THE CLAIM: Pink salt is healthier because it contains more minerals than the regular kind.
THE TRUTH: This claim doesn’t hold up. Himalayan salt is an unrefined, unprocessed raw mineral mined by hand from caves that formed 250 million years ago as ocean salt settled into geological pockets. Since it’s harvested in solid crystals, it’s thought to be more potent than colloidal sea salt, which is produced from evaporated water. Trace amounts of iron oxide lend Himalayan salt its signature ruddy pigment.
While all this certainly sounds intriguing, it doesn’t really have that big of an effect when it comes to potential nutritional benefits. “Pink salt is quite popular at the moment, but its health claims may be grossly overstated,” registered dietitian Rene Ficek, lead nutrition expert at Seattle Sutton’s Healthy Eating, tells Yahoo Health.
Although Himalayan salt contains key minerals like phosphorus, bromine, boron, and zinc, among others, Americans are not deficient in these in the first place, or we’re already consuming better sources of these nutrients elsewhere. “The truth is that the amount of minerals is too miniscule to make any measurable difference, and we already consume plenty of the same nutrients from other elements of our diet — grains, vegetables, and meat,” Ficek notes.
Another thing to consider is that, unlike pink salt, table salt has added iodine, which is important for thyroid function and metabolism. “The government started supplementing salt with iodine in the 1920s to prevent iodine deficiency disorders,” says Ficek. Since we don’t get much iodine from other foods (the richest natural source of it is seaweed, and it’s also found in dairy and eggs), completely shutting off regular salt can have negative side effects. That said, packaged foods and restaurant meals are generally prepared using plain salt, so unless you cook exclusively at home with the Himalayan type, you
THE TRUTH: This claim is bunk. While it’s true that regular salt often contains anti-caking agents and that some nutrients are lost in the process of finely grinding up the granules, the impact of all this on our well-being is minimal. Some people also point out that sea salt may have more pollutants (from waste in the oceans) compared to the pink, cave-mined varieties. “The idea of eating a pure, unprocessed food comes off as more healthful, but in this case it doesn’t really have an advantage,” says Ficek. “The amount of contaminants is so tiny that our body is easily able to eliminate them.”
Still, there is one perk to going pink: Himalayan salt tends to be stone-ground, so it has bigger granules than table salt — as a result, you end up eating a bit less. (A teaspoon of fine salt will add up to more sodium in volume overall than a teaspoon of coarse salt, which has more air pockets between the particles.) “This can make a small difference in lowering overall salt consumption, which is a great thing,” says Ficek. “The more salt you eat, the more fluids you retain, and the harder it is for your heart to work to process these
Imagine everyone sitting down for a big family feast. The best china set gently upon silk cloth, crystals brimming with fresh apple-cinnamon-ginger juice. An array of baked, steamed and sautéed vegetables decorate the table. Suddenly Grandma reaches for the salt, startled she rears back and exclaims, “Why is the salt PINK?!”
The Himalayan mountain range stretches across Asia passing through China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India. Most people associate the Himalayans with Mount Everest, the highest peak on this planet, but here is something new to think about- salt.
Once upon a time (a couple of hundreds of millions of years ago) crystallized sea salt beds, now deep within the Himalayans, were covered by lava. Aside from being kept it in a pristine environment that has been surrounded by snow and ice year round, the lava is thought to have protected the salt from modern-day pollution leading to the belief that Himalayan Pink salt is the purest salt to be found on earth. It is now hand-mined from the mountains and brought to the culinary market.
The many hues of pink, red and white are an indication of this salt’s rich and varying mineral and energy-rich iron content.
In the same manner that vitamins and minerals are perfectly packaged in fruits and vegetables, because this salt was formed naturally the minerals within the sodium work in synergy.
(Synergy is the interaction of multiple elements in a system to produce an effect different from or greater than the sum of their individual effects.)
Iodine- Natural salts are rich in iodine, so it doesn’t need to be artificially added in.
