current treatments carry complications and often create the need for corrective lenses post-surgery.

Now a team of researchers from China and the U.S. has developed a technique to remove clouded lenses without removing endogenous stem cells, which then go on to regrow functional lenses and restore vision in human patients.

The findings were published yesterday (March 9 2016) in Nature.

An ultimate goal of stem cell research is to turn on the regenerative potential of one’s own stem cells for tissue and organ repair and disease therapy,” We believe that our new approach will result in a paradigm shift in cataract surgery and may offer patients a safer and better treatment option in the future.”

– Kang Zhang of the University of California, San Diego, School of Medicine

After initial lab test, it was finally, performed in a group of 12 human infants born with cataracts—the researchers devised a minimally invasive technique to remove lenses while preserving endogenous LECs. Left in place, the team showed, these LECs could regenerate functional lenses. What’s more, compared to a control group of 25 children who received conventional treatment, test group children showed a lower incidence of post-surgery inflammation and lens clouding eight months after the procedure.

Stem cell researcher Dusko Ilic of King’s College London told The Guardian that the study represented “one of the finest achievements in the field of regenerative medicine.”

Read full article here
Stem Cells Treat Cataracts

How To Use Ginger As A Medicine


Ginger Forces Cancer Cell Death More Effectively Than Chemotherapy .

Ginger, or Zingiber officinale in Latin, is used as a natural remedy in eastern medicine for a very long time. It is especially effective when treating vertigo and nausea and can also improve appetite. In the past two decades, the plant’s anticancer and antioxidant properties have been discovered. But the most important discovery was ginger’s effect on cancer cells.

Anticancer properties of ginger
A study conducted by the University of Michigan Comprehensive Cancer Center shows that ginger prevents proliferation of cancer cells and improves the effect of other treatments. The active substances in ginger are not yet discovered, but paradols, gingerols and shogaols probably play the main role. These are phytochemicals found in low concentrations in ginger root, so supplements with extracts of ginger root are produced to improve the effect.

Ginger and prostate cancer
In one of the studies, tests on mice were run to discover the effects of ginger on prostate cancer development. Ginger extract in daily doses of 100mg\kg was used and the results were great. They showed that ginger decreased the growth and slowed the prostate cancer progression in 56% of the cases! The tumor cells were treated with ginger extract in vivo and in vitro. There weren’t any side effects.

Ginger and breast cancer
Another study examined the effect of ginger on breast cancer cells. The results were again great: besides killing the cancer cells, ginger diminished a few important signal molecules responsible for the metastatic and spreading properties of the tumor. More studies are required, but ginger certainly has future as an effective treatment of breast cancer.

Ginger and ovarian cancer
Ginger didn’t spare the ovarian cancer cells in one of the recent studies. The cells underwent apoptosis (programed cell death) due to the phytochemicals in ginger. Besides anticancer activity, ginger supplements are recommended to patients undergoing chemotherapy.

To summarize: ginger has future as a cancer treatment option due to its effectiveness on different types of cancer. Further studies will reveal exactly what substances need to be extracted from ginger and in what doses they can be used.

How to use ginger as a medicine
All these studies propose that frequently consuming ginger as part of a healthy diet may prevent cancer from developing. You can consume no more than four grams ginger daily, and if you’re pregnant, no more than one gram daily is recommended.


Nordqvist, C. (2006, April 17). “Ginger Kills Ovarian Cancer Cells.” Medical News Today. Retrieved from

Karna, P., Chagani, S., Gundala, S. R., Rida, P. C. G., Asif, G., Sharma, V., … Aneja, R. (2012). Benefits of whole ginger extract in prostate cancer. The British Journal of Nutrition, 107(4), 473–484.

Elkady, A. I., Abuzinadah, O. A., Baeshen, N. A., & Rahmy, T. R. (2012). Differential Control of Growth, Apoptotic Activity, and Gene Expression in Human Breast Cancer Cells by Extracts Derived from Medicinal Herbs Zingiber officinale. Journal of Biomedicine and Biotechnology, 2012, 614356.