Himalayan and Sea Salts: Health Benefits, Toxic Metals, & Microplastics

How do microplastics get into Himalayan salt. Are they not mined from a dry source?

Kala Namak is called black salt but the quantity I have in my kitchen is actually pink (lighter color). Does CL consider this a dark salt?

I would be interested to also see concentrations of fluoride in various salts if that is ever considered in testing. Thank you!

What about plastic particles evident lately in ocean waters and consequently in the salt minned from those waters?
what is the damage that can be expected from those particles, small enouge to invade blood stream?

When I was in my teens, my dermatologist told my mother to switch me off of Iodized salt to plain salt, which we did. At the time (early 60's) the Docs said that chocolate was an acne trigger too, so I stopped eating that as well. I've always wondered what was in tihe Iodized salt that was thought to be bad for teenage skin.

Some Australian doctors have embarked on a campaign to add iodine to salt consumed in the Himalayas in an effort to wipe out cretinism that persists in many Himalayan villages due to the lack of iodine

I am more interested in the study showing plastic particles in sea salt. We have no idea, as far as I know, what ingesting microparticles of plastic is doing to us. I started using land salt (Himalayan) for that reason.

Another thing I've wondered about is the difference in saltiness for foods seasoned with coarse salt as opposed to finer salt. It seems to me that the palate would get less salty flavor from the coarser salt -- you'd swallow more salt untasted, leading to higher sodium intake.

Regarding iodine in salts, I've read that when sea salt retains its original ocean moisture it still retains some iodine, but if it is dried the iodine "gases off". Is this accurate?
( there was also some speculation of trapped algae or kelp and some sea salt but I think that's pretty rare.)

I would speculate that the immediate solubility of salts and the very quick availability of the ionic trace minerals, as compared to other foodstuffs, could be an important factor in why these trace mineral balances are important even though they are seeing at these relatively low levels compared to other food sources which seem to require many more complex steps to make their nutrients available. They also provide trace elements but, I would guess, in a delayed fashion in comparison to salts and perhaps at other, later stages of digestion rather than the immediate and continued absorption and interactions from, especially, "whole" salts.
(I’m excited to see if there are opinions and answers to my speculations here on this highly informed forum of wonderfully interested people!)

When I found the 5 lb container of Himalayan Pink Salt I purchased had a lot of grit in it the company sent me a replacement which seems to be better so far.

what about the 'trace minerals'?

It is disappointing that you compare Sea Salts etc. to the minimum daily requirement and not to purified Sodium Chloride.

What about Yellowstone Natural salt hand harvested from pure mineral spring water any reviews just started using. Company Est. in 1957

I have been using Real Salt for about 10 years now and i am also interested in knowing if i am wasting my $$

Regarding the iodine need that you mention- is kelp an adequate source for those who avoid salt for whatever reason? What dosage ?
Also I have read recently that sometimes perople who try to avoid salt (in whatever form) may be harming themselves if they do not have a medical condition that warrants salt reducion. It's confusing!

Dairy products only have iodine in them if the cows udders are cleansed with iodine, which isn't used much for that purpose anymore.