Too much sea salt? - Page 2

[lil_miss_understood]

Originally Posted by menomena

I just need to get to an NP here. With all my extra millions I have laying in giant piles around the house, of course. *sigh*

Yeah, tell me about it. Imagine how I feel! I'm still not used to having to pay for *conventional* health care, being from Canada. It still completely boggles my mind and appalls me how much money we've spent on health care in the last year- never mind what we *would* have spent (and would be spending again) to have a baby had it not been covered!

[Wugmama]

I also use a TON of sea salt, and I NEVER used to salt anything. My BP has always been fine, except at the end of my last pg, when it got so high my midwife had to take me to the hospital during labor and I lost out on my planned homebirth.

But that wqas before I started on my sea salt rampage.

On another note, my "doc" told me to get sea salt fortified w/iodine. I'm afraid it will contain allergens or be processed or refined in some bad way. Anyone know anything about that?

~Tracy

[waluso]

Originally Posted by Wugmama

On another note, my "doc" told me to get sea salt fortified w/iodine. I'm afraid it will contain allergens or be processed or refined in some bad way. Anyone know anything about that?

~Tracy

I have some with iodine that I got from Whole Foods (before DD's allergy issues). It has several other ingredients, including I think corn, so I won't use it.

[lil_miss_understood]

Originally Posted by Wugmama

On another note, my "doc" told me to get sea salt fortified w/iodine. I'm afraid it will contain allergens or be processed or refined in some bad way. Anyone know anything about that?

~Tracy

The only one I've seen is Hain's and it has dextrose.

[mommydancer]

I too would like to join the salt circle. I use it in bone broth, on meat, on potatos, and have recently started dusting my salads with it because that makes the balsamic vinegar/olive oil dressing much more palatable.

In short: I use too much:

[lil_miss_understood]

Originally Posted by mommydancer

I too would like to join the salt circle. I use it in bone broth, on meat, on potatos, and have recently started dusting my salads with it because that makes the balsamic vinegar/olive oil dressing much more palatable.

Okay, how in the world do you girls seem to hone in on whatever I'm craving but can't put a name to? It's starting to get freaky.

[Ruthla]

I've heard bad things about iodine fortified salt in general, even the sea salt. It's generally only added to very processed salt, not natural salt that contains a full spectrum of minerals (including iodine, although in smaller concentrations than in the fortified salts.) If you need extra iodine, you're better off finding a whole food source that you're not sensitive to (sea veggies are great sources of iodine but I don't know how allergenic they are.)

[Wugmama]

The only one I've seen is Hain's and it has dextrose.

Great. Just yesterday I noticed a lot of dry patches on baby's arm, and my sister had made me some food w/Hain's iodized salt (she has it at her house, I didn't read the label). At least now I know what the patches are from.

So what is the deal w/table salt? I thought it had wheat in it, but I just went to Morton's site, and they claim their salt is gluten free. They don't list the ingredients though. Is there some anti-caking agent in it that is derived from corn?

I just scanned an article that said the minerals you get from eating sea salt are so minute that it isn't worth the expense. But also saw another article where some woman doc who promotes sea salt will only buy unrefined celtic sea salt for $56 per lb as that is the only way to get all the benefits as even the sea salt found in health food stores is overly refined.

I just want SALT on my food (since I can't hardly have anything else) and don't want there to be WHEAT or CORN in it and DON'T want to pay $56 per lbs.

~Tracy

[Wugmama]

Originally, the company [Morton's] had added magnesium carbonate as an absorbing agent to ensure that its table salt poured freely; calcium silicate is now used instead for the same purpose.

I don't know what other ingredients it might have, can't find an ingredient list on line.

~Tracy

[txtarheel]

I meant to reply to this back when the thread was talking about blood pressure and salt. I actually have had borderline high blood pressure and sometimes verging into hypertension for years, but have stayed off meds. Once I started on the sea salt, my BP normalized and the last few times it's been checked has actually been in the normal range - even at the Drs. office in the middle of a stressful day. I've also had a persistently high pulse that has dropped to an almost normal range.

From what I've read and the studies that I've looked at, cutting salt out of the diet has a trivial effect on BP <5mmHg systolic and 1-2mmHg diastolic. But, adding unrefined sea salt helps normalize either high or low BP and it certainly did in my case. It's thought to be due to the trace minerals that help the body function properly and are generally missing in today's diet. I notice as well, when I eat out or eat a fair amount of processed food, then go back to my sea salt, the bloating and water weight disappears in a couple of days - it almost seems to help clear my body.

The important thing is to use unrefined salt though - lots of what is called sea salt is still stripped of it's mineral content and has additive. I use Celtic Sea Salt. I know there are a few others out there, but just because it says sea salt, doesn't mean it has the benefits of unrefined salt. If it's bleached white, and doesn't give you the mineral breakdown, it's probably not much better than cheapo table salt.

[lil_miss_understood]

Redmond's Sea Salt is another one, I believe. It's what we use here- it's whitish but has sandy looking particles too.