Himalayan salt is suggested to have numerous benefits and has quite quickly become a “must have” product for the health conscious. So what is all the fuss about? We share some facts about why we prefer Himalayan salt to other salt varieties.
It is believed that the Great Salt Range in the Himalayas was formed during the movements of tectonic plates which formed a mountain range and consequently trapped an inland sea. This sea, it is said, slowly dehydrated and was buried deep in the earth. This caused the inland sea to form thick sea salt deposits- were rich in minerals. This same inland sea remained undisturbed by animals and humans for millions of years. Himalayan salt is also said to be hand-mined without the use of explosive or mechanical devices. But most importantly, unlike table salt, it does not go through any process which strips it of naturally occurring minerals.
Table salt is mass produced, and many processes strip the salt crystals of natural minerals. Table salt also includes additives which you should be aware of. It mostly includes two additives- iodine and anti-clumping agents. Iodine was added in the 1900s to help prevent iodine deficiency. Our bodies need iodine; it’s just a question of whether or not you’d prefer to get your intake from natural sources. It is also up to you and your personal preference as to whether you have an issue with the addition of anti-clumping additives used in sea salt.
Himalayan salt’s mineral content
Because Himalayan salt is not processed, it retains most of its natural minerals. It contains a total of 84 minerals in addition to sodium, which is the main differentiating point from regular table salt. Some of these minerals include iron, magnesium, calcium, and phosphorus.
While some people argue that there are limited added benefits to using Himalayan salt compared to table salt, we would prefer to keep our condiments as natural and free of additives as possible- that’s why we choose Himalayan salt.
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