Salting with Sea Vegetables

Salting with Sea Vegetables

Something I discovered that can be most healthful in reducing the amount of table salt in cooking is not only more nutritious, but also tasty. When you feel the need to add salt to cook greens, veggies, soups, and even pasta, just drop in some kombu (or other sea weed). This adds not only more depth, but also the saltiness is nutritionally superior. Table salt is almost only mineral salts stripped down to the chemical sodium chloride. Some sea salts are a slight improvement, with additional salts especially of Potassium and Magnesium. When the salt comes from the sea vegetable it is in a state combined with the plant chemistry and thus more optimally incorporated into your body. Most of us ingest way too much Sodium chloride. Many of us, I understand, are missing other salts for healthy body chemistry.