The following extracts (pages 29-31) are taken from the book "Seasalt's
Hidden Powers" by the French biologist, Jacques de langre, Ph.D. which
can be ordered through the Grain and Salt Society (916)872-5800 (In the
UK: 081-749-1781) along with ecologically, mineral-rich sun-dried
seasalt. Enjoy!

"The earth gives forth an abundance of minerals that are best absorbed
by humans in the form of vegetables, grains, and fruits.  Moreover, the
entire vegetable realm provides vitamins and enzymes from their living
cells.  Such an abundance of available nurients has given some of us
the idea that vegetables alone, raw or cooked, could supply enough salt
for one's diet.  However, this is far from being the case.
In the wild, vegetarian animals consume large amounts of plants and
grasses from their surroundings, and yet their constant grazing
throughout the day cannot keep them supplied with enough salt to
maintain their metabolism.  Unless these beasts have access to earth
salt licks or commercial salt blocks, the concentration of sodium
chloride in all wild plants is so slight that many animal species
invariably show marked evidence of sodium deficiency.
These same herbivorous animals do quite well without sodium chloride if
nitrate deposits are accessible.  Failing that, their constant grazing
and nonstop grazing and nonstop chewing of wild vegetation never
extract enough sodium or trace elements to satisfy their needs.
On the other had, domesticated, captive herbivorous animals - cows,
sheep, horses, etc. - are fed cultivated grains and hay (not wild) that
contain even less of these transmutable elements, and particular NO
magnesium salts.  Herbivorous farm animals have to depend on salt
blocks, the refined commercial kind of salt to which several chemicals
have been added, such as antibiotics to prevent foot rot, insecticides
to eliminate pesky flies and for other specific purposes such as
putting on weight fast.  These farm animals become acclimatized to and
even become addicted to the chemically-altered salts just as humans
have.
An even lower level of sodium chloride exists in cultivated vegetables
and fruits, so that humans who rely solely on unsalted vegetarian fare
are required to munch all day long on substantial amounts of greens and
drink gallons of juice to make up for the lack of sodium that is a must
for metabolic function.
In actuality, because fruits and vegetables are near salt-free, such a
raw vegetarian diet will create an anemic condition and other
salt-starvation diseases.  This often triggers strong cravings for
salted snack foods, or for rare meat as fresh killed animals - that
have retained some urine and blood - are not there to provide the
needed salt.
A case in point is a well-known author of several books who advocates
vegetarinism but no salt as well.  She was often observed backstage
eating rare steaks right after lecturing on the merits of vegetarian
raw foods on the speaker's platform.
Another valid reason for adding salt to raw or cooked vegetable quality
food is that the nutritive tissues of every plant are made up of
complex carbohydrates; this constitutes one of the important food
groups for humans and animals.  Salt is the single element required for
the proper breakdown of plant carbohydrates into usable and assimible
human food.  Only when salt is added to fruits and vegetables can
saliva and gastric secretions readily break down the fibrous store of
carbohydrates.  Thus here, as well as in cooked foods, an unsalted raw
diet will not work".

               Mine Salt is Meant for Meat Eaters.

"Certain aboriginal tribes who consume mostly fresh-killed amimals have
the life-preserving instinct of drinking the blood of their prey and
also of cracking open the bones, sucking out the marrow and gnawing on
the cartilages.  Such steps increase the ratio of minerals to proteins.
Such a step safeguards the heart and the health of these carnivorous
humans.
Civilized peoples regularly consume aged meat that has had its blood
drained out.  Modern consumers never chew on the bones and cartilages
of any beast.  The proteins that they ingest are not neutralized by the
minerals of the animal's marrow and blood.  Such salt-poor proteins
need to have minerals added, when they are absent, it causes a craving
for extra salt.  If a fresh kill could be consumed, this would provide
the additional sodium, calcium and phosphorus needed for balance, but
that is an instinct that has been lost by the meat-eaters of our modern
civilization.
On such a blood-less meat diet, only no amount of salt reduction can
check high blood pressure stemming from such an excessively high
nitrogenous intake.  We remember that both animal meat cause a least as
much constriction as salt."

Best, Peter
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