Sea Salt…Do I or Don’t I ?

celtic sea salt

Image by elana's pantry via Flickr

No salt…Low salt…Salt free…No salt added…I need salt…I like salt.

And, what the heck is sea salt?

It’s all so confusing!

Which salts are we talking about? Highly refined grocery store salt has been subjected to chemicals and high heat after being harvested with a bulldozer. This salt is a fractionated product. Is natural sea salt a different product?

The short answer is yes it is different and effects you differently.

How Sea Salt isn’t Made

The brine is heated under pressure in a series of heaters to 290 degrees and is then run over stones to deposit its “impurities”. The brine is cooled and forms crystals in the evaporation pans of sodium chloride without any of the nearly 90 other minerals.  Potassium iodide is returned to the salt. Dextrose is added to stabilize the iodide and it is now purple so a bleaching agent is added.

Natural Sea Salt

Salt from ancient sea beds or lakes are dry, natural and unrefined, but trace minerals are not balanced and will not support brine shrimp.

Celtic sea salt or Brittany sea salt is processed in the traditional time honored way to better save valuable resources in Brittany and to preserve vital marshlands and their flora and fauna.

The sea water is filtered into clay pans to be evaporated by wind and sun and the square gray crystals form. They are scooped up with a net. The crystals contain all the minerals of the ocean. They are packaged and stored in cool dark place.

Like vintage wines, culinary salts have their seal of approval. Seal et Progres is Europe’s most serious and consumer advocate group of professional salt inspectors. Amazing to have salt inspectors, isn’t it?

Celtic sea salt helps to break down grains and other carbohydrates, to supply part of out trace minerals, has been a powerful medicine for many years and must be in the digestive system for vegetable and protein metabolism. Celtic sea salt contains 82%sodium chloride and does not accumulate in the tissue.

It is the salt of choice for making lactic acid fermented foods and has been used for years for food preservation.

Celtic sea salt or Brittany sea salt certainly is different than ‘regular’ sea salt and to my way of thinking is the best there is available.

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