Raw Salts

[Guest guest]

Hello, Barbara;

 

Without realizing it, what you have ordered (kelp, braggs, celtic salt) is all salt.

 

There are only 5 tastes. Sweet, sour, salt, bitter, and tang.

 

Kelp is a sea vegetable rich in trace minerals. My guess is that you ordered it in a dried and powdered form. That form is often called parkelp. If you wish, you can use it instead of table salt. You may find it has a slightly lemony flavor but each of our individual taste budded mouth taste slightly differently.It is a dark brownish green color.

 

Braggs Aminos are also a salt. It is made from soybeans.It is a liquid and has uses in recipes for its liquidity. Be careful as it has some msg in it as a byproduct of the prosessing. It is not a truly raw product although many raw foodists (including myself) use it. A raw soy sauce called 'shoyu' will suffice as a replacement for it. Raw soy sauce has no wheat and no msg in it. It is entirely a fermented food. No matter where you are, if there is a health food store or green grocer or Asian market, you will find 'shoyu' on the shelf. It is a product originating in Japan and has been made for hundreds, if not thousands of years. It may be quite a bit more pricey than the Braggs.

 

Celtic sea salt is an unprocessed European salt. You will find the color to be slightly grey. It is not bleached to look white. Be aware that unprocessed salt is unprocessed salt, just as long as there are no anti caking agents in the package, you can opt for a less expensive salt which you can more easily obtain in your locality.

 

As for me, although I do have a package of Celtic salt in my cupboard, I prefer the taste and mineral content of Himalayan salt.

 

What, may I ask, are you going to do with all of the salt you have ordered?

 

Cheers

[Guest guest]

Actually, my MD recommended the Kelp and I have just read a lot about Braggs Amino, I bought Celtic for family mostly. I do not have table salt in my house and never have. I use the Kelp and Braggs in my green smoothies, a small amount of each. I rarely use the Celtic, but other family memebers do.

 

I don't like sweet, sour or bitter.

 

And that is what I am doing with all this salt:-)

 

I suppose Germany is the better place to find certain things...if you speak the language, which I don't.

 

--- On Tue, 2/2/10, Kathy <geekling wrote:

Kathy <geekling Raw Saltsoleander soup Date: Tuesday, February 2, 2010, 3:48 AM

 

 

 

 

 

 

Hello, Barbara;

 

Without realizing it, what you have ordered (kelp, braggs, celtic salt) is all salt.

 

There are only 5 tastes. Sweet, sour, salt, bitter, and tang.

 

Kelp is a sea vegetable rich in trace minerals. My guess is that you ordered it in a dried and powdered form. That form is often called parkelp. If you wish, you can use it instead of table salt. You may find it has a slightly lemony flavor but each of our individual taste budded mouth taste slightly differently.It is a dark brownish green color.

 

Braggs Aminos are also a salt. It is made from soybeans.It is a liquid and has uses in recipes for its liquidity. Be careful as it has some msg in it as a byproduct of the prosessing. It is not a truly raw product although many raw foodists (including myself) use it. A raw soy sauce called 'shoyu' will suffice as a replacement for it. Raw soy sauce has no wheat and no msg in it. It is entirely a fermented food. No matter where you are, if there is a health food store or green grocer or Asian market, you will find 'shoyu' on the shelf. It is a product originating in Japan and has been made for hundreds, if not thousands of years. It may be quite a bit more pricey than the Braggs.

 

Celtic sea salt is an unprocessed European salt. You will find the color to be slightly grey. It is not bleached to look white. Be aware that unprocessed salt is unprocessed salt, just as long as there are no anti caking agents in the package, you can opt for a less expensive salt which you can more easily obtain in your locality.

 

As for me, although I do have a package of Celtic salt in my cupboard, I prefer the taste and mineral content of Himalayan salt.

 

What, may I ask, are you going to do with all of the salt you have ordered?

 

Cheers

[Guest guest]

I am dumbfounded when it is said that one sea salt has more minerals in it, our

oceans connect with each other at a certain point. Seawater is interconnected

whether Pacific, Atlantic or China Sea, etc. They all meet and blend with each

other and travel far and beyond. Pollution is another story though. Anyhow,

all our oceans are polluted already from the depleted uranium hovering over our

planet.

 

Melly

 

oleander soup , Kathy <geekling wrote:

>

> Hello, Barbara;

>  

> Without realizing it, what you have ordered (kelp, braggs, celtic salt) is all

salt.

