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A “salty” discussion

Some myths about salt: let’s see what is it about.

On our tables salt is never lacking because we are very used to flavorful: we choose the salt rich in iodine convinced that it is good for the thyroid gland, or maybe the hypsodium (LSML) salt that we think helps our high blood pressure.

In fact, the common cooking salt (the classic sodium chloride) by composition is comparable to refined sugar: these are empty calories, with no nutritional value.

On the contrary, in integral sea salt, the non-use of chemical refining methods allows it to preserve intact the natural heritage of trace elements: a concentration of sodium and potassium able to regulate the delicate chemical – physical – energy balance of our cells.

It also contains other minerals essential to our metabolism such as calcium, magnesium, iron, iodine, copper, fluorine, manganese, zinc in ideal proportion and perfectly balanced with each other. What it does not contain instead are anti-moisture additives, which is why it appears moist and lumpy, with a color that varies from white to gray.

We can therefore consider the integral sea salt as a natural mineral dietary supplement in all respects: let us see it not only as a flavoring, but even more so as a pool of mineral salts essential for our organism! In the end, we might even go as far as saying that the less refined any food is, the better.

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