Cooking and natural sea salt

For healthy food I only use natural sea salt instead of commercial refined salt for several reasons.
During the refining of table salt, natural sea salt is stripped of more than 60 trace minerals and essential macro nutrients, and in the process is also heated at such high temperatures that the chemical structure of salt changes.It's also chemically cleaned, bleached and treated with anticaking agents that unfortunately performs the same function in our bodies, as they do not dissolve are unable to combine with the water and fluids of our body cells leaving deposits which can cause health problems.

Two of the most common anticaking use are sodium alumino-silicate and alumino-calcium silicate, both are sources of aluminum, a toxic metal that has been implicated to some diseases, which certainly is not acceptable in a healthy diet, and to make it worse, the aluminum used in refined salt production gives a bitter taste, so manufactures usually add sugar in the the form of dextrose to hide the bad taste of aluminum.

These are some reasons, among many others, why instead of commercial refined salt I only use natural sea salt , a natural source of sodium needed to play many and important roles in the body.

But even natural sea salt, as all things, must be used without excess.


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If you only like refined salt, you can do your own with coarse natural sea salt, put it in a small grinder and process it to your taste.
Instead of having chemicals in your salt to avoid caking like in the one you buy, just add some raw rice that prevents it from sticking.

You can also add some dry herbs to give it a more exotic taste.