Welcome to Commune, a global wellness community and online course platform featuring some of the world's greatest teachers.

We are on a mission to inspire, heal, pass down wisdom, and bring the world closer together. My name is Jeff Krasno. Before the white

salt shaker, there was a rainbow of pink, gray, blue, and black salts. So how did we go from a prism

of rock, mineral, and sea salts to the monochromatic refined salt that we all have on our table.

Why did we decide we needed pure, stripped down sodium chloride, which is actually a highly

processed food? Well, today's lesson is an excerpt from Dr. Zach Bush's 10-day commune course Vital Health, which examines the

building blocks of human biology and how we arrived at our misconceptions around nutrition,

disease, and what it means to live well. Dr. Bush is a triple board certified physician

and internationally recognized educator on the

intersection of the microbiome, human health and disease, and our food production systems.

You can take vital health with Zach Bush for free with a 14-day trial of commune membership

at onecom slash trial.

Without further delay, I present to you Dr. Zach Bush. I'm very excited to be diving into another topic to release fear from the food system at large.

Ironically, perhaps with the beginning of the cholesterol story that we've tackled already, we began a

march over the decades between 1960 and current day, really, in an ever-increasing tenor

of fear of food. It is so difficult today to know what you're supposed to eat, because

certainly cholesterol is bad for you, salt we've been told is bad for us, carbohydrates we've been told are bad for us, we've been told

fats bad for us, we've been told that too much insoluble fiber is bad for us. It goes

on and on and to the point where you really wonder what you're supposed to be eating today.

And I believe that the pharmaceutical industry and modern science,

as we understand it in Western medicine, is really culpable for this constant march towards

food fear. Salt is an interesting one that I think has become a really depilitating loss

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