Salt is another of those 'problem foods' which quickly causes a conversation about GAPS broths to come to a quick conclusion. The minute one suggests adding salt to make broth flavoursome I sense the curtains being drawn as of course salt is a misunderstood cooking ingredient and of course, 'not good for us'.
Much of this has to do with the current 'health' information we receive from the world around us that equates high salt intake with heart disease. As is often the case, we listen to what is said and have no time to fully investigate the claims made and duly avoid salt, as I did for many years until I discovered that it probably had made me ill, along with a low fat, high wholegrain diet.
So here I intend to help you discover the truth about salt, what is bad and what is good, so that you can use it properly and so nourish your body.
First it needs to be understood that not all salt is equal. One type is natural, the other, which we generally call 'table salt', is not. Table salt is not health imparting, whereas natural salt is. Most ready-made foods which we buy from ready meals to cakes and biscuits contain table salt.
So what is wrong with table salt? Well, it's not natural, it's been processed.
This processing involves heating it to a high temperature in order to dry it, which changes it's chemical structure, leaving only sodium chloride behind. Table salt is not however pure sodium chloride, only about 98%; the rest is made up of toxic chemicals that are then added to it - substances to stop it caking and to help it flow out of the salt pot nicely. It is then often bleached as the processing turns it purple which we would find rather distasteful!
If you compare table salt to natural salt, you will find that it doesn't fit nicely in a little salt cellar. For starters it seems rather damp. Secondly, it is not a nice white colour but a rather off putting dirty grey.
Natural salt also contains sodium chloride (about 84%), but it also contains many other trace minerals which our bodies need.
So when you are looking to add salt to your broth, or any other food, you would do well to find the best salt you can buy. Many mistakenly think that as long as it says 'sea salt' on the packet it will be ok, but these have often be bleached and have anti-caking agencies added too. So you want one that is untampered with as possible.
I personally find Maldens Sea Salt to be both affordable and easily buyable as many supermarkets in the UK stock it, but there are others. Himalayan salt is favoured by many, containing 84 trace minerals essential for our health. This is the sort of salt your body needs, whereas table salt is toxic to the body and therefore best avoided. If you are moving towards a more natural diet, then you will want to consider your salt carefully. If you use natural salt, then you can add it your food without guilt, knowing it is supplying your body with valuable nourishing goodness.
But as with all things, moderation is the key. You will need to add it to broths though, or they will taste like dishwater!
Disclaimer: I am not a doctor. A member of the medical profession should be consulted about all matters relating to your health. This information is for advice only.