GB
Gallbladder
Proposed research match: Calcarea sulphurica (Calc sulph) / No. 12
Basis: Direct traditional organ-name overlap
12 Cell Salts & 12 Acupuncture Channels
An exploratory cross-tradition research crosswalk presented with clear evidence boundaries.
Important evidence boundary. Every salt–channel pairing below is a proposed cross-system correspondence for research and cultural comparison. No reviewed source establishes a validated one-to-one relationship. This page does not provide dosage, ingestion, diagnosis, needling, mineral-deficiency, detoxification, organ-frequency, or treatment guidance.
BL
Bladder
Proposed research match: Natrum muriaticum (Nat mur) / No. 8
Basis: Functional analogy
KI
Kidney
Proposed research match: Calcarea fluorica (Calc fluor) / No. 1
Basis: Cross-tradition analogy
LV
Liver
Proposed research match: Natrum sulphuricum (Nat sulph) / No. 10
Basis: Direct traditional organ-name overlap
ST
Stomach
Proposed research match: Natrum phosphoricum (Nat phos) / No. 9
Basis: Direct traditional organ-name overlap
SP
Spleen
Proposed research match: Kalium sulphuricum (Kali sulph) / No. 6
Basis: Direct traditional organ-name overlap
LI
Large Intestine
Proposed research match: Silicea / No. 11
Basis: Exploratory one-to-one completion
SI
Small Intestine
Proposed research match: Calcarea phosphorica (Calc phos) / No. 2
Basis: Functional analogy
HT
Heart
Proposed research match: Ferrum phosphoricum (Ferr phos) / No. 3
Basis: Functional tissue analogy
PC
Pericardium
Proposed research match: Magnesia phosphorica (Mag phos) / No. 7
Basis: Functional analogy
SJ / TW
Triple Burner / Warmer
Proposed research match: Kalium phosphoricum (Kali phos) / No. 5
Basis: Exploratory functional analogy
LU
Lung
Proposed research match: Kalium muriaticum (Kali mur) / No. 4
Basis: Functional tissue analogy
Food sources — related minerals
Foods may contain minerals or elements related to the traditional cell-salt names. The examples below do not establish that foods contain the exact named cell-salt compound or are equivalent to a prepared cell-salt product. Mineral content varies with the food, source, processing, and preparation.
Sulfur in protein foods is commonly present in sulfur-containing amino acids; it should not be interpreted as a measured sulfate-salt content. The food examples do not validate the proposed salt–channel matches above.
Food groups included: Brazil nuts, walnuts, almonds, cashews, garlic, onion, celery, carrots, root vegetables such as potatoes, sweet potatoes and beets, and dark leafy greens such as kale, collard greens, turnip greens and spinach. The examples below use dairy-free foods. A food may appear in more than one row because it contains several minerals.
| Traditional cell-salt name | Related minerals / elements | Food examples |
|---|---|---|
| 1 · Calc fluor | Calcium | Calcium: kale, collard greens, turnip greens, almonds, calcium-set tofu. Other beverage example: brewed tea. |
| 2 · Calc phos | Calcium; phosphorus | Calcium: kale, collard greens, turnip greens, almonds, calcium-set tofu. Phosphorus: lentils, beans, pumpkin seeds, Brazil nuts, walnuts, almonds, cashews. |
| 3 · Ferr phos | Iron; phosphorus | Iron: lentils, beans, spinach, cashews, iron-fortified cereals. Phosphorus: lentils, beans, nuts, seeds. |
| 4 · Kali mur | Potassium; chloride | Potassium: carrots, celery, potatoes, sweet potatoes, beets, spinach, beans. Chloride: foods prepared with sodium chloride (table salt). |
| 5 · Kali phos | Potassium; phosphorus | Potassium: carrots, celery, potatoes, sweet potatoes, beets, dark leafy greens. Phosphorus: lentils, beans, Brazil nuts, walnuts, almonds, cashews. |
| 6 · Kali sulph | Potassium; sulfur compounds | Potassium: carrots, celery, potatoes, sweet potatoes, beets, spinach, beans. Sulfur-containing proteins: lentils, beans, nuts, seeds; eggs, fish, or meat are additional non-dairy examples. Garlic and onion may contain other sulfur-containing compounds; these are not evidence of the exact sulfate salt. |
| 7 · Mag phos | Magnesium; phosphorus | Magnesium: almonds, cashews, Brazil nuts, walnuts, pumpkin seeds, spinach and other dark leafy greens. Phosphorus: lentils, beans, nuts, seeds. |
| 8 · Nat mur | Sodium; chloride | Foods prepared with sodium chloride, such as salted bread or canned vegetables. Celery and carrots also contain naturally occurring sodium in smaller amounts; this does not establish an exact sodium-chloride content. This is not a suggestion to add salt. |
| 9 · Nat phos | Sodium; phosphorus | Sodium: foods prepared with salt; celery and carrots contain smaller naturally occurring amounts. Phosphorus: lentils, beans, Brazil nuts, walnuts, almonds, cashews. These may be present in different chemical forms. |
| 10 · Nat sulph | Sodium; sulfur compounds | Sodium: foods prepared with salt; celery and carrots contain smaller naturally occurring amounts. Sulfur-containing proteins: lentils, beans, nuts, seeds; eggs, fish, or meat are additional non-dairy examples. Garlic and onion may contain other sulfur-containing compounds; these are not evidence of the exact sulfate salt. |
| 11 · Silicea | Silicon compounds | Oats, barley, rice bran, and other whole-grain foods may contain silicon compounds; amounts and forms vary. |
| 12 · Calc sulph | Calcium; sulfur compounds | Calcium: kale, collard greens, turnip greens, almonds, calcium-set tofu. Sulfur-containing proteins: lentils, beans, nuts, seeds; eggs, fish, or meat are additional non-dairy examples. Garlic and onion may contain other sulfur-containing compounds; these are not evidence of the exact sulfate salt. |
These examples are a food-composition reference, not a ranking of the highest sources or a plan for replacing mineral treatment. Nutrition labels and food-composition databases can help check a specific food.
