Salt in enema

By adding salt to the water solution you reduced the transfer of water into and out of the colon. This prevents filling your kidneys and bladder with water. It will eliminate the frequent trips needed to urinate while receiving enemas.

Add 1 tablespoon of salt per quart of water. So, for a two quart solution use 2 tablespoons of salt.

The amount you suggest is TWICE as much salt as a physiologic saline solution and will dehydrate you by drawing water INTO the colon.

Physiologic saline solution is 9 grams NaCl per quart or liter.

If accuracy is what you want, DO NOT use spoons to measure, you MUST weigh it.

If you just want something in the ballpark, you can use measuring spoons.

I can't believe how often this salt/water issue comes up, 9 grams of NaCl-table salt-per quart of water is a physiologic solution, so if you lack a scale, use a level teaspoon (baking teaspoon) of salt per quart of water and you will very close to on the spot.

I have read that the proper amount of salt is one teaspoon of salt per pint not per quart. I have seen that many times on the internet so I have to believe this is the correct solution

I've also heard 1 teaspoon per pint

A bit less than 1 teasp per quart is the proper proportion for a physiologic salt solution (the density of salt is about 2.2 gm/cc. A teaspoon is 5 cc. 4 cc of salt would be 8.8 gm. 9 gm of salt per liter is a physiologic solution)

Does anyone know the correct amount of salt per quart of water that is needed to produce an isotonic solution?

A brief searching of the Internet returns values ranging from one teaspoon per quart to one tablespoon per quart. (quite a difference!)

It is 9 grams per liter or quart.

You do this by WEIGHT, not volume.

If you use a MEASURING teaspoon, NOT tableware, it is about 1.5 teaspoons.

This has been discussed in other threads.

For a physiological saline solution, use one measured teaspoon per quart of water; not a heaping teaspoon. It is something like 9 grams of NaCl per quart. That prevents the colon from absorbing the water. If you use too much salt, water from the body will be osmosed into the bowel.

Numerous authoritative sources will confirm that ‘normal’ saline used as the physiologic amount is 0.9%, meaning in metric terms, 9 grams of salt per liter. Wikipedia author stated that 9 grams of salt is 1.62 level teaspoons. Using a couple measuring spoons in ml and tsp, I found that one teaspoon is roughly 6.3 gm on my scales, and that would be 1.4 teaspoons per liter.

If one is using quarts: One quart is about 0.94635 liter So the amount of salt is 0.94635 x 9 grams = 8.517 grams or 1.325 teaspoons

So by my calculations and weighing, 8.5 grams of salt would be just over 1 ¼ teaspoon. A ‘heaping’ teaspoon isn’t quite enough.

Hi, I'm newer to enemas and was wondering why people recommend adding salt to an enema? If it's helpful, do I add salt when I do a soap enema? Does it matter what kind of salt-table vs epsom vs ?

Any other tricks that u know of? In a few months, I'll have a bit of time on my hands, so I'll be playing!)

Thanks for your help!

I use salt and baking soda in any rinse enema that I do i.e. if I do soap suds enema, I also do a rinse to get the residue of the first enema out of my system. I always use sea salt. I imagine that Himalayan Salt would work equally as well.

I'm with ddell2 when it comes to a saltwater rinse. I usually add baking soda as well. It makes it easier to take a large rinse. Don't bother with holding for a long time...just long enough to get it up high. As for adding salt to a soapy enema, it will combine with the soap to make a gooey mess. Frankly, I do not see much added value to using sea salt. Sea salt does have added minerals and tastes better, but your colon isn't going to absorb the minerals. So, unless you have taste buds in your colon, just use plain table salt.

The primary reason for adding (table) salt (NaCl) to enema water is to reduce the amount of water that your colon absorbs from the enema while it's in contact with your inner large bowel wall. It may also conceivably reduce cramping, although I almost never have cramps from using pure tap water. Usually excess water absorption isn't a problem for most people unless they have a pre-existing medical condition like kidney failure or heart failure. The rest of us just don't notice anything except maybe a greater need to urinate after holding water enemas.

