Salt has been used as a natural flavoring for thousands of years and it’s so vital to our existence that we’ve even been created with a portion of our tongue designated to taste saltiness.
I did a Daniel Fast last year and eliminated salt from my diet completely for 10 days and everything I ate tasted completely bland. During that time it made me realize how essential salt is to our lives and caused me to spend some extra hours researching all of the many uses and benefits of celtic sea salt and himalayan salt.
As I’m sure you’re aware, salt is seen as negative and bad by many organizations like the American Heart Association. Now I’m not saying you should start shoveling salt into your mouth but I want to clarify there is a major difference between processed table salt and real sea salt.
Table “salt” is manufactured by taking natural salt (such as crude oil flake leftovers) and heating it to 1200° Fahrenheit. During this extreme process, the chemical composition is completely altered and all of the nutritional benefits are destroyed.
In the end, generic table “salt” ends up being about 97.5% sodium chloride and a 2.5% balance containing an array of ingredients including:
- Anti-caking chemicals.
- Iodine to prevent goiters.
- MSG and/or white processed sugar to help stabilize the iodine.
- And aluminum derivatives such as sodium solo-co-aluminate.
Trust me when I tell you that no one really knows what’s in this stuff and calling it “salt” is a complete mis-representation! Ultimately, this processed “fake” salt puts people at risk of developing cardiovascular events and chronic disease because of elevated blood pressure and arteriosclerosis.
So when the AHA says that salt is bad for you, this is correct only when referring to table “salt.” Unlike real salt, processed “salt” will cause your body to retain fluids and is so toxic that your body will operate in a sympathetic fight-or-flight response to protect itself from damage when you eat it.
Subsequently, it should be no surprised that people who use these products develop diabetes, gout and obesity more than people who don’t.
Additionally, most table “salt” is iodized and puts people at risk for over-iodization, which has been shown to abnormally enlarge the thyroid gland and cause thyroid-related autoimmune disorders.