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Login Here Signup Here Signup using FacebookSince going raw, I’ve been craving the white stuff. Crystal sea crack. Iodized table dust. You get it—I need it.
I’ve been a vegan for about two years, and salt was my “comfort food,” to put it mildly. I took my oatmeal with salt, and plenty of it. I salted plain bread for a snack. Pasta? Corn? Potatoes? Rice? Salt. Actually, most of my diet consisted of fruit, followed by, of course, salted starches to tone down the sweetness. I tried giving it up for Lent, the way I gave up dairy two years ago, but it lasted for…oh, seven hours.
Lately, I’ve been feeling a little woozy (especially when running), and after some experimentation, I’ve found that salt—or rather, the lack thereof—seems to be causing it. I’m fully aware that this is withdrawal, because there’s no denying that I was eating harmful amounts. I could feel my heart crying as it watched me saturate an innocent bowl of popcorn.
Here’s what I want to know: what is the general opinion on salt in the raw community? Does a generality even exist? Is sea salt “raw,” and how often is its use acceptable? Are there certain raw foods with a high sodium content?
I feel that the sodium in food is all that the human body requires, but it’s obvious that I need to do some weaning, here.
Comments
Thank you so much for the information! I definitely have that “acquired taste,” and it has completely overwhelmed my sweet tooth. I would pass up a whole melon for a pinch of salt right now.
That post was one I needed to see. I’m out of the habit of thinking of salt as a potentially deadly chemical. It just occurred to me that the sodium found in food and sodium CHLORIDE are two completely different things! I always lumped them in the same category.
Sulfur’s not something I’m familiar with. Would I find it in the greens you mentioned, too? Usually nutrients that depend on one another are found together…
(By the way, I clicked on your picture. You are gorgeous.)
Once again, thank you! I have the perfect recipe to go with the information in this article. It already includes onions, garlic and avocados, and I think I’ll start throwing in dandelion leaves (hey, they’re free) and celery. It shouldn’t alter the taste too much. I really had no idea that sulfur had anything to do with sodium/potassium. I’m not drinking or eating nearly enough greens, so I’ll definitely add them before exercise and see if it helps.