Out with the pink, in with the white (1)

As I posted the other day, as of February 8, 2020 Jillian has broken her long term faith in PHS. Now you can or should buy white salt; iodized even. Out with the pink in with in with the white. 

As I was composing this essay she has now changed the recipe as well -0 more to come.

 

In this series, planned 4-parts - may be longer, it's gonna be long,,, lol, we will take a look at Jillian's pandering of PHS and how she is using the same or similar arguments for table salt.

 

While I have tried to be thorough in presenting Jillian's narrative, a few months are missing – whether a FB glitch or intentional removal - who knows. It doesn't seem to affect the timeline of her thoughts concerning PHS. Some postings where either redundant or not on point so were ignored.

So to begin, Jillian's attraction to PHS began prior to her launch of Jilly Juice. She began experimenting with fermenting about late August-early September of 2016. 

Her fascination may have started earlier, but I didn't delve any further than 3-6 months pre-JJ launch.

Tentatively I have no plans to broach, again, whether JJ is a ferment or the alleged benefits of probiotics. ATM that is beyond the scope of my planned exploration of her salt claims which recently changed.

A note of caution, her grift with JJ is not new as she peddled other holistic type remedies and concoctions prior. Although, none appear to be a grift for money and she honestly believes she has “reversed” her PMDD. 

Her dislike of other fermented products, not her own, and a “clean-ish” diet, is also a relic from the past, “,,,fermented sugars such as Kombucha and all vinegars [sic] over time eat your tooth enamel.” (Similar post.)

While a bit beyond our interest ATM, this notion seems to stem from here.

She is both right and wrong. Fermentation is one of the oldest methods of food processing. Fermentation is any metabolic process in which microorganisms’ activity creates a desirable change in food and beverages.

Lacto-fermentation is a specific type of fermentation that uses naturally occurring lactic-acid-producing bacteria (instead of added yeast) to preserve foods. Lacto-fermentation is the process by which bacteria break down the sugars in foods and form lactic acid.

As I noted, Jillian's fascination with PHS seems to have preceded JJ. In calling PHS “the mineral of life,” she had obviously fallen for all the woo surrounding it. 

Many recipes will specifically call for PHS; others state a non-iodized salt or other sea salt. It is believed the added iodine funks up the fermentation process and/or taste; as well as not necessary.  Personally I have never attempted to ferment with an iodized salt, so am unaware of any possible issues.

As I wrote in October of 2018, the whole “84 trace minerals” shtick is used as a marketing ploy. Suffice it to say, the trace levels are low enough not to warrant concern beyond the hypocrisy of AVers.” Had Jillian done her due diligence in referencing legitimate source material, she would have discovered this for herself. I wouldn't be having this tirade.

It wasn't until October of 2016 that the idea of drinking fermentd cabbage juice became a “thing” for Jillian; at least publicly.

Now bear in mind this recipe is for 3c coarsely chopped cabbage, 2c water and 1 tsp of sea salt.

It is where we also see her specifically endorse PHS as the go to salt.

Whether this particular grab is her first cabbage juice ferment, I am unsure. I only post it for reference, “My cabbage juice is actually really good it is lacto-fermented with pink Himalayan salt brine and,,,.” 

 

Again, for reference, compare to what she drinks now – she has gradually reduced the pulp.

This what she had to say in regards to the pulp.

While minus the woo assigned later, Jillian doubles down on PHS use. 

Or does she,,, (original post)

A bit of history before we continue. Celtic sea salt is harvested by hand in Brittany, France. The extraction method involves the collection and evaporation of seawater in salt pans. This salt is known for its higher than usual moisture content and light grey color.

Celtic sea salt contains 34 trace minerals however, some beneficial minerals are added to the salt while refining. Compared to the 84 touted by PHS purveyors.

This grey salt contains 33% of sodium as compared to Himalayan salt which contains 98% sodium chloride. The lower sodium concentration is because of the presence of brine water in Celtic sea salt. (More detail a bit later.)

Also note that ALL salt comes from the sea whether extinct (mined) or one that is actively harvested. Depending on its source the flavor profile will differ based upon trace elements present. The darker the sea salt, the higher its concentration of impurities and trace nutrients. 

The reason for noting this is, at this point Jillian is still stating the use of either PHS or Celtic Sea Salt.

