Salt, in every form, including table salt, sea salt, Celtic salt, Dead Sea salt, Himalayan salt, and rock salt, is characterized by Aajonus Vonderplanitz as the second worst thing a person can put into their body, surpassed only by cooking food. This designation applies without exception to every variety of salt regardless of its marketing, origin, or perceived naturalness. The phrase "I don't care if it's Celtic" appears repeatedly throughout his teachings as a direct rebuke to the natural health community's promotion of mineral-rich salts as beneficial substances.

Salt is not a food in Aajonus's framework. It is classified as a concentrated, ionically unbound, explosive mineral substance, specifically concentrated sodium, that is fundamentally incompatible with human physiology. The human body is not a salt-water organism. Humans evolved as ground earthlings, eating plants grown on non-salty lands, not plants grown in or near salt water. Salt-water vegetation is adapted to salt; humans are not.

Salt's only legitimate role in Aajonus's system is as a rare, highly restricted internal medicine for a single specific condition, adrenal exhaustion, and as an external agent used in therapeutic baths to draw toxins out through the skin. In every other context, it is considered a deadly poison and a tool of subjugation historically deployed against human populations.

Epsom salt (magnesium sulfate) occupies a distinct position from sodium-based salts: it is not used internally but is valued externally in bath protocols, where it functions as a toxin-drawing agent by virtue of its high magnesium content.

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The central mechanism by which salt destroys the body is ionic clumping. In living, raw food, sodium never travels alone. It is always conjoined, Aajonus uses the phrase "like Siamese twins", with a vast smorgasbord of co-nutrients. When sodium is naturally present in food, it is bonded with vitamin A, vitamin B, carbohydrates, proteins, fats, enzymes, and a full complement of minerals. This bonded sodium molecule is so tiny that it is described as the smallest mineral of all 107 known elements when it is in this natural, food-bound form. As this complex nutrient network circulates in the blood, the one or two ions inside each cell open the cell membrane and attract the entire smorgasbord inward. The cell eats a complete, perfectly balanced meal of 93 to 117 nutrients in a single intake. Under a microscope, Aajonus describes this as "beautiful" and "very colored, different little things."

When you introduce salt, any form of concentrated, extracted sodium, this entire system breaks down catastrophically. The sodium in salt is not ionically bound to any co-nutrients. It is what Aajonus calls "concentrated sodium that is not ionically bound." In this free state, sodium molecules immediately begin attracting one another and clumping together. Instead of the single, tiny, food-bound sodium molecule that can slip smoothly into cellular uptake processes, you now have clumps of four, five, six, or more sodium ions bound together into large, jagged, magnetically powerful masses.

When these large sodium clumps circulate in the blood alongside normal nutrient smorgasbords, two destructive things happen:

First mechanism, fracturation of nutrient complexes: The explosive nature of isolated sodium causes it to detonate against the nutrient smorgasbords floating in the blood. Instead of a cell receiving a complete smorgasbord of 93 to 117 nutrients, the sodium explosion fragments the smorgasbord into pieces. A cell may receive only 26 nutrients, or 53 nutrients, or 7 nutrients, always far less than the complete, balanced diet the cell requires. Every cell begins to become progressively more malnourished. The body becomes increasingly confused. A person loses the ability to concentrate and do mental work. Over time, eating salt, even sea salt, even Celtic salt, while on a raw diet for ten to twelve years will cause people to fall off the diet entirely because their neurological function has deteriorated.

Second mechanism, cell death by ion extraction: The clumped sodium mass is so magnetically powerful that when a cell opens its membrane to attract nutrients, the external magnetism of the sodium clump is greater than the internal ion pull of the cell. Instead of drawing nutrients in, the clump rips the one or two ions out of the cell's interior. Once those internal ions are gone, the cell can never again attract food. It can never eat again. It shrivels from a grape into a raisin and dies.

Aajonus was taught this second mechanism explicitly by his high school biology teacher in the early 1960s, whom he describes as "way ahead of his time." He states this was demonstrated in class, that one grain of salt can kill two million red blood cells through this clumping mechanism. No matter what kind of salt it is. Clumping is clumping.

• One grain of salt: kills approximately one million to two million red blood cells
• Four little bitty grains of salt (including sea salt): destroys approximately two million red blood cells
• One shake of salt from a shaker: kills approximately 100 million red blood cells
• Two little bitty grains of salt: kills two million red blood cells and starves ten million others of a complete diet

The body requires at least three hours to replace the destroyed blood cells and approximately 24 hours to cleanse the dead cells from the system. During these processes, important nutrients are leached from the blood and body. As a result, Aajonus states directly: salt speeds aging.

