Sea Salt-most people today use too much salt, perhaps in an unconscious attempt to compensate for the poor nutritional quality of the salt that is widely available, and to counter balance a high intake of animal protein and fat. The increased consumption of common salt has led to numerous health problems among the general public. if sea salt is used instead of common salt, however, we find that the body becomes stronger and more balanced, and that there are fewer health problems.
Common salt-the salt used in most prepared foods and eaten by most people in this country-is mined from inland salt deposits, heated to extremely high temperatures, and refined. Potassium iodide or sodium iodide is added to common salt to create iodized salt. Dextrose (sugar), sodium bicarbonate, and sodium silicoaluminate are often added to keep the salt white and easy to pour.
Sea salt is obtained by the simple process of concentrating seawater under the sun. It contains more trace minerals than common salt and no additives. Up to 5 percent of sea salt is composed of naturally occurring potassium, calcium, magnesium, and trace element,s which are responsible for the mild flavor and good taste of sea salt. Most important, these naturally occurring minerals and trace elements can be readily assimilated by the body.
In general, individuals in hotter climates have a slightly greater need for salt, along with an increased need for liquids and unrefined vegetable oils in the diet.
Sea salt is best used in cooking, rather than on the table, because it dissolves more quickly with heat. Gomashio (crushed, toasted sesame seeds mixed with sea salt) is better for table use; the oils, flavor, and minerals in the sesame seeds help balance the raw salt.
The amount of salt in the diet also comes from other condiments, such as natural tamari soy sauce and miso, which are about 20 percent good quality salt.
Where did I find this awesome info? The Macrobiotic Way by Michio Kushi. Thank you. Stay healthy.
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