Properties of the pink salt of the Himalayas
It is a salt from the chasms of the Punjab valley, in the Himalayas and is unrefined salt. For that reason, it appears in particles of the great thickness of a characteristic pink colour and to that it owes its name.
It is composed of 98% sodium chloride and unlike common table salt, it has a great richness in various minerals such as magnesium, calcium, potassium, sulfur and fluorine, among others according to research published in 2016.
It does not provide calories like other salts do, because its components are minerals and trace elements that have no energy contribution to our diet.
Benefits of the pink salt of the Himalayas
As we have said, the salt of the Himalayas, unlike the common table salt that only has sodium chloride and many times iodine, offers a variety of minerals and elements that our body needs in small quantities, as indicated in a WHO report.
Because of this, it can increase the nutritional density of our diet without adding calories and, above all, it can be useful if it is used in replacement of common table salt.
On the other hand, it is used as a homoeopathic medicine precisely because of its minerals, although there are no scientific studies that support its potential benefits and uses, hence this salt although it seems miraculous is not at all.
Asismimo, we can not forget that the pink salt of the Himalayas despite being an alternative rich in minerals, is primarily a source of sodium that, in excess, can generate different negative consequences on the health of the body. Therefore, moderate consumption is recommended to respect the recommendation of the WHO of not exceeding 2 grams of sodium per day.
How to use pink salt from the Himalayas
The pink salt of the Himalayas can be perfectly used to replace common table salt, but we will need a grinder that reduces its thick particles because it is unrefined salt.
Thus, we can flavour and flavour salty dishes using this salt instead of the traditional one we use.
Also, a study indicates that to cure meats using fewer nitrates and nitrites the pink salt of the Himalayas is ideal because it provides a good red colour to them.