Dr Izzat Husain


Sea salt is produced from the vaporization of seawater. It is used in cooking and herbal medicines along with some cosmetic products. It is also called bay salt or solar salt. Medically it is called as sodium chloride. Salt has been demonized and praised by the medical establishment, but all salt are not equal. Sea salt is obtained from solar evaporation of sea or ocean water and is different from modern refined table salt. Sea salt is a less processed source of essential elements and contains minerals in their natural ratios, which play important roles in keeping the body's electrolytes in balance. Sea salt is essential part of a healthy diet. Other source of Salt is known as Mineral salt it has long been mined wherever it is available. The salt mines of Hallstead date back at least to the Iron Age. However, many places have no mineral salt deposits, so people have exploited the alternative coastal source for thousands of years. In warm and dry climates this may be accomplished entirely by using solar energy, but in other climates alternative and often expensive fuel sources must be used. For this reason, modern sea salt production is almost entirely found in Mediterranean and other warm, dry climates. Manufacturing of salt Sea salt refers to unrefined salt that is collected by evaporating sea water from protected, man-made pools near shorelines. Consequently, unrefined sea salt looks much different than table salt. Sea salt is off-white in color, sometimes looking grayish or even pink. Many forms of sea salt are much coarser and cannot be used in a regular salt shaker; a salt grinder must be used instead. The composition of sea salt is about 96 to 98 percent sodium chloride and two to four percent minerals, which include calcium, magnesium, potassium, iron and sulfur, according to "Advanced Nutrition: Macronutrients, Micronutrients and Metabolism." Some sea salts may be washed or boiled, which greatly reduces the minerals and trace elements. Organic and kosher sea salts are often of higher quality. The various minerals in sea salt give it a certain flavor that is valued by many chefs. Taste

Some gourmets believe sea salt tastes better and have a better texture than ordinary table salt. In applications that retain sea salt's coarser texture, it can provide a different mouth feel, and may change flavor due to its different rate of dissolution. The mineral content also affects the taste. The colors and variety of flavors are due to local clays and algae found in the waters the salt is harvested from. For example, some boutique salts from Korea and France are pinkish gray, some from India are black. Black and red salts from Hawaii may even have powdered black lava and baked red clay added in. Some sea salt contains sulfates. It may be difficult to distinguish sea salt from other salts, such as pink "Himalayan salt", or rock salt. Dietary Benefits Modern soil grown food contains less minerals than in previous generations due to soil depletion and unnatural storage and processing techniques. Unrefined sea salt contains about 80 minerals and essential elements in natural, bioavailable ratios that help to maintain a healthy balance of electrolytes in the body. Electrolyte balance allows efficient transmission of information between nerve cells and the brain, which affects muscle tension, heart rate, blood pressure and immunity, among other functions. According to "Fluids and Electrolytes with Clinical Application," sea salt helps the kidneys to remove excess acidity from body fluids, helps to regulate blood sugar levels, has strong antihistamine properties and promotes better absorption of food in the intestines. Virus Treatments The most common treatment for a virus is a vaccine, which prevents the infection by the virus. Diseases that have vaccines to protect humans from viruses include polio, herpes and influenza. For illnesses for which there is no vaccine yet, the main forms of treatment are for the symptoms, rather than the source. Recent research conducted by the Massachusetts Institute of Technology has revealed genetic mutations that viruses cause in your cells. In the future, this information could help the scientific community create drugs that kill viruses. Himalayan Salt Himalayan salt is naturally formed, unprocessed salt that has a pink hue from the minerals it contains. It is thought to be over 200 million years old, excavated from seabed underneath lava from the Himalayan Mountains. Because it was covered by lava and untouched by pollution, Himalayan salt is considered pure. Proponents of Himalayan salt believe it has many health benefits, although

more research is needed to back up these claims. Himalayan Salt in Food Edward Group of the Global Healing Center in Houston, Texas, says that ingesting Himalayan salt has health benefits, as it contains 84 minerals. Group is a chiropractor and alternative medical practitioner. He also claims that Himalayan sea salt encourages regular sleep, stabilizes blood sugar and pH balance and reduces muscle cramps, sinus problems and the likelihood that you will develop diseases such as arthritis and kidney stones. These claims have not been scientifically substantiated. Talk with your physician before using Himalayan sea salt for medicinal purposes, and use only food-grade Himalayan salt in your food. Bathing in Himalayan Salt Some proponents of Himalayan salt claim that in a bath it eases muscle aches, detoxifies the body, increases blood flow and lowers blood pressure. But research is needed to confirm these benefits. Himalayan Salt Lamps Himalayan salt lamps give off negative ions. In his book, "Himalayan Salt Crystal Lamps," author Clemence LeFebre claims that the negative ions ease stress and depression, give you energy during the day and help oxygen flow to your brain. LeFevre also claims that the negative ions in Himalayan salt purify the air against electromagnetic waves from electric appliances and decrease germs. The Pennsylvania State University Department of Architectural Engineering notes that ionization can lower the amount of microbes in the air by 32 to 52 percent. More research is needed, though, to support all of LeFevre's claims. So do not scare with salts use salt in balance and be secured with many of diseases.

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