Today I want to give you more hints about how you can begin to reduce the amount of refined salt that you eat. While you don't need to eliminate refined salt from your diet entirely to experience the benefits of Himalayan Crystal Salt, as you eat less and less refined salt, your body will gain more and more health!
Whether or not we are aware of its dangers, our bodies recognize refined sodium chloride as an unnatural substance--a poison--and try to eliminate it as quickly as possible. The problem is, we eat more salt than our bodies can process out, which leads to edema, or excess fluid in the body tissue. This is why doctors tell us to avoid salt. If there is more sodium chloride in a body than it can neutralize with edema, the body rids itself of the excess sodium chloride by making it into new crystals. These are deposited directly in the bones and joints and are known as arthritis, gout, and kidney and gall bladder stones. Refined salt also contributes to high blood pressure, which greatly increases the risk of developing heart disease or stroke.
Himalayan Crystal Salt is natural, unprocessed salt, hand-mined, hand-selected, hand-crushed, hand-washed, and sun dried, from the mineral deposits left by a primordial sea buried deep under the Himalayan Mountains, millions of years ago. It contains the 84 minerals and trace elements essential to health. Our bodies recognize Himalayan Crystal Salt as a nutritious food, and use its nutrients to build health.
It's easy to replace the refined sodium chloride you add to your food at home with Fine Granulated Himalayan Crystal Salt. Just put it in your salt shaker.
But what about convenience foods?
Today I'm going to give you the first in a series of recipes to make your own convenience foods the healthy way with Himalayan Crystal Salt. We're going to start with Chicken Vegetable Soup, because canned soup contains more refined salt than almost any other food.
Here's a recipe that you can try that is very easy. You can make this chicken soup with natural salt, then freeze it in serving-size containers so you'll have it on hand to heat up just like a can of soup. Though it takes some cooking time, the preparation time is very short, so you can put it together and let it cook while you do something else. Your family will love this warm, nutritious soup.
CHICKEN VEGETABLE SOUP
1 roasting chicken
1. Preheat the oven to 350 degrees F.
NOTE: If the stock doesn't have enough flavor, the next time you make it, reduce the stock in volume by continuing to simmer the strained stock over low heat. The more you reduce the stock, the stronger the flavor will be. You can reduce the stock until it is very concentrated and freeze it into ice cubes, as an easy way to always have soup stock on hand.
My mission is to bring you the best salt available so your body can be in the best of health. In future issues, I'll continue to give you more information and the latest research on the health benefits of salt and water, as well as offering you newsletter-only specials. Please feel free to pass this newsletter on to your friends and family.
Thank you for your orders!