Salt is a rock, and our body cannot process rocks. It has a toxic effect, very different from the sodium found as a nutrient in plant or animal foods.

Water dissolves rocks, plants eat rocks, animals eat plants, and we eat the plants or animals. This is how minerals become bio-available — rock salt bypasses this chain entirely.

During digestion, the sodium is separated from the chloride, becoming isolated. Isolated sodium is more volatile than nitroglycerin. It creates micro-explosions in the blood, destroying other nutrients and killing cells. When isolated sodium doesn't explode right away, sodium ions can cluster together, and their magnetism rips off the guts of cells.

When part of raw foods, sodium is always bound to other nutrients and doesn't get isolated. You get enough sodium from raw milk, raw celery juice, raw tomatoes, and raw oysters.