Salt also causes systemic dehydration through a secondary mechanism. When large sodium molecules are present in the blood, they hold onto water molecules (H2O). That water becomes trapped, floating in serum and not absorbed into the cells. The cell cannot access the water it needs. The result is cellular dehydration despite the presence of water in the body. The more salt you eat, the more water you need. But the more water you drink to compensate, the more minerals you dilute and lose. It becomes a vicious cycle.

Salt causes excessive dehydration. It prevents H2O and other nutrients from being properly digested at the cellular level. Sodium molecules "hold onto a lot of the H2O. So it's floating in serum and not absorbed into the cell. It hangs onto those large molecules of salt."

Salt goes into the gut and destroys good bacteria. Aajonus documents this from personal experience: after years of constipation, he had finally resolved the problem through dietary means, everything was loose and functioning. He then ate salted chicken. The salt went in and destroyed his E. coli colonies, and he was back to constipation for two months. He states: "That's how bad salt is. My system is worse than other people's, but salt goes in and destroys good bacteria, it dehydrates cells, it causes thickened skin, it causes bumps, it causes moles, it causes all types of reactions."

Salt creates a lot of fibroid tumors. When cells are killed by salt and the body cannot use malignant cells to dissolve them, the dead cells collect and accumulate. Unless malignant cells are present to break them down, they remain as fibroid masses. Fibroid tumor formation is very common in people who eat a lot of salt.

When isolated sodium clumps near the blood's nutrient smorgasbords, the fracturation causes sodium to "fire", meaning it activates, 26 to 50 elements that it will interact with in isolation. Every cell becomes progressively more deficient as fewer and fewer complete nutrient packages reach them. The cells become malnourished in a progressively worsening cascade. The body and the brain become very confused. Aajonus states: "Salt screws with the brain terribly."

Salt disturbs the fluid balance in the brain and nervous system. Historical evidence cited by Aajonus: sailors in the era of Galileo who drank just one tablespoon or less of seawater per day to avoid dehydration would go insane within eight to twelve days. Those sailors who refused ocean water and took only their ration of one tablespoon of fresh water or rainwater per day never went insane. The salt in the ocean water disturbed the fluid balance of the brain and nervous system.

Those who go off the primal diet after ten to twelve years of successful adherence almost always do so when they start eating salt, specifically when they are "talked into" eating sea salt by someone who convinces them it is natural and beneficial.

Pure crystallized sodium is described by Aajonus as one of the most highly explosive substances on this planet, more volatile than nitroglycerin. Specifically:

• Pure crystallized sodium is three times more unstable than nitroglycerin
• A crystal of pure sodium the size of a fist (or "a football") would level New York City and all its buildings, equivalent to an atomic bomb
• Pure crystallized sodium requires only a one to one-and-a-half degree temperature change to detonate, meaning it cannot be controlled
• Nitroglycerin, by comparison, requires a 10 to 20 degree change to go off, which is why it can at least be partially managed
• Sodium cannot be moved or controlled even with modern technology
• The U.S. military and the NSA paid General Electric two trillion dollars (stated as two billion dollars in some transcripts) over 60 years to develop sodium into a weapon and found it was completely uncontrollable
• Aajonus's own father worked for General Electric on this military project

When salt is eaten, the body fractionates it. The blood isolates the sodium. Isolated sodium, even in the tiny quantities present in a grain of salt, generates small explosive reactions in the blood. These explosions fragment the nutrient smorgasbords, as described above. Aajonus compares it to a volcano or an earthquake effect occurring at the cellular level.

When salt is combined with chloride (as in table salt / sodium chloride), or with iodine, or with potassium, these additives are specifically designed to dampen the explosive volatility so the salt does not explode before you eat it, not to make it safe for consumption.

