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Hansa Crystalsalt Australia More health information The problem with common NaCl saltAdults manage to handle merely 5 to 7 grams of Table Salt daily. As this quantity is recognised by our organs as a marked cell poison, it can be reasonably, uncomfortably assimilated by our metabolic system, digested and eliminated. However the conserving Sodium Chloride in industrial bread, preserves, cans, smallgoods, frozen foods, TV snacks, yoghurt, butter etc. amounts to a daily intake of 15 or even 19 grams on average. In order to cope with this surplus of up to 12 grams our body takes the first step. First step: The coating of sodium and chlorine particles with cell water molecules results in an isolation, thereby warding off an interaction between the two elements Na and Cl. In this protective move to self regulate our metabolism, our cells DEHYDRATE! This is a sacrifice or negative side effect and the cells consequently die off! The performance of this feat requires 23 grams of cell water to efficiently isolate or neutralise one single gram of Sodium Chloride. Second step: The second variant is the re crystallisation of the remaining unmanageable NaCl, as the body refuses to give up more of its valued liquid to obtain compensating advantages. In this way the Sodium Chloride falls out as a free radical and becomes foremost deposited on our bones, in our muscles and in our joints. This leads significantly if not exclusively to the formation of bladder/ liver (gall)/kidney stones, arteriosclerosis, arthritis, gout, cellulite, rheumatism, water tissue, arthrosis and cellulitis.
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