Pink salt from the Himalayas: benefits and how to consume
The pink salt is mined from salt mines located in the Himalayan Mountains. Despite being in the mountains, it is of marine origin, a piece of ocean trapped in rock during the convulsions that shook the planet in its infancy. This was crystallized sea salt layers and stored for millions of years deep in the mountains, covered with lava, ice and snow, which left protected from modern pollution.
Therefore, the rosa do Himalaia salt is considered the purest salt of the earth. It is extracted manually, suffers no processing is simply packaged and marketed. The Himalayan salt is a gourmet salt, with different flavor, and its beautiful pink color is given by the unique mineral content.
Just as vitamins and minerals are in perfect synergy packed in fruits and vegetables, also in pink salt minerals work cohesive bringing benefits to the body. Synergy is defined as the interaction of various elements to produce a different effect to or greater than the sum of their individual effects.
The pink salt contains 84 minerals, including sodium, chloride, calcium, potassium, sulfur, phosphorus, iron, magnesium, iodine, boron, chromium, copper, manganese, molybdenum, selenium, zinc, carbon, platinum and selenium. Due to this variety of minerals, it is considered healthier than regular table salt, comprising only sodium and chlorine, and iodine with the addition of chemicals such as ferricyanide and sodium aluminosilicate (anticaking agent).
Salt is an essential nutrient to life. Its importance is so great that "salary" comes from "salt"Because the Romans were paid with salt bags, and European explorers traded gold for salt. The interior ocean body is salted and unsalted numerous chemical reactions that support enzymatic function, power generation, production of hormones, protein transport and many other biochemical processes simply do not work.Some examples:
The structure of pink salt crystals is larger, has more volume, so this salt has less sodium per serving than the highly refined common salt grains. The pink salt contains 85% sodium chloride and 15% composed of other minerals. The refined salt contains 97.5% sodium chloride and 2.5% chemicals such as moisture absorbers and bleaching agents. Furthermore, the processing salt is dried more than 650 degrees centigrade, and this excessive heat changes its natural structure.
Salt is essential for our body since used in the right dose. Obviously excessive consumption is not beneficial. According to the World Health Organization, the daily recommendation of salt for an adult is up to six grams, the equivalent of a teaspoon full. This is true for any kind of salt. Salt improves the taste of food, but its overuse affect the taste and ends up causing a mismatch in the optimal dose to season a dish. Many people have the bad habit of using the salt shaker before even taste the food.
When there is an excessive salt intake can occur fluid retention, bloating, and changes in blood pressure (the sodium in sensitive people). Take care not to reduce salt intake. Several studies have shown that sodium is essential to health, and get it from the diet or drastically reduce their consumption may have more negative effects than salt abuse. consistently low sodium levels can contribute to insulin resistance and increase the level of triglycerides with an increased risk of heart disease, liver disease and type 2 diabetes.
A low sodium in the diet affects mainly the elderly, who usually follow the doctor's recommendation to make a restriction on salt consumption. They are more likely to show symptoms of hyponatremia (low sodium levels in the blood); symptoms that are confused with gifts on aging: fatigue, muscle weakness, mental confusion and lack of balance.
Since salt is essential, best consume one that is rich in all minerals. Instead of refined option prefer the pink salt, a full salt with all the nutrients present in the ocean. In addition to the pink salt there are other rich salts with different colored and subtleties in flavor, such as black salt from Hawaii (volcanic and sulphurous), sea salt (delicate flavor), gray salt (or Celtic salt), and versions mixed with algae and phytoplankton. Investing in a quality salt adds value to our health.