
Seawater as a path to health
There are numerous theories about the benefits of consuming seawater, ...
„Salt is worth more than gold,“says one Czech proverb. However, does this really apply to every type of salt that we use in the kitchen when preparing food? Today we will take a closer look at refined salt and the reasons to stop using it and replace it with, for example, an appropriate amount of seawater.
Salt is a crystalline compound – sodium chloride (NaCl) – which occurs in a mineral form (halite), as a component of seawater, and in many other forms.
It is used not just to flavour food, but also as a preservative, as a treatment for roads and pavements during winter, in the chemical industry or in medicine in the form of a saline solution – a 0.9% aqueous sodium chloride solution.
Salt that has undergone a technological purification process to cleanse it of impurities is called refined salt.
Most of the refined salt on the market has been mechanically harvested from various salt mines in the form of brine (a concentrated solution of water and inorganic salts).
Before mechanical evaporation, chemicals are often added to the brine to extract the other minerals it contains. These are then sold for industrial use. These minerals in salt are referred to as “impurities”.
The next step is to evaporate the water at high pressure and temperature, causing the crystalline structure of the salt to break up. As a final stage, most of the moisture is removed from the salt in a fluid bed dryer.
Perhaps you are asking why salt needs to be refined. Here are the four main reasons:
It is widely known that refined salt is harmful to the human organism. Its risks are due not only to its sodium content, but also to the chemicals that are added in the refining process and its chemical structure. We therefore recommend completely eliminating refined salt from your diet and replacing it with living, liquid salt – seawater.
We ourselves avoid refined salt for health reasons and use seawater for seasoning at home.
Are you wondering how much seawater you should add to your cooking? You can do the same as you would with any other salt and add it to taste. In the kitchen, a seawater spray can make life easier, for instance when making a salad.
Beside using seawater in cooking, we also drink it for the reasons outlined above. It has been shown that salt can have positive effects on health when used in reasonable quantities. We use it for this purpose in a diluted (isotonic) form. It is best to dilute it in a 1:3 ratio, i.e. 250 ml of seawater and 750 ml of fresh water (tap water). This ensures a proper supply of all the minerals for your body throughout the day. This daily amount can be consumed in several portions.
Microfiltered, isotonic (diluted) seawater can be drunk regularly to provide the body with the full benefits of this natural product, as well as necessary hydration.
The above paragraphs show that seawater has a number of beneficial effects on the human body. It contains a full spectrum of organic, freely dissolved minerals and trace elements in a very similar proportion to blood plasma. This enables the body to benefit from synergies between complementary substances that increase their effectiveness.
For example, sodium, together with other minerals (magnesium, zinc and other trace elements), is indispensable for the proper functioning of the human body. On the other hand, if it does not have the other substances to help it, sodium can damage the body.
Besides strengthening immunity and maintaining homeostasis, seawater can have the following effects:
Salt is not just a great cooking ingredient, but can also help you to improve your physical health. It does need to be handled with care though, because, as another proverb says, “there are two sides to every story.”
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