What is Celtic Sea Salt? The healthiest salt in the world.
Colossians 4:6 Let your speech be alway with grace, seasoned with salt, that ye may know how ye ought to answer every man.
Text is partly taken from keltischzeezout.com, checked and edited for unbiblical word usage by King James Bible 1611 Ministries Netherlands.
What is unrefined Celtic Sea Salt?
Celtic sea salt is extracted manually using a traditional Celtic method dating back about 2,000 years ago in the Gurande region of Brittany, France. Water from the cold sea current of the Atlantic Ocean is guided via an ingenious canal system to shallow clay marshes. The acidic clay in these swamps neutralizes the highly alkaline seawater to some extent. Celtic sea salt with a sodium chloride content of approximately 90 percent is one of the most sodium-poor sea salts in the world. In addition, the sea salt mixes with the clay minerals, giving it a gray color. This benefits the mineral content of the salt.
Celtic sea salt is the most natural and purest salt in the world, and it is also a salt that can also be used as a mineral boost. The salt is not washed, dried or refined, so the mineral balance remains completely intact. In addition, tests show that the salt is 100 percent contamination-free due to this time-honored purification method. Celtic sea salt contains many minerals and trace elements that are all in the perfect proportion, composition and balance with each other. This is visible in the crystals of varying sizes and the very complex, soft taste in which, in addition to salty tones, sweet and even bitter tones can be tasted.
Celtic sea salt
Celtic sea salt Celtic sea salt comes from the Guérande region in Brittany, France. Celtic sea salt is available in two different forms:
*As ‘sel gris’ (gray salt), also called ‘gros sel marin’ (coarse sea salt) *As white table salt, called ‘fleur de sel’ (flower of salt)
Both forms are very rich in minerals and trace elements, which gives a particularly full and complex taste, which not only contains salt, but also sweet and bitter tones. Of all salts, Celtic salt has the lowest sodium chloride content, making it the softest and ‘friendliest’ sea salt in the world. The ancient Celtic salt mining process is responsible for this.
What makes Celtic sea salt Celtic?
How can sea salt from France be Celtic, you may ask? Have you ever wondered why the names Brittany and Great Britain are so similar? This is because in its heyday the Celtic Empire gradually extended from Western Europe to, among other things, the British Isles.
The Celtic language may live on in the British Isles, but in Brittany the language has also been preserved by the ancient salt mining process of the Celts.
How is Celtic sea salt extracted? Celtic sea salt is extracted in a different way than the way commercial sea salt is extracted.
Sea salt that is extracted commercially, for example in the Mediterranean, is obtained by filling a basin with seawater and then closing it. The heat from the sun then does the rest, causing the water to evaporate and salt crystals to remain. Bulldozers then scoop up the salt, without taking into account the top or bottom layer of the salt and without checking the salt for possible contamination. This salt is then washed, dried and often refined.
Guérande still has the ancient salt marshes made by the Celts. The Celts allowed the seawater to enter through an ingenious canal system in which the salt was led from one shallow basin to another. The entire process took about two weeks, after which the salt was dried by the sun in the last basin and scooped up manually. Today, salt is still extracted in Guérande in exactly the same way as the Celts did. The mineral-rich, soft and pure character of pure, unrefined Celtic sea salt is due to this unique process.
What is so special about the Celtic salt extraction method?
The shallow salt marshes of Guérande contain special types of clay. Apparently the Celts knew – without any form of scientific research – that the interaction between the clay and the seawater had a certain purifying effect on the seawater. Not that in their day there was pollution from ships powered by diesel oil or the dumping of toxins into the sea. For the Celts, this interaction between land and sea was a pure affair, with which they experienced the cycle between sun, sea, water and land. Today we take advantage of this natural Celtic ‘purification system’ to extract completely pollution-free salt, without the use of chemicals, something that many modern water purification companies can learn from!
