A picture of Kimberly sharing a recipe on a talk show

When it is this cold, I do love the occasional hot soup. If possible- I would rather make it myself to avoid unhealthy fats. If the soup is a clear vegetable soup, similar to my cauliflower soup recipe. I do not worry so much about the soup being cooked-as it will still digest easily.

I worry more about the awful salt that might be lurking in it. This is what I try to avoid at all costs.

Typical table salt is sodium chloride (an unnatural chemical form of salt that our body recognizes as something completely foreign). This form of salt is in almost every preserved product that we can think of.

Therefore, when we add more salt to our already salted food, our body receives more salt than it can dispose of. Or course, it is another reason not to eat any preserved food at all (including canned food, frozen meals, etc).

Denatured sodium chloride salt (which is poison to the body) is a “hungry”, biologically incomplete molecule. This molecule will leach H20 and other minerals out of our body as it tries to neutralize the poisonous sodium chloride.

This dead, kiln-dried, highly processed salt is highly toxic to the health of our bodies. Typical table salt crystals are totally isolated from each other.

Our bodies have to use huge amounts of energy to try to metabolize it. This messes with our ideal fluid balance and can overburden our elimination systems.

Table salt will also create “false fat”, making us look bloated and up to 9 pounds heavier than we truly weigh. To be 100% clear, Table salt = Fat and Bloated.

Not All Salt Is The Enemy!

However, there are certain recipes and times when you need to use salt for seasoning. And not all salt is the enemy.

Celtic and Himalayan sea salts are the ONLY salts that I recommend. These salts can be damp and grayish or pink in color, and can be bought at any health store.

Celtic sea salt is dried in the sun and the wind, preserving marine microorganisms, enzymes, and around 70 trace minerals and trace elements.

True Celtic sea salt is raw and alive, and is beneficial as it can pump extracellular fluid and help us digest carbs and fats. It can also increase stomach acid — helping to build our hydrochloric acid!

The mineral magnesium, involved in over 300 detoxification pathways in the body, is only present in the sea salt when there is still moisture.

Himalayan crystal salt is also a wonderful salt. Crystal salt has spent over 250 million years maturing under extreme tectonic pressure, far away from exposure to impurities.

The salt’s unique structure also stores vibrational energy. All of the crystal salt’s inherent 84 minerals and trace elements are available in colloidal form. Meaning, they are so small your cells can readily absorb them.

It is very difficult for your body to absorb too much crystal salt since there are powerful and effective feedback loops that regulate this process.

Natural crystal salt always promotes a healthy balance and does not contribute to high blood pressure like typical table salt.

Don’t Be Fooled When Shopping For Salt

Other sea salt (which is commonly sold at some grocery stores, Trader Joe’s etc.), can still be kiln-dried, meaning the magnesium and the vast majority of other minerals, can still be evaporated along with the moisture. It is cheap and often crappy and I don’t recommend putting it into your body.

So give yourself the best! Don’t be fooled by the mere words “sea salt” and definitely don’t touch table salt.

Make sure you purchase only Celtic sea salt, Himalayan sea salt, or as another option, a sea salt that specifically says on the label that it has only been dried by the sun and wind. Use in small amounts when you do use salt.

If I do eat the occasional soup, I want to be sure I am ingesting only the good salt. Some restaurants may use the good stuff too.

And if you are out and have food with questionable salt added into it- at least definitely DON’T add more salt on top of it!

A picture of Kimberly sharing a recipe on a talk show