consciouseating
SALT
OF THE EARTH
by dr. rallie mcAllister
table salt,” says Bowden. Then,
A
mericans love the taste
of salt, and most of us
it’s vital to pick our salt wisely.
eat far too much of it.
On average, we consume 10 Tasty Treat
grams daily, the amount in two
When used conservatively and
teaspoons, and double the 5
creatively, finishing foods with
grams per day recommended by
natural salts can make nutri-
the World Health Organization.
tious eating more enjoyable.
All of this mindless salt
According to purveyors of natu-
consumption is wreaking havoc
ral salt products, these can de-
with the nation’s health. A
liver 50 or more trace minerals,
recent meta-study published
including calcium, magnesium,
in the British Medical Journal
potassium and iodine, all within
confirmed that high salt intake
the bounds of good taste.
elevates blood pressure and
“Good salt has a tremendous impact on the flavors
increases the risk of heart disease and stroke. Because it
of various foods,” explains Dave Joachim, author of The
increases the amount of calcium we excrete in our urine, it
Science of Good Food and founder of Chef Salts, a line of
also tends to weaken bones and make us more vulnerable
premier seasoning blends. “It can intensify some flavors,
to osteoporosis, according to research at the University of
including sweet and savory, or umami, while diminishing
California, San Francisco.
others, such as bitter and tart flavors. That’s why a salt rim
Although table salt contains two elements—sodium and
on an organic margarita glass works so well—salt suppress-
chlorine—it’s the sodium that’s responsible for most of the
es the tartness of the lime and brings out its subtle sweet-
negative effects, which become worsened by the typically
ness.”
low levels of potassium in many diets.
With a mind-boggling variety of culinary salts available,
“Sodium and potassium must be balanced for good
choosing just the right one can be a challenge. “Each type
health. Americans need to increase their potassium as much
of salt has unique qualities,” advises Joachim. “Differences
as they need to decrease their sodium,” advises nutrition
in color, flavor, and texture are created by the mineral and
specialist Jonny Bowden, Ph.D., a certified nutrition special-
moisture content of the salt, the size and shape of the crys-
ist and author of The Most Effective Ways to Live Longer.
tals and even the harvesting methods used.”
“Fortunately, fruits, vegetables and whole grains aren’t just
Each also stands in stark contrast to common table salt,
low in sodium; they’re also rich in potassium.”
which is 99.7 percent sodium chloride that has been heat
We can dramatically curb our salt consumption both
blasted, stripped of other minerals and chemically treated
by eating more plant foods and limiting processed foods,
to re-infuse iodine content. Yes, iodine is essential for good
which account for an average 77 percent of our daily sodium
health; it is important for the production of thyroid hor-
intake. Another 12 percent occurs naturally in meats, grains
mones and critical for pregnant women, observes Jim Roach,
and produce. Only about 11 percent comes from the salt
a medical doctor and founder of Midway Center for Integra-
shakers on our tables.
tive Medicine in Midway, Kentucky. He reports that as more
“If we cut back on foods that come out of cans and
people shy away from their old salt standby, “Americans are
boxes with bar codes, we’d have more wiggle room with
getting less iodine than 30 years ago.”
50 NA Triangle
www.natriangle.com
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