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michael · super moderator Joined: 13 Oct 2007 Posts: 981

The main difference between table salt and its unrefined counterpart lies in their mineral composition. Where sea salt in its pure form contains 92 trace minerals, table salt is refined to the point of containing two (three if you count the iodine that is put back in) – sodium and chloride.

Its purity is exactly table salt’s problem. While with unrefined salts you are getting a host of different minerals in a particular ratio, a ratio that also happens to closely resemble the mineral makeup of human blood (go figure), with table salt you are getting a wildly unbalanced ratio of just sodium and chloride. These two minerals, while in balance vitally important to biological functioning, out of balance over extended periods of time can cause a myriad of issues including phosphorous deficiency, hypertension, kidney disease, heart failure, stroke and cardiovascular disease.

In short, unrefined sea salt is just what our mineral deficient population needs – a good dose of vital minerals in a beneficial ratio. But unfortunately the mineral rich elixir of life that is the humble unrefined sea salt gets lumped into the same category as the lowly table salt and gets banned from the dinner table of the health conscious in the same fell swoop. We don’t need to lower our salt intake if the right kind of salt is being used.

Which do you use? Have you ever seen salt in it's gray state? In fact, I never knew there was gray salt.

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janer · Posted: Tue Jan 08, 2008 11:17 pm Post subject:

We have used sea salt for years and grind it like pepper corns. We never cook with salt anymore, because there is always some added into everything you buy.

But if you do need some in cooking, the sea salt is stronger therefore you need less.

cityms · Joined: 13 Oct 2007 Posts: 68 Location: Toronto, Ontario

Thats helpful Michael especially as I have to watch blood pressure.
Yes I have some gray salt, its got tang to it.
Another good one is Himalayan salt, many minerals.
Thing is to start reading the labels on all products we buy in supermarkets, like canned soup and vegs, and noting the salt content.

Wanderer · super poster Joined: 25 Oct 2007 Posts: 105

I don't know if the food lables are different in Canada to the U.K. but you need a science degree to understand most of ours,

Wanderer

licquorice · super poster Joined: 13 Oct 2007 Posts: 111

Yeppers we sure do, but our bodies need some salt don't they?

janer · Posted: Sat Jan 12, 2008 8:56 pm Post subject:

I think if we did not eat any processed or junk food, we would be fine. Salt as a natural mineral is present in fruits and veg.

That should be sufficient for all of us, but because it is added to so many things, we have developed a taste for it and can't get enough.

my 2 c worth

EePee · Posted: Mon Jan 14, 2008 11:33 am Post subject:

Michael: THANKS for another great article.

Everyone: Your comments are enjoyed!

My take: EVERYTHING in moderation! Smile

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Wanderer · super poster Joined: 25 Oct 2007 Posts: 105

I'm currently informed that if you unable to kick the salt habit, sea salt although not good, is a preferable alternative.

Wanderer

cityms · Joined: 13 Oct 2007 Posts: 68 Location: Toronto, Ontario

As my doctor recently pointed out, these days there is salt in practically everything. One has to check labels for excess salt per serving. Check out the amount of salt in your canned soup, for instance, and even your bread.
We may need salt but not in such excess. Its purpose in supermarket products is mainly as a preservative, or to add extra flavour. There's probably a measure for the daily intake of what's actually healthy on a daily basis, if anyone knows of it? Rolling Eyes

busyfingers · Joined: 20 Jan 2008 Posts: 7 Location: Ontario, Canada

Here is an interesting link,

www.cspinet.org/salt/index.html

SALT....the forgotten killer.
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