There is another advantage to the interaction between the acidic clay of the salt marsh soils and the alkaline seawater, namely that the acidic clay slightly lowers the pH (acidity) of the seawater. This reduces the sodium chloride content, which is usually between 97 and 99% in seawater, to just under 90%, of which approximately 33% is sodium and approximately 54% is chloride. Sodium chloride is caustic and sharp in the high concentrations that naturally occur in seawater, but Celtic sea salt owes its soft, ‘feminine’ taste to the fact that the sodium chloride content has been reduced. This means that the taste and mouthfeel of Celtic sea salt cannot be compared with other land and sea salts.
A final unique aspect associated with the low sodium chloride content in Celtic sea salt is that it provides more space for other minerals and trace elements, both from the land (the clay soils) and the sea. This promotes the health of people, animals, soil and plants. We all need the fullest possible spectrum of minerals and trace elements, minerals support life! The presence of gray clay minerals in the lower salt layer also explains the name ‘sel gris’.
There are other colors associated with Celtic sea salt, but for that you need to travel to Guérande during the salt season, which usually starts in June, weather conditions permitting. The unique composition of the clay soils of the salt marshes causes all kinds of bubbling life processes, causing the different marshes to show different colors. This is a wonderful and spectacular scene that you must see with your own eyes. What did the Celts know that we do not know?
Why two types of Celtic sea salt?
The salt extractors in Guérande are called paludiers. They allow the seawater to come in and direct it from one swamp to another. Once the seawater has dried by the sun, the paludiers scoop up the salt by hand. There are both male and female paludiers. The women go to work first, because of their fine motor skills. They carefully skim off the top layer of salt, which is no more than one to one and a half centimeters. Because this top layer has had the least contact with the clay at the bottom of the salt marshes, it looks the whitest, it has the color of off-white.
In addition, the sodium tends to crystallize on top and the crystals are finer, less coarse than other minerals and trace elements, each of which crystallizes in its own way. This top white salt layer is called ‘fleur de sel’ and is the most expensive, most exclusive Celtic sea salt, because the top layer is so thin and therefore produces relatively little fleur de sel. Fleur de sel contains slightly more sodium than the bottom salt layer, the ‘sel gris’, but still has a surprisingly mild taste. Due to its fine structure, this ‘flower of salt’ is a tasty and very healthy table salt that, in addition to sodium, still contains many minerals and trace elements.
Since salt extraction in Guérande produces relatively small quantities of fleur de sel and considerably larger quantities of sel gris, sel gris is cheaper than fleur de sel due to the greater supply. However, do not be distracted by the price or the grayish color of the salt. Sel gris is the most mineral-rich Celtic salt of the two and has multiple uses. In the kitchen it serves as a seasoning for dishes or as a marinade for fish dishes, for example. Sel gris is also used as a supplementary mineral complex for both humans (in the form of a saltwater solution called ‘Sole’) and for animals (for example as an addition to food or in drinking water) and even as a fertilizer for the soil of your houseplants. garden or for agricultural purposes to (re)mineralize the land. You can even brush your teeth with this soft salt!
This manual method of salt extraction is completely unique. The climate in Guérande is comparable to that of the Netherlands, so the paludiers must protect their salt mountains against adverse weather conditions such as rain and wind. If a heavy storm arises, the extracted salt can be completely blown away. If it rains heavily, the salt can be washed away.
The advantage for the consumer is that, through all that hard work, they have access to a complete complex of minerals and trace elements that is not only tasty but also healthy. Celtic sea salt even contains a maximum of 10% moisture. After harvesting, the salt is left for about six months to dry naturally. It is then scooped directly into the package, without the salt being washed or refined. This is important, among other things, because it preserves the moisture-loving magnesium.
Question and answer
There are many untruths or half-truths about salt, which both regular and alternative ‘experts’ are guilty of. This text is intended to distinguish the truth from the lie.
What is the difference between sea salt and ‘normal salt’?
