Salt. Not the movie, the mineral.

Photo by Steve Bacon

You’ve probably heard that a diet high in sodium is unhealthy because it is a risk factor for Cardiovascular and Kidney Disease.   Processed foods have very high levels of salt, and a diet high in salt actually leads to salt dependence by your body.  This is why you crave salty foods; just like a smoker craves the nicotine in a cigarette.

Here’s some good news.  Breaking a salt habit is not that hard and eating the right kind of salt, in moderation, can be very beneficial to your health.  What I’m talking about is natural salts with a balanced trace mineral content that your body can use.

Natural Salt vs. Chemical Salt

Salt is Sodium Chloride, (NaCl) a compound made up of sodium and chlorine.

Table salt is Refined.  That means it’ highly-processed, bleached, filtered and stripped of other naturally occurring trace minerals.  After this process, chemicals are added to keep the salt from absorbing water and clumping up, and it is often Iodized.

Why is it put through this process?
Glad you asked!  Years ago salt manufacturers decided that pure white salt is prettier than off-white salt; and that consumers prefer pretty white salt.  So they started bleaching it.  They also add anti-clumping agents increase salt’s shelf life.  The problem is the chemicals added to keep salt from absorbing moisture on the shelf  interfere with one of salt’s main functions: to regulate hydration in your body.

The sodium chloride in table salt is highly concentrated, denatured, and toxic to you.

Ever put salt on an open cut?  It burns!!!  Refined salt has the same effect on internal tissues and causes a negative reaction:  Your body retains water to protect itself and your cells release water to help dilute, neutralize, and break down the salt. This loss of water dehydrates and weakens cells, and can even cause them to die prematurely.

Natural sea salt is far superior to chemically-treated iodized table salts as it contains all 92 trace minerals, and it’s only 84% Sodium Chloride while table salt is almost 98%.

Celtic Sea Salt is a mineral-rich natural salt hand-harvested by salt farmers in Brittany, one of the most pristine coastal regions of France.  Their farming method preserves the purity and balance of ocean minerals in the salt. (Celtic is pronounced like the Boston Celtics)

Sea water contains natural trace minerals such as ionized sodium, magnesium, calcium, potassium, and selenium, plus trace elements such as copper, iron, zinc, manganese, and chromium. The human body uses these minerals and trace elements to create electrolytes, and maintain bodily fluids.

Celtic Sea Salt contains a higher percentage of mineral-dense natural brine (sea water). This naturally lowers the amount of sodium chloride found in sea salts.  Celtic Sea Salt is recommended by Doctors and Natural Health Practitioners around the world, including my Naturopath.  Thanks John!

I challenge you to do a taste test:  Celtic Sea Salt then table salt.  You’ll be amazed.

This is such an easy way to improve your diet.  You should definitely make the switch.

8 oz. shaker of fine ground Celtic Sea Salt HERE.

Monster 22lb bag of course ground Celtic Sea Salt HERE.

Salt, the only rock we eat, was once so valuable it served as currency.  It influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Sound interesting?
You might like
Salt: A World History by Mark Kurlansky.


Post your questions and comments below!

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6 Responses to “Salt. Not the movie, the mineral.”
  1. Jenn says:

    Hey Chris! Rich and I love your story and your blog, thanks so much for sharing this wealth of knowledge and experience! Just bought some of this salt today at WF after reading your post. It tastes amazing, seriously!

    I have two unrelated questions for you:

    1) Where do you buy your mushrooms? Is there such a thing as organic mushrooms? Aren’t they grown in cow manure? I have never found mushrooms at the farmer’s market (MFM or TrolleyStop) but I wasn’t looking very hard…

    2) We have a VItaMix and I want to make almond butter but I was wondering, would you use raw almonds, roasted almonds or sprouted almonds? I’d love to use sprouted but I think it would go bad quickly since they are a “living” food…?

    Thanks again, Chris. Blessings to you and your family!

    • Hi Jenn! Thank you so much!
      1) Whole Foods usually has organic mushrooms depending on the season and availability.
      2) I would use organic almonds, raw is healthier than roasted, but more expensive.
      I would not use sprouted almonds. I think you’re right about them spoiling quickly.
      Blessings right back atcha! And tell Rich I said Hi!


      • Jenn says:

        Chris! I have two more questions :) One pertaining to salt – what about iodide? How does that factor in to buying super high-quality sea salt? The Celtic Sea Salt has a “disclaimer” on the package that says it is not an adequate source of iodide. Is that something we really need or is it another myth? I lived in Africa for a while and saw several people with bullfrog-like necks that puffed out when they talked. Our contacts told us it was a thyroid problem from lack of iodide but I never found out if that was true or not.

        Second, about almond butter, we have raw almonds we buy at Costco, should I leave the skins on when I make almond butter or try to remove it? Seems like I should leave it on but I didn’t know if it will affect the consistency?

        Thanks so much for your thoughtful thoughts!


      • Hi Jenn
        I wouldn’t worry too much about that. Iodine is present in other foods. The best sources of iodine are kelp, seafood, raw milk and yogurt, and strawberries.
        I’ve also read that adults only need about one tablespoon of iodide over their entire life.
        Definitely leave the skins on the almonds.

  2. lucie says:

    hi chris,

    I’d love to hear your thoughts on himalayan crystal salt vs. celtic sea salt. I am trying to get to the bottom of the big debate on which is healthier and there seem to be arguments on both sides, for starters, that himalayan salt has a high fluoride content and that celtic sea salt contains pollutants from the sea.

    be well.

    • Hi Lucie! I’ve read quite a bit about that and may post on it soon. Generally speaking, I really do think they are both ok if they are bought from a reputable source. We basically take turns buying one or the other and use salt so sparingly that I’m not overly concerned about it. In the interest of brevity, I decided to leave out himalayan salt in this post.

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