I probably use plain water or salt water (saline) enemas about an equal number of times. I'm very sensitive to irritation and cramping and I used to think the saline reduced my cramping, but lately it's really probably equal with saline or water. "Normal saline" or the same concentration as your blood is 0.9% NaCl which you can make from water by weighing your salt (9 grams per liter of water) or approximating it with ~1.5 tsp salt per liter of water. I've frequently used saline plus Castile soap 1 tsp/quart together in enemas and never had any problems with a precipitate or dissolving either component. I've read that using soap plus Epsom Salts can produce a sticky precipitate, but I've never used it or had any reason to try it. Others can comment on that.

Eric

Actually don't spend the money on sea salt!!

Your body knows very well what sodium chloride is.

It has neither a clue nor a concern whether that sodium chloride came from the Southern Ocean or from deep under Detroit!

As long as they have equal purity and quality control, there is exactly zero difference So stick to non-iodized table salt from the grocery store

As for me personally when I want a strong purge, like a complete cleanse, I use Epsom Salt. It is designed to clear me out, and I WANT to get a couple more expulsions after the clear return is achieved

Everyone makes their own decision

I've read that using soap plus Epsom Salts can produce a sticky precipitate,

It appears to "clot" the soap. I've even tried putting salt in one bag and soap in the other, but the "clotting" still happens.

It appears to "clot" the soap. I've even tried putting salt in one bag and soap in the other, but the "clotting" still happens.

It is a chemical reaction, there's no way around it. Similar to mixing baking soda with vinegar where parts of each molecule "switch places" with each other. In the baking soda example the reaction forms sodium acetate, carbon dioxide and water. In the Epsom Salts (Magnesium Sulfate) and soap (sodium or potassium salts of fatty acids) you wind up with sodum or potassium sulfate and magnesium salts of fatty acids. Sodium sulfate is soluble in water (Hydrated sodium sulfate is Glauber's salt), but magnesium salts of fatty acids are not and precipitate out. There is no way around this reaction, it will happen as long as you have the reactants available and in solution.

Sodium (anything) and potassium (anything) are soluble in water. It doesn't mean that it's infinitely soluble, just that it has high solubility. Once you move up to calcium and magnesium, solubility in water can drop precipitously (both literally and figuratively).

Actually Epsom Salt and soapsuds only coagulates like that when you have hard water. Essentially calcium in your water.

Quite common in well water, and many small-town water systems are essentially community wells including the one in the community I live in

Water softener systems from reputable companies DO work!

Hard water is defined as the presence of certain cations, primarily Ca(2+) and Mg(2+). Your water softener takes them out, then your Epsom salts puts them back in.

The West has very soft water, but it happens if you mix the two because the addition of Mg(2+) from the Epsom salts makes the water hard.

If you want to do soapy Epsom salts enemas use baby shampoo or docusate.

I have found that mixing Ivory soap and hard water seems to have the same effect. The solution looks like sour milk, full of soap curdles. If I use Castile soap, I have no problems. Go figure?

Actually don't spend the money on sea salt!!

Your body knows very well what sodium chloride is.

It has neither a clue nor a concern whether that sodium chloride came from the Southern Ocean or from deep under Detroit

That is correct. Salt is salt and a teaspoon per liter will keep you from absorbing water. This has helped some from getting nauseous. If your water is hard you can use rain water or distilled water. Soft water systems use salt to regenerate and many municipalities are banning the installation of them.

Interesting aside. "Salt," as in common table salt, often has a very small quantity of dextrose (sugar) added to it. It fools your tongue into perceiving salt more readily.

Understand that there are many salts.

A few examples:

Table Salt is sodium chloride

Road salt is calcium chloride

Epsom Salt is magnesium sulfate

Fleet Enema is sodium phosphate and sodium biphosphate

Suprep Colonoscopy prep solution is Sodium Sulfate, Potassium sulfate, and magnesium Sulfate

There are many more!

Understand that there are many salts.

Yes, and soap is even an organic salt, but when most people use the term "salt" in a nontechnical context they mean sodium chloride. Look at the number of baking recipes where they do not feel the need to differentiate between "salt (sodium bicarbonate)" and "salt (sodium chloride)."

