consciouseating
SALT
OF THE EARTH
by Dr. Rallie McAllister
Tasty Treat
When used conservatively and
creatively, finishing foods with
A
mericans love the taste of natural salts can make nutritious
salt, and most of us eat far eating more enjoyable.
too much of it. On average, According to purveyors of natu-
we consume 10 grams daily, the ral salt products, these can deliv-
amount in two teaspoons, and er 50 or more trace minerals,
double the 5 grams per day recom- including calcium, magnesium,
mended by the World Health potassium and iodine, all within
Organization. the bounds of good taste.
All of this mindless salt con- “Good salt has a tremen-
sumption is wreaking havoc with dous impact on the flavors of
the nation’s health. A recent various foods,” explains Dave
meta-study published in the Joachim, author of The Science
British Medical Journal con- of Good Food and founder of
firmed that high salt intake elevates blood pressure and Chef Salts, a line of premier seasoning blends. “It can inten-
increases the risk of heart disease and stroke. Because it sify some flavors, including sweet and savory, or umami,
increases the amount of calcium we excrete in our urine, it while diminishing others, such as bitter and tart flavors.
also tends to weaken bones and make us more vulnerable to That’s why a salt rim on an organic margarita glass works so
osteoporosis, according to research at the University of well—salt suppresses the tartness of the lime and brings out
California, San Francisco. its subtle sweetness.”
Although table salt contains two elements—sodium and With a mind-boggling variety of culinary salts available,
chlorine—it’s the sodium that’s responsible for most of the choosing just the right one can be a challenge. “Each type of
negative effects, which become worsened by the typically salt has unique qualities,” advises Joachim. “Differences in
low levels of potassium in many diets. color, flavor, and texture are created by the mineral and
“Sodium and potassium must be balanced for good moisture content of the salt, the size and shape of the crystals
health. Americans need to increase their potassium as much and even the harvesting methods used.”
as they need to decrease their sodium,” advises nutrition spe- Each also stands in stark contrast to common table salt,
cialist Jonny Bowden, Ph.D., a certified nutrition specialist which is 99.7 percent sodium chloride that has been heat
and author of The Most Effective Ways to Live Longer. blasted, stripped of other minerals and chemically treated to
“Fortunately, fruits, vegetables and whole grains aren’t just re-infuse iodine content. Yes, iodine is essential for good
low in sodium; they’re also rich in potassium.” health; it is important for the production of thyroid hormones
We can dramatically curb our salt consumption both by and critical for pregnant women, observes Jim Roach, a med-
eating more plant foods and limiting processed foods, which ical doctor and founder of Midway Center for Integrative
account for an average 77 percent of our daily sodium Medicine in Midway, Kentucky. He reports that as more peo-
intake. Another 12 percent occurs naturally in meats, grains ple shy away from their old salt standby, “Americans are get-
and produce. Only about 11 percent comes from the salt ting less iodine than 30 years ago.”
shakers on our tables. But another way to meet the body’s basic iodine needs is
“If we cut back on foods that come out of cans and with natural salt, as well as sea vegetables such as kelp,
boxes with bar codes, we’d have more wiggle room with table wakame and nori, the seaweed used for making sushi. While
salt,” says Bowden. Then, it’s vital to pick our salt wisely. remaining mindful of our overall sodium intake, we can take
www.naturalawakenings-houston.com March 2010 27
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