Guest guest Posted June 18, 2006 Report Posted June 18, 2006 Ilanit, What is your experience using celtic salt. My mb school here suggests Si brand and advises against celtic. My naturopath suggests the celtic but advises only using it to season food after cooking, and not to cook celtic salt because it destroys the beneficial properties. I've taken to only using it when I make pickles or pressed salads. Darlene Quote
Guest guest Posted June 18, 2006 Report Posted June 18, 2006 Ilanit, What is your experience using celtic salt. My mb school here suggests Si brand and advises against celtic. My naturopath suggests the celtic but advises only using it to season food after cooking, and not to cook celtic salt because it destroys the beneficial properties. I've taken to only using it when I make pickles or pressed salads. Darlene Quote
Guest guest Posted June 18, 2006 Report Posted June 18, 2006 oh the age old debate - to celtic or not too celtic - I have been researching it for years I have used them all! and use various ones. my stable at the moment is a celtic style salt that is harvested from mauritius because it isin the southern hemisphere and according to Steiner ideas the hemisphere make a difference the arguments against celtic are that it is dirty - it is not - that is the clay residues from the salt beds and in europe the clays are ingested for their beneficial properties and that it is too yang because it is higher in magnesium. That is also contentious - most people are magnesium deficient - alarmingly so and dont absorb it from land sources. the idea that magnesium is sooo yang is something else i have been questioning as the EFFECTS of magnesium seem to relaxation and the opposite of contraction - ie it is given for spams and contraction which can have many causes but i think the idea it is too yang is too simplistic and one dimensional. it may be correct but i have yet to see evidence that is not conjecture the one thing is the question of pollution from the source though i hear that is monitored gary has this wonderful sounding salt from a pristine part of japan at cybermacro - check that out the criteria for salt are hand harvested, unrefined, sun dried (not kiln) naturally crushed or processed - eg washed in sea water and minimally ground with non damaging equipment if you add any salt to food after cooking you need more of it, it tastes too salty in different places and you dont have food alchemy - it does not make the food digestable or properly stimulate hydrochloric acid production leading to fermentation, indigestion, reflux, candida, parastes etc. once in a while is okay but for regularly use cook the salt into food. miso should be simmered 2-3 min, tamari and shoyu at least a few minutes and raw salt 10-20 - taste the difference also cooked in it will be easier on the kidneys I tried many salts and use a few from here - some australian lake salt, aliquid salt from the barrier reef www.cea-life.com and now some new sea minerals i am trying but the main one is the celtic style one harvested at the same latitude as brisbane i found the whiter macro salts hurt my kidneys and others have said this. i also found i had to use only tiny amount or i would feel unbalanced but my rice tasted bland Darlene MacAuley wrote: Ilanit, What is your experience using celtic salt. My mb school here suggests Si brand and advises against celtic. My naturopath suggests the celtic but advises only using it to season food after cooking, and not to cook celtic salt because it destroys the beneficial properties. I've taken to only using it when I make pickles or pressed salads. Darlene -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote
Guest guest Posted June 18, 2006 Report Posted June 18, 2006 oh the age old debate - to celtic or not too celtic - I have been researching it for years I have used them all! and use various ones. my stable at the moment is a celtic style salt that is harvested from mauritius because it isin the southern hemisphere and according to Steiner ideas the hemisphere make a difference the arguments against celtic are that it is dirty - it is not - that is the clay residues from the salt beds and in europe the clays are ingested for their beneficial properties and that it is too yang because it is higher in magnesium. That is also contentious - most people are magnesium deficient - alarmingly so and dont absorb it from land sources. the idea that magnesium is sooo yang is something else i have been questioning as the EFFECTS of magnesium seem to relaxation and the opposite of contraction - ie it is given for spams and contraction which can have many causes but i think the idea it is too yang is too simplistic and one dimensional. it may be correct but i have yet to see evidence that is not conjecture the one thing is the question of pollution from the source though i hear that is monitored gary has this wonderful sounding salt from a pristine part of japan at cybermacro - check that out the criteria for salt are hand harvested, unrefined, sun dried (not kiln) naturally crushed or processed - eg washed in sea water and minimally ground with non damaging equipment if you add any salt to food after cooking you need more of it, it tastes too salty in different places and you dont have food alchemy - it does not make the food digestable or properly stimulate hydrochloric acid production leading to fermentation, indigestion, reflux, candida, parastes etc. once in a while is okay but for regularly use cook the salt