>  

> There are only 5 tastes. Sweet, sour, salt, bitter, and tang.

>  

> Kelp is a sea vegetable rich in trace minerals. My guess is that you ordered

it in a dried and powdered form. That form is often called parkelp. If you wish,

you can use it instead of table salt. You may find it has a slightly lemony

flavor but each of our individual taste budded mouth taste slightly

differently.It is a dark brownish green color.

>  

> Braggs Aminos are also a salt. It is made from soybeans.It is a liquid and has

uses in recipes for its liquidity. Be careful as it has some msg in it as a

byproduct of the prosessing. It is not a truly raw product although many raw

foodists (including myself) use it. A raw soy sauce called 'shoyu' will suffice

as a replacement for it. Raw soy sauce has no wheat and no msg in it. It is

entirely a fermented food. No matter where you are, if there is a health food

store or green grocer or Asian market, you will find 'shoyu' on the shelf. It is

a product originating in Japan and has been made for hundreds, if not thousands

of years. It may be quite a bit more pricey than the Braggs.

>  

> Celtic sea salt is an unprocessed European salt. You will find the color to be

slightly grey. It is not bleached to look white. Be aware that unprocessed salt

is unprocessed salt, just as long as there are no anti caking agents in the

package, you can opt for a less expensive salt which you can more easily obtain

in your locality.

>  

> As for me, although I do have a package of Celtic salt in my cupboard, I

prefer the taste and mineral content of Himalayan salt.

>  

> What, may I ask, are you going to do with all of the salt you have ordered?

>  

> Cheers

>

[Guest guest]

Melly,

On the face of it you would think that one sea salt would pretty much have the mineral content of another, but such is not the case. While our oceans and seas are all more or less connected, it is one huge, huge planet - much too big for the waters all over the world to be the same homogenous blend. The mineral content and other characteristics of the water vary widely from one location to the next. Plus, Himalayan sea salt somes from deposits laid down millions of years ago.

All the best,

oleander soup , "tita_mel" <tita_mel wrote:>> I am dumbfounded when it is said that one sea salt has more minerals in it, our oceans connect with each other at a certain point. Seawater is interconnected whether Pacific, Atlantic or China Sea, etc. They all meet and blend with each other and travel far and beyond. Pollution is another story though. Anyhow, all our oceans are polluted already from the depleted uranium hovering over our planet.> > Melly> > oleander soup , Kathy geekling@ wrote:> >> > Hello, Barbara;> > > > Without realizing it, what you have ordered (kelp, braggs, celtic salt) is all salt.> > > > There are only 5 tastes. Sweet, sour, salt, bitter, and tang. > > > > Kelp is a sea vegetable rich in trace minerals. My guess is that you ordered it in a dried and powdered form. That form is often called parkelp. If you wish, you can use it instead of table salt. You may find it has a slightly lemony flavor but each of our individual taste budded mouth taste slightly differently.It is a dark brownish green color.> > > > Braggs Aminos are also a salt. It is made from soybeans.It is a liquid and has uses in recipes for its liquidity. Be careful as it has some msg in it as a byproduct of the prosessing. It is not a truly raw product although many raw foodists (including myself) use it. A raw soy sauce called 'shoyu' will suffice as a replacement for it. Raw soy sauce has no wheat and no msg in it. It is entirely a fermented food. No matter where you are, if there is a health food store or green grocer or Asian market, you will find 'shoyu' on the shelf. It is a product originating in Japan and has been made for hundreds, if not thousands of years. It may be quite a bit more pricey than the Braggs.> > > > Celtic sea salt is an unprocessed European salt. You will find the color to be slightly grey. It is not bleached to look white. Be aware that unprocessed salt is unprocessed salt, just as long as there are no anti caking agents in the package, you can opt for a less expensive salt which you can more easily obtain in your locality.> > > > As for me, although I do have a package of Celtic salt in my cupboard, I prefer the taste and mineral content of Himalayan salt.> > > > What, may I ask, are you going to do with all of the salt you have ordered?> > > > Cheers> >>

[Guest guest]

Do you really believe those commercial labels? They will all say theirs is the

best of course.

 

Melly

oleander soup , Kathy <geekling wrote:

>

> Dumbfounded though you may be, reading a label or two will dumbfound you even

more.

>