Salt of the Earth

Salt is a crystalline solid, a combination of two substances - sodium and chloride (NaCl). We all need salt in our daily diet to maintain the fluid balance in our bodies and to generate electrical impulses in our nerves and muscles. Salt has become not only a flavoursome and necessary food additive, but is a physiological requirement for the human body to sustain life. Without salt every human and animal would die.

The importance of salt is reflected throughout our history. Major population centres often grew up around sources of available salt or its production. Many cities even today are linked to salt through their names: Salzburg Austria, Salt Lake City Utah, Saltillo, Mexico and Salta, Argentina. So important is salt that it’s deemed to be a basic condition that allows a population to increase and develop. If salt is not available groups of people stagnate and disintegrate.

Salt has also been economically important world wide. In ancient Greece the exchange of salt for slaves gave rise to the expression, ‘He’s not worth his salt.’ In early Rome the mark of a wealthy patron was displayed by placing a bowl of salt at the centre of the dining table. Those seated near the host were deemed to be ‘above the salt’ while the less favoured took their places ‘below the salt.’ Roman soldiers received special salt rations known as solarium argenta – from which our contemporary word, salary has evolved. Salt also played a vital role in religious ritual as in the Buddhist custom of throwing a pinch of salt over one’s shoulder to repel malevolent spirits.

Salt has even motivated global exploration. Without the practice of salting fish and meat to preserve it, the discovery of such far–flung places as the Americas, Asia and the Spice Islands may have been long delayed. It is recorded that thousands of Napoleon’s troops died during his Moscow retreat because their wounds would not heal – resulting from the lack of salt in their diet. A salt tax promulgated by King Louis XVI contributed to the French Revolution while in the American colonies ‘taxation without representation,’ which included a hefty tax on salt and tea, led to the American Revolution and the loss of the colonies to England. In modern times Mahatma Ghandi defied the British salt laws by encouraging the Indian people to gather tax free salt from the sea shores to share with India’s poor.

Salt occurs naturally in halite and in sea water. Halite, the mineral form of sodium chloride, is commonly known as rock salt. Halite occurs in beds of minerals that result from the drying out of enclosed inland lakes and seas. Some of these beds may be up to 350m thick. Vast deposits of halite also exist in underground caves and mineral veins that can be mined for processing and consumption. Sea salt generally refers to unrefined salt that has been harvested directly from ocean or sea water. The harvesting is usually undertaken by channelling sea water directly into large clay trays (salt ponds) then allowing the sun and wind to evaporate the water naturally, leaving a crust of salt behind. This is scraped away for processing. Manufacturers of sea salt do not refine their salt as much as rock salt processors do. Sea salt always contains traces of other minerals too: iron, magnesium, calcium, zinc and iodine. Those who use sea salt in cooking, particularly chefs and gourmet cooks, always rave about its clean pure flavour. Sea salt is also thought to be healthier than traditional rock salt and if one can be assured that this form of salt is not filled with pollutants from the oceans, sea salt offers more benefits than traditional table salt. Yet not all countries have been blest with salt and Japan is disadvantaged by the fact that it has no rock salt deposits. Because of its cooler climate and heavy rainfall, natural evaporation of sea salt is not practical. The Japanese have discovered their own unique salt technology by first producing a heavily condensed solution from ordinary sea water, then boiling this brew down until it yields a residue of edible sea salt.

Organic salt is also produced for the global market although this isn’t certified by the same standards that agricultural products and livestock currently experience. However three organizations have set up strict guidelines for organic salt production. These groups ensure the following: purity of the water, cleanliness of the salt beds and strict procedures for harvesting and packaging the salt. Nature & Progress in France, Bio-Grow in New Zealand and Soil Association Certified in Wales proudly carry the organic banner. But the Rolls Royce of all edible salts must be the Original Himalayan Crystal Salt. This unique rock salt product is hand-mined from an exclusive protected mountain area, located astride a geo-magnetic energy grid. Its beautiful rose coloured rock crystals are hand prepared and hand packaged with respect shown to the salt workers and to the environment. Himalayan Crystal Salt contains far more than just sodium and chloride as it re-energizes the body with 84 minerals and trace elements and helps to balance the body’s ph.

We must all eat some salt to stay healthy but the amount we need is minor. Pregnant women are strongly advised to eat enough iodised salt daily. We know that a salt enriched health drink can replace the water and salt lost through heavy exercise, outdoor sport and work. Wilderness hikers and skiers often carry salt tablets to counteract hyperthermia. The American National Academy of Sciences recommends a minimum daily dose of 500mg of salt to maintain health. The Swedish hypertension expert, Dr Bjorn Folkow, suggests that most people consume between 1,150 – 5,750mg of salt daily. He terms this intake to be ‘the hygienic safety range of sodium.’

Excessive salt intake has been linked to increased blood pressure, heart attacks, stroke and stomach cancer. If your salt intake is too high the body will compensate by retaining fluid. Too much salt also draws calcium away from the bones leading to osteoporosis. While the amount of salt added to our diets can be controlled by home preparation and cooking 75% of the sodium we eat lies hidden in processed foods. To get an idea of the salt content of fast and processed foods, Ellen Anderson, chemist in the US Food and Drug Administration’s food labelling office reminds us that one bacon, lettuce and tomato sandwich contains 1,560mg of salt while two slices of Pizza Hut Meat Lovers Stuffed Crust Pizza carries a whopping 2,500mg.

As a final important consideration – The Australian National Iodine Nutrition Study undertaken in February 2006 found that most Australian children are iodine deficient. Iodine has one function in our bodies, to make thyroid hormones. These hormones control metabolism growth in the brains of a foetus and in a new born baby’s brain growth and development. A diet lacking in iodine impacts people of all ages but babies are most at risk as iodine deficiency leads to stunted growth and a loss of IQ. We need only one teaspoon of iodine over our entire lifetime but as the body cannot store iodine, a tiny amount must be consumed daily. What better way to do this than to purchase and use table salt that has been iodised. So let us enjoy the benefits of eating good salt for our health and the pleasure it adds to the taste of our food, in a moderate and intelligently considered way.

Mary Mageau is a spiritual teacher and author. She has written two books and regularly contributes articles to industry magazines and websites. Enquiries: km3highnote@bigpond.com