The Best Paleo Breakfast Recipes by Dana Carpender

Author:Dana Carpender
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2012-12-15T00:00:00+00:00

Sea salt, on the other hand, contains a wide variety of trace minerals. It shouldn’t contain any noxious additives, either. Just one problem: Our seas and oceans are sadly polluted. There is, however, a way around this: mined sea salt. All around the world, there are deposits of salt that are remnants of ancient seas. This salt was deposited long before mankind was around, much less had a chance to dump chemicals in the oceans. This is the finest and most nutritious—and most paleo—salt you can use.

I use a brand called Real Salt, mined in Utah, while friends of mine favor salt from deposits in the Himalayas. (And how long ago does an ocean have to have dried up to have left salt in the Himalayas?!) Any salt from ancient deposits should be fine, so long as nothing is added. Your ancient sea bed salt will not be pure white—the stuff I get is pale pink, as is a lot of Himalayan salt. Pure white salt is suspect.

Good salt is more expensive than table salt; at this writing I pay $7 for 26 ounces of Real Salt. I pay it gladly; I consider good salt a very important part of my nutritional plan, and I have been using it for many years.

Be aware that unadulterated salt will clump in damp weather. The only solution I have is the old tradition of the salt dish, in place of the saltshaker—just put a small dish of salt on the table, pinch up a bit, and sprinkle as needed.

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