Aajonus references a video available on YouTube, searchable by "frog legs salt YouTube", that he says was created by three men who were attempting to ridicule his claims about salt. The demonstration:

• Three dead frog legs (separated from the frog, not attached to any nervous system, already dead for a day or two, thawed to room temperature)
• The experimenters sprinkle salt on both sides of the legs, not heavily, but the way a person would normally salt food
• Within moments, the dead frog legs begin to twitch and jump
• The legs are flipped to show both sides salted and the spasming continues
• The spasming reportedly continues for 32 minutes, though the video only shows two minutes of footage
• For comparison, when pepper was applied to a frog leg, there was one spasm and nothing more, because pepper, though hot and caustic, is not explosive and does not interact with nervous tissue chemistry the way salt does
• These three men claimed to be ridiculing Aajonus's claims, yet their experiment confirmed exactly what he had said

The significance: the frog legs have no nervous system connected to any brain. They have no source of nerve signals. And yet concentrated sodium causes the muscle tissue itself, dead muscle tissue, to contract violently for 32 minutes. This is the explosive, volatile nature of isolated sodium acting directly on biological tissue.

Aajonus documents the case of a woman who had excess weight and weakness in her hands. A few weeks before the seminar, she stopped eating bread entirely and stopped eating anything with salt in it. She lost five pounds almost instantly of water retention weight. Her skin and hands became soft very quickly. This rapid change demonstrates how powerfully salt contributes to edema and water retention.

Salt "screws with the brain terribly." People who cannot focus, who go "off," who lose concentration, often when traced back, they started eating salt again. Even people who have been on the raw diet for ten to twelve years, when they start eating sea salt because "somebody talks them into thinking it's more natural," they begin to fail mentally and eventually abandon the diet.

Historical records going back to the time of Galileo document sailors who drank just a tablespoon or less of ocean water per day going insane. The sea water, with its concentrated salt, disturbed the fluid balance in the brain and nervous system. Those who refused ocean water and had only a tablespoon of fresh water or rainwater per day never went insane.

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Aajonus is explicit and repetitive on this point. The following types of salt are all equally harmful when consumed internally:

• Table salt (sodium chloride with additives including iodine, potassium chloride, saltpeter)
• Sea salt (including sun-dried sea salt)
• Celtic sea salt ("I don't care if it's Celtic")
• Dead Sea salt ("Yeah, dead alright")
• Himalayan salt ("it's salt")
• Rock salt (which is the same as sea salt, just unsterilized and without added chlorine)

The argument "it's Celtic" or "it came from the Dead Sea" or "it's Himalayan" or "it's sun-dried" does not change the fundamental chemistry. All of these are concentrated sodium that is not ionically bound to co-nutrients. All of them will clump. All of them will destroy red blood cells. All of them will fractionate nutrient smorgasbords. All of them are explosives once the body isolates the sodium.

The only form-based distinction Aajonus makes is between internal and external use:

• Internal consumption: Harmful in all forms, with only one exception (adrenal exhaustion, with extreme quantity restrictions)
• External/bath use: Beneficial for sea salt and Epsom salt used in therapeutic baths, where the salt draws poisons through the skin rather than entering and concentrating in the blood

When discussing bath protocols, Aajonus states a preference: "I prefer sun-dried sea salt to Epsom salts." However, Epsom salt is described as potentially "a little bit better" and "a little bit more absorbent" for pulling toxins out through the skin. Epsom salt is higher in magnesium while sea salt is higher in sodium. Both pull poisons, but in the bath formula, milk is present to buffer any drying effect or possible absorption.

Table salt is the worst commercial form because it has additional toxins mixed into it beyond concentrated sodium: - Sodium chloride (chlorine is itself a poison) - Iodine (added in concentrated, non-ionically-bound form) - Potassium chloride (saltpeter) - Various other potassium salts

These additives, including saltpeter, can damage sexual function. Potassium chloride is also what is used in water softeners, meaning people receiving softened water are being dosed with potassium chloride. These various salt formulations cause "distractions in the body" beyond what simple sodium alone would do.

Salt on cooked food is how salt became universally adopted, because cooked food has no flavor without it. When food is cooked, it loses all natural flavor after five bites of chewing; raw food retains flavor throughout even fifteen minutes of chewing. Salt masks the cardboard taste of cooked food, which is why it became indispensable in cooked-food culture. But this does not make salt any safer, it is still destroying cells whether the food it's on is cooked or raw.

Additionally, salt itself "cooks" food through an explosive, compressive reaction. Unlike hydrochloric acid, which dissolves food into liquid, salt causes a combustion compressive reaction that fractionates the food's elements. Putting salt on raw food is therefore itself a form of cooking that food, it exposes all the elements in the food to digestion or absorption in an explosive, fractionated form rather than in the intact, bioavailable form of raw food.

