DuSALT Pink Himalayan Salt by DuNATURAL


DuMEALZ by DuNATURAL, LLC has our own brand of the highest quality Pink Himalayan Salt on the way. DuSALT Pink Himalayan salt is now the only kind of salt we use in all of our foods. Full of Trace Minerals and DELICIOUS on the pallet. We strive to use only the best and most healthiest without sacrificing taste.

Salt (that naturally contains trace minerals) is an essential food and condiment for creating optimal health. It supports healthy digestion by insuring your stomach can make hydrochloric acid, your pancreas can make pancreatic enzymes and your liver can make bile. We crave salt on our food because it aids all our digestive organs in their ability to produce digestive juices. Salt also supports the optimal functioning of your adrenal glands. It has now become popular for people with adrenal fatigue to have a morning drink, consisting of a full spectrum trace mineral salt solution in water called “sole”.

Salt has been, and always will, be essential to optimal human health. Historically, it was used in Roman times as a form of currency due to its high value and is where the word “salary” comes from.

Due to the refining of salt, it got a bad reputation for causing high blood pressure and disease. These negative health effects should be attributed to refined table salt, not healthy natural salts such as Pink Himalayan Salt. Industry came into the picture decades ago, removed the trace elements in salt, and sold them in the isolated state as high-ticket precious metals to the industrial sector.

This full spectrum sea salt was transformed by the industry from a 70-element condiment and mineral supplement to pure sodium chloride. Pure sodium chloride is then dried in ovens at temperature of 290 degrees. Removing the trace elements is bad enough because your body needs those minerals to make enzymes and active the codons on your DNA. But add to this the heating process at high temperatures and you've created a greater problem still.

Oven drying causes the bonds between the sodium and chloride to become bound very tightly. Think of mixing dry powdered earth clay with water and molding the clay into a plate, then putting the clay plate into a kiln oven, and baking it at 290 degrees. The baking process causes the bonds between the minerals in the clay plate to become tightly bound together and removes all moisture so that. Once removed from the oven, you can put water onto the plate and it will not absorb the moisture. It now repels the moisture. This repelling of moisture causes the plate to remain rock hard and moisture resistant, which is what you want if you’re making a plate.

However, when it comes to salt, this is not what you want. Salt is meant to attract moisture, break down into the individual elements the body needs for making enzymes and activating codons. But if all you have is pure sodium chloride, resistant to absorbing moisture, then this sodium chloride does not break down completely into sodium and chloride. You end up having a molecule that is irritating to the tissues of the body. In an effort to dilute this irritation, the body holds onto water causing edema and high blood pressure.

Many salt products on the market today say they are sea salt but fail to tell you that they have been stripped of some or all of their trace minerals and have been heat or oven dried. In the supermarket you see on food labels the word sea salt is used. This can be seen on canned and frozen vegetables, breads, meats, spaghetti sauce and you are encouraged that the salt is healthy.

However, the truth is while the salt may have been derived from the sea:

It has been harvested mechanically from dirt or concrete basins with bulldozers and piped through metal conduits;
Put through many degrading artificial processes;
Heated way beyond sun heat level in order to crack its molecular structure
Robbed of all its essential minerals that are essential to our physiology; and
Further adulterated by chemical additives to make it free flowing, bleached and iodized.
What remains is not sea salt but a sodium chloride poison. In 1613, in Accomac County, Virginia, colonists from Great Britain dug shallow vats from rough-hewn trees and poured in seawater to let the sun dry the first sea salt. The news rang throughout the Virginia colony; “We will no longer depend upon England for our salt.” Some contend this was even more significant than the 1773 Boston Tea Party.

When industry demanded a chemically pure sodium chloride for the manufacturing of chlorine, soda, plastic, explosives, agro-fertilizers, metallurgical and atomic energy uses. Profit oriented salt makers discovered that huge profits could be gained from the sale of several of these elements that are derived from the original sea brine. The race to make money was on, and the new industry of salt refining was born amid claims of cleaner, purer salt. Salt became a desecrated fraudulent food substance. These industrial giants are also the salt makers biggest customers. Table and food salt customers represent only 7% of the market.

Because table salt comes from the same batch as vacuum-refined industrial salt, it is treated with caustic soda or lime to remove all traces of magnesium salts. Magnesium is needed to relax the heart, muscles, blood vessels and nerves. Once removed then the body will suffer from toxic nature of pure sodium chloride. This will contribute to heart arrhythmia's, high blood pressure and edema.

It is important to note that pure sodium chloride (common salt) is a poison. When you put fish into distilled water, they will live fine. But when you add pure sodium chloride to the water they die.

DuMEALZ has converted to using only DuSALTS Pink Himalayan Salts to cook with.