Imagine everyone sitting down to the annual, big, family feast. Everyone
is gathered around the table for the fantastically orchestrated home cooked
meal. An array of baked, steamed and sauteed vegetables decorate the table.
Suddenly Grandma reaches for the salt, startled she rears back and exclaims,
“Why is the salt PINK?!”
Oh Grandma, “Its Himalayan salt, and it’s wonderful!”
Now, I know this is
probably not going to happen to anyone here but it illustrates my point. Not
everyone is familiar with Himalayan Pink Salt. We discovered it about a year
and a half ago and have not used anything since. For those of you who are unfamiliar
with it, let me shed some light on this wonderful mineral.
Origins
The Himalayan mountain
range stretches across Asia passing through China, Nepal, Myanmar, Pakistan,
Bhutan, Afghanistan, and India. Most people associate the Himalayans with Mount
Everest, the highest peak on this planet, but here is something new to think
about- salt.
Once upon a time (a
couple of hundreds of millions of years ago) crystallized sea salt beds, now
deep within the Himalayans, were covered by lava. Aside from being kept it in a
pristine environment that has been surrounded by snow and ice year round, the
lava is thought to have protected the salt from modern-day pollution leading to
the belief that Himalayan Pink salt is the purest salt to be found on earth. It
is now hand-mined from the mountains and brought to the culinary market.
Why Pink?
The many hues of pink,
red and white are an indication of this salt’s rich and varying mineral and
energy-rich iron content.
Benefits
In the same manner
that vitamins and minerals are perfectly packaged in fruits and vegetables,
because this salt was formed naturally the minerals within the sodium work in
synergy.
(Synergy is the
interaction of multiple elements in a system to produce an effect different
from or greater than the sum of their individual effects.)
Iodine- Natural salts are rich in iodine, so it doesn’t need to be
artificially added in.
Less sodium consumed per serving- Himalayan salt is made of the same components
as table salt but since the crystal structure is larger than refined salt, and
by volume- this salt therefore has LESS sodium per 1/4 t. serving- because the
sea salt crystals or flakes take up less room on a teaspoon than highly refined
tiny table salt grains.
Packs a hearty 80+ minerals and elements- Himalayan salts are mineral packed crystals
which formed naturally within the earth made up of 85.62% sodium chloride and
14.38% other trace minerals including: sulphate, magnesium, calcium, potassium,
bicarbonate, bromide, borate, strontium, and fluoride (in descending order of
quantity).
Because of these
minerals Himalayan pink salt can:
§
Create
an electrolyte balance
§
Increases
hydration
§
Regulate
water content both inside and outside of cells
§
Balance
pH (alkaline/acidity)
and help to reduce acid reflux
§
Prevent
muscle cramping
§
Aid
in proper metabolism functioning
§
Strengthen
bones
§
Lower
blood pressure
§
Help
the intestines absorb nutrients
§
Prevent
goiters
§
Improve
circulation
§
Dissolve
and eliminate sediment to
remove toxins
It is even said to support libido, reduce the signs of
aging, and detoxify the body from heavy metals.
Pink Salt vs. Sea Salt
Even though pink salts
come from the mountains, they are technically sea salts as well. All salt comes
from a salted body of water—namely, an ocean or salt-water lake. However,
Himalayan salt is said to be the purest form of sea salt.
Why Table Salt is Inferior
Commercial refined
salt is not only stripped of all its minerals, besides sodium and chloride, but
is also chemically cleaned, bleached and heated at unnecessary high
temperatures.
In addition, it is
treated with anti-caking agents which prevent salt from mixing with water in
the salt container. These agents also prevent dissolving within our system
leading to build up and then deposit in organs and tissue, causing severe
health problems.
Finally, the iodine
that is added into salt is usually synthetic which is difficult for your body
to process properly. Shockingly under U.S. law, up to 2% of table salt can be
additives.
The Many Uses of Pink Salt
Cooking and curing- use pre-ground salt or grinders like any other salt.
Salt Slabs-
used as serving platters, the slabs will impart an enhanced salt taste and
mineral content. Chilled: decorate with fruits, sushi, vegetables or cheese.
Frozen: present cold desserts and even sorbets. Heated: use the slabs to sear
vegetables, shrimp, fish fillets or thinly sliced beef or even to fry an egg.
The dense salt blocks conduct heat beautifully with near perfect heat
distribution.
Best of all, Himalayan
salt is naturally anti-microbial, so clean up requires just a quick scrub or
rinse.
Decoration-
use the salts in containers, as décor crystals and sprinkled on food for
presentation.
Bathing- throw
in the tub for a detoxifying Himalayan salt bath. The replenishing nutrients
stimulate circulation and soothe sore muscles. Naturally rich in 80+ nourishing
and skin-replenishing minerals, bathing with pink bath salt is a healing and
therapeutic experience for mind and body.
Potpourri Holders and Essential Oil Diffusers- many on-line sites sell beautiful home décor featuring the pink salt as
crystal rocks.
Air purification- crystal rock lamps for air purification are also found and
sold on-line.
Hopefully now you will
not be as shocked as Grandma when you reach for the salt shaker and find pink
crystals staring back at you!
If you eat meat,
brining should be in your bag of tools. Brining makes meat very juicy and
succulent! Here’s is an extremely simple recipe for it.
Basic low sodium brine for pork and poultry. (Brine will work for up to 8 lbs. of protein.)
Ingredients
§
1 gallon water
§
3 ounces sea salt
§
3 ounces sugar
(optional)
§
1 Tbsp. citrus zest
(lemon, lime or orange – optional)
Instructions
§
Add the salt, sugar
and other aromatics to a pot and bring the water to a simmer until the salt and
sugar have dissolved.
§
Remove the pot from
the heat and chill before using the brine.
§
Let your protein brine
for 6 hours.
§
Drain the protein, and
let it rest and air dry in fridge for 2 hours.
§
Roast, broil or grill
as you would!
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