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Salt is made from evaporated seawater or mined from rock salt deposits (which are ancient dried sea beds). The process is simple: take ocean water, brush it out, let it dry in the sun, and you have salt in two to five days depending on sunshine. It is "fast, very fast" to produce, which is why it became such an early commercial product. No growing is required. This ease of production is exactly why it became the world's most profitable monopoly product.

Table salt has chlorine or chloride added to it. Rock salt (sea salt that is not sterilized) does not have chlorine added. Rock salt is not sterilized or cleaned the way table salt is. This is the only meaningful commercial distinction Aajonus draws, and it is relevant only for pool use (salt chlorinators) not for eating.

Saltpeter (potassium chloride) is added to some salt products and is also what is used in most water softeners. Aajonus describes an experience where he found a water softener that had been releasing iodine and saltpeter into the household water, approximately 20 ounces of iodine-saturated material in the bottom layer of the softener, slowly leaching into the tap water and poisoning the household occupants along with the saltpeter.

There is no sourcing recommendation for internal salt consumption because no source produces a form of salt suitable for human consumption. The origin of the salt, ocean, mine, Dead Sea, Celtic coast, does not change what it is chemically once concentrated and extracted from its food matrix.

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When salt (sea salt or Epsom salt) is used in a therapeutic bath, it must be paired with raw milk to offset drying effects and buffer any possible absorption of the salts through the skin. The standard pairing is three-quarters to one full cup of raw milk in the bath water along with the salt.

Additionally, when using city water (contaminated with fluoride, chlorine, and toxic metals), the bath formula requires: - Raw milk (three-quarters to one full cup) - Epsom salt and/or sea salt (two heaping tablespoons) - Raw apple cider vinegar (three to four tablespoons) to neutralize the toxic metals in the city water - Optional: three to four tablespoons of coconut cream, added so it floats at the surface and drips over the skin, keeping it very soft

Aajonus states he allows the sea salt or Epsom salt to sit in the bath water for seven to ten minutes before getting in, to allow it to begin binding with the poisons in the water.

There is no food pairing recommendation for making internal salt consumption safe, because no pairing makes it safe. However, for those eating raw cheeses that contain sea salt (commercial raw cheeses almost always contain sea salt), Aajonus's recommendation is to eat a lot of butter with the cheese to buffer the salt's effects. He states: "Then you had just better eat a lot of butter with it."

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Salt in the bath is specifically stated as not being absorbed into the body, or if absorbed, buffered sufficiently by the milk present in the formula that it does not cause the internal damage that eating salt would. The purpose of salt in the bath is to:

1. Bind with poisons in the bathwater itself (chlorine, fluoride, toxic metals in city water) 2. Help draw poisons out through the skin 3. Help the body perspire more (facilitating detoxification) 4. Make the body buoyant in the water 5. The sea salt creates a slight sodium buoyancy; Epsom salt creates magnesium buoyancy, both are described as helpful for helping the body be "buoyant"

Standard bath formula for city water (toxic): - Two heaping tablespoons of Epsom salt and/or sea salt, or a combination of both - Three-quarters to one full cup of raw milk - Three to four tablespoons of raw apple cider vinegar (to neutralize toxic metals) - Optional: three to four tablespoons of coconut cream (floats on surface, drips over skin, keeps skin very soft)

For well water (uncontaminated): - Salts as desired - Milk if you want to prevent the skin from drying - Apple cider vinegar is less critical but still beneficial

Preparation procedure: Put the sea salt or Epsom salt in the water and leave it in the water for seven to ten minutes before getting in. This allows the salt to begin binding with the poisons in the bathwater.

Sea salt vs. Epsom salt for bath use: - Sea salt is high in sodium - Epsom salt is higher in magnesium - Both pull poisons through the skin - Epsom salt may be "a little bit better" and "a little bit more absorbent" for drawing toxins - But the milk in the formula handles much of this absorptive function as well - Aajonus states a personal preference for sun-dried sea salt over Epsom salts for bath use

Regarding Epsom salts entering the bloodstream through acne scarring: When asked whether Epsom salts could enter the bloodstream through acne scarring openings in the tissue and cause high blood pressure, Aajonus responded: "I prefer sun-dried sea salt to Epsom salts. However, to offset any drying effect from and possible absorption of salts, I use 3/4-1 cup milk." He recommended 3/4 to 1 cup milk to buffer any drying or absorption effects, and expressed preference for sun-dried sea salt over Epsom salts in this situation. A person using 3 tablespoons of Epsom salts was advised this was worth reducing.

