Guest guest Posted January 30, 2011 Report Share Posted January 30, 2011 Thank you . I checked it out on Amazon (the link that took me there), but I saw that it was out of stock. I signed up to be notified when it is back in again. Lori My Favorite Salt This is my favorite salt. Nothing compares to its taste. http://www.davidlebovitz.com/2006/09/fleur-de-sel-de-1/ I use the fleur de sel from Guerande... its heavenly. Its reportedly lower in sodium than other salts. I am going to get a new container bc I want to really do some regular salt loading. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Hello Lori, Just to add a bit of info: I have a friend who is a scientist and he checked the energy of 3 sea salt samples for me. The one with the best energy was the fleur de sel from Guerande. I asked why salts from the same ocean would have different energy levels and he said it had to do with the symbiosis of various elements in the area where it is from. He talked in terms of bio-photons and structured water.. all over my head... I didn't understand that part. What I did retain was that the energy was better with the fleur de sel from Guerande. In addition, it has a wonderful flavor.. my favorite salt.. by a country mile. > > Thank you . I checked it out on Amazon (the link that took me > there), but I saw that it was out of stock. I signed up to be notified when > it is back in again. > > > > Lori > > > > > > > > > > My Favorite Salt > > > > > > This is my favorite salt. Nothing compares to its taste. > > http://www.davidlebovitz.com/2006/09/fleur-de-sel-de-1/ > > I use the fleur de sel from Guerande... its heavenly. Its reportedly lower > in sodium than other salts. I am going to get a new container bc I want to > really do some regular salt loading. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 I have a salt recommendation.....Frontier Sea Salt harvested fr North AtlanticGet the coarse grind.....it has no anti-caking agents addedYou can grind it in your coffee millI grind it up in my VitaMixThen sift it through a fine mesh strainer Your fleur de sel is better but this stuff is second bestGarrickOn Sun, Jan 30, 2011 at 4:10 PM, <r_long@...> wrote: This is my favorite salt. Nothing compares to its taste. http://www.davidlebovitz.com/2006/09/fleur-de-sel-de-1/ I use the fleur de sel from Guerande... its heavenly. Its reportedly lower in sodium than other salts. I am going to get a new container bc I want to really do some regular salt loading. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 But is it an UNREFINED salt....that the Iodine protocol specifically calls for????? On Sun, Jan 30, 2011 at 1:10 PM, <r_long@...> wrote: This is my favorite salt. Nothing compares to its taste. http://www.davidlebovitz.com/2006/09/fleur-de-sel-de-1/I use the fleur de sel from Guerande... its heavenly. Its reportedly lower in sodium than other salts. I am going to get a new container bc I want to really do some regular salt loading. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 None of these are sufficient unless they are unrefined. It must say " unrefined " on the label and truly, it is rare that an unrefined salt is white. If the salt is white, I'm skeptical. -- At 10:13 AM 1/31/2011, you wrote: >I have a salt recommendation..... >Frontier Sea Salt harvested fr North Atlantic >Get the coarse grind.....it has no anti-caking agents added >You can grind it in your coffee mill >I grind it up in my VitaMix >Then sift it through a fine mesh strainer > >Your fleur de sel is better but this stuff is second best > >Garrick ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Frontier Sea Salt >>>It says unrefined on the label but the salt is white so I will call them up and ask them. Thanks for the alert....But I think the grayish sea salts are gray from the clay in the collecting ponds. Some clay is left in the salt. I have some Himalayan Sea Salt and it is red. I doubt the actual salt is red. Must be from red clay or rocks that was nearby. But red is a good marketing gimmick and it looks nicer If this isn't so then I want to know what ancient ocean mineral makes that salt red...I doubt this is the caseI have some Eden brand (Clinton, Michigan) sea salt and it is a bit grayish. Called " hand harvested French Celtic " From Bay of Biscay of the Brittany Isles14oz.... I paid about $4GOn Mon, Jan 31, 2011 at 2:58 PM, Baker <vbaker@...