Water, salt and blood sugar

Addison's Disease

Biology states that excess salt collects in tissues and body fluids. However, only refined salt will cause this problem. Natural Celtic salt does not accumulate in the tissues; the magnesium salts will eliminate sodium chloride after it has performed its important jobs of acid-base balance, cell permeability and muscle contractibility. In an excess of natural salt is ingested, then the intake of water is automatically increased by a thirst that craves liquids. The quantity of salt above that which is needed by the body is automatically rejected by the body, but much more easily if natural salt is used. An unbalanced diet or malfunctioning kidneys are much lesser causes of salt retention. An over-salted condition can become chronic when blood vessel walls are shut tightly by the hardness of refined salt. The disruptions of sexual functions is only a warning signal announcing impending illnesses such as urinary tract infections, Addison’s disease, kidney cancer or albumen in the urine.

Addison’s disease is a condition of adrenal deficiency. Some of the symptoms are: abnormal cravings for more salt; weak sex drive; gradual darkening of the skin and mucus membranes; and puffiness of face and jaw. This illness has been described as tuberculosis of the adrenals. In symptomatic medicine, it is treated by a steady regimen of hormone injections.

These medications create high blood pressure due to fluid retention made worse by the use of refined salt. They also cause the toxins of these drug and hormones injections to concentrate and stagnate in the body which inevitably results in vulnerability to more disease.

One of the major functions of the adrenal cortex is to secrete the hormone cortisone, sodium being a mineral vitally needed for human metabolism, a health adrenal cortex prevents the unwarranted elimination of sodium salts. This, together with aldosterone, regulates and balances salt and water throughout the body. Natural cortisone has many other functions, from changing protein into glucides and changing food into cells, to preventing inflammation.