How Pink Himalayan Salt Benefits Our Diet

Himalayan pink salt is naturally mined in the Himalayan region of northern Pakistan. The salt, which sometimes has a pinkish hue due to mineral impurities, has been used traditionally for food seasoning, as a healing salt and for enhancing the beauty of body and clothes. Today, the salt can be bought in various forms in different countries including the United States, United Kingdom, Canada and other European countries. It can also be mined in deposits in the Indian Himalayan region.

Himalayan salt is generally made from sea salt or hematite salts. It is claimed that Himalayan Pink Salt contains healthy trace elements such as potassium and magnesium. It has also been claimed that its use promotes resistance against diseases such as diabetes, cancer and heart diseases. On the other hand, the salt’s use in alternative medicine is mainly geared toward treating conditions such as arthritis, constipation, gastritis, flu and allergies.

Salt lamps are one form of using Himalayan Pink Salt that uses the cool mined rock crystal salt in a decorative way to create soft lighting that provides a warm glow in a room. It is said that pink Himalayan Salt is the most perfect mineral source that can be found on this earth. This is because the mineral is extremely dense and hence, it is not possible for any other mineral to absorb into our body. It is used for various purposes such as cooking, lighting and decorative purpose.

Himalayan Pink Salt can be used either on its own or with other minerals to attain different effects. It can be used to cook food in small quantities as it does not retain much of the taste of the food and may contribute a healthy balance to the taste. On the other hand, it may contribute a delicious taste if it is used along with other minerals. The combination of this pink stone with sodium chloride can produce sodium ion concentration that is much higher than what we usually see in our homes. Hence, it can contribute a lot to the blood pressure levels.

This is yet another great advantage that this special type of rock can offer us. As we already know that sodium is very important for our bodies, we should also know that excessive sodium intake can lead to very serious health problems. This is why, experts recommend that regular salt should only be taken in small quantities. If you happen to eat regular salt every day, you may increase your risk of getting high blood pressure and other circulatory disorders. Although Himalayan Pink Salt is not considered as a regular salt by most people, it is still considered as healthy compared to regular salt because it does not retain a large amount of sodium in its crystal structure.

This brings us to one of the most popular benefits of Himalayan pink salt; aside from helping our bodies stay healthier, it is also believed to help our skin to remain smooth and clear. Regular salt often takes away the natural moisture from our skin. This causes our skin to become dry and eventually, it will start to sag and wrinkle. When it comes to the physiological benefits of sea salts, the noticeable effects are more evident on our cardiovascular system. It helps strengthen the heart muscles, which is very important especially during physical activities.

There are a lot of people who are concerned about the effect of table salt on their health. Aside from the fact that it may cause some medical problems, it can also negatively affect our body’s ability to absorb minerals and nutrients from our diet. But with the use of pink Himalayan salt and other types of non-dietary supplements, we are able to avoid losing the minerals that our body needs everyday. As long as we eat foods with high mineral contents, we won’t have to worry about any possible deficiencies.

Cookbooks that recommend using pink salt for cooking have cited the many benefits of this salt. It is used in a lot of Indian recipes such as preparing paella, curries, stir-fry, Indian chicken chole, and Indian vegetable dishes such as cauliflower & potato orchids. In Chinese recipes, it is sometimes also included in stir-frying vegetables. And in Middle Eastern food, it can be used in salads or in rice to provide an extra level of flavor and nutrients.