Research on salt?

[Guest guest]

Why do we need to have research on salt?? There are actually several kinds of

salt, according to personal taste.? Try any one of the sites that are written by

chefs and you'll see a good explanation. A really good explanation is at

http://www.saltinstitute.org? Also try http://www.penzeys.com.? Whole Foods

Market has an excellent description of all the salts as well.? there really is a

difference in taste.?

Himalayan Pink Salt is an unrefined table salt that comes

from in the Himalayan Mountains at altitudes of over 10,000 feet!

Himalania - Himalayan pink is a fossil marine salt and is rich in many

minerals including Calcium, Magnesium, Potassium, Copper and Iron which

gives the salt its beautiful speckled pink color. Once a year, in the

springtime, the Himalayan salt is transported down from the mountains

to the Nepalese valleys by caravans of yaks. This is the principle

income for the mountain peoples of the area.

BTW, World Market carries this salt and it's very inexpensive.?

Wikipedia has good information too -

Pink Salt is marine salt harvested in several parts of the world, including

Hawaii, Utah, Peru, and the Himalayas. Pink Salt is naturally rich in mineral

content, and is sold in some countries as a luxury food product.

Himalayan Pink Salt

Main article: Himalayan salt

Himalayan salt is a fossil marine salt which was formed more than 200 million

years ago during the Secondary era.

For many years, salt has been the principal source of income for people

living in those remote regions. Because food preserved in salt retains

its nutritional properties for several months, Himalayan people use it

to keep fish and meat all year long. They also use it as a currency in

trading. For centuries, once a year in springtime, the Himalayan people

have been transporting the salt to the Nepalese valleys for trade. Heavily

burdened yaks

carry the salt, traveling along narrow sloping paths, often these paths

have been carved in cliffs. Once they have arrived at their

destination, the salt is traded for cereals, which are the staple diet for these

Himalayan salt traders.

Jacquelyn A. Pressly, RD, CLT

The NON-DIET dietitian

Specializing in food sensitivities/allergy, Weight control,

cardiac and diabetes nutrition

Personal Nutrition Coaching and Lifestyle Design Plans to help you

get on the health track

Northeast Ohio & Western Pennsylvania

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jpress50@...

If you are what you eat, then dietitians are the doctors of the future