From Loralynne. This is a longer post, but great info for those of you wondering which salts are best to use and why! -------------------------------------------------- Not all Salt is Created Equal Salt has received a lot of negative press during recent years, and for good reason. The processed food industry uses salt to enhance the flavor of food. However, there is too much salt (or sodium) in processed food – especially in canned and frozen foods. The problem is that they use iodized salt which contributes to high-blood pressure and other cardiovascular complications. Iodized salt is the fine white salt commonly found in restaurant salt shakers – think of Morton’s salt. However, not all salts are created equal! The human body needs the vital electrolytes in salt, Sodium and potassium, to control water levels in the blood and tissues. Without the right type of sodium in the body, cells are not able to absorb water. So you may drink water all day, but your cells are not able to absorb it. In addition to cellular hydration, healthy consumption of unrefined salt also aids in the balancing of blood sugar levels, absorption of food particles through the intestinal walls, and firm bone structure. There are two types of unrefined salt I recommend trying: 1. Celtic Sea Salt: Celtic Sea Salt is hand-harvested from evaporated sea water on the coast of France. It is packed full of naturally occurring, essential minerals which are easily absorbed by the body. It has a slightly gray color and coarse appearance. 2. Himalayan Salt: Himalayan Salt has been around for centuries found in the mountains of Pakistan, India and other Asian countries. It helps regulate blood pressure and blood sugars while maintain a healthy pH level in the body. It comes in both pink and black varieties. The pink is more popular these days. When using these refined salts, there are 3 things to keep in mind: • A little goes a long way with these salts. You only need to consume 1 teaspoon per day to meet the daily sodium guideline of 1,500 milligrams per day. • You should NOT cook or bake with these salts. The heat of cooking harms the minerals and nutritional value of the salt. So, put salt on your food after it is cooked. • Not only will using unrefined salts add more minerals to your food, it also brings a more subtle, complex flavor to the foods it seasons. The end result is more delicious and nutritious food!
Posted on: Wed, 05 Mar 2014 22:28:07 +0000
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