For over 25 years I’ve been telling people that I have consulted or trained, that salt, like sugar is a vital part of our well being. Still… people ask the dumbest questions.
Back in the ’70’s, I know most of you reading this don’t remember the bell bottom days… but that’s when many of the food myths began including the criminalization of salt as well as the hypertension myth and forty something years later people are just starting to realized they’ve been lied to.
To be completely transparent much of the research that was coming out was provided by a bunch of money grabbing assholes that didn’t care about your health, just your cash. The Department of Agriculture isn’t that bright either as they consistently call for salt restriction along with the hypertension myth and have always considered salt public enemy #1, even before sugar, fats and alcohol. Aren’t these people supposed to be intelligent? Or at least a little bit smarter than the average person? Maybe not, after all they are human. I think.
Don’t Blame the Salt
What always got me was that agencies like the CDC or Center for Disease Control branded salt a killer with a statement regarding, and I’m paraphrasing here, “reducing salt is as critical to your health as quitting smoking cigarettes” which also is associated to the hypertension myth still being followed these days. And what the F*ck? Are you kidding me? I’m sure there’s too much fluoride in the water down in Atlanta, GA because comparing salt, something your body really needs for survival to a known carcinogen is absolutely ridiculous and warrants a slap in the head at the very least
There is no scientific evidence whatsoever that salt causes any of the problems that have been touted for years, let alone the hypertension myth. No, salt does not and will not cause hypertension long term. Still no, salt does not cause high blood pressure. And no, salt does not cause strokes. What it does do my little grasshoppers is cause temporary water retention that temporarily raises blood pressure until your kidneys get rid of the salt and the water. The important part of that whole statement is temporary… and for all you illiterate f*cks out there, temporary means, short term. This raise in blood pressure will not kill you.
There is more and more research coming out over the past 5 years that is literally turning the tables on all the idiocy being purported by the Department of Agriculture and CDC recommendations. Most of it is saying the the recommendation by these two agencies can actually be harmful to your health. That eating the restrictive amounts of salt can cause more damage than good and may even cause premature death. Again, I just need to say WTF?
Not Intended for Hypertension
So where and when did all this bullsh*t start? Remember I eluded to the 1970’s earlier in the article, well, like I said it was all a money grab. In 1972 the National Institutes for Health (a very serious sounding name) put together a program called the National High Blood Pressure Education Program to combat hypertension. This program is what created the criminalization of salt and the hypertension myth. What’s so funny is that there was no evidence at the time that remotely pointed to salt as having any part in hypertension… but still they plugged on.
With programs such as the National High Blood Pressure Education Program, you need to have recommendations for the masses, and something for the brainiacs we call doctors to recommend. The best they could come up with at the time was “restrict your salt intake”. Not, lose weight you fat f*ck. Still not, stay away from hydrogenated fats. And not, stop sucking down pop tarts like it’s your job. Nope, go on a low salt diet. Funny thing about stupidity, it comes back to bite you in the ass every time.
Part of the research that caused all this salt drama where two studies. One, studied populations that didn’t eat salt and had no hypertension, another thing this population didn’t eat was sugar, alcohol, and had a high fish intake. So obviously salt was the problem. Then these f*cking rocket scientists looked at a study that showed rats with salt sensitivity had developed hypertension… and the obvious conclusion was that salt caused the salt sensitivity and hypertension. Damned lies and statistics… again, WTF?
Setting Things Straight
The best that the USDA, The NIH, DOA and any other agency with initials can offer up as evidence that an “eat less salt” diet is healthy, is something called the DASH-Sodium Study which concluded that eating less salt “could” modestly lower blood pressure, not saying anything about hypertension, preventing heart disease or living a longer life. This type of sh*t is like arresting someone for murder because they thought about buying a gun. You know someone might die because he was thinking about buying a gun… are you insane. Stop. Unless someone buys the gun, and kills someone… that is the only evidence that that gun will kill someone.
The same thing goes for salt. Look at the “real” studies that try very hard to prove the eat less salt scenario and it always comes back to “nothing”. Not even a hint that a lower salt intake will reduce hypertension, prevent heart attacks or reduce blood pressure. It’s just not true and anyone saying something to the contrary is just plain wrong. Checkout the truth about your natural diet, GMO’s and man made food.
Daily trips to the store may not be in your time budget, but finding a balance between these two methods is an excellent idea. Get in the habit of making one efficient trip to the grocery store for each week. How do you make the most of this trip? To start with, plan your meals. There are many resources online for inexpensive recipes that will guide you in eating healthy on a budget. Decide what you want for breakfast, lunch, dinner and snacks that week. Pay attention to what different food items cost and learn to get creative with those that are cheaper. Eggs, beans, seeds, cheaper cuts of meat, and frozen vegetables are great ways to get lots of nutrients for less money. 
Now, this is not to say that eating out from time to time is wrong. I love going to restaurants—especially locally owned ones—a few of the good chefs prepare meals that are wholesome, healthy and delicious. Call ahead to ask or checkout their website to see what’s on their menu. It’s good to indulge from time to time. But that $26 salmon? I bet you could make it for $5. Just sayin’.
It’s amazing the questions I get asked. For years I have received questions asking me how female clients could get an ass like (insert celebrity with a great ass)’s ass. J-Lo, Beyoncé and Nicki Minaj come to mind. Now ever since Kim Kardashian decided to show the world nothing’s private when it comes to her body, I get calls and emails from no-assed women who think I can turn into David Copperfield, wave my magic wand … and poof … I can give them a Kim Kardashian ass!
