Salt, like fat, has a BAD reputation in relation to its effect on health. Do you hear the bells and whistles? Well, they should be going off in your head right now. We should all understand that fat is not unhealthy and in fact supports many body functions that promote good health. Just like the spread of big the “fat lie” that has been perpetuated for so many years, the same is true for salt. Not all salt is created equal.
In history, salt was the preservative used to helped maintain a constant food supply prior to refrigeration. The value of salt flourished so much so that it was used as a monetary exchange system and was better known as “white gold”. Even Roman soldiers were paid with salt as a salary (sal is Latin for salt) for their work.
Today white table salt, mined from underground salt deposits (is void of any other minerals and processed with anti-caking agents, i.e. sodium silicoaluminate or sodium ferrocyanide but it is enriched with iodine), is typically a public “staple” item and ingredient: at home, in restaurants and commercially prepared items such as canned and frozen foods. Iodine content is not a reason to consume salt. Iodine is naturally found in wild caught fish, eggs, strawberries, goats milk cheese, green and sea vegetables. Table salt is a heavily processed food preservative, and like many of the other refined foods I talk about, I say it here too, stay away.
According to the CDC, http://www.cdc.gov/features/dssodium/, we use too much table salt. While most Americans consume about 3400 mg of salt each day, The Institute of Medicine recommends a range of 1500-2300mg/day. Although studies have linked table salt with negative health consequences of high blood pressure, stroke and heart disease, there is controversy regarding both sea or celtic salts true role with these conditions.
Celtic sea salt has less sodium than Himalayan sea salt, and is shown to be slightly higher in calcium, magnesium and iron. However, Himalayan rock salt contains nearly double the amount of potassium than Celtic sea salt.
Pink Himalayan salt is found across the Himalayan Mountains in China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India. Unlike table salt, pink salt contains 84 trace minerals and elements that are found in the human body. These include magnesium, calcium, potassium, strontium, fluoride and even very small amounts of Iodine.
These minerals provide health advantages that can help:
- Reduce blood pressure
- Balance electrolytes
- Improve hydration
- Equalize pH(alkaline/acidity)
- Support and strengthen bone health
- Minimize acid reflux
- Alleviate muscle cramps and stimulate circulation while relaxing in the tub
- Prevent goiter
In fact, Himalayan sea salt is not the only “healthier” option salt, there is also Maldon and Celtic. Celtic sea salt has less sodium than Maldon and Himalayan sea salt, and it is slightly higher in calcium, magnesium and iron. However, Himalayan rock salt contains nearly double the amount of potassium than Celtic sea salt. So you can pick your salt according to your needs.
Adding pink salt to water is a much healthier and a more cost-effective way to replace electrolytes for athletes than using Gatorade or any other beverage that also adds unhealthy ingredients.
Eat better, make healthier choices and do not pass up on “healthier” salt options. Pink Himalayan sea salt may help better your health and exercise performance. If you have been depriving yourself of adding salt to your food and to your cooking, deprive yourself no more. Do not pass on the pink salt, make sure you sprinkle it on…you will feel the difference when you use it.
When it comes to salt, think pink, add Himalayan salt to your foods and beverages