into food. miso should be simmered 2-3 min, tamari and shoyu at least a few minutes and raw salt 10-20 - taste the difference also cooked in it will be easier on the kidneys I tried many salts and use a few from here - some australian lake salt, aliquid salt from the barrier reef www.cea-life.com and now some new sea minerals i am trying but the main one is the celtic style one harvested at the same latitude as brisbane i found the whiter macro salts hurt my kidneys and others have said this. i also found i had to use only tiny amount or i would feel unbalanced but my rice tasted bland Darlene MacAuley wrote: Ilanit, What is your experience using celtic salt. My mb school here suggests Si brand and advises against celtic. My naturopath suggests the celtic but advises only using it to season food after cooking, and not to cook celtic salt because it destroys the beneficial properties. I've taken to only using it when I make pickles or pressed salads. Darlene -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote
Guest guest Posted June 19, 2006 Report Posted June 19, 2006 I know I'm not Ilanit (tho I've been accused several times what a compliment) but I've always been told to not season at the table, put salt on only when it'll be cooked in the food. Reg > > Ilanit, > > What is your experience using celtic salt. My mb school here suggests Si > brand and advises against celtic. My naturopath suggests the celtic but > advises only using it to season food after cooking, and not to cook celtic > salt because it destroys the beneficial properties. I've taken to only using > it when I make pickles or pressed salads. > > Darlene > Quote
Guest guest Posted June 19, 2006 Report Posted June 19, 2006 I know I'm not Ilanit (tho I've been accused several times what a compliment) but I've always been told to not season at the table, put salt on only when it'll be cooked in the food. Reg > > Ilanit, > > What is your experience using celtic salt. My mb school here suggests Si > brand and advises against celtic. My naturopath suggests the celtic but > advises only using it to season food after cooking, and not to cook celtic > salt because it destroys the beneficial properties. I've taken to only using > it when I make pickles or pressed salads. > > Darlene > Quote
Guest guest Posted June 19, 2006 Report Posted June 19, 2006 I know I'm not Ilanit (tho I've been accused several times what a compliment) but I've always been told to not season at the table, put salt on only when it'll be cooked in the food. Reg > > Ilanit, > > What is your experience using celtic salt. My mb school here suggests Si > brand and advises against celtic. My naturopath suggests the celtic but > advises only using it to season food after cooking, and not to cook celtic > salt because it destroys the beneficial properties. I've taken to only using > it when I make pickles or pressed salads. > > Darlene > Quote
Guest guest Posted June 20, 2006 Report Posted June 20, 2006 So do you cook with the celtic? I was told cooking destroys the nutrients in the celtic salt... Darlene Quote
Guest guest Posted June 20, 2006 Report Posted June 20, 2006 when i use the celtic salt i always cook it into food or use it to make pickles which is a form of cooking - food alchemy the same is true for any fully mineralised unrefined hand harvested solar dried sea salt. there is a lot of fear about destroying nutrients when cooking but often it is actually the cooking process that makes the nutrients bioavailable and useable in the body Darlene MacAuley wrote: So do you cook with the celtic? I was told cooking destroys the nutrients in the celtic salt... Darlene -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote
Guest guest Posted June 26, 2006 Report Posted June 26, 2006 I discovered Himalayan rock salt last year. It comes either in a shaker ready to use, or as rocks that are dissolved in water. I like it for different reasons: it has a pleasant, not too salty (oxymoronic, since it *is* salt) taste, distributes better in dishes since it is added in liquid form, and the pink color, comparable to rose quartz, is very pleasing. It can also be used in baths, very beneficial for the skin and detoxing. ne > > > Ilanit, > > > > What is your experience using celtic salt. My mb school here suggests > > Si brand and advises against celtic. My naturopath suggests the celtic > > but advises only using it to season food after cooking, and not to > > cook celtic salt because it destroys the beneficial properties. I've > > taken to only using it when I make pickles or pressed salads. > > > > Darlene > > > > > -- > > Ilanit > > ------------------------------------------------------------------------ > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------------ > Quote