So,,, I want to be clear on one point. This, is not about acquiring new information and alttering an opinion or conviction: This is about ignoring available scientific and medical consensus. This is about pandering false information.

Jillian, as we will see, has no support for any claim or assertion she makes in regards to PHS or the mega-dose of sodium she prescribes. Her idea of reseach is whatever floats through her salt addled brain. 

Jillian has made similar statemens throughout her timeline reiterating this notion. That she is incorporating new, to her, information when in fact she is doubling done on bunkem.

She knows her “information” is going to result in crticism.

But,,, it is not a matter of hate.

So,,, up to this point, Jillian has been still touting the use of both PHS and CSS. Her initial recipe/instructions she pandered in early Febuaru 2017 so states.

Also note she is still stuck in the mainstream holistic world.

While she did correct this in a subsequent posts, notice what she prescribes.

Define “tall glass” please. My largest glass hold 22oz, my tallest glass holds 12oz. When did this change to “up to a gallon a day?”

I don't believe I need to state the obvious, but I am going to interject this here. Jillian's one gripe concering other ferments is “sugar and fermented sugar and fermented fruit“ (one of many). Basically, sugar; sugar is bad..

I am really curious as to what she thinks is being fermented in her slop if not the sugar in cabbage (or kale).

While this post doesn't quite fit our purview, it is very troubling. 

Generally there is currently no evidence that any type of food consistently triggers seizures some people with epilepsy avoid certain foods if they seem to trigger seizures. How do I know, I have a young friend who has epilepsy. He is very cautious as the doctors do not know what is or may be triggering his seizures.

For Jillian to make a statement as above, is iresponsible - she is intentionally promoting information that is contrary to medical science. And I did Google as she suggests,,,

What!! No CSS?

A one off, or a beginning of a trend?

The “testimony” is troubling, as well as Jillian's little caption. But it is this comment that got my goat.

Really? You sure about that?

It was after this study and a boat load of others, showing that a high salt intake leads to high blood pressure, that the US Dietary Guifelines was set at 2,300 milligrams per day.

Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials (2013) 

 

 

A Cochrane review and meta-analysis, for those unaware, is the crème de la crème of scientific papers.

BUT,,,

There is a caveat to which a comment, on Bozo de Clown's sub-OP, alludes to. (Keep in mind what is presented is pre-May 2017, so it was readily available at the time of the post.)

In 2017 a paper by  Lynn L. Moore, Low Sodium Intakes are Not Associated with Lower Blood Pressure Levels among Framingham Offspring Study Adults.

Moore et al took data from 2,632 men and women aged between 30 and 64 years. All participants had normal blood pressure at the start of the trial.

Over the 16-year follow-up period, the researchers observed that the participants who consumed under 2,500 milligrams of sodium each day had higher blood pressure than those who consumed higher quantities of sodium.

The results seem counterintuitive. As the authors write: “While we expected dietary sodium intake to be positively associated with both SBP [systolic blood pressure] and DBP [diastolic blood pressure], the opposite was found.”

The above summary courtesy of Medical News Today.

What this study does not say, 'consuming up to 47,344 mgs (1 gallon of slop) of salt daily is healthy.' What this study does not say, 'consuming 11,833 mgs of salt (1 quart of slop) is heathy.' What this study does not say, 'consuming (2 cups of slop) 6.900 mgs salt, is healthy.'


So for Bozo de Clown to state “there are NO MEASURABLE STUDIES in the history of modern medicine,,,” is flat out incorrect.

As MNT points out, “As more studies conclude that sodium’s role in hypertension is less vital than once thought, dietary recommendations are sure to change in line with the findings. This changing field of nutrition science is one to watch."

While a controversial, or better stated, conflicting area of medicine, in that the role of sodium is rather undefined, the consumption of salt is well studied. As Moore et al note, the role of potassium, calcium, and magnesium must also be considered.

As usual Jillian is silent on the matter and fosters the false notion that sugar is to blame. Instead of asking for evidence for such a claim, she just agrees through her silence. Or this brilliant statement. 

Not only is she attempting to kill people but plants too. 

And her followers are as clueless about plants as they are their own body.

So yet again Jillian is making an absolute statement contrary to all medical science, even if we take the caveat above into consideration. Which BTW we can't as Jillian is unaware of it.

Part 2 of 2016-17 coming soon!!