Food | Why all the hype about Himalayan salt?

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From Rosanna Davison to celebrity chefs, everyone is swapping traditional salt with a Himalayan pink variety due to its healthy benefits. But what does it really do, and how?

If it’s not pink, it’s not good. That is the argument now with regards to adding salt to your foods for flavour.

Himalayan pink salt, once considered a niche product for foodies and health advocates, is now the must have items for your larder, and as part of your diet.

Why? Proponents of the salt say it has more minerals and is less processed than regular salt, making it a more healthier option.

Himalayan salt is rock salt mined in the Punjab region of Pakistan. It comes from caves that formed around 250 million years back, when ocean salt poured in and settled down here.

Himalayan salt is primarily prized because of its pink or brown colour which is said to give its additional nutritional properties. The distinctive colour comes from impurities, with the pink coming from halobacterium and algae. This halobacterium accumulates beta carotene is its biggest health attribute and one of the key points of product differentiation.

Himalayan salt has less sodium per quarter teaspoon serving because the sea salt crystals or flakes take up less room on a teaspoon than highly refined tiny table salt grains.

Himalayan salt is said to contain 84 minerals including calcium, magnesium, potassium and fluoride. As such, these minerals can help increase hydration, improve circulation and strengthen bones.

Indeed, as Himalayan salt is absorbed into your bloodstream much more efficiently than regular, run-of-the-mill salt, it can be used in small doses to help modulate your pressure and stimulate better all around circulation.