12 Jul

Common salt, sea salt, Himalayan salt… A product we consume consciously adding to food or unconsciously with meat, fish, vegetables. Salt makes it to our tables in a purified form by way of direct extraction or evaporation. There are amazing lakes in the world, such as Baskunchak in Central Asia. Its banks are covered with beautiful white ‘flowers’. You cannot drown there whereas you can remain afloat. It’s salt. You can lie on the water and read a book in this lake. The Dead Sea is also known for a high concentration of salt in the water. Many people come to its beaches for medical reasons. There are salt caves where health resorts for people with respiratory diseases are organized.

However, even though it is essential in the metabolic process, salt can also bring harm. Its overconsumption may lead to hypertension, cardiovascular disease, hepatic and renal disorders.

Well, is that really worth having an issue with such small stuff? NaCl is the main component of any salt. Nutrition Balance has carried out its own analysis and the findings are unexpected. All types of salt consist of NaCl 90–95 per cent. Sea salt contains iodine essential to people living far from the sea. Himalayan salt includes some components of volcanic lava (potassium, magnesium, selenium, etc.). The price for salt may vary from 1 USD for common salt and 10 USD for sea salt to 60 USD for Himalayan salt (60 times as much!). Himalayan salt is not only mined in the Himalayas, but also in Peru and Crimea. Its beautiful pink color is attractive. One might wonder why pay 60 times as much for the color of salt? Interestingly, the taste of Himalayan salt can help reduce salt intake in the body by 20-30 per cent.

Therefore, Nutrition Balance uses a combination of iodine-treated sea salt and Himalayan salt in its recipes. This complies with the Nutrition Balance principle to make food both delicious and healthy for its customers. Even in such a little thing as salt, Nutrition Balance is aware of its responsibility for the health of its customers.

And what salt do you use at home?