Most food reformers object to the addition of salt to their beverages
on the score that it is an inorganic mineral poison which the body
cannot utilise. It is always easy to leave it out when making beverages
of any kind. The necessity for adding salt is, however, so ingrained
in the minds of the average cook that unless recipes are made up
personally it is often impossible to get the salt excluded. Salt is a
strong and stable mineral and it thus greatly increases the flavour of
soups, coffee, tea, etc. The use of salt is specially bad where the
kidneys, and the system generally, are clogged up with waste poisons,
and it is a common experience among food reformers that an almost
complete cessation of colds follows the absolute avoidance of table
salt.