Food-reference sources
- NIH: Calcium
- NIH: Phosphorus
- NIH: Iron
- NIH: Potassium
- NIH: Magnesium
- NIH: Fluoride
- FDA: Sodium in your diet
- Research: Silicon in foods and diets
- NCBI: Protein and amino acids
- Research: Sulfur-containing amino acids
- Oregon State University: Nuts and mineral composition
- USDA FoodData Central: Search individual foods
- USDA: Magnesium food-composition table
- USDA: Phosphorus food-composition table
- USDA: Potassium food-composition table
- Research: Sulfur-containing compounds in garlic and onion
Herbs & Spices — culinary mineral reference
Culinary herbs and spices may contain related minerals such as calcium, magnesium, potassium, and iron. They are included here as food ingredients, without assigning a herb or spice to a specific cell salt or acupuncture channel.
Fresh and dried forms differ in water content and mineral concentration. A pinch or teaspoon is a small serving; values reported per 100 grams should not be read as the amount supplied by a typical culinary portion.
| Herb or spice | Related minerals it may contain | Culinary use |
|---|---|---|
| Basil | Calcium; magnesium | Fresh leaves or dried basil in vegetable dishes, beans, or sauces. |
| Oregano | Calcium; magnesium | Season roasted vegetables, lentils, or tomato dishes. |
| Thyme | Calcium; magnesium | Add fresh or dried leaves to carrots, root vegetables, or soups. |
| Rosemary | Calcium; magnesium | Season potatoes, other root vegetables, or breads. |
| Cloves | Calcium; magnesium | Use small culinary amounts in baked fruit or spice blends. |
| Parsley | Calcium; potassium; iron | Add fresh leaves to salads, beans, or vegetable dishes. |
| Cumin seeds | Iron; calcium; magnesium | Use whole or ground cumin in beans, lentils, or roasted vegetables. |
| Ginger | Potassium; magnesium | Fresh or ground ginger in soups, vegetables, grains, or fruit dishes. |
| Turmeric | Iron; potassium; magnesium | Ground turmeric in rice, lentils, or vegetable dishes. |
| Cinnamon | Calcium; iron | Ground cinnamon in oats, baked fruit, or spice blends. |
| Fennel seeds | Calcium; potassium; magnesium | Whole or crushed fennel seeds in vegetable dishes, beans, or breads. |
| Coriander seeds | Calcium; magnesium; potassium | Whole or ground seeds in lentils, roasted vegetables, or spice blends. |
| Cilantro leaves | Potassium; calcium | Fresh leaves of the coriander plant in salads, beans, or sauces. |
| Cardamom | Calcium; magnesium; potassium | Ground seeds in rice, oats, fruit dishes, or baking. |
Coriander seeds and cilantro leaves come from the same plant but are listed separately because their culinary forms and composition differ. Check the specific fresh, dried, whole, or ground ingredient when comparing mineral content.
These examples describe food composition and everyday culinary use. They do not establish exact cell-salt compounds, mineral-deficiency correction, or effects on the proposed channel matches. Essential oils and concentrated extracts are not the food ingredients described here.
Herb and spice reference sources
- USDA FoodData Central — search the ingredient and its fresh or dried form
- Research: Calcium and magnesium concentrations in rosemary, oregano, thyme, basil, and cloves
- University of Granada — downloadable research paper
- Research: Mineral composition of ginger, cinnamon, cardamom, and other spices
- Research: Mineral analysis of coriander, fennel, ginger, and other spices
How this proposed crosswalk was built
Each of the twelve primary channels receives one unique salt. The research method prioritized direct traditional organ references, then documented tissue or functional analogies. Where neither was available, the assignment is explicitly marked exploratory. The lists were not matched merely by number.
CV / Ren and GV / Du are retained as connector concepts and are not assigned a thirteenth primary salt. “Point 13” may be used only as a symbolic all-twelve integration concept, not as a product-combination or dosing recommendation.
Traditional colors and separate tone comparisons
The twelve rows retain their traditional Five Phase colors and existing proposed cell-salt matches. Musical reflection controls on the linked channel page use A = 432 Hz as project choices; those pitches are not established organ or meridian measurements. Submitted organ-frequency values remain unverified source comparisons and do not change the salt assignments, food references, herbs or spices.
Liver and gallbladder retain Wood / Green; the earlier E / Yellow liver comparison and G / Light-blue transition hypothesis remain separate exploratory references.
Traditional Five Phase color reference · Traditional paired-channel reference
Evidence labels
Traditional means an association within acupuncture, Five Element, or cell-salt practice. Proposed cross-system mapping means a new correspondence produced by the matching rules. Exploratory identifies especially indirect one-to-one assignments. None of these labels establishes biomedical efficacy.
Safety and interpretation
Traditional cell-salt descriptions and acupuncture-channel concepts should not be interpreted as proof that a salt changes an organ, meridian, body pH, or a measurable “organ frequency.” If you are considering a health product or acupuncture treatment, use appropriately qualified professional guidance and product-specific directions.