7-Day Chloride Balance Plan
Protocol Objectives
Table Salt
Sodium Chloride (Salt) is the primary source. If levels are low, modest salt increase is needed.
Vegetable Sources
Celery, lettuce, tomatoes, and olives contain natural chloride.
Seaweed
Kelp and dulse are rich in chloride and trace minerals.
Stomach Acid
Chloride is the 'Cl' in Hydrochloric Acid (HCl). Deficiency causes poor digestion.
Day 1 Salt Check
Breakfast
Salted Eggs
Use Sea Salt.
Lunch
Soup
Broth is salty.
Dinner
Seasoned Steak
Salt generously.
Day 2 Celery
Breakfast
Celery Juice
High chloride.
Lunch
Chicken Salad with Celery
Crunchy.
Dinner
Stir-Fry with Celery
Cooked.
Day 3 Olives
Breakfast
Omelet with Olives
Salty veg.
Lunch
Greek Salad
Kalamata olives.
Dinner
Olive Tapenade Fish
Concentrated source.
Day 4 Seaweed
Breakfast
Miso Soup
Seaweed + Salt.
Lunch
Sushi Rolls
Nori wrap.
Dinner
Seaweed Salad side
Dense minerals.
Day 5 Tomatoes
Breakfast
Grilled Tomatoes
Veg source.
Lunch
Tomato Soup
Concentrated.
Dinner
Marinara Pasta
Sauce.
Day 6 Rye
Breakfast
Rye Toast
Grain source.
Lunch
Sandwich on Rye
Deli.
Dinner
Beef Stew
Salted.
Day 7 Maintenance
Breakfast
Salted Avocado
Tasty.
Lunch
Cobb Salad
Bacon helps.
Dinner
Roast Chicken
Seasoned.
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Hydration
Chloride balances fluids. Vomiting or excessive sweating depletes it rapidly. Rehydrate with electrolytes, not just water.
Scientific References:
1. Berend, K., et al. (2012). 'Physiological approach to assessment of acid-base disturbances.' NEJM.
1. Berend, K., et al. (2012). 'Physiological approach to assessment of acid-base disturbances.' NEJM.