A persistent misunderstanding is that there is essentially no difference between sea salt and regular table salt. Whenever it is admitted that sea salt contains more minerals, it is invariably stated that this difference is ‘negligible’. Nothing is less true. Our body needs minerals on a macro level and on a micro level. At the micro level we call them trace elements. It is precisely those very small amounts that are needed in exactly that dose, composition and balance. Literally ‘every little bit helps’. Do we really think we know better than nature and how God created and intended it?
Why is salt refined so often?
Salt for human consumption constitutes only one percent of the salt industry market. About 93% of global salt production is for industrial purposes. The chemical industry requires only pure sodium chloride. Since this constitutes the majority of salt manufacturers’ customer base, the standard for salt has become chemical and all natural elements in salt are refined away as they are seen as ‘impure’. These natural elements are therefore removed from the salt.
This still leaves 7% for nutritional purposes. Six percent of that is used as a food preservative, leaving only one percent that is marketed as ‘table salt’ or ‘kitchen salt’. What makes table salt even more unbalanced is the fact that it is bleached with chlorine and aluminum compounds and anti-caking agents and sometimes even sugar are added.
What is the difference between Celtic sea salt and other sea salt?
Unfortunately, all salt can legally be called ‘sea salt’. The reasoning is that all salt originally comes from the sea. There is no way to sort it out, but it is still important that we distinguish between land salt and sea salt. Land salt comes from the land and sea salt from the sea. Land salt is not sea salt, even though it originates from the sea.
Most salt sold today, including “sea salt” sold in health food stores, is land salt.
It is sometimes given misleading names, such as ‘ancient salt’, but it is simply land salt. As mentioned, the law makes no distinction between land salt and sea salt. Consumers should do this, because sea salt that really comes from the sea is the product of sunlight and water. Land salt is salt that has become trapped in dry and dark land, a big difference.
The land salt has become one with the land and is being chopped out of the land in large chunks. Sea salt, on the other hand, is formed by loose crystals of various sizes (each mineral crystallizes in its own way).
But that does not get you there yet. A lot of industrial ‘sea salt’ may possibly come from the sea, but if it is nice and white, dry and of even grain, it is refined. What was once a complete sea salt has now been washed, dried and stripped of its minerals and trace elements, returning it to its two basic elements: sodium chloride (sodium and chlorine). Such ‘sea salt’, which is sold as ‘table salt’, is nothing more than brine. There is no difference between refined brine and refined table salt, it is the same refined white salt, whatever name you give it.
Question: I understand that sea salt does not contain iodine and that we can only obtain this important trace element in our diet through iodized salt. Does Celtic sea salt contain iodine or not?
Everything that comes from the sea, from fish and shellfish to seaweed to salt, contains iodine. Celtic sea salt does indeed contain iodine, which is indeed an important trace element and supports thyroid function and the immune system. More importantly, Celtic sea salt contains iodine in small amounts, after all it is a trace element for a reason.
Iodized table salt is a completely different story. Adding iodine back into the salt essentially admits that it may not have been a good idea to remove the iodine in the first place. However, a synthetic form of iodine is used that is added in excessive quantities. The body always prefers natural, body-specific substances and not crude, man-made imitations.
What is the difference between Celtic sea salt and Himalayan salt?
Himalayan salt is an unrefined salt from the Himalayan Mountains in Pakistan. It is often described as the healthiest salt in the world and that is partly why the price of Himalayan salt is very high. Another reason for the high price is the transport from East Asia to Western Europe. However, beware of counterfeiting, there is salt from, among others, Poland that is sold as Himalayan salt!
Celtic sea salt has no imitations and does not have to come from the other side of the world. The best and most complete sea salt in the world is produced here in Europe. But hey, more people say that, so why should you believe me? Because Celtic sea salt is actually salt from the sea and not from the land. See also the previous question, in which I explain the difference between land salt and sea salt.
This is not about negatively comparing Himalayan salt to Celtic sea salt. Both are very good and healthy salts. An important difference, however, is that Himalayan salt is a land salt and Celtic salt is a sea salt. Sea salt is the product of sunlight and water. Sunlight and water are therefore no longer present in Himalayan salt, which has become trapped in dry and dark land. Celtic sea salt still contains these fresh light and water energies and is therefore a more energetic salt.
