The use of sea salt

2012-09-21 01:13:44

All salt provides health benefits useful and important. For too long we were warned not to eat any salt. It's as if no-fat craze. Besides being an austere and tasteless to live, our bodies need some fat, as does the salt. The salt helps conservation and serontin melatonin, hormones useful in combating the physical effects of stress. It is a sleep aid (taken with a glass of hot water at night), but it eases fluid retention, helps with the absorption of food and, contrary to the reports at issue in a long time, helps regulate blood pressure. Both table salt and sea salt will provide these health benefits, however, table salt is only able to deliver these benefits, with no additives as healthy or appetizing. So ask about the benefits of sea salt versus table salt is, in my opinion, the wrong question. The right question is, which of the two offers these benefits in the most natural way possible with the biggest transformation. The answer is clear, the sea salt.

Even if the scorecard were balanced in terms of nutrition and means of production, yet the pony option for a delicious, light peach Murray Darling with its subtle flavor, sweet, or the incomparable hand raked, very expensive but worth every penny, Fleur de Sel de Guérande that tastes like you only licked her lips after a party in the cold waters of Brittany, France.

Sea salt enhances the flavor of all foods, including chocolate. It has an incredible way to make foods taste more like them. The broccoli is broccoli-like; salad greens are brighter, the chocolate is richer, creamier ice cream is. Using a wonderful salt flakes and lemon flake El Prado, our sole provider of sales, adds a delightful little crunch along with the subtle flavor of the sea. Sea salt is kosher by nature.

It is a joke of the gods when it comes to foods that are good for us. In small amounts provide useful, if not miraculous health benefits. However, large quantities are red code for our bodies. This is true of olive oil, chocolate, coffee, bread and salt. The general pattern is around 2000 mg per day. With 500 mg per 1/4 teaspoon sea salt, this gives about four teaspoons per day, more than enough when using a good quality salt because those same gods know very little of a good thing goes a long way.

Save your sea salt for finishing. I like to coat the outside of the meat and fish before browning, otherwise, the salt just before eating.

 

(Machinec Report)