Lee Swanson: Hi, I’m Lee Swanson, president of Swanson Health Products. I’m here
today with Dr. Barbara Hendel, author of the best selling book Water and
Salt: The Essence of Life and the Healing Power of Nature. Barbara, can
you tell us a little bit about how the common table salt most of us use in
our cooking differs from the Himalayan salt you recommend in your
books and in your health programs.
Dr. Barbara Hendel: The salt is a combination of all minerals we have here in our earth.
Lee Swanson: he Himalayan salt is natural…
Dr. Barbara Hendel: This is the natural the Himalayan salt. All salt, it’s in this combination
when it’s a natural salt. But when industrial development [began]… these
minerals were an impurity because they need the salt, not for cooking, not
for eating—they need the salt to make soap, to make plastic things and so
on. So, 93% [of all salt] goes in the industry and not on our table.
Lee Swanson: So industry has taken what should be a good and natural food and they’ve
refined it and they’ve taken out the good minerals and the good things in
the salt that should be there.
Dr. Barbara Hendel: Yes. It’s only sodium chloride. Sodium chloride is a very aggressive
substance. It burdens our body because there aren’t the other elements we
need. It’s not a holistic food. It’s a chemical food. It’s only two
substances. Its sodium and chloride.
Lee Swanson: Now, don’t salt processors also add some chemicals to table salt to make it
flow properly—fluoride, other chemicals that may be unhealthy for the
body.
Dr. Barbara Hendel: Yes, that’s it. They [take] out all these natural substances and put in
chemical substances. So everybody has to eat that. But for some people,
it’s not good. They don’t need it, and it even hurts them. It makes [them]
ill. It’s better if you need iodine [to get a] prescription from your doctor
and not… eat that [salt].
Lee Swanson: You mention in your book that there’s been some very sound research
indicating that too much iodine can contribute to thyroid cancer.
Dr. Barbara Hendel: Yes… that’s… the truth. And therefore, I’m against this addition. If
somebody needs it – and there are people who need that—you [get] a
prescription from your doctor and… it’s good for you, but not for
everybody. There are studies that [thyroid] cancer increases [in places
where] everybody eats this salt.
Lee Swanson: I think the Japanese you reference—
Dr. Barbara Hendel: Yes, the Japanese…
Lee Swanson: The Japanese, who eat a lot of seaweed, a lot of iodine through kelp and
seaweed products, have a much higher rate of thyroid cancer than other
societies.
Dr. Barbara Hendel: That’s true.
Lee Swanson: I was also interested [because] most people here in the states, consume
between 12 and 15 pounds of salt per year in their diet. And I think it’s
interesting that in your book, you believe that modern table salt is
basically a poison.
Dr. Barbara Hendel: Yes… We all need salt because—
Lee Swanson: The right type of salt.
Dr. Barbara Hendel: Yes, we need natural salt, not this chemical product. And all people
around the world, they eat too much salt and our body [needs to eliminate
it by using our body’s valuable cell water].
Lee Swanson: Pure water.
Dr. Barbara Hendel: Yes… We have to eliminate and to excrete it [but the process dries out the
cell and kills them].
Lee Swanson: The salt causes dehydration?
Dr. Barbara Hendel: Yes… the cells dehydrate and die. [That’s] the result.
Lee Swanson: It’s interesting… if you can imagine putting 12 to 15 pounds of what is
considered a poison into our bodies year after year after year. And that’s
why I’m so excited about Dr. Hendel’s book, Water and Salt: The Essence
of Life and the Healing Power of Nature. Barbara has a wonderful
program for detoxifying the body [and] helping the body heal through a
pure organic diet, through using Himalayan crystal salt, the type of salt our
bodies can [have] and need to be healthy. So in our next few videos with
Barbara, we’ll discuss her program and how it can work for you. Well,
thank you Barbara, and we will talk to you again soon.
Dr. Barbara Hendel: It was a pleasure, thank you.
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