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Organic Sodium

Updated: Oct 24, 2020

Organic sodium is a soft element of sodium; and sometimes this is called colloidal. Plants have transmuted the hard element of sodium into organic sodium. Celery and Cucumbers are two vegetables that are high in organic sodium. Drinking celery cucumber juice is an excellent source of organic sodium. Okra is actually the highest source of organic sodium.

I make a broth by steaming or boiling okra and the end result is a liquid that tastes like a mild tea, and yet it is one of the most nourishing and soothing beverages for the body.


The largest reserves of organic sodium in the body is found in the stomach. Also the synovial fluids that lubricate the joints is also one hundred percent organic sodium. Organic sodium is the main element within our lymphatic fluids also, and we have forty-five pints of lymphatic fluids in our body. We are sodium animals, similar to goats; goats are sodium animals. Cows are calcium animals. Actually every person can have a body type that is predominantly high in a certain mineral. This is explained in a book called The Chemistry of Man, written by Dr. Bernard Jensen. Still, every person needs organic sodium, especially blue eye "Lymphatic" type people. Drinking beverages high in organic sodium will replenish the body's reserves of organic sodium which is a key mineral for keeping calcium in solution in the body.


Other beverages high in organic sodium are: dandelion root tea, aloe vera juice, coconut water, and goats milk. Strawberries are also a good source of organic sodium. And just inside of the brown outer peel of potatoes there is a layer of organic sodium. Potato peeling broth is another way to make a broth that has a good source of organic sodium. The white part of watermelon rind is also high in organic sodium. Organic sodium neutralizes acids in the body and gently dissolves toxins as well. Dr. Bernard Jensen shares a lot about organic sodium in his many nutritional books. We all need a good amount of organic sodium in our daily diet.

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