RECIPES
Regular table salt is made of sodium chloride plus impuri-
ties, to which a free-running agent is added. Avoid all these by
purchasing pure sodium chloride. Keep it free running by add-
ing long grain white rice to it. Sodium chloride is a blood salt.
We have a built in sensor that tells us when we have too much
in our food. Potassium chloride is a tissue salt. It runs low
readily if we have poor adrenal function and don’t get enough
fruits and vegetables. A blood test always shows both your so-
dium and potassium levels. It is wise to use a sodium/potassium
salt mixture so they stay in balance. A good mixture is: 2 parts
sodium chloride and I part potassium chloride. A higher pro-
portion of potassium chloride should be approved by your
health adviser who will check your blood levels. Another wise
rule is to use salt either in cooking or at the table, but not both
places. This cuts down on the total consumed.
Because commercial cold cereals are very convenient, but
have solvents, here are three replacements.
Three Granolas
Granola One
7 cups rolled oats
1 tsp. salt (pure variety)
1 cup wheat germ (fresh, not defatted)
½ cup honey
½ cup sunflower seeds, immaculate quality
½ cup milk with pinch of vitamin C added
½ cup melted butter (already boiled with vitamin C added)
1 cup raisins, rinsed in vitamin C water
Mix dry ingredients together. Mix liquid ingredients and
add gradually, while tossing until thoroughly mixed. Place in
large ungreased pans and bake in slow (250°) oven. Stir occa-
sionally, baking until brown and dry, usually 1-2 hours. Store in
airtight container in freezer.