Re: Advice needed re sea salt please!

[Guest guest]

Hi Jackie:I'm in the states so I buy my Celtic Sea Salt from Amazon.com in the 5 pound bag.....(lasts a very long time and best deal for your wallet)http://www.amazon.com/Selina-Naturally-Celtic-Light-Course/dp/B000TIZP5I/ref=sr_1_3?s=grocery & ie=UTF8 & qid=1305814287 & sr=1-http://www.maldonsalt.co.uk/Maldon-Salt-Stockists1.html

I have no affiliation with the Maldon Salt Co. but this page gives you a range of their suppliers including supermarkets.

Bill

[Guest guest]

i'm not convinced that maldon can truthfully be called " unrefined " ...they take

out magnesium for one thing:

" The water is heated and brought to a ‘galloping boil’ . Any impurities and

some magnesium salts form a froth called lees on the surface. This is removed

and the temperature adjusted to a point where it can be carefully controlled for

the next 15 to 16 hours. As the water becomes saturated and evaporates, salt

crystals form on the surface. Slowly, the inverted pyramid shaped crystals grow

in size and weight until they eventually fill with water and sink "

i think it is the " impurities " in celtic sea salt (for example) that make it

pro-health and also that is why it is not sparkling white like maldon ...maldon

does taste good though and is way ahead of run of the mill refined and toxic

table salt.

> I have no affiliation with the Maldon Salt Co. but this page

> <http://www.maldonsalt.co.uk/Maldon-Salt-Stockists1.html> gives you a

> range of their suppliers including supermarkets.

>

> Bill

>

[Guest guest]

I believe Maldon salt is white. I was told that ANY white salt is

white because it has been refined in some way, and I never use Maldon. Salt can

be pink, grey, blue even black naturally, but naturally white - never!

Luv - Sheila

i'm not convinced that maldon can truthfully be

called " unrefined " ...they take out magnesium for one thing:

" The water is heated and brought to a ‘galloping boil’ . Any

impurities and some magnesium salts form a froth called lees on the surface.

This is removed and the temperature adjusted to a point where it can be

carefully controlled for the next 15 to 16 hours. As the water becomes

saturated and evaporates, salt crystals form on the surface. Slowly, the

inverted pyramid shaped crystals grow in size and weight until they eventually

fill with water and sink "

i think it is the " impurities " in celtic sea salt (for example) that

make it pro-health and also that is why it is not sparkling white like maldon

....maldon does taste good though and is way ahead of run of the mill refined

and toxic table salt.

> I have no affiliation with the Maldon Salt Co. but this page

> <http://www.maldonsalt.co.uk/Maldon-Salt-Stockists1.html>

gives you a

> range of their suppliers including supermarkets.

>

> Bill

>