Bamboo Salt
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Bamboo Salt

Bamboo Salt
Juk-yom (salt roasted in bamboo) is compounded of the elements of three or five year oldbamboo, yellow ocher, nuclear arsenic which is extracted from the western sea coast of the korea, and then closing up the end of the bamboo with yellow ocher, we apply heat to it at 1,000c-1,500c using pine tree and pine resin, in the process of the heating moisture is removed and heat of fire is vigorous, and therefore the ingredients of the poisonous mineral in the salt turn into the helpful matter which is efficious working to the organism.
Even through our ancestors didn t know the structure of the human body as well as the moderns, there wisdom for food as the best in the world. The oriental doctor have cured lots of patients of sickness and have prevented disease, using there knowledge about the effect of salt, bamboo, yellow ocher, and pine resin.
For example, parched salt has been utilized a digestive in the oriental medical science. In addition there have been applied salt and as many as thirth four prescription to which have been used bamboo among the oriental medicine.
Salt serves as an antidote to poison in the human body, eliminates waste matter from the system, and strengthens for asthma, hemorhoids, vomiting, diarrhea, beriberi, bloody, excrements, pain, and various kinds of tumors.
Bamboo clear a brain and is effective for palsy, diabetes, various kinds of tumors, fever, parasite, vomiting, phlegm, nervous breakdown, high-blood during the period of maternity, infant infectious disease, epilepsy, insomnia, fatigue, pain in an eyeball, and brain trouble.
The strong salty element strengthens our physical constitution and reinforces physical strengthens. Only if medical herb meat tastes salty, it is helpful to our human body. Salt has the power of life like the immortal and eternal truth. It is the power of salt that every living thing is not decomposed.
People say it is bad for health to eat salted foods. But it is not salt itself but impure elements in the salt that is harmful.

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