Video: Choosing a Healthy Salt

by Sarah TheHealthyHomeEconomist May 20, 2010

Getting back to basics is the theme for this videoblog, which focuses on choosing a healthy salt to use in your home.    Salt has a bad rap these days getting the blame for conditions such as high blood pressure, hypertension,  water retention, and bloating, among others.    “Salt” and “sodium” seem to be used interchangeably, but in reality, they are not exactly the same.    “Sodium” is white salt with only 2 minerals in it (NACL – sodium chloride) that is used everywhere and in large quantities in processed foods.   It is the result of excessive processing of natural sea salt, which normally contains an abundance of health giving minerals.
THIS is the salt that should be avoided.

On the other hand, there is natural sea salt.    One of the most popular, celtic sea salt contains over 80 minerals, including iodine, and is part of a healthy diet.    It imparts superior flavor to food and helps normalize all functions in the body that require salt to take place such as protein and carbohydrate digestion, brain development in children, and optimal functioning of the adrenal glands.   It is a necessary part of a healthy diet and should not be avoided.   It is my opinion (if someone has seen a study on this, please post in the comments section), that people crave salt and eat too much sodium/white salt because they are mineral deficient and in need of natural sea salt with all its beneficial minerals.   Use of real sea salt may relieve these salt cravings as the body is finally getting all the trace minerals it needs.

Be wary of highly processed salts on the market advertised as sea salt.   If a salt is white, that is your clue that it is highly processed no matter what it is called.   Select a sea salt that has color to it, some are even pink!   A truly healthy salt will have color indicating the presence of other minerals besides just sodium chloride.    Making this change in your home is a critical first step to health.   And, if you have already made other changes to your diet for the better but are still using white salt, today is your day to make this change.

Sarah, The Healthy Home Economist

 

Comments (33)

  1. Pingback: Real Food vs. Fake Food: Salt | Today In Dietzville

  2. Hi Sarah,

    I love your videos! Thanks so much!

    I just made the move to buy Kerrygold butter today but got concerned when I realized the label just listed salt as an ingredient. Do you know what kind of salt this is? Would it be better to get the unsalted?

    What about the salt in cheese? I found out that the Whole Foods in my area sells raw cheese (otherwise raw milk is illegal here in Nevada). Should I be concerned about this salt?

    Guess I am confused and would really appreciate some clarification!

    Cristina

    Reply
  3. Don’t be so quick to throw away normal salt. Iodine deficiency is a serious thing and most sea salts contain little to no iodine. Also a white sea salt does not mean it isn’t pure. Most natural salt is white, other colours are rarer. use iodised salt for health and sea salts for flavour

    Reply
  4. How about the brand lima Atlantic sea salt-traditionaly hand harvested. its white and it says that its white by nature…and says that its unrefined. Is that one ok?

    Reply
  5. Just an fyi, Real Salt is mined from an expansive cave in the Utah mountains, not from the salt flats. It is presumed that it is leftover from the great prehistoric sea that used to cover the area. It is actually Morton that gets the salt from the salt flats, and also from the Great Salt Lake. As you drive on I-80 west from Salt Lake City, you can see their huge mountains of salt, and big refineries.

    This has been the easiest change in our family’s diet. I haven’t tried the Celtic salt, yet. I think I will! Thank you for all you do!

    Reply
  6. Pingback: Healing Foods Guidelines | Honeycomb Cottage

  7. When canning pickles, etc. recipes call for pickling salt which is of course white. Could one use the Redmond RealSalt for such purposes?

    Reply
  8. Pingback: Real Food vs. Fake Food: Salt | TodayInDietzville.com

  9. This is interesting. I was using regular white sea salt and was craving salt so bad. I put it on my fruit even. I saw pink salt crystals and decided to give it a try. My body is not longer craving salt and oddly some of my food even taste like I have added to much.

    Reply
  10. Do you know anything about salt blocks? Amazon.com has himalayan salt blocks for around $2.00 per pound, which is much cheaper than the coursely ground salt. This is me just trying to be frugal wherever possible. If I ground it at home do you think that would be okay? I really have no idea. Thanks!