Guest guest Posted June 27, 2006 Report Posted June 27, 2006 there is a wonderful book on the pink Himalayan salt called Water and Salt. It is a beautiful book the salt is lovely. all unrefined salt does not taste overly salty - that is a hallmark of it - in fact one test for good salt it to put the teeniest amount on the TIP of your tongue. the very first taste sensation should be mild sweetness before a slightly salty flavour kicks in. this salt has some amazing properties. however for daily regular use i still find salt that comes from the sea/ocean - directly (all salt even rock salt which the pink salt is a form of is originally sea salt) to be more balancing. we consume salt because it balances our blood chemistry - all salt will do this but our blood is our inner ocean and the connection with the sea is an important part of this. I also find that rock salt has a very yang, pressurised kinda feel to it when i use it exclusively which of course i may be imagining - but the pink salt has had the weight of a mountain on it for 300 million years which may create a fair bit of pressure! I like to alternate with certain salts for different uses but tend to use the mauritan celtic style salt for everyday use. but I love that pink colour of the himalayan. Very powerful energy.... susanneguirakhoo wrote: I discovered Himalayan rock salt last year. It comes either in a shaker ready to use, or as rocks that are dissolved in water. I like it for different reasons: it has a pleasant, not too salty (oxymoronic, since it *is* salt) taste, distributes better in dishes since it is added in liquid form, and the pink color, comparable to rose quartz, is very pleasing. It can also be used in baths, very beneficial for the skin and detoxing. ne > > > Ilanit, > > > > What is your experience using celtic salt. My mb school here suggests > > Si brand and advises against celtic. My naturopath suggests the celtic > > but advises only using it to season food after cooking, and not to > > cook celtic salt because it destroys the beneficial properties. I've > > taken to only using it when I make pickles or pressed salads. > > > > Darlene > > > > > -- > > Ilanit > > ---------------------------------------------------------- > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ---------------------------------------------------------- > -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote
Guest guest Posted June 27, 2006 Report Posted June 27, 2006 > > but I love that pink colour of the himalayan. Very powerful energy.... Isn't it? I thought I was imagining this, but since you mention it, too... I am a libra, rose quartz is one of my *magic* stones. This might be one of the reasons why I am so drawn to it. But color aside, I do feel a peaceful energy when I eat it, as opposed to a more nervous one from seasalt. Which seems kind of odd, because you said that rock salt is pressurizing. Shouldn't I feel the other way around? ne Quote
Guest guest Posted June 27, 2006 Report Posted June 27, 2006 I was only entertaining the possibility that the energetic effects of the pressure the salt undergoes would be transferred to the consumer. It may not be. Kinda the mb and wholistic laws of similar, doctrine of signatures... but there are many factors! dont take my word for it! It is great to see the effects it has on you. Different people are more sensitive to different things depending on their condition and constitution - I tend to feel pressure very easily - mentally and physically. there are other factors -some say this salt has a more feminine energy and subtle energy effects. Sometimes ti takes time to notice the pressure - I dont notice it right away. It depends on the form the salt it - you mentioned a liquid version - i assume making the Sole solution they talk about - using it in liquid form may have a different effect than using it as a salt. the amount you use is a factor too! and if you like it and it likes you - use it!!! :-) susanneguirakhoo wrote: > > but I love that pink colour of the himalayan. Very powerful energy.... Isn't it? I thought I was imagining this, but since you mention it, too... I am a libra, rose quartz is one of my *magic* stones. This might be one of the reasons why I am so drawn to it. But color aside, I do feel a peaceful energy when I eat it, as opposed to a more nervous one from seasalt. Which seems kind of odd, because you said that rock salt is pressurizing. Shouldn't I feel the other way around? ne -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote
Guest guest Posted June 28, 2006 Report Posted June 28, 2006 You know, it is so interesting and amazing to learn how what you put into your body affects mood, energy, mind, health, everything. To stay with the salt example, one would think that salt is salt, no difference if coming from ocean or mountain, solid or liquid, grey, white, or pink. But even such a small thing can make such a big difference in how one feels. Cooking can really be an art when all the ingredients are carefully balanced and thought about and treated like a little miracle almost. I wish I had more time and knowledge to prepare meals like this every day - and had a more receptive audience ;-)) I used to just eat whatever was there or tasted good. But now, I can actually *feel* the food. I'm not saying that I only eat stuff that is good for me, but I am more in tune with the effects they have. Thanks, everybody, for all the information and experiences you share! ne > > > > > > > > > but I love that pink colour of the himalayan. Very powerful energy.... > > > > Isn't it? I thought I was imagining this, but since you mention it, > > too... I am a libra, rose quartz is one of my *magic* stones. This > > might be one of the reasons why I am so drawn to it. But color aside, > > I do feel a peaceful energy when I eat it, as opposed to a more > > nervous one from seasalt. > > > > Which seems kind of odd, because you said that rock salt is > > pressurizing. Shouldn't I feel the other way around? > > > > ne > > > > > > > -- > > Ilanit > > ------------------------------------------------------------------------ > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------------ > Quote
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