A 250 million year old discovery that will improve your chips

The Good Life Letter 

26th November 2017

If you put a salt water fish into a solution of table salt it would die.

This is a startling fact that should come as a warning to us all – not that I am advocating animal cruelty you understand, but it highlights how modern table salt contains nothing that benefits health.

Most leading nutritionists tell us that such high sodium salt will cause us to have high blood pressure, damaged kidneys and problems with our digestive systems but this is a message that many people choose to ignore.

The problem is that this kind of salt is ubiquitous.

We find it in virtually all foods as it is used as a stabiliser and flavour enhancer, plus we season cooking water with it and then shake it over the finished dish – in some cases it is impossible to image the food without a shake of salt... fish and chips anyone?

But far from telling you to stop using salt, today I want to endorse it.

At least, a particular type of salt – magnesium rich salt, or Epsom salts.

Your Gran would have been very aware of Epsom salts as a way to help deal with troublesome washing stains, aching feet and even a hair conditioner that added volume as well as softening.

But today this fantastic natural salt is now available in a specially purified form direct from the ancient Zechstein Sea which lies under large parts of Eastern England, The Netherlands and Poland.

This particular brand is extracted from depths of 1500-2000 metres from deposits which have not been touched for over 250 million years and that protects it from modern environmental conditions and means it is the purest source of magnesium rich salt in its natural state.

But why should you be interested in this? After all salt is salt is salt... surely?

Make this your salt of choice – for cooking and the table

Are you a salt demon?

It has become all too popular to demonise table salt with study after study showing its links to cardiovascular disease, brittle bones and even diabetes.

But some experts argue that salt could be just what we need for healing, health and longevity. Modern salt, they agree, is unhealthy but common table salt has almost nothing in common with traditional salt, say the salt connoisseurs.

The key to this is that they contain lots of essential minerals in their structure rather than just a simple and refined version of sodium.

"These mineral salts are identical to the elements of which our bodies have been built and were originally found in the primal ocean from where life originated," argues Dr Barbara Hendel, a leading nutritional researcher. "We have salty tears and salty perspiration. The chemical and mineral composition of our blood and body fluids are similar to natural sea water. From the beginning of life, as unborn babies, we are encased in a sack of salty fluid."

"In water, salt dissolves into mineral ions," explains Dr Hendel. "These conduct electrical nerve impulses that drive muscle movement and thought processes. Just the simple act of drinking a glass of water requires millions of instructions that come from mineral ions. They're also needed to balance PH levels in the body."

Mineral salts, she says, are healthy because they give your body the variety of mineral ions needed to balance its functions, remain healthy and heal.

All of this leads me to the conclusion that it is far too few minerals, rather than too much salt, which is to blame for poor health.

This being the case means we can still enjoy salt on our food – we just need to choose the right one

The pinch of salt

I could make grand claims for the health benefits of switching from standard sodium salt to a magnesium one because of the number of studies which have shown that taking this essential mineral as a supplement has been linked to a reduced incidence of conditions such as heart disease, hypertension and diabetes.

But despite the fact that many of us are deficient in magnesium the amount we would get from using a small pinch of salt on our food would be negligible.

Actually, the reason why I think we should be turning our attention to this pure and natural salt is because of those two things – it really is a pure and natural salt.

Over the many years I have been writing the Good Life Letter one thing remains as a constant – if it is man-made in a laboratory then it won’t be as good for you as something nature makes for itself.

Salt is just another of those products.

When we get health advice about food it tends to be that we are eating too much of something when in fact it should be that we are eating the wrong type of something. Sure, we shouldn’t eat more than 6g of salt a day if it is sodium rich and devoid of other supporting minerals, but when you have something that has lain untouched and untroubled by modern life for 250 million years then the story is different.

We do need a certain amount of salt in our diet and some athletes and those in hot climates actually take salt tablets to conserve this vital nutrient, but pure sodium may not be the best type of salt to ingest for most people.
So from now on I won’t be using standard table salt any more. It is my chance to ditch one of the manufactured foods that I have become to distrust and detest.

It is magnesium rich salt all the way for me and the family now – why not join us?

Yours, as always


Ray



 


 



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