what is better for you sea salt or table salt,for daily salt intake.?

Answer 1

I have read that sea salt that has all its vitaimins and minerals is best for you. But for optimum care, I take 2 tbls. apple cider vinegar in a glass of water 2 x day or more. Has 93 vitamins and minerals. I do not worry about what salt to use since I have started taking acv. Doctors think salt is bad for you, but I flush mine out with all the water I drink. For more info, read this book: you're not sick, you're thirsty. It tells about how salt effects the cells in the body and how much you need it. It sure has opened my eyes about salt. Now I use it very liberally.

Answer 2

I incredibly have sea salts from around the globe and everyone has a different flavor.After attempting sea salts I no longer use table salt,it has an exceptionally bitter flavor and it incorporates iodine.in case you do a flavor try section by potential of section you will ask your self why you ever used table salt to start with.i might say sea salt must be extra effectual for you through fact it fairly is all organic.i'll take my possibilities with the purity of the sea that the sea salt got here from,as antagonistic to somebody scraping the table salt off the floor of a few production facility.

Answer 3

Neither.

And you don't need much salt to match your required daily salt intake. Chances are you get it without adding any salt at all.

Sea salt is good for flavor, but for just "salt intake", save your money and use the sea salt for special dishes.

Answer 4

Its all the same for your daily intake. They say that sea salt has a lot of different electrolytes that are formed when the salt crystals are but this is on a very small scale. Nothing it particularly better for you then the other.

Answer 5

Sea salt is better as it has less sodium.

Answer 6

Celtic Sea salt is a brand name, but it can also refer to any salt from the Celtic sea harvested in the traditional manner.


Our bodies run on salt. Without properly balanced salt we run out of electrolytes and our ‘batteries die out’. Refined table salt, however, promotes pathological calcification and a breakdown of cellular tissue. All side effects, warnings, and bad press are based on medical research that has been done with refined, white table salt, which is 99.8% sodium chloride. NaCl can actually solidify the membranes of the human body, cause water retention, headaches, etc. Ordinary table salt can also contain aluminum-based ‘free-flowing’ agents and significant amounts of sugar. When people talk about "salt", they overlook the fact that there are approximately 82 other elements in natural sea salt which serve as a buffer to protect you from the harshness of pure sodium chloride. Those buffers ensure our bodies use the sodium properly, and eliminate it completely and quickly through the kidneys once it has been utilized. Your very blood requires properly balanced salt to function. When the cells of a mammal are deprived of sodium they literally explode attempting to equalize inside and out. Your cells must be bathed in a sodium-based, extracelluar fluid.

Sea salt actually stabilizes blood pressure, whether high or low. It is the primary cleanser of our veins and arteries, keeping our ‘transmission lines’ clean since it has the ability to clear plaque. Proper salt in the blood stream breaks up grease and ensure normal circulatory flow. A study performed in Rotterdam, Netherlands with 100 women and men with untreated mild to moderate hypertension showed that when common table salt (NaCl) was replaced with mineral salt high in potassium and magnesium a reduction in blood pressure equivalent to that obtained with hypertensive reducing drugs was achieved. The reduction ranged from 4.0 to 11.2 mm Hg systolic and 0.8 to 5.8 mm Hg diastolic. (British Medical Journal, 1994, 309: 436-40) A reduction in pulse rate was also recorded for the group given the mineral salts. No reduction in pulse rate was recorded for the group given the placebo and their blood pressures even rose slightly. Although this study was not done with Celtic sea salt, you can easily see how beneficial a diet that replaced table salt with Celtic Sea salt could be for men or women with hypertension.

Sea salt not only helps to digest and emulsify foods natural oils, helping to scour the artery walls clean, it effects digestion. Proper salt actually creates hydrochloric acid. Hydrochloric acid is made from the hydrolysation of chlorine. Salt also re-enriches your saliva so your body can manufacture the proper digestive juices to break down complex carbohydrates, celluloids and chlorophyll. People used to eat a salty soup before a meal to enhance digestion.

Sea salt also recharges and maintains the cells and energizes the body. Proper salt recharges the cells in much the same way as a battery. The better you maintain the battery, the longer it lasts and the better it performs. Deprived of this vitally balanced saline solution, cells degenerate and age. We are salt-based creatures - tears, blood and sweat are salty. Those who preach a ‘no salt' diet should instead say a ‘no refined sodium chloride’ diet. The general rule of osmosis applies to bodily functions: Water goes where salt goes. If we do not replenish our body’s salt reserves, we throw off the vital balance of salt and water that keeps us operating normally. Your body will begin to secrete water more quickly in order to raise the level of sodium concentration in the bloodstream. Signs of too little salt in the diet may take the form of sweating profusely and loss of appetite, extreme fatigue and/or insomnia followed by muscles that become sore and stiff and begin to twitch. Convulsions can result in extreme cases. Celtic Sea Salt is completely unrefined to ensure proper bodily utilization. You will notice that it is moist; dry salt indicates that the magnesium has been removed, because magnesium clings to water. Salt from ancient sea beds and salt mines are also not as beneficial for humans. Millions of years of rainfall through many geological layers will deplete vital minerals from these deposits and introduce other components. Most of the essential elements are driven far below the salt line, thus destroying the delicate, natural balance of mineral, gases, and moisture found in the living waters of the ocean.

Celtic Sea Salt is harvested annually from Brittany, the north western most point of France that borders the Celtic Sea. The government of France considers the region where Celtic Sea Salt is harvested a national treasure and imposes the strictest regulations to keep its resources pure. Twice daily, the ocean water that feeds the marshes is carried inland from the North Atlantic Current by 15 foot tidal waters. Celtic Sea Salt is hand harvested by the paludiers or salt farmers of Brittany the same way it has been for generations. It takes four years to train a paludier. During the winter months the oeillets or salt beds must be groomed to prepare for the next season’s salt crop. This process involves meticulous raking of the bottom of the oeillets. Each oeillet is lined with a natural layer of clay and sand that helps filter any debris present in the water. Before the water flows into the oeillets it is held in large settling ponds which have their own ecosystems. Brine shrimp and a variety of plants and fish thrive in these ponds. Because these fragile organism cannot live in polluted environments, by monitoring the health of the ecosystems the paludiers can gauge the quality of the brine in the salt fields. In early March, the ocean water is allowed into the field for the first time in the season. This water is directed to the fields via a series of canals. The brine flows through the oeillets which vary in number from 30 to 100. The brine settles in the fields for approximately three months before the first harvest. During this time, the salt is allowed to exposed to the sun and wind, allowing water to evaporate. The paludiers test the salt regularly at every oeillet. Analysis performed periodically ensure there are no detectable levels of heavy metals in Celtic Sea Salt.

Celtic Sea Salt is a food and should be used as such. Because it has a perfect balance of the essential trace minerals and gases the body requires, in cooking or baking use only 2/3 of what the recipe calls for. Always salt to taste. Because it emulsifies oils, chefs have known for centuries that if they add oil alone to food, it becomes ‘greasy’ and indigestible but if salt is added, it breaks the bonds of the oil giving it a wonderful taste and consistency. Sprinkle it lightly over raw fruits and vegetables to aid digestion and mineral absorption. Some dissolve and drink small quantities in a glass of water, fruit or vegetable juice. Instant mineral water!