- Himalayan salts is actually not from the Himalayas. It is sourced from the Khewra Salt Mine in Pakistan, about 300 miles to the west of the Himalayan Mountain Range.
- This salt mine is the second largest in the world, and has been a source of salt for over 2000 years. Despite this lengthy history, the “Himalayan” brand gained popularity in the Western world only in the past 15 years.
- Himalayan salt varies in color from white to opaque to pink. The pink color is due to the presence of iron oxide. You may know it by its common name – rust.
- Himalayan salt is about 96% sodium chloride, the same as table salt.
- The remaining 4% are potassium, calcium and magnesium, as well as tens of additional trace minerals.
- Table salt is purified by removing the trace minerals, It is then mixed with an anti-caking agent, usually calcium silicate (an FDA and WHO safety approved additive). Himalayan salt undergoes no such processing.
- Iodine, a nutrient many people are deficient in, has been added to table salt for years. It is not added to Himalayan salt.
- The trace minerals present in Himalayan salt make for a slightly different taste, texture and mouth-feel compared to regular table salt.
- Nutritionally, there is no difference between Himalayan salt and table salt. Don’t buy into the health claims of none other than the marketers of Himalayan salts.
- Should you be paying a 100-fold premium for Himalayan salt? If you like the flavor, or you think the color is cool – go for it. Don’t do it for health reasons. In any case, most of us need to limit salt consumption, no matter which kind it is.
Mayo Clinic, Academy of Nutrition and Dietetics