Hundreds of millions of years ago, an ocean existed on Earth allowing the creation of life. The planet was changing in the same way as it had over billions of years. Not instantly but over millennia – seas, mountains and volcanoes came and went, forming Earth into what it is today.
At a time when the land was growing hotter this ocean gradually dried out, forming vast plateaus of minerals in the form of rock salt. Not just the sodium chloride that we buy in supermarkets, but most of the minerals to be found in our world – in pristine condition. As the earth constantly moved, the pre-Cambrian ocean was subjected to enormous pressure as the Himalayas were formed. This action created crystal from rock and the Himalayas have nurtured the crystal for around 250,000,000 years. It is clean, pure and completely uncontaminated – this is Himalayan crystal salt.
Life can only be brought into existence when water is added to salt so in storage, it will not support microbial life. When you add it to your food you are replenishing the minerals that the body loses naturally each day (and bear in mind how depleted the soil has become from over-farming) and you are adding them exactly as nature intended. It has been said that when some primitive life-forms crawled out of the sea, in order to live, they had to take the sea with them – in their simple circulatory systems. That would be us then! Himalayan crystal salt appears an attractive pink colour – this may be due to the range of minerals present or possibly the remains of the harmless salt-loving algae that lived in the primordial sea.
In nature today, some animals will travel miles to lick natural salt – they instinctively know that they need it. Even domestic animals are given “salt licks” as it is known that they need the extra minerals it provides. If you consider it, an animal would only take something offered, if it was needed, so perhaps we should do the same. In fact, I give “salt licks” to some of my clients who are for whatever reason, poorly nourished. I just supply them with a Himalayan crystal salt lump and tell them to lick it whenever and for however long they need to. (Do not do this with other salt.) If you use the right stuff, you would be hard-pushed to consume too much because your body would tell you “enough is enough”.
When minerals are taken like this they act together to rid the body of toxins, balance fluid retention and excretion and equalize acidity and alkalinity. They are needed for the essential electrical conductivity in heart and other muscle and in nerves. They are vital for the proper formation and function of stomach acid and enzymes and much more. We should get all these minerals from our food but so much of our soil is exhausted and the produce of this land will be lacking too.
Himalayan Crystal Salt is regarded as gourmet salt and is highly prized by some of our leading chefs (Jamie Oliver for one).This may boost salt’s reputation but basic as it maybe, it is a food, ie something which if ingested helps promote healthy life. Fortunately, the salt mines are enormous and salt will be mined in the Himalayas for several hundreds of years yet.
Celtic grey salt is also very good and has a slightly different mineral profile – less of some and more of others. As it is damp, there is more iodine which is essential for thyroid function. It does not grind as well as Himalayan salt, so use it in cooking and leave the Himalayan salt for the grinder. Sprinkling these on your food has to be THE best way to ensure that you obtain some of all the minerals that you need for health. Rather than just adding saltiness, they enhance the natural flavours – and it’s much cheaper and safer than taking pills!
Both of these natural salts are available online, health food stores or organic shops.
“Salt is born of the purest of parents: the sun and the sea”– Pythagoras 580 – 500BC