One of the biggest challenges I had was to give some of these very “white,” midwestern women- symmetry. All of them had awesome figures, but their bottoms didn’t match their tops. All women, whether you’re in a beauty pageant, walking into a club or have 3 kids hanging from you like you’re a set of monkey bars, should always have symmetry.
As I said earlier, your ass is most likely a skin sack, full of fat, cellulite popping out all over, and you are afraid to take your clothes off. That’s fine … but it’s the skin sack I’m concerned with. Your ass, if built properly, is supposed to be muscle, that’s all.
Do you remember last years egg recall? Shit, I do. Me and my wife headed down to Southern California to pick up our Oranges in Valencia. Normally I’m on top of everything food but this time I had been under a little bit of stress and I just wanted to get to Valencia and be back with my oranges, lemons, bison, honey and eggs… when I suddenly remembered nearly 400 million eggs were being pulled off shelves due to mass outbreaks of salmonella poisoning.
Beyond the obvious inconvenience of all bodily fluids making a mad dash for the nearest exits all at once, I heard that people were being hospitalized for days, sometimes weeks and we were many miles from home. A very funny reality hit me… I never travel without my 
Let’s start with the basics. Sodium chlorite is chemically known as NaCl02. It’s been used as a disinfectant for years, in hospitals, as a water purifier and by the food industry to remove harmful microorganisms from our meats, poultry, fish, fruits and veggies. It works as an oxidant, or electron acceptor, which just means it steals an essential electron from pathogens like viruses and parasites, thereby destroying the harmful organism. Very high concentrations, around 80% would be fatal and are only used for industrial purposes. Very low concentrations, around 5% and below, as is found in many mouthwashes can actually be beneficial. People who believe that sodium chlorite can be a beneficial part of their wellness program use it both topically and internally.
I dilute the 2% Sodium Chlorite solution in water for everything from heartburn to nausea, I gargle it for sore throats or toothaches, and I spray it on bug bites and sunburns. I’ve used it to remove a weird wart on my knee and watched it make a skin tab vanish by applying topically once or twice a day for about a week. I’ve also had the uninvited pleasure of using the solution to battle a very bad batch of shrimp. If you’ve ever experienced food poisoning or salmonella you know how scary it is when that first wave of sick, kicks in. I’m happy to know I now have something that kicks back.
Broccoli is the result of specific selective breeding and was cultivated by Italian farmers way back in the 6th century BC… yep, nearly 1000 years ago. Broccoli was named for the Italian word Broccolo that described the flowering tops of the wild cabbage. Kale, cauliflower, brussel sprouts and collard greens all come from some hybridization of the wild cabbage. None of these vegetables are found in the wild… so when vegetarians tell me that they are only things that come from nature, I usually tell them to shut the fuck up.
Carrots look, taste and feel very different to it’s wild ancestors. The first carrots as root vegetables were cultivated in Afghanistan about 1100 years ago, but there is evidence that they may have grown as far back as 5000 years. These carrots were nothing like the straight orange colored ones with greens growing out the top. Ancient carrots where very thin, white or purple and tasted more bitter than sweet. It wasn’t until the 16th century when some Dutch botanists turned the purple carrot into the bright orange carrot we know and love today. An added fun fact:
What I think is hilarious is tomatoes, eggplant, potatoes, red bell peppers and cayenne peppers, all came from a hybrid of selective breeding while cultivating a plant called Wild Nightshade that has a little controversy of it’s own. Some botanists say it’s poisonous and other’s say… ahhh, maybe not.
One of my favorite fruits looks nothing like it’s wild counterpart… and I mean nothing. The domesticated banana aka the “Cavendish” banana is actually a sterile plant and cannot be grown without the help of man. The wild banana is much smaller, green and has seeds the size of pomegranate seeds. From the outside it looks more like a shiny squash than a yummy big yellow banana.
So why am I telling you this story? Years later back in 2003, I had been the personal trainer of record for the Miss Ohio USA and Miss Michigan USA pageants. During my reign, I encountered a beautiful young woman named Haley Zale. Yep—a young relative of the late Tony Zale. She is actually his grand niece. I met Haley’s parents, Ted and Deb Zale and have been friends ever since. Ted, whose real name is Thad, wrote 
In the 1970s, actually between 1974 and 1976, The Sugar Act of 1934 expired and in his infinite wisdom, President Gerald Ford in an effort to win the state of Louisiana, tripled the import tariff on foreign sugar. This made cheap sugar from the Caribbean and other parts of the world way too expensive to buy and allowed “Big Sugar” – very similar to “Big Tobacco” except sweeter – to manipulate sugar prices. Although the American sugar was cheaper, it was still expensive and consumers and food producers became extremely pissed.
One piece of the puzzle comes from Ben and Marvin Eisenstadt who packaged saccharine as the artificial sweetener, Sweet’N Low.
In 1977, G. D. Searle now under the Monsanto flag had spent tens millions of dollars to develop the brain tumor inducing Aspartame and couldn’t get it approved by the FDA. So what do they do? That’s right, hire hugely connected Donald Rumsfeld, yep, that Donald Rumsfeld, as their CEO. Over the next four years, Rumsfeld turned the beleaguered company around and Ronald Reagan asked him to be part of his transition team when he became president in 1981. Rumsfeld handpicked Dr. Arthur Hull Hayes as the new FDA commissioner (I think you know where I’m going with this…) and after a crazy vote and a tie breaker for Dr. Hayes, Aspartame is approved as an additive for food and G.D. Searle markets it under the brand name NutraSweet.