> wrote: None of these are sufficient unless they are unrefined. It must say " unrefined " on the label and truly, it is rare that an unrefined salt is white. If the salt is white, I'm skeptical. -- At 10:13 AM 1/31/2011, you wrote: >I have a salt recommendation..... >Frontier Sea Salt harvested fr North Atlantic >Get the coarse grind.....it has no anti-caking agents added >You can grind it in your coffee mill >I grind it up in my VitaMix >Then sift it through a fine mesh strainer > >Your fleur de sel is better but this stuff is second best > >Garrick ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 I have the same Eden brand (light grey) since they sell it locally. And Redmound (sp - the Utah one - red) which is also sold locally. And a different unrefined celtic salt that is much more grey which I ordered online. I alternate them. I figure it covers my bases. Jaxi On Mon, Jan 31, 2011 at 2:36 PM, Garrick <zzendo7@...> wrote: Frontier Sea Salt >>>It says unrefined on the label but the salt is white so I will call them up and ask them. Thanks for the alert....But I think the grayish sea salts are gray from the clay in the collecting ponds. Some clay is left in the salt. I have some Himalayan Sea Salt and it is red. I doubt the actual salt is red. Must be from red clay or rocks that was nearby. But red is a good marketing gimmick and it looks nicer If this isn't so then I want to know what ancient ocean mineral makes that salt red...I doubt this is the caseI have some Eden brand (Clinton, Michigan) sea salt and it is a bit grayish. Called " hand harvested French Celtic " From Bay of Biscay of the Brittany Isles14oz.... I paid about $4G On Mon, Jan 31, 2011 at 2:58 PM, Baker <vbaker@...> wrote: None of these are sufficient unless they are unrefined. It must say " unrefined " on the label and truly, it is rare that an unrefined salt is white. If the salt is white, I'm skeptical.-- At 10:13 AM 1/31/2011, you wrote:>I have a salt recommendation.....>Frontier Sea Salt harvested fr North Atlantic>Get the coarse grind.....it has no anti-caking agents added>You can grind it in your coffee mill >I grind it up in my VitaMix>Then sift it through a fine mesh strainer>>Your fleur de sel is better but this stuff is second best>>Garrick~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Traditionally it is said that the color comes from the mineral profile (for red, black, etc.). It was my assumption the Celtic grey color was also the mineral profile, but perhaps it's the clay. It's definitely not clay for red salt though. This is particularly obvious if you use Redmond's Real Salt. --V At 02:36 PM 1/31/2011, you wrote: >Frontier Sea Salt >>>It says unrefined on the label but the salt is white >so I will call them up and ask them >. >Thanks for the alert....But I think the grayish sea salts are gray from >the clay in the collecting ponds. Some clay is left in the salt. I have >some Himalayan Sea Salt and it is red. I doubt the actual salt is red. >Must be from red clay or rocks that was nearby. But red is a good >marketing gimmick and it looks nicer >If this isn't so then I want to know what ancient ocean mineral makes that >salt red...I doubt this is the case > >I have some Eden brand (Clinton, Michigan) sea salt and it is a bit grayish. >Called " hand harvested French Celtic " > From Bay of Biscay of the Brittany Isles > >14oz.... I paid about $4 > >G > > > > > > > > > >On Mon, Jan 31, 2011 at 2:58 PM, Baker ><<mailto:vbaker@...>vbaker@...> wrote: > > >None of these are sufficient unless they are unrefined. It must say > " unrefined " on the label and truly, it is rare that an unrefined salt is >white. If the salt is white, I'm skeptical. > >-- > > >At 10:13 AM 1/31/2011, you wrote: > > >I have a salt recommendation..... > >Frontier Sea Salt harvested fr North Atlantic > >Get the coarse grind.....it has no anti-caking agents added > >You can grind it in your coffee mill > >I grind it up in my VitaMix > >Then sift it through a fine mesh strainer > > > >Your fleur de sel is better but this stuff is second best > > > >Garrick > >~~~ There is no way to peace; peace is the way ~~~~ >--A.J. Muste > > > > > ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 HiI know the background of the Eden guys and met one years ago. Their products can be trusted. The Redmound salt...never seen it in a store but the photo on the internet....It definitely looks unrefined. I also have some gray Celtic sea salt from Grain and Salt Society in North Carolina. I forgot about these better salts I have.....Must start using themBut for making something big like sauerkraut I'll use the cheaper coarse Frontier sea salt which they call unrefined. The fine ground Frontier sea salt has anti caking agents GOn Mon, Jan 31, 2011 at 3:45 PM, jaxi <jaxi.schulz@...