The salt collector: Stop fearing salt.

A while back I met doctor David Duarte, a man who had various controversial and interesting researches. After reading him, I considered that is his arguments were to be true they would be very beneficial, so I decided to test them personally and discover if the results matched his findings.

One of his topics of research was salt and the minerals we lack in our life. He stated that purified water was so clean that even the trace elemets that is containes were removed and these essential minerals are basic for our wellbeing. The same thing occurred with our food, given that they are no longer receiving these trace elements from the soils because of overcropping. That is why salts is one crucial aspect of our diet given that it helps us to recover all this lost minerals.

Given that, I decided to consume as much salt as my body asked for, without any fear.

And when I say fear, I’m referring to what occidental modern medicine and pharmaceuticals have promoted regarding salt. Even when there are proven cases of ancient societies that had a high salt consumption and the most desirable circulatory systems. Putting that in perspective, it is hard to conclude that a simple lab test has more weight than thousands of years of a society with strong and long-lived hearts.

So I set out to find the different kind of salts in the world that could enrich me with essential minerals. Along this search, I found the fleur de sel, the colored salts like the pink one form the Himalayas among many other that I have acquired regardless of their origin, price or presentation. With my treasured salts I have hosted salt tasting with friends and family to enjoy and know the difference between each.

Today I am able to explain mi view on one of the most common European salts, the famous Maldon sea salt. It’s the first salt that comes in flakes thanks to an ancient factory that produces it in England. This salt is used to finalize dishes, specially meat, given that when added to a hot dish it melts away quickly and offers an exquisite taste.

Jorge Sánchez Gil