Regarding lymphatic baths and salt content: In hot springs or similar mineral baths, the temperature must be checked. Natural hot springs are described as wonderful for lymphatic stimulation.

Rock salt (sea salt that has not been sterilized or had chlorine added) can be used in pool salt chlorinators. These are electrical chlorinators that pass an electrical charge through the rock salt in the pool water, converting some of the salt into chlorine that is non-chloroform vapor-producing, meaning it does not produce the harmful chloroform vapors that conventional chlorination does. This is offered as a safer alternative to conventional pool chlorination for community pools or hot tubs.

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For adrenal exhaustion only: - Two to three grains per week, spread out, not all at once - Some descriptions: one grain every other day - Some descriptions: two to four grains per week - Some descriptions: two to three grains once every four or five days - For jaundice (individual case): three grains every other day - For a person in general who must eat raw cheese containing sea salt: eat a lot of butter with it to buffer the effects

For everyone else: Zero. No salt at all.

How long: Only until adrenal fatigue resolves, typically about nine months on a good raw diet.

How rarely Aajonus prescribes it: In probably thousands of people seen, salt was recommended internally approximately three to five times total.

Aajonus's personal history: He has not eaten salt since 1973. He uses this as a demonstration, asking the audience whether he appears to have any problem with hydration or health despite decades without salt.

• Two heaping tablespoons of sea salt and/or Epsom salt per bath
• Some references: two tablespoons of sea salt is described as very good in a bath
• Always paired with three-quarters to one full cup of raw milk
• Three to four tablespoons of raw apple cider vinegar when using city water
• Optional three to four tablespoons of coconut cream

A single shake of a salt shaker kills approximately 100 million red blood cells. The body requires three hours to replace destroyed blood cells and 24 hours to cleanse dead cells from the system. Every time salt is eaten, this process repeats, leaching nutrients from blood and body. This is why Aajonus describes salt as speeding aging, it is a constant drain on the body's cellular resources.

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For people who crave salt or think they need additional sodium, Aajonus recommends eating raw foods that are naturally high in sodium in its properly bound, non-clumping, food-matrix form:

• Tomatoes: very high in sodium that will not clump unless cooked; described as the primary recommendation
• Watermelon: very concentrated in sodium
• Avocado: very concentrated in sodium
• Celery: high in sodium; celery juice is specifically recommended for breaking down fibroid tumors caused by previous salt consumption
• Seafood: very concentrated in sodium, specifically saltwater fish, which have already fractionated the sodium and other minerals into bioavailable forms that humans can handle
• Raw shellfish (oysters, clams): particularly effective in quickly correcting mineral deficiency; recommended several times per month
• No-salt-added raw cheeses: these provide mineral sources without the sodium overload

Tomatoes receive the most specific endorsement. Aajonus even suggests: "If you want to make, you know, like a Bloody Mary, put egg and tomato in." This combination provides high sodium in a properly bound form, along with protein and fat, without any of the cell destruction that salt would cause.

Salt cravings are described as symptomatic of a mineral deficiency, not specifically a sodium deficiency, but a broader mineral deficiency. Many minerals taste salty without being sodium. The craving is "for something that tastes salty" but does not need to be sodium specifically. Eggs are mentioned by an audience member as helping with salt cravings; Aajonus notes eggs are high in sulfur, not particularly high in sodium, but that many minerals taste salty.

Many commercial raw cheeses contain sea salt. Aajonus acknowledges this. His guidance is: eat a lot of butter with any salted cheese to buffer the salt's effects. He also notes that some raw cheeses use sea salt in the cheese-making process and that it is nearly impossible to avoid this when purchasing commercial raw cheese.

When making cheese or similar preparations, lemon juice or raw apple cider vinegar can be added instead of salt. A few drops of lemon juice create a sweeter or saltier perception, while vinegar creates a more tart flavor. These small amounts also create different bacterial activity in the cheese. These are offered as alternatives for people who might otherwise reach for salt to flavor their cheese.

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Epsom salt occupies a specific and distinct position in Aajonus's framework. It is not sodium-based; it is magnesium sulfate, which is why it is higher in magnesium than in sodium. Aajonus never recommends Epsom salt for internal consumption. Its role is exclusively external, in therapeutic baths, where it functions as a toxin-drawing agent.

