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