Salt is a basic component of life. Without it, everything would be lifeless and dry. Since the earliest days of mankind, people have recognized the healing properties of sea salts. From early times, salt has been used both for its medicinal and preservative purposes. It is a key element in many religious practices.

Himalayan salt is sea salt mined from the foothills of the Himalayan Mountains in Nepal and South Asia. The salt, which tends to have a light pinkish tint because of a variety of naturally occurring minerals, is mainly used for food seasoning and as a decorative ingredient, especially for lamps and bathroom sinks. Although most salt used in the United States is refined, Himalayan salt contains an ingredient called "saltine," which is made by evaporating water and replacing it with potassium chloride. Because of this ionic exchange process, the sea salts is considered to be even more beneficial than standard table salt for increasing blood pressure and reducing the build-up of cholesterol in the arteries. Research indicates that salt with this added mineral can help prevent certain types of cancer and stimulate the immune system.

Salt has many positive health benefits. However, it can become problematic for some people, especially those with certain types of afflictions, such as eczema and asthma. Certain environmental factors, such as air pollution, can increase the level of toxins in the body. For this reason, Himalayan salt contains the substance hyaluronic acid. This acid is believed to alleviate the symptoms of these conditions by helping to reduce inflammation and improve moisture and skin tone.

People suffering from high blood pressure are encouraged to try Himalayan salt because it can help reduce the effects of their condition. Blood pressure medications often cause salt residue to be deposited in the soft tissues of the body. This can increase the amount of sodium in the blood, which in turn causes hypertension. By using a salt that contains hyaluronic acid, people can help reduce the risk of heart attack and stroke by as much as half a million cases a year.

The effects of sodium depletion on the neurological system have been studied in humans. The consumption of salt causes significant decreases in the amount of serotonin and dopamine in the brain. When considering the effects of salt on health, it is important to remember that sodium helps to keep fluid balance in the body, so the lowering of fluid balance can affect other organs as well, including the brain.

Although a healthy diet with a limited amount of salt intake may contribute to fluid balance, there are other important factors that contribute to the need to reduce sodium intake. For example, it is not recommended that very small quantities of salt are consumed on a regular basis. In fact, if a person is suffering from a pre-existing condition, or has an existing medical condition, they are not recommended taking large amounts of salt in any form. Instead, a person suffering from these conditions should consider reducing their salt intake to more manageable levels.

There are a wide variety of foods available that contain natural nutrients and low levels of sodium. An individual can eat foods such as fruits, vegetables and whole grains that will help them maintain a healthy sodium content. Foods containing high levels of salt should also be eaten in moderation, although it is not harmful for the body to consume small quantities of these foods. If a person chooses to cook foods using regular salt and substitutes them with salt substitutes, they can still enjoy the taste and satisfaction of food.

A number of scientific studies have provided evidence in support of both sides of the argument, supporting both the use of salt and the potential health benefits that come with reduced salt intake. One study published in the Journal of American Science reported that increasing sodium consumption from current levels was linked to a reduction in the concentration of the sodium in patients' blood. Another study, this time from the Archives of Internal Medicine, found that there was a significant reduction in the risk of stroke in patients who consumed low-sodium diets.