Salt has been given a bad wrap
Salt has been given a bad wrap but it isn’t actually bad for you….as long as you are consuming the right kind of salt.
We have been warned not to eat too much salt, in particularly to avoid raising blood pressure, however, what about potassium, which works closely with sodium? Recent studies have shown that when you get plenty of potassium in your diet, sodium stops raising blood pressure.
One of the main issues with salt is that it is packed into processed foods. Too much sodium is just one of the many ingredients in processed foods that negatively impacts your health. Additionally, the type of salt added to these foods is processed salt, rather than natural salt.
What is the difference?
Natural salt is 84% sodium chloride, whereas, processed table salt is 98%. Natural salt also contains about 80 naturally occurring trace minerals such as silicon, potassium, phosphorus, calcium, iodine and zinc.
White, refined table salt, however, is processed at high temperatures, bleached and treated with man-made chemicals such as moisture absorbents and anti-caking agents.
Which salt to choose?
The best natural salts to choose include pink Himalayan salt and celtic sea salt. They contain all the naturally occurring trace minerals we need as part of a balanced diet and make your food taste so good! Nothing better than smashed avocado, drizzled with olive oil and sprinkled with sea salt! Yum! I usually use a combination of both Himalayan salt and celtic sea salt. Occasionally I use a black salt which I scored at a store once, it has a sulfur type smell which disappears once you cook it but gives a really nice depth of flavour.
So do your body a favour and switch from your commercial table salt to a high-quality natural salt!
What is your favourite salt? Do you use a different salt we haven’t mentioned? Would love to hear about it!