Minerals

That's a good point. Some people are blessed with naturally hard well water, which has been shown to be very good for your health -- but if you have a water softener, those minerals are going to be wasted.

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The salt does have a wide range of minerals, but I'm not so sure it's an adequate dietary source. Definitely not for the "biggies" -- e.g., magnesium and phosphorus -- and probably not for some of the trace minerals either, especially if your local soil has low levels (so you're not getting much of them in your vegetables, dairy, etc.).

I've been using quite a lot of Celtic Sea Salt for the last 8-10 years (along with a mostly TF, gluten-free diet, very rich in "fat soluble activators"), and was still having signs of deficiencies until I started taking mineral supplements. In order to discontinue them, I had to made a real effort to add more mineral-rich foods: kelp and dulse powder in cooking, nutritional yeast, a variety of whole grains and legumes, etc. Now that I'm on the SCD, and can't have most of those foods for now, I'm starting to feel the lack again. I think I'm getting another cavity.

This is an especially big issue for pregnant and nursing moms. If you're low in minerals, it will affect your health and mood, and you'll also have low levels in your breast milk. Which reminds me... another easy and inexpensive source I forgot to mention is broth made from vegetable scraps. Unlike the bones, they only need to be cooked for a short time, so it's best to make the vegetable stock separately. Squeeze every last drop of nutrition out of those beauties.

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I have never bought sea vegetables. Where do I find them at the store and how do I eat them? I am assuming they are dehydrated and probably with the ethnic foods right? Would they go well in broth?

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I have hard water, but not well water. I was thinking about getting an reverse osmosis water filtration system. Does that filter out minerals too?

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Yes, it filters out the minerals.

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There are lots of kinds, such as hijiki, wakame, arame, kelp (aka kombu), and dulse. They're usually kept with the Asian or macrobiotic foods, or sometimes they're in the bulk section.

Dulse is my favorite, and it can just be eaten as is, as a snack. Kelp and dulse flakes can also be bought in containers, to sprinkle on food. They're great in soup. For the other types, search for "sea vegetable recipes" and you'll find plenty of ideas.

Mineral water.
Celtic sea salt.
Grass-fed, organic homemade bone broth.
Local, organic greens. (juiced)
Kefir.
Blackstrap molasses.
Liver.
Brazil nuts, pumpkin seeds, walnuts.
Salmon.
Kelp.
Eggs.
Nettles tea.

http://www.whfoods.com/nutrientstoc.php
http://www.whfoods.com/foodstoc.php

Pat