Yes, and soap is even an organic salt, but when most people use the term "salt" in a nontechnical context they mean sodium chloride. Look at the number of baking recipes where they do not feel the need to differentiate between "salt (sodium bicarbonate)" and "salt (sodium chloride)."

Recipes DEFINITELY DIFFERENTIATE between "salt (sodium bicarbonate)" and "salt (sodium chloride)."

When they want NaCl they say salt.

When they want sodium bicarbonate they say baking soda.

Baking soda and table salt do different things in a recipe.

Recipes DEFINITELY DIFFERENTIATE between "salt (sodium bicarbonate)" and "salt (sodium chloride)."

When they want NaCl they say salt.

When they want sodium bicarbonate they say baking soda.

Baking soda and table salt do different things in a recipe.

When they mean sodium chloride they say salt and they don't need to call it out as sodium chloride. When they say soda they don't need to call it out as a salt (even though it is). The assumption is that "salt" by itself will be understood as sodium chloride. The intent was to say that they don't need to linguistically differentiate between the various salts all the time because "salt" without a modifier in most contexts is understood as sodium chloride and other salts are usually not called out as salts (unless you have an unusual and/or archaic recipe). It was an unclear presentation as NaHCO3 and NaCl are rarely interchangeable.

LisaK was going on about all the different salts the OP could be referring to, and in the context the only salt that really makes sense is sodium chloride.

When they mean sodium chloride they say salt and they don't need to call it out as sodium chloride. When they say soda they don't need to call it out as a salt (even though it is). The assumption is that "salt" by itself will be understood as sodium chloride. The intent was to say that they don't need to linguistically differentiate between the various salts all the time because "salt" without a modifier in most contexts is understood as sodium chloride and other salts are usually not called out as salts (unless you have an unusual and/or archaic recipe). It was an unclear presentation as NaHCO3 and NaCl are rarely interchangeable.

LisaK was going on about all the different salts the OP could be referring to, and in the context the only salt that really makes sense is sodium chloride.

There is no assumption that when a cooking recipe says "salt" that they mean NaCl. A food recipe has ingredients you get in a food store and when a recipe says "salt" they mean table salt/NaCl. You don't have to read into a well written and tested recipe. The writer says exactly what they mean.

When a cake recipe says "baking soda" they mean sodium bicarbonate. Even if a poorly written recipe calls for "soda" as a leavening agent they mean sodium bicarbonate--NOT Coca Cola or even seltzer, in which case they would say "seltzer" or club soda if that is what they meant. A recipe using such ambiguous terminology should not even pass the requirements for being published in a respectable magazine or book. god knows all kinds of crap are acceptable for publishing on the internet and I would never use a recipe like that especially since you would never know if it was a recipe tested and written by someone who actually knew what they were doing.

When someone on an enema fetish site gives a recipe that is not specific or uses vague chemical terminology, STAY AWAY from it.

I LOVE Zity! I DO! Now, it's become high school chemistry, as well! ROFL!!!

Osmotic pressure plays an important role in biology. Minerals control important processes, such as blood pressure. Anyone who consumes an excessive amount of salt lives with the risk of high blood pressure. That is known.

In liquids of different concentrations of minerals, there is an effort to equalize.

For example, if you give yourself several large enemas with clear water, you ensure that minerals are channeled from the body into the intestines, i.e. they are withdrawn from the body, and at the same time the body absorbs a lot of water.

There is a risk that the circulatory system may have problems. You can suddenly feel uncomfortable, and sweating is also noticeable.

If you want to try this, give yourself two to three enemas in a row with just water, next time two to three enemas with the addition of salt (about 9 grams / liter).

Result: The urine flow is significantly higher with clear water, but only a minimal urge to urinate with a salty enema.

I usually add a teaspoon of table salt per liter to my Enemas solutions. This corresponds to about 9 grams / liter.

Don't act rashly, take care of yourselves. Enemas are beautiful and horny; Make sure it stays that way

Frequent urination ruins the enema experience. Adding sea salt helps eliminate that.