Kelp
Americans eat too much salt. It is found in everything we like: pizza, commercial meats, soups, breads, cakes, candies, soy sauce, cola drinks, and V8 juice–read the labels. High sodium intake increases our risk of weight-gain, high blood pressure and stroke. It’s a foolish shame we don’t eat more healthy sodium found in very ripe fruits like overripe citrus, plums, and in okra and celery. Those sources of sodium, not refined salt, increase ease of movement and calcium absorption. They help prevent bone spurs and arthritis. Celery also reduces cellulite and helps keep cholesterol in check.
Kelp, this lovely seaweed that dances in ocean water, provides not only sodium but all the other minerals we need for strong bones, teeth, muscles, and the heart. Here are other healthy sources of the salty flavor that are not salt.
Shilajit, a major Ayurvedic rejuvenation tonic, is refined from an exudate pressed out from layers of rock in the Himalayan mountains. Shilajit is composed of 
This evening is the last meeting of my Cooking for Health class at the NY Open Center. It adapts principles of traditional Asian medicine with fast easy recipes. Tonight we cover foods for Cranes. In 
In case you can’t make it to my “Cooking for Health” class at NY Open Center tonight, here is my current recipe for NO-BAKE BROWNIES taken from 
March 8 (Reuters) – 
from : Better Nutrition magazine, June 1, 2007 By Nicole Brechka:
