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  • This article seems to suggest the exact (too serious a subject to note the pun) opposite to your view: https://www.nature.com/articles/srep35547
    This one https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3347848/ also suggests that choline has good benefits in the body and that a deficiency would be...

    This article seems to suggest the exact (too serious a subject to note the pun) opposite to your view: https://www.nature.com/articles/srep35547
    This one https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3347848/ also suggests that choline has good benefits in the body and that a deficiency would be disadvantageous.
    However both are studies on choline with betaine as well. Betaine is found in a different food source to eggs but found in meat and wheat grain perhaps then an egg on toast would only have benefits; especially as your article on phytates also implies that not fermenting grains provides some anti-oxidant value from the phytic acid, which would reduce the cancer risk of choline in eggs?
    Apologies for the negative view of your article - just doing some research myself. My understanding is that choline is beneficial. Perhaps in prostate cancer there is something else not being consumed which would reduce the disease and isolating choline as a antagonist is not providing the full story?

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  • What salt are you referring to? You mention sodium.
    This is the 'salt' in processed foods that preserves them.
    The salt that the body needs is from celtic sea salt that contains magnesium as well as trace elements of the electrolytes which then balance the sodium part of celtic sea salt in the...

    What salt are you referring to? You mention sodium.
    This is the 'salt' in processed foods that preserves them.
    The salt that the body needs is from celtic sea salt that contains magnesium as well as trace elements of the electrolytes which then balance the sodium part of celtic sea salt in the body.
    Water we all know is very good for us, but it is only as good as the minerals it should contain. We are missing those minerals in our tap water supply and need to get them from our food. Celtic sea salt is one way to gain the minerals.
    It is the sodium in processed foods that is extremely bad for the body.
    I think it is extremely important to make this distinction; to suggest people avoid salt is a health hazard bordering on dangerous. I am aware of a friend's relative who died of kidney failure due to the advice to avoid salt. His family took the advice on board and used lo-salt substitutes which the GP was not aware of.
    The distinction needs to be Celtic Sea Salt (celtic simply means salt made in the old-fashioned way and contains magnesium which is why it is grey in colour) or Sodium. It is sodium that is bad because it is a concentration of only one of the electrolytes.

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    • Hi Marianne,
      This article is referring to all salt, including Celtic sea salt. It also doesn’t tell you to avoid salt, but to avoid excess salt. Hi Marianne,
      This article is referring to all salt, including Celtic sea salt. It also doesn’t tell you to avoid salt, but to avoid excess salt. The article also gives the great advice to not add salt to prepared food, but to add it at the table as that results in much lower sodium consumption. When you add salt while you are preparing the food, it is desolved into the food and takes much more salt to activate your taste buds compared to adding salt at the table. With our current food system, it is very difficult to eat a low sodium diet unless you are preparing your own food from scratch. If fact it is near impossible to not get the minimum amount of sodium required. I follow Jeff Novick’s advice to not eat prepared food that has more milligrams of sodium than it has calories (and I don’t eat any prepared foods that I don’t know the sodium content). Assuming your eat 2000 calories, this would guarantee that you would get less than 2000mg of Salt a day. Before transitioning to a whole food plant based diet, I suffered from high blood pressure and even after going plant based, I was still in the mild hypertension range without medication until I removed the excess sodium from my diet.
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    • Hi Marianne,
      This article is referring to all salt, including Celtic sea salt. It also doesn’t tell you to avoid salt, but to avoid excess salt. THi Marianne,
      This article is referring to all salt, including Celtic sea salt. It also doesn’t tell you to avoid salt, but to avoid excess salt. The article also gives the great advice to not add salt to prepared food, but to add it at the table as that results in much lower sodium consumption. When you add salt while you are preparing the food, it is desolved into the food and takes much more salt to activate your taste buds compared to adding salt at the table. With our current food system, it is very difficult to eat a low sodium diet unless you are preparing your own food from scratch. If fact it is near impossible to not get the minimum amount of sodium required. I follow Jeff Novick’s advice to not eat prepared food that has more milligrams of sodium than it has calories (and I don’t eat any prepared foods that I don’t know the sodium content). Assuming you eat 2000 calories, this would guarantee that you would get less than 2000mg of Salt a day. Before transitioning to a whole food plant based diet, I suffered from high blood pressure and even after going plant based, I was still in the mild hypertension range without medication until I removed the excess sodium from my diet.
        More ...
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