View Full Version : Salt differences
07-23-2008, 12:50 PM
I'm sure this is a real newbie question but is there any difference between using himalayan or celtic sea salt? Most times a recipe names one and I'm not sure if it will make a difference. Is one more raw than the other or have nutritional or taste differences?
07-23-2008, 01:02 PM
My local health food store has a chart of different sea salts and their nutrition level.. as far as i remember, Celtic was #1!
other than that, i'm really not sure hm
07-23-2008, 02:17 PM
The diffrence is considerable - but way to much to explain here.
Here are acouple of links for your reading -
Celtic salt refers to naturally moist salts harvested from the pristine Atlantic seawater off the coast of Brittany, France. These salts, which are rich in trace mineral content, are hand harvested using the Celtic method of wooden rakes allowing no metal to touch the salt. Celtic salts are available in coarse, stone ground fine and extra fine grain.
the Himalayas is known as "white gold." Together with pure spring water, Himalayan Crystal Salt offers all the natural elements exactly identical to the elements in your body -- the very same elements originally found existing in the "primal sea."
Containing all of the 84 elements found in your body, the benefits of natural Himalayan Crystal Salt include:
Regulating the water content throughout your body. Promoting a healthy pH balance in your cells, particularly your brain cells. Promoting blood sugar health and helping to reduce the signs of aging. Assisting in the generation of hydroelectric energy in cells in your body. Absorption of food particles through your intestinal tract. Supporting respiratory health. Promoting sinus health. Prevention of muscle cramps. Promoting bone strength.Regulating your sleep -- it naturally promotes sleep. Supporting your libido. Promoting vascular health.
In conjunction with water it is actually essential for the regulation of your blood pressure.
The Typical Table And Cooking Salt In Your Grocery Store Has Been "Chemically Cleaned"
What remains after typical salt is "chemically cleaned" is sodium chloride -- an unnatural chemical form of salt that your body recognizes as something completely foreign. This form of salt is in almost every preserved product that you eat. Therefore, when you add more salt to your already salted food, your body receives more salt than it can dispose of.
07-23-2008, 02:44 PM
....Himalayan Crystal Salt....
I have pink Himalayan salt. Is that the same thing?
07-23-2008, 07:26 PM
Maybe it's psychological, but I absolutely love the taste of celtic sea salt. And when I make vegan dishes for my non-raw family they always say "oh this is so good! you used 'that salt' didn't you?" LOL!!!
I have some himalayan salt, but I personally don't care for the taste.
05-10-2009, 02:59 PM
Thanks for the info
05-10-2009, 03:16 PM
They can be used interchangeably in recipes. But I find that food tastes best with a mix of different salts. Try using a teeny pinch of himalayan salt and a teeny pinch of celtic salt in your next recipe and see how it comes out.
Himalayan sea salt is from an ancient, unpolluted ocean.
Celtic sea salt is from our modern, polluted oceans.
But they both have their merits. To me it makes more sense to eat salt from our modern oceans, because it is what is provided by mother nature for our current needs. But the ancient salt is unpolluted.
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