What is the Himalayan salt

Recently, there is no consensus on whether a person needs salt. Just a couple of decades ago, during the Soviet era, the walls of polyclinics were covered with posters telling about the negative impact of salt on the human body. As arguments, information was given on the relationship between sodium and chlorine compounds and arterial pressure. The cause of puffiness was also called salt, which has the property of retaining fluid in the cells of tissues. But science does not stand still, so many unrecommended products have been rehabilitated. Now it is rare for a dietitian to risk negatively speaking about salt. Cautious adhere to the golden mean, recommending to normalize the daily use of a product. Others, on the contrary, advise in the hot season to even drink salted water. Who is right?

Let's look at the shelves of shops: there is a sea, and the usual cookery, and Himalayan salt. As they say, assortment for every taste and purse. In plenty, it's time to get confused! Today we will talk about what is pink salt and how it differs from alternative products. Just note that the data given are not absolute truth - it is enough to recall the story of how the attitude to this mineral has changed.

Any salt in one way or another is connected with the water of the oceans and seas. Over the millennia of history, reservoirs change their location, exposing areas that were bottom. Here, mineral deposits of NaCl are found. Industry has mastered several ways of obtaining this mineral - sometimes surprising: sometimes the salt blocks are washed away under the ground, served on the surface and dried! But the most useful variety of the mineral is crystalline and unrefined. It is such a Himalayan salt. Sometimes you can hear the term "halit." It is the same. The very word of Greek origin, means "sea salt".

Himalayan salt is remarkable in that more than 250 million years have passed since its inception. At that time, the air and water compositions differed from modern ones, so the ratio of the components of such salt is unique. Let us explain: if 5 mg of iodine is dissolved in a unit of water, then in sedimentary rocks its concentration will be appropriate, and if 10 mg is higher.

Himalayan salt is not white! Her color is pinkish. This is due to the presence in it of potassium, magnesium, copper, iron and a number of other elements. Using such a mineral in food, a person gets contained in it trace elements, which are included in metabolic processes. And here miracles begin: on the nervous system there is a pronounced calming effect, iron goes to create blood cells, and iodine takes the thyroid gland. If you look at the composition of chemist's vitamins, then they, in addition to organic compounds, also contain a whole bouquet of necessary minerals for man. By the way, the healing effect is also with the intake of salt baths.

In addition to the Himalayan, the market is simply marine. Opinions about its usefulness were divided. Indeed, on the packaging, besides NaCl itself, the content of some additional mineral components is indicated. In other words, this is not simple cooking salt. But, on the other hand, it is obtained by evaporation from sea water. And since this process is accompanied by a high temperature effect, some natural compounds break down into elementary constituents, as a result of which the product loses some of its medicinal properties, although it still "surpasses" the cooked white salt on its head.

The Himalayan variety of it does not require a temperature treatment during extraction, which allows preserving the natural structure of the crystals. Buy this salt is recommended in specialized outlets, which guarantees the present Himalayan origin.