Himalayan salt

As a society, we are constantly bombarded by conflicting information as to what is “good for us” to eat—and what is not.

For example, a pervasive myth exists that “salt is bad.” While an excess of salt in the diet can be harmful, and in some cases a person may need to monitor salt intake based on certain health conditions—it is important that we don’t throw out salt altogether. Salt is actually an incredibly important element of our diet that we require to function, feel good and thrive on a daily basis.

The key here, of course, is moderation.

Salt. It is the most common ingredient in cooking. It seasons our food, helps water boil, and is a flavor we often crave. Beyond our food, it is essential to life. It is a mineral composed of sodium and chloride, which are two electrolytes found in the body. While it is true that over salting our food and ingesting heavy amounts can lead to health issues, our bodies cannot function without it. Not all salt is made the same. Himalayan, iodized, and sea salt are each derived from a different process. Let's take a look: