Salt is very important for life. You cannot live without it.
However, what most people don't know is that there is a big difference between standard kitchen salt and healthy natural salt.
Those differences can have a significant impact on our health or on increasing the risk of getting ill. If you want your body to function properly you should enter whole foods including the salt that contains all the natural elements.
Today's cooking salt has no resemblance to natural salt and is in fact unhealthy. The cooking salt contains 97.5% sodium chloride and 2.5% chemicals such as iodine. It is dried to more than 650ºC, which, due to excessive heat, changes the natural chemical structure of the salt, which increases the possibility of creating health problems.
Well, because it is chemically treated.
After the chemical treatment of regular salt, what is left in it is sodium chloride.
Sodium chloride is an unnatural chemical ingredient of salt that your body experiences as something completely unkown. This form of salt is found in every boiled food we eat. Therefore, when adding more salt to salty food, your body gets too much salt that it can not dispose of.
More than 90% of people's money spent on food is spent on processed food.
The crystals of kitchen salt are completely separated from each other which makes the kitchen salt completely useless and potential danger for health. The human body invests a lot of energy to digest the salt crystals. Inorganic sodium chloride from the kitchen salt disturbs the balance of liquids and gases in the human body by overloading the whole organism, which can weaken your health. When our body tries to isolate the excess salt we are exposed to, the water molecules must encircle the sodium chloride and dissolve it on the sodium and chloride ions to help neutralize them.
Water that is in the perfect structure stored in the cells exits from them to neutralize sodium chloride. This results in dehydration of cells that can be premature kill.
Consuming ordinary kitchen salt loses a valued and perfectly structured water.
For each gram of sodium chloride that the body can not absorb, it uses 23 times more water from the cell to neutralize it.
Consumption of kitchen salt causes excess liquid to human tissue, which can lead to:
Because more than 90% of the world's salt is used for industrial purposes that require pure sodium chloride. The rest of this percentage eventually ends up on your kitchen table.
Through the sluggish commercials, the solicide industry successfully convinced us that the addition of toxic iodine and fluoride is beneficial for our health. Kitchen salt often contains dangerous and harmful substances which are not listed on the product declaration, such as calcium carbonate, magnesium carbonate and aluminum hydroxide.
All these additives are added to improve its ability to spill. Aluminum is a light alloy that is placed in the brain - a possible cause of Alzheimer's disease.
Himalayan salt is the purest salt on Earth. It is derived from an unpolluted ecosystem of more than 250 million years old.
Unlike sea and other types of salt, the Himalayan Salt is blessed with 84 species of minerals that are important for the normal functioning of our organism. This applies in particular to the various microelements that mostly foods are rarely injected into the body. Also, unlike other types of salt, the Himalayan Salt contains more potassium, calcium, magnesium and iron, and less sodium.
Potassium, calcium and magnesium help the body to achieve balance by regenerating liquids and supplementing the electrolyte reserves.
Himalayan salt contains sun energy and ionized minerals released by adding water. It does not contain any additives, digs at the foot of the Himalayas, is washed and dried in the sun, and hand-milled, in order to preserve all the values.
What are your experiences with salt? What do you think, which one we should use?
Thank you for stopping by and reading my post! 🙋
