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-Sea salt is obtained directly through the evaporation of seawater. It is usually not processed, or undergoes minimal processing, and therefore retains trace levels of minerals like magnesium, potassium, calcium and other nutrients.

-Table salt, on the other hand, is mined from salt deposits and then processed to give it a fine texture so it’s easier to mix and use in recipes. Processing strips table salt of any minerals it may have contained, and additives are also usually incorporated to prevent clumping or caking.

Still, it should be stressed that according to Rachel Johnson named previously, the minute amounts of trace minerals found in sea salt are easily obtained from other healthy foods. Sea salt also generally contains less iodine than table salt. Iodine has been added to table salt since the 1920s to prevent the iodine-deficiency disease goiter.

However, on a side note, DO NOT seek out iodized sea salt, Any so-called iodized salt has synthetic iodine added to it simply because the product is refined or processed and as we have deduced thus far, anything that has been processed but later had something added to it is also VERY unsafe (e.g. Enriched White Flour, Enriched White Rice.) Very tellingly, the salt industry plays a major role in past and present cases of goiters since when refining natural sodium, iodine is naturally lost. So to help prevent iodine deficiency-related pathologies and abnormalities due to salt consumption, the salt industry started to iodize its salt. But, this synthetic iodine is very poisonous and again anything synthetic is indeed harmful.

At this point in time, in regards to using salt, I will say that as the founding father of the raw-vegan movement, Prof Arnold Ehret aptly stated in his book “The Mucus-Less Diet Healing System”, though salt may not be ideal, it could be permitted to add flavor to otherwise bland vegetables and fruit vegetables. Even the opening Bible Verse from Job 6:6 says “Will tasteless things be eaten without salt?” (This, by the way, means tasty i.e. sweet things like ripe juicy fruits don’t need salt!)

Although, I really can’t see myself dipping celery in just mashed avocadoes-that will be pushing it for me and truly make the diet more of a burden than fun, for sweet fruits, I never use condiments as I have heard about some people adding salt to mangoes or watermelon. Why ruin an already tasty thing?

I would not recommend condiments on sweet fruit, but for vegetables, the only condiment that I suggest could be used is Sea Salt to augment their otherwise bland taste.

It should be noted that in the time of the Israelites or even when Job most likely made the afore-mentioned statement in Job 6:6, the main source of salt was from the dead sea, especially the 6 mile long salt cliffs of Jebel Usdum. The Hebrew people harvested salt by pouring sea water into pits and letting the water evaporate until only salt was left. They used the mineral for seasoning and as a preservative, therefore, if you could find that kind of salt in any of the “Kosher Jewish Stores” and are that adventurous, by all means, give it a shot.

On a personal note, in regards to salt, let me relate this experience to you that occurred on 10/4/11. In my quest to ensure that I am giving the best information to potential readers of this text, I purchased the famed “Real Sea Salt” and “Celtic Salts” from Whole Foods.

I used them on separate times with a break in between the days of their use and I will tell you what I noticed. For things said to be healthier and apparently costlier, they just don’t seem safe to me.

I have been using regular Uniodized Sea Salt that you can get from any supermarket for years and though I am aware that it has anti-caking agents in it, I never experienced the following the next day after using it.

1. A lingering taste of salt on my tongue.

2. Pains in my ankles, shins and hips.

I have a pretty sensitive body and if I eat something I shouldn’t, I react either immediately or the next day. Well, I had the aforementioned unusual effects from using both types of supposedly healthier salts. Needless to say, I got my money back and now I will tell you that if you have to use salt, save your money and don’t fall for the hype of overly priced salts and simply seek out the Uniodized Sea Salt that runs for around $3 tops.

Using the “Real Sea Salt” was like eating sand and apparently they have some explanation of why the salt has sand on the manufacturer’s website that just doesn’t add up. Therefore, be warned. Still maybe my body is different and what affects me might not affect you, so if you want to try it on yourself, it does taste like salt, I just think the safest option is coincidentally the least expensive one as long as it is uniodized.

So, by all means avoid using iodized sea salt. Some health companies also sell solarized sea salt. Basically, this kind of sea salt is white due to being bleached by the sun, so this kind of sea salt could be okay to use.

In my recipes for steamed vegetables, salads, raw and cooked soups listed herewith, if you are used to not using salt, the recipes will taste fine, otherwise a safe range will be 1-3 teaspoons of Celtic or Baja Sea Salt and you should always start on the low end, adding more if needed. You can always add more salt but you can’t take it out.

Therefore in conclusion, less is more when it comes to salt and as far as I have deduced, the safest option will simply be UNIODIZED sea salt-if salt has to be used.

Do not wait to strike till the iron is hot; but make it hot by striking.
- William B. Sprague

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One Response to “So Just What is the Difference Between Sea Salt and Table Salt?”

  1. Harvey says:

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    ñïñ….

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