Reichhaltige Stein/Kristallsalze aus der Himalaya-Region
The Specifics of Globalis Crystal Salt
- Salt from the Himalaya region
- Original quality of the Himalayan region
- From the deepest layers of the salt mines (hence the especially rich and crystalline structure)
- Naturalness of the salt: unbleached, unrefined, not iodized, without anti-caking agents or other additives
- First choice and hand selection of producing country
- Numbered certificate (batch number)
- Compliance with the Codex Alimentarius
- Food friendly packaging
- Decent working conditions, fair trade, no child labor
Natural crystal salt with a natural amount of minerals and trace elements such as magnesium, potassium, calcium, selenium, manganese and iron. The reddish hue of the salt is due to its iron/iron oxide content.
We carry light red crystal salt, white diamond table salt as well as a small quantity of clear, cubic halite salt, which is quite rare.
On average, we take in between 12 and 29 grams of refined salt with our food; our kidneys, however, can excrete only 5-7 g per day, if healthy.
The rest of 10 - 15 g remains in our body. For every gram of salt remaining in our body, we need 23 times the amount of water to bind and isolate it. To this purpose, however, the body does not just need any kind of water, but our most valuable cell water. In consequence, this water is taken away from our cells, leaving the cells short of their water as basic life source, and perishing. This permanent shortage of cell water is causing dehydration - we are slowly drying up.
Today, almost every adult is suffering from dehydration. The isolation and binding of sodium chloride with cell water results in the formation of water tissue - a tissue without any function and an ideal substratum for sediments and bacteria. When the body cannot spare any cell water any more, toxic sodium chloride is crystallized with animal amino acids, resulting in renal calculus or sedimentation of crystals in our bones and joints - the well-known arteriosclerosis of old age.
Good to know
"Himalayan salt", crystal salt from the Punjab region in the southern Himalayas.
The natural crystal salt from the so-called Salt Range in the Punjab province in Pakistan, 200 km south of the Himalayas, was formed about 500 million years ago and is one of the finest rock salts.
It stems from a vast primordial ocean, which was getting smaller due to the continental drift and finally dried up. Here, the salt was deposited which is today carefully mined by hand in the Salt Range, geologically belonging to the Himalayas.
This salt is free from the environmental strains of modern oceans and chemical additives such as anti-caking agents. It is not neither refined nor iodized or flouridated.
The beautiful orange color of this high quality crystal salt is mainly caused by iron and manganese. It also contains many minerals and trace elements that give this fine gourmet salt its very fine taste. The salt from Punjab tastes very mild and pleasant, compared to the normal table salt.It ranks among the highest quality natural gourmet salts.
As an enjoyable, healthy food it sets new standards and is recommended by many gourmet chefs.
Origin and mining:
Mining is not profitable in economic respect, the deposits of stone salt and crystal salt relating as 100: 1. Furthermore, conventional mining methods (blasting off) would cause the crystal salt to lose its biophysical qualities, so it must be broken by hand. Natural supplies of crystal salt are highly limited.
To make sure that you are getting the highest quality crystal salt, look out for our Globalis guarantee label on the package.
Extraction and processing
Our crystal salt is traditionally mined, washed and packed up by hand.
Our crystal salt is available in ground form or in small chunks. It is not industrially treated and therefore represents the highest quality of mineral table salts. It can be stored for years under dry conditions.
Salz im Weltraum
Natriumchlorid gibt es überall – sogar im Weltraum.
Sternschnuppen bringen es auf die Erde. Wissenschaftler vermuten, dass mit Sternschnuppen (Meteoriten) täglich bis zu 300 Kilogramm Natrium auf die Erde regnen. Daraus können theoretisch über 750 Kilogramm Kochsalz werden.
Salz im Meer
Das meiste Salz ist in den Meeren gelöst: Etwa vierzig Billiarden Tonnen. Das ist unvorstellbar viel. Damit könnte man das gesamte Festland der Erde mit einer 150 Meter hohen Salzschicht bedecken.
Salz unter der Erde
Auch unter der Erde findet man Kochsalz – als so genannter Halit in Salzstöcken. Sind Eisenoxide eingelagert, ist es organgefarben.
Das Vorkommen von Steinsalz schätzt man auf 100 Billionen Tonnen weltweit. Dagegen erscheint die Weltjahresproduktion von Natriumchlorid recht gering: 2003 waren es 223 Millionen Tonnen. Die Salzvorräte der Erde würden also knapp 450.000 Jahre ausreichen.
Salz im Menschen
Und auch in uns Menschen befindet sich Kochsalz –zusammengerechnet etwa 160 Gramm in den Knochen, in der Haut und in jeder einzelnen Zelle.
(Quelle: Quarks & Co / WDR Fernsehen)