Here you are..............I could not find my saved link re nickel
content of (celtic) sea salt, or it might have been realsalt. Thought it
was celtic, but now I can't find it to refer to???
All of this was found by googling, btw
http://www.curezone.com/foods/salt/Celtic_Sea_Salt_Analysis.asp
http://www.treehugger.com/files/2005/12/anglesey_sea_sa.php
Unfortunately, what often gets omitted in mention of trace minerals
are the minerals you don't want in your salt, such as natural trace
levels of lead, mercury, and arsenic.
Natural lead and arsenic levels are not what concern me since they are
miniscule: mercury is present in sea water in no small amount however.
The oceans have a natural level of mercury that can potentially become
dangerous when concentrated in such forms as sea salt.
http://curezone.com/forums/am.asp?i=723128
http://www.solutions.uiuc.edu/content.cfm?series=3&item=286&Parents=0%7C28
http://www.healthfree.com/celtic_sea_salt.html (the whole table didn't
copy into this email)
TABLE 1 - Comparing Celtic Natural Gray Sea Salts to Boiled Mexican
SaltMineral French Celtic Mexican Boiled
Magnesium 1.00% 0.1%
Manganese .01 .0001
Boron .001 .0001
Copper .001 .0001
Silicon .01 .001
Iron .1 .01
Nickel .0001 .0001
Moisture-% By Weight 5.79 0.31
The Proven Facts About Salt
Public health policy should be guided only by proven facts. Current
scientific research reveals that there are actually very few
salt-related health problems. Sodium, in the form of sodium chloride,
plays an important part in the primary processes of digestion and
absorption. Salt activates the first enzyme in the mouth, salivary
amylase. At this stage, sodium exposes food to the tastebuds -a reason
why food has always been salted "to taste"- it also helps start
digestion by breaking down food. In the parietal cells of the stomach
wall, sodium chloride generates hydrochloric acid, one of the most
important of ail digestive secretions.
If potassium is in excess in relation to sodium, the body's enzyme
pathway loses its ability to produce hydrochloric acid. Thus most
diets, but especially vegetarian and grain diets, require slightly
more salt in order to prevent an excess of potassium over sodium. With
salt present, the acidity of the partially digested food is able to
trigger off some needed natural sodium bicarbonate, derived from the
supply of sodium chloride, as well as enzymatic and bile secretions
from the gall bladder and pancreatic ducts. Without salt no digestion
is possible.
In illnesses such as diabetes mellitus, Addison's disease, kidney or
gastrointestinal disorders, or any time there has been surgery or
other significant fluid losses triggered, the requirement for an
abundant supply of salt is vital for survival. A certain amount of
extra salt ration at that crucial time has often been the factor that
has saved lives.
HTH,
google for more if you have the patience and interest
sol
P.S. In this search I ran across claims of benefit for seasalt and
claims of "toxicity" of refined table salt (with or without additives)
but once again never saw any actual double blinded clinical studies,
though it is claimed that "scientific studies" exist, I didn't see
actual references to any such published studies, perhaps I didn't look
far enough.
Faith Gagne wrote:
Sol, where di d you get the information that Celtic sea salt contains
aluminum and heavy metals. Can you give us a link? Thanks so much.
Faith G.
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