Breaking The Jewish Code Perry Stone

Years ago I would preach up to sixteen consecutive weeks without a break. I perspired easily, and after each service I observed that the back of my dark suit jackets were streaked white, where the salt (and potassium) had remained after my perspiration had evaporated. While ministering on one occasion, I became weak, nearly passing out! Afterward, I discovered my electrolytes, salt, and potassium levels were extremely low. I began taking vitamin and mineral supplements to keep my mineral levels balanced. Ultra-endurance athletes and those who exercise intensely can lose one to two grams of salt each hour, which if not replaced properly can lead to hyponatremia, which is a low concentration of salt in the blood. People who perspire a lot need a proper amount of sodium replacement. Sea salt contains potassium, which is important to maintain an effective energy level. While too much salt is not good, God instructed the meat offerings to be salted with salt. Removing Blood From the Meat When slaughtering a kosher animal, such as a cow, goat, or a sheep, there is an important process that must be followed, as commanded by God. In Genesis 9:3–4, Noah was instructed, “Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs. But you shall not eat flesh with its life, that is, its blood.” The Jewish manner of preparing kosher meat is to use a sharp knife and kill the animal in a quick manner by a deep cut to the throat. In a Jewish kitchen, all of the blood must be drained from the animal, and then the meat is soaked in water for half an hour. Following