Salted Food Is Good

Today, the use of salt is for the greatest part directly ascribed to various health disorders.

Hundreds of studies link salt and hypertension, a major risk factor for stroke, heart attack, kidney problems, and other. 

Nevertheless, salt is not the only culprit. To keep our body working properly, we all need a small amount of salt daily; 

Salt provides sodium that is essential for flawless body functioning. I know, it is written all over that salt is bad exactly because of disastrous, atrocious sodium.

While it is proven that excessive dietary sodium represents consequential health hazard, sodium itself plays a tremendously elementary role in the earliest phases of digestion and absorption.

Besides other fundamental biological processes, salt also enhances proper performance of the adrenal glands, nerve stimulation, and nerve transmission.

Magnesium, existent in salt, is not only crucial for resistance to heart conditions, but also encourages bone and tooth enamel formation and enzyme production.

Lack of magnesium is actually the cause of many dangerous diseases. 

Even worse, it is in human nature to turn picky once you have the plenty of anything good at your disposition.

Thus, littoral populations underrate a regular sea salt in food, as well, favoring the crown jewel of sea salts – Salt Flower.

“Fleur de sel” (when cultivated in France) or “Fleur de Sal” (in Portugal), is actually manually scrapped thinnest layer, formed during spontaneous organic crystallization process on the surface of brine in salt basins.

Top covering of the finest and most mineral-rich crystals is hand skimmed daily from small ponds by dedicated salt farmers who carry on and sustain the existence of traditional skills from antiquity with passion and affection. 

On the brink of my hometown, it is a widely spread area where production of salt is still alive. Protected Salina Nature Park and adjacent marshland is home to rare animal and bird species, which mostly nest there. Over 270 birds have found its resort in perfect harmony with almost 50 endangered plant species. 

Annually, around 2,000 tons of salt is harvested on average, environment friendly of course. Moreover, the old-fashioned salt making, which dates back from the 14th century, is still performed within the Museum of Salt-making. 

The friendly local salt farmers like to host visitors, either tourists or residents. They never wear out of demonstrating their peculiar, principally hand made rakes and other tools, and explaining their original occupation with admirable patience and enthusiasm. 

In addition, they never let a person who pays a visit to take leave without a little gift:

a handful of moist, snow-white grain,

which is a perfect souvenir to recall this particular place, occasion, and native generosity. I am sure people remember the way they were treated for the rest of their lives. 

Justifiably known also as a “cream salt”, both Salt Flower and Flower of Ocean are mainly used to season and fragrant dishes before serving, hardly ever as a cooking salt. However, when used in cooking, this precious salt dissolves faster than common one because of smaller size of the crystals.

Moreover, due to extremely high residual moisture, “Salt Cream” does not disintegrate at all on a moist food such as salad or fruit, for example. Thanks to its characteristic pyramidal structure, the highest prized sea salt adds to the food a tender, gratifying and most enjoyable crunch together with adorning glistening luminosity.

Choose your food carefully by monitoring salt levels in food in general – as much as 75 per cent of all consumed salt today is present in processed foods!

Thus, you better treat yourself to healthy, fresh food, reasonably seasoned with unprocessed sea salt. Your body will be grateful and serve you well.