Properties attributed to Epsom salt in bath use: - Higher magnesium content than sea salt - May be "a little bit better" and "a little bit more absorbent" for pulling toxins through the skin than sea salt - Helps the body perspire more - Draws poisons through the skin by binding with them - Makes the body somewhat buoyant through magnesium - The milk in the bath formula handles much of the absorptive buffering

Concern about absorption: When Epsom salt is used in a bath where there are openings in the tissue (acne scarring, for example), there is concern about possible absorption into the bloodstream. Aajonus's response: prefer sun-dried sea salt in that situation, and ensure three-quarters to one cup of milk is in the bath water to offset any drying or absorption effects. Reducing the amount of Epsom salt used (from 3 tablespoons to less) is also advisable in such cases.

Epsom salt in combination with sea salt: You can use either one or both in combination in a bath, "either one or both, that's fine."

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The historical and political context of salt is woven throughout virtually every salt discussion Aajonus gives. The Windsor family, the King and Queen of England, are identified as the architects of the global salt industry and as people who knew salt was harmful while deliberately marketing it to subjugate populations.

Key historical claims:

1100s: The King and Queen of England got into the business of manufacturing and distributing salt, making it cheaply available to the masses as a tool of control. This was partly motivated by the lack of refrigeration, salt could preserve food that would otherwise rot. But Aajonus argues the Windsors also understood that salt was a substance that degraded human health and cognitive function, making populations easier to control.

1300s: Salt became a worldwide product. The Windsors went to Asia and began expanding the salt trade globally. China had used salt only as a medicinal condiment before this; now it became a universal food enhancer.

India, the greatest salt monopoly in history: - The King and Queen of England took over India's salt production, which had been the world's largest - They made it illegal for any Indian citizen to make their own salt from the ocean - The punishment for making your own salt was death or being flogged to death - Indians were forced to buy salt from the Windsor family - This generated enormous wealth for the British crown - Hundreds of thousands of Indians died over this salt policy - In 1947, Mahatma Gandhi organized millions of people onto the beaches to make their own salt in mass civil disobedience, many were beaten to death on the beaches for doing so, in full view of the world - Gandhi's salt march and the subsequent demonstrations finally forced the British to nominally grant India independence - However, Aajonus states that the King and Queen of England still own the salt production pools and areas in India, they just stopped enforcing the policy against small individual producers while retaining ownership of the large salt mines

The King and Queen of England do not eat salt themselves. Aajonus states this as fact: they know it is harmful, which is why they market it to everyone else while not using it themselves. This is presented as evidence of deliberate, knowing subjugation.

Parallel, Bolivia/Colombia water rights: Aajonus draws a parallel between the British salt monopoly in India and the attempt by Pepsi Cola and Coca Cola to purchase all water rights in Bolivia (including rainwater rights) through a corrupt government deal. The people rebelled, the government was ousted "pretty quickly, violently," and the water rights were not privatized. He sees these as equivalent patterns of corporate/colonial control over essential resources.

Salt as a preservative and the economy of scarcity: Before refrigeration (even 100 years ago, food storage was achieved only by ice, expensive, requiring wealth, and delivered to homes in ice chests), salt was the primary food preservation technology. Without refrigeration, salt was genuinely useful for keeping food from rotting before it could be eaten. The Jews are mentioned as having "jumped all over it" to preserve food. But Aajonus's point is: you are preserving food with an explosive. The food may last longer on the shelf, but the cost to the person eating it is cellular destruction.

Salt and the suppression of chemistry education: The King and Queen of England outlawed the study of salt's true chemical nature except in a particular, sanitized light. This is why, Aajonus argues, most people do not know that sodium is more explosive than nitroglycerin, that a crystal the size of a football could level New York City, or that one grain of salt can kill a million red blood cells. This information was actively suppressed to protect the commercial interests of the salt industry.

Vladimir Stepan's documentation of pre-salt Arctic peoples: Aajonus references an archeologist named Vladimir Stepan who worked for the U.S. government (primarily military) documenting Eskimo diets. Stepan himself craved salt while eating the raw Eskimo diet of high meat and fermented fish. He dreamed of salt constantly. When he finally obtained salt six months in, he ate it and got sick from it. He concluded he didn't need salt and never used it again. Stepan wrote a book called "A Cancer, Disease of Civilization" documenting these findings. The Eskimos went years without salt, eating raw meat, fermented high meat (stinky, rank meat several weeks old), and raw fish, all without salt, and maintained superior health.

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