4 reasons to say goodbye to iodized table salt

Cleaning up my diet has been a long journey of sorts. I thought I was in a good space, with all the inflammatory foods left behind. Only to realize that I had not yet addressed the “salt” in my food.

For a long time, I debated the use of iodized table salt as opposed to unrefined sea salt. But amidst all the regular tasks that every day brings forth, the decision to explore it further took a back-seat.

Till one day, as a casual run to the grocery store my husband and I chanced upon this bp monitor (meant to take a reading in-store). Not to back from a learning opportunity we took a few readings each. I was aghast to note that my average reading was higher than normal. As a one off case I let it go (as we had race-walked to the store). However, it continued to weigh on me. On another occasion we decided to check again, reluctantly I succumbed. My reading was above normal, yet again!!

My first remedial action was cutting back on salt (I used white table salt at the time). I started measuring out the recommended daily intake of salt a couple should be having. I tried to cook with about two teaspoons of salt per day. Some days the meals tasted wee bit blah. But we were on a mission, so game face was on. Soon we got a bp monitor for home use. Once again my reading was above the acceptable 120/80. It baffled me to no end that as a young active adult, this was so. I reminded myself that the reading is a number that needs to be seen in conjunction with the other pieces of the larger whole. I was ready for the next step.

My decision to try unrefined salt (I picked Himalayan Pink salt) took flight. I have not looked back since. The effect of salt on blood pressure is much debated. But my truth is that my readings now are always in the safe zone.

Here are my indicators for making a choice to use unrefined salt.

1. Unrefined salt is rich in minerals and trace elements: There are over 75 odd trace minerals (some claim more) that are present alongside sodium chloride in the natural salt. These minerals including calcium, manganese, potassium, magnesium, zinc ,iron etc. support the body in its varied functions. To get them readily available in its natural form is just another reason to include it in our diets. They also help maintain a great balance of electrolytes which is a big plus for an active life-style.
2. Natural salt does not cause water-retention: The body recognizes sodium chloride found in unrefined salt and works with it to maintain cellular fluid balance and digestion among other things. Refined table salt is highly processed and the structural nature of the sodium chloride found therein is alien to the body. This sodium cannot be thrown out of the body immediately. In its attempt to maintain the water-sodium ratio outside the cell-walls, water is pulled from the cells around. This further leads to dehydrated cells and the imbalance prevails till the sodium is processed out of the body by the kidneys.
3. Unprocessed salt can be alkalizing to the body: The body has a balanced ph in the range of 7.30 to 7.45. This means the body needs to be slightly alkaline as it helps with keeping health concerns at bay. While for the most part fruits and vegetables ensure alkalinity in the body, in the event that there is a short-fall good natural salt can serve as back-up.
4. Table salt does not have bio-available iodine: The best source of iodine is probably from sea vegetables. They come with a host of intrinsically rich nutrient profile which is reason enough to make the switch. Besides, the iodine in table salt is hardly bio-available so to drop it from the grocery shopping-list is such a no-brainer. Incidentally unrefined sea salt may contain fairly low levels of iodine which could be considered a bonus. (Considering sea vegetables are a part of the diet!)

Ever since I made the switch from processed white table salt to unrefined salt my bp readings only make me smile. Moreover it completely eradicates the need to be obsessive about the quantity used (without going overboard!). It adds great flavour to food and it is absolutely liberating to know about all the goodness it brings along for the ride.

I love using Himalayan pink salt for all my regular cooking. For dusting over fruits I use Himalayan black salt. Black salt tends to have a predominant sulphur odour (it has its own health benefits) which may not be as appealing as the taste. Additionally, I love using Hawaiian Black Lava sea salt as a dusting over chopped fruit or salad. It is mixed with activated charcoal which scores high with me as it aids the detoxification process. Sea salt also comes in a wide variety of combinations. My favourite is one with added sea vegetables like kelp or dulse.

Till next time,

Stay Radiant!