Around the turn of the twentieth century a salt- evaporation-basin technique was developed that allowed people to produce “purified” salt out of sea water.  This was called sea salt, although it was 99% sodium chloride, whereas if one evaporates sea water and one retains all of the minerals resulting from this evaporation, the resulting mix is around 75% sodium chloride and 25% all the other known minerals on Earth. Salt suppliers do not like to produce this kind of evaporated sea water as it is so extremely hygroscopic (it attracts humidity).

When pure sodium chloride (table salt) or nearly pure sodium chloride (most Sea salt) is ingested, our digestive system lacks the rest of the minerals that it would need to metabolize this excess sodium chloride and our physiology eventually develops sodium overload with grave consequences for our health.

In particular, hydration is adversely affected because our cells rely on a balance of sodium and potassium to manage to flow of water across the cell membranes.  Sea water, in small quantities, has this perfect natural balance, but sodium chloride, and therefore, most “Sea Salt” only contributes to creating dis-ease in the cellular hydration mechanisms of our body.