Salt is one of those ionic elements the body needs in nature's doses, and within a matrix of its natural molecular structure. Like the other white powder (refined sugar) we have abandoned nature's version, opting for the dangerously "pure" version.
Refined table salts start innocently enough: they are collected from seawater (much of America's salt comes from the not-so-pristine waters of the South San Francisco Bay-noted as one of the most polluted bays in America, for example) or harvested from underground salt mines. After water flushing, table salt manufacturers will typically treat and precipitate out unwanted elements using chemical agents such as barium, sulfuric acid and chlorine. The resulting brine is vacuum-evaporated, and anti-caking chemicals such as tricalcium phosphate, silica dioxide, sodium ferrocyanide, ferric ammonium citrate and/or sodium silico-aluminate may be added, depending upon the manufacturer. Many manufacturers also add iodine and dextrose; and many foreign manufacturers add fluoride. The result is 'purified' salt-around 99% sodium chloride: A miracle of industrial modification.
Mineral Supplement
Humans have treasured unrefined whole salts for their health-giving, anti-microbial, and culinary properties for thousands of years. And for good reason. Natural whole salt chipped from mines or solar-evaporated from water is not simply sodium chloride. Whole salt may contain up to 80 minerals and trace elements: Critical minerals such as potassium, which primarily resides inside the cell membrane to balance sodium levels on the outside of the cell membrane; as well as boron, silica and zinc-all essential to healthy bones, muscles, nerves and enzyme metabolism. Even healthy traces of mercury, arsenic, and cadmium are found in real whole salt. Over the past few years research has begun to link mineral and trace element deficiencies to a host of ailments, including arthritis, cardiovascular disease, asthma, and a number of autoimmune disorders.
While whole salt's levels of macro minerals like calcium, magnesium, potassium may not reach daily recommended allowance levels, whole salt contains a balanced spectrum of the trace elements missing from many modern diets. Whole salt is also alkalizing; helping provide a neutralizing environment. Many holistic practitioners believe the crystalline structure of whole salt also renders its mineral ions more easily and energetically absorbed. Whole salt's potential ability to assist in detoxification is also gaining attention. Some holistic doctors are reporting success with whole salts used adjunctively as anti-microbial/anti-parasitic agents. Some have noted that whole salts help improve immunity and metabolism among their patients.
But is not sodium bad for us? While higher table salt consumption has been implicated in hypertension, edema, ulcers, and osteoporosis, low-sodium diets may also be dangerous. A 1998 study led by Michael Alderman, M.D. woke us up to this possibility when it showed a greater mortality rate among lower sodium users within a population of 11,348 participants. As a result, many physicians now concede that both too much and too little sodium may stress the body. Although peer-reviewed research is lacking on whole salts, holistic doctors have observed reductions in blood pressure among patients using whole salts. Customer testimonials from whole salt companies also appear to be consistent with these observations.
How about iodine? Is not white salt our primary source of iodine? It should not be and does not have to be. For a narrow diet devoid in dairy, berries like strawberries, sea vegetables and land vegetables, there may be a risk of low-iodine levels. Although many studies have related regional goiter levels to low-iodine levels, other studies-like a 35,999-person study (Trowbridge et al. 1975) done among 10 states in the U.S.-found no relationship between goiter and low-iodine consumption. In fact, this study showed higher goiter levels among higher iodine excretion levels. Higher goiter levels have also been seen amongst adequate iodine diets, and some research has related malabsorption to be the causal issue. As such, it appears that both low- and high-iodine consumption can be problematic.
In a low-iodine diet, white iodized salt may be a reasonable source, however as in any isolated supplement program, we should point out that iodine absorption and utilization is dependent upon full-spectrum nutrition. For example, the body requires minerals like selenium to properly process iodine into T3 and T4, and selenium is typically present in whole salts. It should also be noted that a mere 1.6g of iodized salt will result in approximately 122µg of iodine, while absorbing diets under 100µg of iodine appear to be adequate for goiter prevention, while excess iodine diets have been linked to chronic high volume thyroid disorders. Most dieticians agree that there is enough iodized salts available in our diet anyway, should we eat out or buy prepared or canned foods.
While the term 'sea salt' conjures the ocean, experts agree that all salt is 'sea salt'-even salt mines are just ancient seabeds. Mean-while the term 'sea salt,' whole salt manufacturers complain, is also a source of confusion to consumers looking for whole salt. Be aware of salts labeled "sea salt" or "natural sea salt," they say. Even the most refined salt can be called "sea salt."
Traditionally seashore-evaporated whole salts are different. They contain the full spectrum of minerals from their environment-assuming their environment is clean. There are traditional, hand-harvested whole sea salts from the French coast of Brittany, for example. This artisan salt is unique because the natural evaporation clay-base is thought to add beneficial elements while absorbing toxins. Boasting a mere 82% sodium chloride level (with 12%+ moisture), this salt contains a number of macro and trace minerals, based on independent analysis.
Although a traditional source of salt for thousands of years, mined whole salt has recently been gaining attention in the natural health community. These ancient underground whole salts are pressurized into complex crystalline form over millions of years of volcanic and tectonic plate movement.
One such cache lies within the famous Pakistan (lower Himalaya) salt range-the oldest working salt mine in Asia-said to be 200-250 million years old. Still harvested by local traditional miners, its crystallized rock salt is labeled and distributed after importation into the U.S. One independent lab assay we saw showed over 80 elements-albeit many in minute, almost homeopathic quantities-with sodium chloride levels over 97%. The larger, pinkish salt crystal rocks are also sold as negative ion lamps, which are said to remove impurities from the air and energize indoor space.
This mineral-rich pink rock salt is also found in the United States. A 155-million-year old volcanic ash-covered salt mine near Redmond, Utah is the site of some of the earth's purest salt crystals. We have seen company assay reports showing around 97% sodium chloride with up to 74 minerals and trace elements within the remaining 3% from this salt.
As almost every chef worth his/her spatula agrees, whole salts add exquisite taste to any meal due to their mineral content-each whole salt lending its own unique flavor. Some of these salts have won culinary awards for their distinct taste. While whole salts can provide a great source of trace minerals to our diet, they can also provide better-tasting meals.
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