The Salt and How to Shake it – Enjoying a Mineral Rich Diet for your Health

The Salt and How to Shake it – Enjoying a Mineral Rich Diet for your Health


“What do salt cravings mean and isn’t too much salt bad for you?” Salt is a mineral that has over 1,400 uses but our most common is seasoning and preserving our food. Salt has a fascinating history being held as sacred and high in value. As early as the 6th century people were using salt and money interchangeably as the value of one ounce of gold could be used for one ounce of salt. The word solarium argentum is the name for the Roman soldiers pay and where we derive our word salary from. Soldiers got their month’s salary and part of that pay was a ration of salt.  


Salt on our table

Colored SaltWhen it comes to choosing a salt, we tell our clients to choose one with color either from the earth or from the sea. The processing of iodized table salt cooks the majority of minerals off, bleaches and dilutes it with anti-caking agents and is high in bromine, a known disruptor of iodine. Although common table salt has iodine, the bromine renders this useless to our bodies. This processed salt gives all salts a bad name by causing high blood pressure as well as many other health issues. Himalayan salt is mined from deep within the earth and since it is incredibly old, it has been protected from environmental effects and pollution that has happened over the course of history. It has 84 trace minerals in it and is one of our favorite salts. Redmon’s real salt is another great choice for a natural mineral and minded in Utah – always an advocate for local products! Celtic salt usually has a grayish to purplish color to it which comes from the clay of coastal salt flats in France. It is deemed by mainstream culinary world as the best salt available, its methods for harvest follow 2,000 year-old Celtic culture and tradition. 



Naturally Mineral Rich Foods



Herbs are really foods and an extension of our diet that we in the western world separate. Parsley can pull heavy metals and toxins from the blood. Notice the salty mineral taste of parsley. Celery is high in magnesium; notice the naturally salty taste as well. Also, try freshly brewed nettle and alfalfa tea is one of our favorite mineral drinks, practically a liquid multivitamin!


Organ meats like liver are filled with iron, vitamin A and many of the B vitamins. Organs are the inner pipes of the animal and the nutrition absorbs easily without conversion or much help. We have pureed chicken liver (in the food processor) and added it to meatloaf or meatball recipe. For the best flavor, we like to use two types of meat, such as beef and pork with the pureed liver mix in with vegetables and oats (for meatloaf) if you choose to eat grains. 



As ancient as we are, this was the original food. In fact, the first restaurants in France (not what we think of as they are today) sold only broth and the word restaurant actually comes from the French verb sur restore’ meaning restore. Stocks are made by adding your vegetable scraps and/or bones to water with herbs to extract all the liquid nutrition. Bone broth is growing in recognition and popularity for its ability to heal the gut and provide us with extra collagen and gelatin for our joints, bones, hair and skin. This liquid gold can be added as part of a new health routine. Try have a cup in the morning or evening.



Dark leafy greens are high in vitamins like Calcium, C, Magnesium and vitamin K which builds the blood and allows us to make clots. Together these are part of an orchestra of vitamins (D, K, calcium, magnesium, C and A) that build strong bones.


Root vegetables develop underground pulling the minerals of the earth around them into their tuberous bodies. Some people are put off by the flavor of beets as they taste like “dirt”. We politely correct them by saying that beets taste like the earth and with the right seasoning and preparation such as balsamic with fresh herbs or some sweet smokey paprika they balance out nicely. Beets are a blood builder, meaning that they have all the minerals needed to create healthy balanced blood. Carrots are high in beta-carotene, the precursor to vitamin A, which is important to eye and skin health.



Vegetables of the sea! High in minerals with the ability to detoxify the body of radioactive compounds. The people in Hiroshima and Nagasaki Japan ate a lot of kelp and survived the radioactive fallout from nuclear attacks.


Himalayan Salt Sole Recipe


Himalayan Sole SaltSole is a natural super saturation of salt in water. Follow this recipe for Sole and add a teaspoon of the concentration to your glass of water. Notice how it tastes and feels in your mouth and also how your body feels within the next half hour.


1 large quart mason jar with a non metal lid
Medium pieces of Himalayan salt rocks or 1-2c if using smaller granules
Clean spring, artesian water, or filtered (free of any contaminants)




For more information about the health benefits of Sole (pronounced Solay), check out this post over on


Historically people and animals have craved salt due to its mineral content, which we are largely composed of. When your next salt craving hits ask yourself first what kind of foods have you been eating lately and try experimenting with a mineral rich food from nature or a bit of sole in your water instead of reaching for a refined snack.


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