“There are two things of utmost importance in the world: sun and salt.”

Natural History, Pliny the Elder

 

ONE OF THE  INGREDIENTS IN OUR BONE BROTH IS CELTIC SALT. WE CHOOSE EVERY INGREDIENT WITH CARE AND WITH A REASON.

WE USE THE CELTIC SALT NOT ONLY FOR ITS PRESERVATIVE PROPERTIES. Below we explain the reasons why we decided to use only of this type of salt and never so called “table salt”. 

SALT IS A TRUE TREASURE TROVE

Salt in its natural form, both sea salt and mined salt are a true treasure trove of macro- and microelements, such as potassium, magnesium, sodium, calcium, iodine, lithium, selenium, zinc, copper, chromium, iron, and manganese. Food tastes better and is also much more nutritious thanks to salt. 

Humans’ and some animals’ natural craving for salt is not a cruel joke by some capricious Creator but a clear biological mechanism prompting us to supply our bodies with this “substance of life.”

We should remember that the salt in sea water formed part of the natural environment in which our genetic code bathed itself for billions of years, later to morph into numerous forms and shape the human body.

Without salt, countless biochemical reactions in the human body would be impossible. Enzyme activity and energy and hormone production, as well as the transporting of protein, would be disrupted, threatening the state of our entire system. 

False beliefs

The last few years of the twentieth century were full of loud appeals by dieticians to limit our salt intake, since the research indicated a link between salt consumption and high blood pressure. The latest findings of many research centers have revealed this to be false, and scientists now say that limiting our salt intake can do more harm than good.

Salt is responsible for regulating blood volume and pressure, as well as maintaining the elasticity of our blood vessels. Our blood pressure can be affected by many things: stress, age, level of physical activity, genetic predispositions, and diet. Some people who are particularly sensitive to salt, and specifically the sodium in salt, may experience elevated blood pressure in reaction to salt consumption, but most of this rise is due to completely different causes.

Salt consists of two crucial elements for our health and lives: sodium and chloride ions, which our bodies are unable to produce on their own. They must be supplied through a proper diet. 

Sodium is a bioelement that plays a key role in the human body’s physiology. It helps maintain the right concentration of acids and bases. Around 40 percent of this mineral is found in our bones, 5 percent in our organs and cells, and 55 percent in our blood plasma and extracellular fluid. It affects the condition of our nervous system, supports the transport of various nutrients to our cells, and regulates blood pressure.

Chloride ions, meanwhile, regulate the volume and pressure of our blood and the pH of our bodily fluids. They play a key role in maintaining acid-base balance, muscle activity, fluid movement throughout the body, hydrochloric acid production, and the proper functioning of our brain and nervous system. 

While sodium is present in many different foods, chloride ions are not. They must be obtained from salt. They participate in carbohydrate digestion by activating the enzyme amylase.

Problem of refined, purified salt, also known as kitchen or table salt

Most of the debate on salt topic avoids the problem of refined, purified salt, also known as kitchen or table salt. Many of us, standing in front of the salt display at the store, choose one that looks neat and tidy, is bright white, and pours easily. 

Few of us know that such salt, like sugar, flour, and vegetable oils, is highly refined. The result is a chemical product that, processed at high temperatures, has completely lost most of its precious minerals, including its essential magnesium.

To make sure the salt is dry and loose, producers of this “perfect” product mercilessly stuff it full of harmful additives, including aluminum. Modern technology also removes its natural iodide in the process, only to replace it later with potassium iodide at levels that can be toxic to our bodies. To stabilize the volatile iodide compound, they add dextrose, which turns the iodized salt purple. The white color demanded by consumers is achieved by using numerous bleaching agents.

 

Most ancient natural needs

The presence of salt in our diet is no trend or novelty but a continuation of one of the human body’s most ancient natural needs. Salt is vital to us, and we can’t function in good health or develop properly without it. But the table salt offered by producers and the salt found in every processed food, including bread, is not the salt that our bodies really need.

Industrially refined natural salt (sea salt or mined) is 98 percent sodium chloride (NaCl) along with artificial chemical substances. These include chemical compounds that absorb moisture, as well as ferrocyanide and aluminosilicate. Some countries where the water is not fluoridated also add fluoride to their table salt.

The term “sea salt” was long associated only with a healthy, natural substance but has since been adopted by clever producers and retailers, who place it on packages of sea salt produced using industrial methods! 

The best, healthiest salt is that which is obtained from sea water dried by the sun in huge, clay-lined vats. It is known as fire from water, since it harnesses the amazing power of the two elements of fire and water—or, in this case, sun and water.

This salt contains traces of sea life, which delivers natural iodine and calcium. Its light-gray color indicates it has a high moisture content and contains many bioelements. The aesthetically inclined among us shouldn’t be scared off by this alleged dirt; such “contamination” should encourage everyone to use this natural treasure that our bodies need so badly. It may be hard to believe, but such salt consists of 82 percent sodium chloride, 14 percent macroelements (mainly magnesium), and eighty other trace minerals!

Considering all the aspects of salt discussed here, I recommend consuming unrefined, natural salt. I particularly recommend Celtic salt and Himalayan sea salt. Once you’ve taken an interest in these ecological treasures, I suggest you also check out unrefined French and New Zealand salt, since they aren’t contaminated with mercury or heavy metals like salts from other maritime regions.

Although I continue to stress the true benefits of unprocessed natural salt, this doesn’t mean that we can consume it in uncontrolled, unlimited amounts. According to Morton Satin, PhD, the vice president of science and research at the Salt Institute, “the fundamental indicator of salt intake sufficiency points to 1.5 teaspoons (8 grams) of salt per day as the basic human requirement.” 

 

MORE VALUABLE  INFORMATION ABOUT FOOD AND HOW FOOD CAN SUPPORT OUR HEALTH – YOU CAN FIND IN OUR BOOK

BARBARA RUBIN

DIET: A PRESCRIBED WAY OF LIFE

Reflections on the Art of Nutrition

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