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Avoid mono
isolated refined salt. If you eat any pre-packed foods you are probably
overdosed on this.
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Do go for a
full spectrum unrefined salt so that you get all the minerals!
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There are
four basic sources for salt
Sea salt
Sea vegetables (seaweeds) naturally contain some salt
Other plants that are salty to varying degrees
Rock salt especially Himalayan Rock Salt
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Salt can
also be manufactured but this is not suitable for raw food recipes
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Sea salt or
rock salt can also be processed and have various chemicals added to make
it free running. Again this is not suitable for raw food recipes.
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Seaweeds are
a great source of other minerals as well as salt. Dried sea vegetables can
simply be ground up in a seed grinder and the resulting powder used as
salt. I use these for preference whenever possible. They are great for
salads, salad dressings and similar. However they can impart a seaweed
taste and so they are not suitable for everything.
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You can also
buy powdered sea vegetables, for example kelp. This can be used in many
cases as a source of salt. Likewise, they can impart a seaweed taste and
so they are not suitable for everything.
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Where salt
is required without a sea vegetable taste, I use either Himalayan rock
salt or Sea salt.
