Monthly Archives: June 2015

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Lies About Salt

Lies About SaltSalts, like natural fats, have gotten a bad reputation.  It’s blamed for things like high blood pressure.  While it may slightly elevate blood pressure momentarily, it is not the cause of chronic high blood pressure.

Salt has sodium, but sodium is not salt.  Think of it like geometry; a square is a rectangle but a rectangle isn’t a square.

We need to look more in-depth with salt.  In the form of natural salt, an unrefined form, there are many trace minerals, different hues, as well as varied size grains, and no additives.

Table salt, including refined sea salt, does not contain trace minerals, is bleached white, uniformed size, and usually contains anti-caking agents like dextrose (a corn or wheat derived sugar).

Natural, unrefined salt can be taken to help your body detoxify.  It also can help your adrenals, if they’re fatigued, by keeping aldosterone in balance, in turn giving you more energy.  Salt also assists with digestion!

Salts (refined and unrefined) do up blood pressure temporarily, but as I said earlier, does not lead to chronic elevated blood pressure.  That’s what sugars do.

When I say sugars, I’m mean in the form of refined carbohydrates that break down into sugars (Not all forms of carbs turn into sugars.  There’s also fiber and starches from carbs.)  This is why the DASH ‘diet’ works temporarily for alievating high blood pressure.  It removes the processed carbohydrates.

It’s also been shown that decreasing salt intake raises blood glucose and insulin resistance.  This means that if you decrease your salt intake you can become diabetic.  Insulin resistance is when your body doesn’t work as efficiently as it should.  Why are people being told to eat less salt?  Is it so they can be treated later for other health issues, caused by the misguided information, which won’t resolve those issues either?

In conclusion, eat real foods, not processed food products.  This includes unrefined salts.


Chris Kresser – Salt Myth – The Dangers of Salt Restriction
Diet Doctor – Blood Pressure
Empowered Sustenance – Adrenal Fatigue Recovery
Mercola – Dangers of Salt Restriction
Mercola – Sugar Blood Pressure
Metabolism Journal – Low-salt diet increases insulin resistance
Natural Family Today – Is Salt Really Bad For You
Natural News – Salt/Sodium Health
NCBI – Low-Salt Diet Increases Insulin Resistance In Healthy Subjects
Oh Lardy – Salt
Open Heart Medical Journal – The Wrong White Crystals
Real Salt – Is High Blood Pressure Linked to Salt or Sugar
Wellness Mama – Is Salt Healthy
Weston A Price – The Salt Of The Earth

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Bacon Cheese Soup

Bacon Cheese Soup - Using Monterey Jack

Since nearly all canned soups are full of wheat, sugar, and other processed ingredients, we had to find a way to make our own.  This is a keto (hflc) friendly soup, as well as paleo (if you allow dairy).

Note:  This soup is very filling thanks to the keto aspect.



Bacon Cheese Soup


  • 1/2 Pack of Bacon
  • 4 Tbsp Grass-fed Butter
  • 1 Celery stick, finely diced
  • 5 Cloves of Garlic, minced (or garlic pressed)
  • 1/4 Cup of Starch (potato, tapioca, or arrowroot)
  • 3 Cups of Organic Chicken Stock (bone broth)
  • 4 Cups of Organic Half and Half (or whole milk)
  • 1 lb of shredded Cheddar or Monterey Jack cheese
  • 1 Tbsp Tabasco Sauce
  • 1 Tbsp of Coconut Aminos
  • Real salt, Pepper, and Chives to taste


  1. Cut bacon into small sections and place In a large saucepan (approx 4 quart). Allow bacon to cook, but not get crispy.
  2. Once bacon is cooked, add butter, celery, and minced garlic.
  3. Cook until all butter is melted.
  4. Mix in starch and stir well, until thoroughly blended.
  5. Add in chicken stock and bring to a boil for ONE minute.
  6. Turn the heat to low/medium and add half and half, tabasco, aminos, cheese, salt, pepper, and chives.
  7. Allow cheese to fully melt.
  8. Simmer until hot, but do NOT boil after half and half is added.

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