This Is What Happens Inside Your Body When You Eat Pink Himalayan Salt
Pink Himalayan salt looks kind of odd. Pretty, but odd when compared to the fine white crystallized texture of ordinary table salt. So what happens to your body when you eat this funny looking pink salt?
And, why WOULD you want to use this kind of salt instead of common table salt? Read on…
So imagine you have prepared a healthy meal for your family. Everyone takes a seat while admiring the delicious looking steamed and baked vegetable dishes. The Fiesta Chicken Casserole you prepared (with as many organic ingredients as possible, of course) is just begging to be dished out.
Suddenly someone reaches for the salt and wonders what happened to it. Why is it pink? You just have to be patient and explain that it is a special Himalayan salt, and that it’s really very healthy.
Where Pink Himalayan Salt Comes From
The famed Himalayan mountain range stretches across South Asia up to East Asia, from India over into China. These mountains are famous for having nine of the ten highest peaks on the planet, the best known of which is Mount Everest.
Millions of years ago, salt beds containing pure crystallized sea salt were covered and buried under lava. This caused the salt to be preserved over the ages in a clean environment surrounded by ice. This protected the salt from the effects of pollution. This is the reason that Himalayan salt is considered to be the purest salt you can use. The pink color means that the salt is rich in minerals and iron, and remains in the purest form.
Let’s look at the benefits of using Himalayan sea salt, and the effect it has in your body. Also…let’s take a look at why ordinary table salt is much inferior, and why you should consider going with all natural Himalayan salt instead.
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Same as the vitamins and minerals are packed with fruits and veggies, minerals found in this pink salt also work in synergy.
Synergy is an interaction of multiple elements in a certain system that produces an effect that is different from the other effects.
Iodine — Natural salts are loaded with iodine, and there is no need for it to be additionally added in.
Less sodium per serving — Himalayan salt has the same components as table salt, but as its crystals are larger than those of refined salt, this salt has less sodium per 1/4 t serving. This is because the sea salt flakes take up less room in a teaspoon when compared to the refined table salt.
Has 80+ minerals and elements
Himalayan salt consists of mineral packed crystals that are formed naturally within the earth, and they are made up of 85.62% sodium chloride and 14.38% trace minerals such as sulphate, magnesium, calcium, potassium, bicarbonate, bromide, borate, strontium, and fluoride (in descending order of quantity).
Thanks to its rich mineral content, Himalayan salt can:
- Balance electrolytes
- Balance water content inside and outside cells
- Balance pH values and reduce acid reflux
- Relieve muscle cramps
- Boost metabolism
- Improve bone structure
- Decrease blood pressure
- Stimulate the absorption of nutrients
- Prevent goiters
- Stimulate circulation
- Dissolve and eliminate toxins
Health experts believe that Himalayan salt can increase libido, prevent premature aging, eliminate heavy metals from the body.
Himalayan vs. Sea salt
Although pink salt comes from the mountains, it is actually sea salt. Salt comes from salted water — an ocean or salt-water lake. But, remember, Himalayan salt is the purest kind of sea salt.
What makes table salt inferior?
Producers strip all the minerals of the commercial salt, besides sodium and chloride, but refined salt is also cleaned, bleached and exposed to extremely high temperatures.
Table salt contains anti-caking agents that prevent it from mixing with the water in the salt containers. Anti-caking agents also prevent the salt from dissolving in the human body, so the salt builds up in your organs and tissues, resulting in severe health conditions.
Producers also add synthetic iodine, and the body cannot digest it properly.
Additives make up 2% of table salt.
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