> wrote: I have the same Eden brand (light grey) since they sell it locally. And Redmound (sp - the Utah one - red) which is also sold locally. And a different unrefined celtic salt that is much more grey which I ordered online. I alternate them. I figure it covers my bases. Jaxi On Mon, Jan 31, 2011 at 2:36 PM, Garrick <zzendo7@...> wrote: Frontier Sea Salt >>>It says unrefined on the label but the salt is white so I will call them up and ask them. Thanks for the alert....But I think the grayish sea salts are gray from the clay in the collecting ponds. Some clay is left in the salt. I have some Himalayan Sea Salt and it is red. I doubt the actual salt is red. Must be from red clay or rocks that was nearby. But red is a good marketing gimmick and it looks nicer If this isn't so then I want to know what ancient ocean mineral makes that salt red...I doubt this is the caseI have some Eden brand (Clinton, Michigan) sea salt and it is a bit grayish. Called " hand harvested French Celtic " From Bay of Biscay of the Brittany Isles14oz.... I paid about $4G Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Fleur de sel de Guerande is harvested by hand and packaged. This is mentioned in the link I provided. No refining at all: the crystals are large and greyish but they dissolve well in water. I have some in my kitchen that I could photograph for you.. no need though.. the article has a picture of some crystals in a the author's hand. > This is my favorite salt. Nothing compares to its taste. > > http://www.davidlebovitz.com/2006/09/fleur-de-sel-de-1/ > > I use the fleur de sel from Guerande... its heavenly. Its reportedly lower > in sodium than other salts. I am going to get a new container bc I want to > really do some regular salt loading. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Hi VI just started testing some pink Himalayan sea salt. I added some water and shook it around. Will see if the red forms a separate clay layer. So far the answer is noUPDATE... http://en.wikipedia.org/wiki/Himalayan_salt says the pink color comes from iron oxide in the Himalayan salt. Red clays are red from the iron oxide. MORE http://www.saltworks.us/salt_info/si_gourmet_reference.aspGrey Salt Other Names: Sel Gris Grey salt is a “moist” unrefined sea salt, usually found in the Brittany region of France’s Atlantic coast. Its natural light grey color comes from the minerals absorbed from the clay lining the salt ponds. The salt is collected by hand using traditional Celtic methods and wooden tools. Grey salt has gained great fame in the mainstream culinary world in the last few years, and is considered by many to be the best quality salt available. It is available in coarse grain – which is the perfect finishing or pinching size, stone ground fine – ideally used at the table instead of processed salts, and extra fine (Velvet) grain – perfect for sprinkling over nuts or popcorn.On Mon, Jan 31, 2011 at 5:07 PM, Baker <vbaker@...> wrote: Traditionally it is said that the color comes from the mineral profile (for red, black, etc.). It was my assumption the Celtic grey color was also the mineral profile, but perhaps it's the clay. It's definitely not clay for red salt though. This is particularly obvious if you use Redmond's Real Salt. --V at an unrefined salt is >white. If the salt is white, I'm skeptical. > >-- > > >At 10:13 AM 1/31/2011, you wrote: > > >I have a salt recommendation..... > >Frontier Sea Salt harvested fr North Atlantic > >Get the coarse grind.....it has no anti-caking agents added > >You can grind it in your coffee mill > >I grind it up in my VitaMix > >Then sift it through a fine mesh strainer > > > >Your fleur de sel is better but this stuff is second best > > > >Garrick > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 The red color in Himalayan salt is iron. My ND had some tested through Data Doctors and it had a high percentage of iron. It also had more aluminum than he would like, but he didn't test the brand I buy, so I didn't worry about it. However I switched to celtic salt after I finished because my husband doesn't need the extra iron. Karin > > > > > > >I have a salt recommendation..... > > > >Frontier Sea Salt harvested fr North Atlantic > > > >Get the coarse grind.....it has no anti-caking agents added > > > >You can grind it in your coffee mill > > > >I grind it up in my VitaMix > > > >Then sift it through a fine mesh strainer > > > > > > > >Your fleur de sel is better but this stuff is second best > > > > > > > >Garrick > > > > > > Quote Link to comment Share on other sites More sharing options...
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