Pure natural crystal salt has been subjected to enormous pressure over million of year. The pressure is responsible for creating the salt crystals. The higher the amount of pressure the more superior or excellent the state of order within the crystalline structure. Salt, for us, is foremost an information carrier and not a spice. But it is today very much used for seasoning our food.
There are many different salts humans can use to enhance their food, not just the regular table salt. Lets take a minute and have a look at some of the options of using different salts at lunch/dinner time.
1. Kosher salt
Kosher salt is flakier and coarser-grained then regular table salt. It's large grain size makes it great for sprinkling one meats.
2.Celtic Sea Salt
Also known as "grey salt". Celtic sea salt is harvested from the bottom of tidal ponds off the coast of france. It slightly chunky and has a grey hue and briny taste
3. Flaked Salt
Harvested from the salt water through evaporation. boiling or other ways, it has a thin and irregular shape. Gives a nice flavour to meats.
4.Red Hawaiian Salt
This red, unrefined salt gets it's name from the reddish, iron rich volcanic clay area. It give an robust and attractive finish to your food.
5. Himalayan Pink Salt
This is my favourite. I use this salt regularly on my food. It is harvested by hand from the Khewra salt mine in the Himalayan Mountains of Pakistan. It's pinkish in colour. It contains more then 80 minerals and has a bolder flavour then many other salts .
Inorganic salt (Himalayan, sea salt, crystal etc) is incompatible with our bodies and create a lot of problems. Organic salt that is found in fruit, vegetables, greens and seaweed are compatible and easily assimilated.
Great article on the subject:
http://aquariusthewaterbearer.com/organic-and-inorganic-minerals/
I needa get my hands on some of that Himalayan goodness!
Stop what your doing and go to the shop and get some before they run out. Be quick!
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That's true. Never considered what salt I use. Though I imagine it would take some experimenting to see if there's a difference in sm the strength of the salt.
The table salt is not exactly natural. Try a little himalayan salt on your food. Some chefs prefer it.