Can You Salt Your Corn on the Cob?

Happy summer to the northern hemisphere! I am so excited to be spending time in Chicago this month and the East Coast in August. If any Conscious Nutrition supporters want to connect with me while I am in Chicago or the East Coast, please send me an email (, I would love to meet you.

As I passed through Nebraska last week, I got a lot of questions regarding what doctors say vs. what nutritionist say. For example; my Dad’s dear friend experienced a heart attack earlier this year, and his doctor told him absolutely no salt forever.

In the 14th century there were wars over salt. Now, we are told not to eat it?

Salt, or sodium chloride, does great things for the body. It’s essential for the health of all the cells. Along with potassium, you need your salt so that your nerves can function properly and your muscles can contract. Sodium is used to transmit nerve impulses and is found in every cell of your body. The balance between sodium and other ions regulates the pressure of cells and is related to your blood pressure. Salt helps balance out the body. It contributes to fluid balance, electrolyte balance and pH balance.

Because sodium levels are so critical to so many chemical reactions in your body, the amount of sodium you eat or drink has important implications for your health. If you are trying to regulate or limit your intake of sodium, you need to realize the quantity of salt you eat is related to the amount of sodium, but is not the same. This is because salt contains both sodium and chlorine, so when salt dissociates into its ions, the mass is divided (not equally) between sodium and chlorine ions. (

When you crave salt your body is giving you a sign you need electrolyte support for your nervous system. Use high quality sea salts such as Himalayan or Celtic Sea Salts. This can assist the cellular function and taste great with organic butter or Ghee on your organic, non-GMO’d ear of corn.


Heather Fleming



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