Are you concerned about the salt in cultured vegetables?

just came acrosthis post on a cultured foods forum:


I do salt my veggies lightly with Grey Celtic Sea Salt . I do this prior to the hand-squeezing process that helps to break down the cell walls and release the natural juices. [You might want to watch the short video I have posted in the Culinary Center.]

I also was plagued by extreme hypertension for many years. A diet of raw living foods and eliminating all refined/processed foods, including refined white table salt , did the trick for me — "excellent" blood pressure now, my doc tells me. You might be interested to know that research out of the Hypertension Center of the New York-Cornell Medical Center, shows that a High Blood Pressure problem lies not in salt intake but in an overactive hormone system. When this system is overactive, there are high renin levels (renin is a protein-digesting enzyme that acts in raising blood pressure) and body salt content is usually excessively reduced. Interestingly, renin is also found in cheese and guess who used to be addicted to cheese? I used to eat it for breakfast, lunch and dinner. No joke.

Eden Grace said:
Earth Mother, do you salt the recipes below. I really want to do this but I am wondering if I should because I have blood pressure issues.


http://rawfoodrehab.ning.com/group/thekitchen/forum/topics/raw-cultured-veget...

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