Less sodium consumed per serving- Himalayan salt is made of the same components as table salt but since the crystal structure is larger than refined salt, and by volume- this salt therefore has LESS sodium per 1/4 t. serving- because the sea salt crystals or flakes take up less room on a teaspoon than highly refined tiny table salt grains.
Packs a hearty 80+ minerals and elements- Himalayan salts are mineral packed crystals which formed naturally within the earth made up of 85.62% sodium chloride and 14.38% other trace minerals including: sulphate, magnesium, calcium, potassium, bicarbonate, bromide, borate, strontium, and fluoride (in descending order of quantity).
Because of these minerals Himalayan pink salt can:
Create an electrolyte balanceIncreases hydrationRegulate water content both inside and outside of cellsBalance pH (alkaline/acidity) and help to reduce acid refluxPrevent muscle crampingAid in proper metabolism functioningStrengthen bonesLower blood pressureHelp the intestines absorb nutrientsPrevent goitersImprove circulationDissolve and eliminate sediment to remove toxins
It is even said to support libido, reduce the signs of aging, and detoxify the body from heavy metals.
Pink Salt vs. Sea Salt
Even though pink salts come from the mountains, they are technically sea salts as well. All salt comes from a salted body of water—namely, an ocean or salt-water lake. However, Himalayan salt is said to be the purest form of sea salt.
Why Table Salt is Inferior
Commercial refined salt is not only stripped of all its minerals, besides sodium and chloride, but is also chemically cleaned, bleached and heated at unnecessary high temperatures.
In addition, it is treated with anti-caking agents which prevent salt from mixing with water in the salt container. These agents also prevent dissolving within our system leading to build up and then deposit in organs and tissue, causing severe health problems.
Finally, the iodine that is added into salt is usually synthetic which is difficult for your body to process properly. Shockingly under U.S. law, up to 2% of table salt can be additives.
The Many Uses of Pink Salt
Cooking and curing– use pre-ground salt or grinders like any other salt.
Salt Slabs– used as serving platters, the slabs will impart an enhanced salt taste and mineral content. Chilled: decorate with fruits, sushi, vegetables or cheese. Frozen: present cold desserts and even sorbets. Heated: use the slabs to sear vegetables, shrimp, fish fillets or thinly sliced beef or even to fry an egg. The dense salt blocks conduct heat beautifully with near perfect heat distribution.
Best of all, Himalayan salt is naturally anti-microbial, so clean up requires just a quick scrub or rinse.
Decoration– use the salts in containers, as décor crystals and sprinkled on food for presentation.
Bathing- throw in the tub for a detoxifying Himalayan salt bath. The replenishing nutrients stimulate circulation and soothe sore muscles. Naturally rich in 80+ nourishing and skin-replenishing minerals, bathing with pink bath salt is a healing and therapeutic experience for mind and body.
Potpourri Holders and Essential Oil Diffusers– many on-line sites sell beautiful home décor featuring the pink salt as crystal rocks.
Air purification– crystal rock lamps for air purification are also found and sold on-line.
Hopefully now you will not be as shocked as Grandma when you reach for the salt shaker and find pink crystals staring back at you!
If you eat meat, brining should be in your bag of tools. Brining makes meat very juice and succulent! Here’s is an extremely simple recipe for it.
Basic low sodium brine for pork and poultry. (Brine will work for up to 8 lbs. of protein.)
1 gallon water3 ounces sea salt3 ounces sugar (optional)1 Tbsp. citrus zest (lemon, lime or orange – optional)
Add the salt, sugar and other aromatics to a pot and bring the water to a simmer until the salt and sugar have dissolved.Remove the pot from the heat and chill before using the brine.Let your protein brine for 6 hours.Drain the protein, and let it rest and air dry in fridge for 2 hours.Roast, broil or grill as you would!
– See more at: http://fitlife.tv/10-amazing-benefits-of-pink-himalayan-salt/#sthash.2e2ABQ83.dpuf