Salt isn't supposed to be white Mineral Celtic Sea Salt Pink Himalayan

Salt isn’t supposed to be white…

What type of salt do you use in your cooking?

Salt isn't supposed to be white Mineral Celtic Sea Salt Pink Himalayan

Despite all the warnings about how we should limit our sodium intake, if you eat a healthy unprocessed, natural diet, you may actually need more salt in your diet.

Salt shouldn't be the sodium chloride – a highly refined, processed white substance devoid of nutrients – which so many people consume. The common processed table salt that most people use in their cooking and to season their meals with, is missing over 80 minerals. Yet they only put ONE mineral back into processed table salts, and that’s iodine. So the only real benefit of table salt could be argued to be the iodine content (read what can happen if you get an iodine deficiency – and what to do to avoid it).

Natural Mineral Salt

Natural mineral salts can have as many as 84 minerals and trace minerals. That’s 84 minerals you might not get elsewhere.

There are so many different natural salts available, how do you decide which one to use? I like to try different types. I'm currently using Celtic Sea Salt in my cooking, and I have a Pink Himalayan Sea Salt grinder that I use to season my food.

I usually buy salt from iHerb as I find them so much cheaper and they have a much bigger range than my local health food store. IHerb currently have a Pink Himalayan Sea Salt grinder on sale for $3.24 – on which you can get a $5 discount* (or $10 if your order is over $40) using the promo code duv741.  So if you've not tried mineral salts, why not give them a go and let me know what you think.

Which salt are you using at the moment? I’d love to hear about your favourites in the comments below.

*Don't blame me if the price goes back up!
Why you need to eat more salt not less paleo diet-min

Why you need to eat more salt

The title of this article may come as a bit of a shock to some, especially with the range of ailments an increased salt intake has been linked to. Salt is vilified by conventional wisdom; but then again, so is saturated fat. We know that the ‘experts’ don’t always get it right, and it seems that this is true once again when it comes to salt.

Sodium, the mineral that makes up approximately 40% of table salt, is an essential nutrient for human health. It regulates your fluid balance, improves muscles function, and allows your nerves to send impulses throughout your body. Sodium maintains the balance of other minerals, such as calcium and potassium, in the bloodstream. It also helps to maintain sugar levels in the bloodstream, thus reducing the need for insulin.

Why you need to eat more salt not less paleo diet-min

Salt itself is also an important part of the process of digestion. In the mouth, salt activates the enzyme salivary amylase, which provides signals to the brain that digestion is due to take place. In the stomach, it assists in the creation of hydrochloric acid, which helps break down your food.

Studies show that people with a higher sodium intake are at greater risk of developing heart and blood problems and suffering from strokes. However, this correlation is not a fair one. The majority of people in Western society who consume a higher level of salt are generally doing so through a higher intake of processed foods. There have been no studies that directly show the link between the sodium itself and the problems it is said to cause; so could this in fact be the processed food that is the root of the problem? It’s highly likely.

When choosing your salt, look for a salt rich in trace minerals such as Pink Himalayan Crystal Salt or Celtic Sea Salt. As with everything, the key is moderation. Too much salt is likely to put excess pressure on your kidneys; however, anything up to 1tsp of high quality salt each day and you’re definitely in health promoting territory. As processed foods are not on the menu in any Paleo household, you can afford to be a little more liberal with your seasonings.

How much salt do you consume? And which type is in your pantry right now?