Sun Dried New Zealand Sea Salt is harvested from the great southern oceans. These waters are evaporated in Solar Salt Fields using the natural process of sun and wind. Once a year the salt is carefully gathered while taking measures to maintain the balance of minerals naturally present in the salt. This is a wonderful table and cooking salt.
Until recently salt was considered a basic commodity - salt was just salt! Now however, gourmet chefs, in homes and in restaurants, have learned to appreciate and distinguish between the distinctive qualities of the many varieties of sea salts and how these salts enhance the flavors and finish of foods.
Why should you consider using Sea Salt is that it is one of the few foods left in nature that is not man made or interfered with. So it has a composition of minerals that is naturally balanced and also has an 'energy' that is very harmonious to the body. Many chronic fatigue and adrenal exhausted patients greatly benefit from including Sea Salt in their cooking recipes.
If you are going to use Salt - which makes food taste better, why not use a salt that is good for you while you cook.
In recent years there has been much publicity about the need to reduce salt consumption in societies where salt is added to many processed foods (Denton 1984, 584-7). It has tended to be forgotten that some salt intake is absolutely necessary; that people need salt, sodium chloride, to survive: The chemical requirements of the human body demand that the salt concentration in the blood be kept constant. If the body does not get enough salt, a hormonal mechanism compensates by reducing the excretion of salt in the urine and sweat. But it cannot reduce this output to zero. On a completely salt-free diet the body steadily loses small amounts of salt via the kidneys and sweat glands. It then attempts to adjust this by accelerating its secretion of water, so that the bloodAEs salt concentration can be maintained at the vital level.
An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets u the exact opposite of what the osalt hypothesiso would have predicted. (1995). Dr. Jeffrey R. Cutler documented no health outcomes benefits of lower-sodium diets. Salt and Good Health: Salt is essential not only to life, but to good health.
The National Academy of Sciences recommends that Americans consume a minimum of 500 mg/day of sodium to maintain good health. Individual needs, however, vary enormously based on their genetic make-up and the way they live their lives.
Salt and Cardiovascular Health: For 4,000 years, we have known that salt intakes can affect blood pressure through signals to the muscles of blood vessels trying to maintain blood pressure within a proper range. We know that a minority of the population can lower blood pressure by restricting dietary salt. Size: 5 ounce bottle by weight