In addition, Celtic sea salt has a much milder taste than Himalayan salt because the sodium chloride content in Celtic sea salt is slightly below 90%, compared to 97% in Himalayan salt. It also makes Celtic sea salt particularly rich in other minerals and trace elements. Himalayan salt also contains many minerals and trace elements, but in much smaller quantities. The balance of minerals and trace elements, including clay minerals, in Celtic sea salt is completely unique.
What about pollution of the oceans and Celtic sea salt?
It is undeniable that today’s oceans are more polluted than when, for example, Himalayan salt formed. Unfortunately, we live in a world in which we treat nature irresponsibly, thoughtlessly and disrespectfully. This may be a reason for many people to choose Himalayan salt and not Celtic sea salt.
Perhaps it would be good to reflect on the fact that war is being waged by Western powers in Afghanistan, Pakistan’s neighbor, using weapons containing depleted uranium. The ancient seabed that gave rise to Himalayan salt may originally have been unpolluted, but the fact that these mountains are exposed daily to depleted uranium in the air gives a very different view of the ‘clean’ nature of Himalayan salt. I am convinced that the advantages still outweigh the disadvantages, but it does put into perspective the many claims that are made about this salt.
What about Celtic sea salt and pollution?
First of all, it is important to know that the Guérande region is outside the commercial shipping routes. In addition, the Atlantic Ocean is a cold ocean current and cold water has a better ability to keep itself clean. Any fisherman can tell you that cold-water fish are healthier than fish found in warm currents, and any chef can tell you that cold-water fish also taste better.
Finally, the Celtic method of salt extraction is important because of the interaction between microbes in the clay soils of the salt marshes and the seawater, which purifies the water from impurities. Tests of the salt for the presence of heavy metals and dioxins show unerringly that Celtic sea salt is free of such contaminants.
Question: When I make a Sole, I try to avoid the gray clay residue that settles at the bottom of my jar or bottle. Is this wise?
The craziest things are said. The mere presence of clay residues in Celtic sea salt is considered by some to be a sign of pollution. Clay in Celtic sea salt is not pollution, on the contrary. For centuries, people and animals all over the world have used clay to give themselves minerals, to cleanse the intestines in case of illness, or to prevent illness, and to cover wounds and heal them faster. It is precisely the unique combination of minerals from the sea and from the clay that makes Celtic sea salt such a rich and full mineral complex. So there is no reason to avoid clay.
Recently someone told me that Himalayan salt is organic (living) and Celtic sea salt is inorganic (not living). Is this correct?
There is no organic and inorganic salt. Both Celtic salt and Himalayan salt, as well as any other salt, are inorganic. The soil prefers inorganic minerals. When part of the soil, these salts nourish plants, trees, crops and the animals that eat them. Only when they have absorbed the mineral salts do we speak of organic salt. Organic mineral salts are extremely absorbable for humans. The soil prefers inorganic minerals, humans prefer organic minerals, but the soil can also absorb organic minerals and humans in turn can also absorb inorganic minerals. It is best for us not to eat salt but a plant that contains salt. Hence the name ‘celery’ (sel = salt), one of the most sodium-rich plants in existence.
Hence, we must use sea salt in growing crops and also give it to the animals with their feed. If the salt passes through an animal it is also organic, because an animal is also life.
Simply put: salt is inorganic if it has not been absorbed by an organism (plant, animal, man) and salt is organic if it has been absorbed by an organism. As long as salt is still a grain, it is inorganic, whether it comes from France or the Himalayas.
I have heard that sea salt contains inorganic minerals that are not absorbable by our body because the molecules of these inorganic minerals are too large. Is this true?
Compare it with horses or cows. They should get all the necessary nutrients through eating grass, clover and herbs, including minerals and trace elements. Unfortunately, the reality is that too often this is not the case. Either the wrong types of grass are being used, or the soil in which the grass grows contains deficiencies, for example as a result of fertilization using NPK fertilizer, based on only three minerals: sodium (N), phosphorus (P) and potassium ( K).
