Sea salt or kosher salt is made from seawater that has undergone a process called electrolysis, which removes any impurities that are present. Table salt, also known as regular salt, is either non-iodized or iodized.
Iodine has been first introduced to sea salt at the end of the 1920s for the purpose of fighting a widespread epidemic of hyperthyroidism. At that time iodine is known to be helpful to the thyroid because it inhibits the production of thyroid hormones.
Iodine has several drawbacks. It is extremely toxic and should only be used in very small amounts in order to avoid adverse reactions.
Most kosher salt contains some trace elements, but none of them have been proven effective against hyperthyroidism. One of these minerals that are being studied more intensely is selenium, a trace mineral found in high levels in seafood such as shrimp and lobsters.
It appears that selenium blocks the enzyme that breaks down the thyroid hormone. Since this hormone is produced primarily in the thyroid, blocking its synthesis will stop its secretion. Severe iodine deficiency can result in hypothyroidism.
Research is also underway to determine whether sea salt has any effect on blood pressure. Although research shows that high doses of sea salt may lower blood pressure in patients with mild hypertension, further studies are needed to confirm this and establish a safe dosage for healthy adults.
Salt is commonly sodium chloride, sodium bicarbonate, potassium chloride, calcium chloride, magnesium chloride, and magnesium hydroxide. The major difference between the table salt we all know and the sea salt is that the former has been processed differently. Manufacturers add iodine, a preservative, or both, to improve the quality of salt.
Some of the salt that we use today is no longer salt at all, but sodium chloride, which is a byproduct of the distillation. Manufacturers are also adding boron and carbon to the salt to make a new compound that is known as "bleaching." The salt that you find at your supermarket is sodium chloride.
Salt is a highly reactive substance, and any change to it will have a devastating effect on its properties. It is important to remember that sea salt is not the same thing as table salt. Table salt is actually just plain old table salt. Its molecules are larger than those of sea salt, making it less reactive.
There are various studies currently being conducted on table salt. The best results so far have come from one by James R. Gill, who is currently testing the effects of sea salt on mice. The researchers found that sea salt reduced the mice's insulin sensitivity, decreased insulin's effectiveness in suppressing glucose, and increased fat utilization, which is the process by which the body burns fat.
In another study, scientists showed that sea salt also increases cholesterol and lowers the effectiveness of HDL cholesterol, which is good cholesterol. HDL helps lower bad cholesterol.
Many of the chemicals used in the manufacturing process of salt are considered to be carcinogenic in nature, even though they have not been proven to be toxic to humans. This includes a type of metal called cadmium, which is used as a binder in some salt formulations. Another chemical, magnesium chloride, is used to create an antibacterial agent. Researchers are currently testing the effect of this chemical on cell membranes and the immune system of cells.
The amount of sodium chloride in table salt varies according to where it was manufactured. One company manufactures a much higher concentration of sodium chloride than another, but still, the amount is not regulated. The recommended daily intake depends on the severity of the hyperthyroidism that a person has. Other than that, it is considered okay for healthy adults to consume up to 2 grams a day.
Those with kidney stones should never exceed that amount of sodium in their diet. For those with no signs of kidney stones, eating less than 2.2 grams a day is perfectly fine.