    Reply
  11. Pingback: Play-dough | Blessings in the Country

  12. Yes i would like to know what about the crucial component…Iodine? Redmond sea salt doesnt contain Iodine, what do u think are the best sources to get iodine?

    Reply
  13. Very informative thank you! Question- Do you have any references that I can refer to support this statement you made “a salt is white, that is your clue that it is highly processed no matter what it is called. Select a sea salt that has color to it,” ? Not that I’m questioning you at all! Just want to read more about it and have sufficient information to pass along to others when they ask “how do you know?” :-) thanks!

    Reply
  14. Pingback: Studies Suggest Low Salt Diets Are Deadly | God Sustains

  15. And what about iodine? I have seen packages of sea salt that specifically warn “this product does not contain iodine”.

    Reply
  16. Thanks for putting this together! Do you know anything about Himalayan salt (pink)? I have just ordered some through a health supplement website but I am still not sure how this compares to Celtic sea salt. Also, will using sea salt provide enough iodine or should one supplement somehow with kelp, etc?

    Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Angela, I have both Celtic and Himalayan in my pantry (I have Redmond RealSalt too). They have similar flavor and mineral profiles. Each sea salt is unique and brings a slightly different flavor to your cooking. Enjoy them all and see which you prefer for what dishes! :)

      Reply
  17. How did I not know this before!?! I am going today (just as soon as baby wakes from her nap) and getting Redmond RealSalt and throwing out our Morton Salt! Why does the Morton Natural Sea Salt say it is ’100% Natural’? Clearly not because it is pure processed white! This concerns me about other foods that claim to be ‘natural’…

    Reply
  18. I was so happy when I found Redmond’s in bulk at Whole Foods Market. What I have found, though, is that I’m struggling with the grit that it leaves behind. So when eating, I feel like I’m eating sand. Does anybody else have this? Maybe I just need to go to the Celtic Sea Salt. Any suggestions?

    Reply
  19. Pingback: Venison Rump Roast with Fennel and Onions « Kitchen Kung Fu: Return to the Old Ways

  20. I checked the salt I just picked up at our health foods store and- it WAS Redmond RealSalt!!! I was so excited that I had chosen the same one you recommended. :) I remember you saying (I think here on the blog) that sea salt should be colorful- and not white- if it was true sea salt… so I picked it for it's color and midrange price. SO glad to know that my choice was a good one! :) Thanks again for all your awesome information!

    Reply
  21. Sarah, the Healthy Home Economist May 20, 2010 at 7:30 pm

    Thanks for the great tip about the fleas! That's an interesting point you have about using the white salt as a body exfoliator. I would be more worried about the additives in it than the sodium chloride being a problem on the skin. Thanks for the thought provoking comment.

    Reply
  22. Another use for processed salt is to kill fleas in carpets or on furniture. Shake over area, leave 24 hours, then vaccuum.

    I would NOT use it as a salt scrub because your skin absorbs as much as 60% of what is put on it. The same minerals that are great for you internally are also great as a salt scrub. JMHO.

    Thanks for more great nutritional information.

    Reply
  23. Sarah, the Healthy Home Economist May 20, 2010 at 6:26 pm

    Hi Jennifer, the only source of real sea salt in North America is in Utah, from what I know. Salt has not traditionally been a locally produced commodity, hence the highly profitable salt routes of centuries past. I think good quality sea salt is one item that is understandable to not buy locally if it simply isn't available.

    Reply
  24. I am trying to be a local food fighter, and salt is difficult…do you know of any other sources for salt around the U.S., besides Utah? I'm in Georgia.

    Reply
  25. Sarah, the Healthy Home Economist May 20, 2010 at 6:09 pm

    It is my understanding that the term kosher refers to how a food is handled/processed (assuming the food is an acceptable kosher food to begin with, which salt would be). As a result, there are probably some highly processed salts that are considered kosher that would not be a healthy choice. There are also probably unprocessed sea salts that are certified kosher as well. These would be the ones to seek out.

    Reply
  26. Thanks so much for the videos and the good information you regularly give us. I have made a lot of changes based on your recommendations. You make it easy. Thanks again

    Reply

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