Sea Salt, Himalayan Salt, and Table Salt

According to the US Food and Drug Administration, an average person (who consumes 2,000 calories per day) should have a maximum of 2,300 mg of sodium. People with heart problems are typically restricted to 1,500 mg or less, and many heart specialists recommend that everyone stay well below 2,300 mg.

Some people believe that the can lower their sodium intake by switching to another type of salt, such as sea salt, Celtic salt, pink Himalayan salt, or black salt. It is true that some types of salt may contain a little less sodium than ordinary table salt, but it’s important to realize that any added salt can make it hard to stay within the recommended guidelines (since many foods are already high in sodium).

Proponents also say that various types of salt have minerals that are not found in table salt. While this is true, the amounts are so small that there are no significant health benefits.

Just for your information, here’s the background on the various types of salt:

Pink Himalayan Salt is a rock salt mined in Pakistan (near the Himalaya mountains).

Black salt, or Kala namak, is rock salt fired in charcoal kilns (although it is not often manufactured synthetically).

Sea Salt is made by evaporating sea water; the salt crystals are usually larger than common table salt.

Celtic salt is a type of sea salt that originally became popular in France.


Pink Himalayan Rock Salt
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