Cool quote from Dr. Eades’ classic blog article Tips & Tricks For Starting (or re-starting) Low Carb - that reminds me of the blessing it is to reconnect with ancestral ways. About ancient salts like Celtic Sea Salt, Himalayan Salt or one of the other grayish, pinkish kind of grungy looking salts:
"Replace your normal salt with these. And don’t use them sparingly. These salts have been harvested either from ancient sea beds or obtained by evaporation of sea water with high mineral content and contain about 70 percent of the sodium of regular salt (which has been refined, bleached and processed until it is pretty much pure sodium chloride, often with anti-caking agents added). The other 30 percent of the volume is other minerals and micronutrients (including iodine) found in mineral-rich seas.
Consuming these salts is not just following a Paleolithic diet using modern food, but, depending upon the origin of the salt, it is consuming the same food your Paleolithic ancestors ate. I much prefer these salts taste-wise to regular salt, and I salt the heck out of all my food with it."
(Michael Eades MD and Mary Dan Eades MD are co-authors of several low-carb/keto oriented books, including the 1990s classic “Protein Power”).
My understanding is that more research has sadly shown that modern Celtic sea salt is much contaminated and deprived of mineral (as the ocean itself is) and that ancient cave salt such as that from Pakistan, Poland, the U.S. Utah cave salts and others are worlds different. But this info wasn’t confirmed till recently.
https://proteinpower.com/drmike/2011/06/25/tips-tricks-for-starting-or-restarting-low-carb-pt-ii/
