Sandra Keros
We all need salt for our bodies to function.
Salt helps our heart to maintain regular rhythm, it moves electrical impulses to muscles along nerve fibers and maintain homeostasis in the body. Most of us have heard that all salt is bad, but it is simply not true...with one important caveat.
The type of salt that the body consumes is crucial to health or disease. White table salt - the kind you see in restaurants and in blue boxes on the supermarket shelf - has been processed to the point that most if not all of the important trace minerals that help our body achieve homeostasis have been wiped out before they even reach the box.
Eating processed salt is like sleeping on a mattress with no frame and expecting a good night's sleep. The body goes on a scavenger hunt for the missing minerals and has to take it from your tissues and bones in order to process it. This is why, after a lifetime, one can get sick from eating lots of processed salt.
On the other hand, unrefined sea salt from a pure sea source or Himalayan salt has anywhere between 60-80 or more trace minerals, and comes in many colors - grey, pink, beige, red, black - but seldom nurse-jacket white. Even Unfortunately, Kosher salt is ultra processed and a lot of the minerals are missing from it as well.
I have several types of unrefined sea salts next to my stove at home that I buy in bulk from my local coop, Rainbow Grocery.
Buying in bulk makes the salt MANY times cheaper than the small packaged boxes on specialty store shelves. Having different types of salt is fun - it's an easy way to add flavor to a dish. My arsenal includes everyday pink (small grain), lima french (white flakes), smoky red (great for fish, meat and creamy sauces), herbed rocky sea salt (excellent on top of broiled salmon), and homemade lavender esprit de sel.
“Salt is born of the purest of parents: the sun and the sea.”
Pythagoras (580 BC - 500 BC)
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