Almost standard salt licks are available for horses and cows, so that they can obtain extra minerals in this way. The more a horse or cow uses this, the more deficiencies the pasture and hay or other added feed contain. The minerals in this salt lick are also inorganic, but the animals can absorb inorganic minerals. Moreover, they are smart enough to drink a lot so that they enable their own dilution of those mineral salts. Sometimes you see the animals also eat soil due to mineral deficiency, again inorganic minerals.
Our body does not work much differently. Organic minerals are also ultimately absorbable for us, but inorganic minerals in liquid (Sole) or solid form (sea salt) are also absorbed by our body and will find their way into our body in a wonderful way.
Salt increases blood pressure. Should not I be careful with my salt intake, even if I use Celtic sea salt?
As with everything, it is the excess that causes harm. ‘Too much of the good thing,’ or “as long as there is no ‘too’ in front of it”, are old proverbs. We may thank God that the body has an important signal to let us know that it has consumed too much salt: the signal that we are thirsty. The body then strives for dilution, so that the excess salt is dissolved in water. It is therefore important to listen carefully to your body.
There are countless people whose blood pressure has been lowered by eating or drinking Celtic sea salt and also people with diabetes whose blood sugar levels have become much more stable thanks to Celtic sea salt. I have not experienced any harmful effects from consuming Celtic sea salt, on the contrary. The French call their salt ‘l’or Blanc’, white gold. Maybe something to remember if you are looking for healthy salt.
My naturopath warns me about Celtic sea salt because it contains too much sodium and we already consume too much sodium in our diet. Now I do not know who to believe anymore.
It is true that sodium intake through modern food is too high for many people. The reason for this is that people no longer eat real food to which they add salt themselves, but rather ready-made processed foods that they buy in the supermarket, which not only contain added refined salt but also many other harmful substances such as fragrances-, colorings- and flavorings, flavor enhancers, aromas, e-numbers, etc.
The salt added to this ‘food’ is refined, so only sodium chloride without other minerals and trace elements. This salt will search your body for the other minerals it was naturally linked to before the factory refined it. Sodium chloride robs you of the necessary minerals and trace elements. Your body wants to get rid of this as quickly as possible, so blood pressure will rise to encourage the body to urinate it quickly through the kidneys and bladder. The result is that not only do you end up losing more salt than you take in due to excessive intake of the wrong salt and therefore suffer from a sodium deficiency, but that you also lose valuable mineral elements by discharging this wrong salt.
It is not true that Celtic sea salt adds even more sodium to the high sodium intake through processed foods, it actually supplements a deficiency of mineral salts (including sodium). The problem is not sodium, the problem is isolated sodium chloride. Man is responsible for this.
Question: Is there a maximum amount of Celtic salt you can take?
Yes. Until you get so thirsty that you only drink. Your body then strives to dilute the excess salt. Your body indicates when you have taken too much salt. The same with fat, too much makes you feel nauseous. Your body has a natural brake with real nutrients, but not with ‘filling substances’ (carbohydrates). That is the difference between food and filling.
P.s. We only use pure wet Celtic sea salt, and not the dried version. The wet salt is purer and better. You can put Celtic sea salt straight into food, it will melt in wet food. Or in a salt mill, but a large coarse grinding salt mill. Some small salt mills get stuck and clogged because the Celtic sea salt is a little damp and sticks in the mill.
Luke 14:34 Salt is good: but if the salt have lost his savour, wherewith shall it be seasoned?
Colossians 4:6 Let your speech be alway with grace, seasoned with salt, that ye may know how ye ought to answer every man.
James 3:12 Can the fig tree, my brethren, bear olive berries? either a vine, figs? so can no fountain both yield salt water and fresh.
Job 6:6 Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?
King James Bible 1611 ministries Netherlands
2 Timothy 2:15 Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.