Salt…you have Table Salt, Pink Himalyan, Sea Salt, Kosher Salt, Celtic Salt, and Indian Black Salt. All of these salts vary in taste and contain differences in mineral and sodium content.
Salt is a crystalline mineral made of two elements, sodium, and chlorine. In alchemy, salt is added to your mercury and sulfur. Both of these elements are important to help the brain and nerves function properly.
The great majority of sodium in the Western diet comes from processed foods. Eating mostly processed foods means you don’t need to worry about adding salt to your meals.
Refined Salt ( Table Salt)
This salt is highly refined and heavily ground, meaning the majority of impurities and trace minerals are removed. The problem with heavily ground salt is it can clump together. For this reason, anti-caking agents are added to allow the salt to flow freely.
Iodine was added to table salt as a public health preventative measure against iodine deficiency. Iodine deficiency is the leading cause of hypothyroidism, mental retardation, and other health problems.
Table salt is just sodium chloride with anti-caking agents to avoid clumping. You can get table salt with or without iodine, but sal with iodine added is highly recommended.
Sea Salt
Sea salt is made by evaporating seawater. Like table salt, sea salt is mostly just sodium chloride. Depending on the location of the harvest and how it was processed, sea salt contains some trace minerals such as potassium, iron, and zinc.
The darker the sea salt, the higher its concentration of “impurities” and trace nutrients it will contain. Remember that due to our oceans’ pollution, sea salt can contain trace amounts of heavy metals like lead.
Himalayan Pink Salt
Himalayan salt is harvested in Pakistan from the Khewra Salt Mine (the second-largest salt mine in the world). Himalayan salt contains trace amounts of iron oxide (rust), which gives it a pink color, along with calcium, iron, potassium, and magnesium. It also has slightly less sodium than regular salt.
Kosher Salt
Kosher salt got its name from the Jewish religion. Jewish law requires blood to be extracted from meat before it is eaten. Kosher salt is efficient at extracting blood.
The main difference between regular salt and kosher is the structure of the flakes. Kosher salt is less likely to contain additives like anti-caking agents and iodine.
Celtic Sea Salt
Celtic sea salt became popular in France. Celtic salt contains trace amounts of minerals and has less sodium than plain table salt. It contains a bit of water which makes the salt moist.
Indian Black Salt
Used as a condiment for hundreds of years, this salt was originally sourced from natural volcanic mines in Northern India and Pakistan or surrounding salt lakes of Sambhar or Didwana.
Traditionally, the salt was processed using heat, charcoal, and plant material which created a dark crystal-rich in sulfide compounds. This allowed Indian Black Salt to be high in iron and other minerals. Modern manufacturing now makes this salt synthetically which looks similar but has less mineral content.
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