Salt: Friend or Foe? Let’s Clear It Up
Hey friends, Chef E here! Let’s talk salt—because it’s been seriously misunderstood. For decades, we’ve been told that salt is bad—that too much will send our blood pressure soaring and land us with heart issues. But what if I told you the truth is a whole lot more nuanced? Like many things in nutrition, it’s not about cutting salt out, but about choosing the right kind and understanding its role in the body.
So... Is Salt Actually Bad for You?
Salt (aka sodium chloride) does way more than make your food taste amazing. It plays a crucial role in your body:
✔ Supports muscle contractions
✔ Helps transmit nerve impulses
✔ Regulates fluid balance inside your cells and blood vessels
Turns out, too much OR too little salt can negatively affect cardiovascular health, metabolism, insulin sensitivity, and more. So the key here isn’t to fear salt—it’s to understand how to use it wisely.
Quality > Quantity: Why the Type of Salt Matters
Not all salt is created equal. Many commercial table salts are highly processed, stripped of trace minerals, and sometimes even include anti-caking agents or additives. Plus, many sea salts today come with a side of microplastics (yikes!).
That’s why I always recommend Redmond Real Salt. It’s mined from ancient seabeds in Utah, untouched by modern pollution, and completely free of microplastics. It’s packed with naturally occurring trace minerals that your body actually needs, and it tastes incredible, too.
The Bottom Line: Salt Is Essential
We don’t need to fear salt—we need to respect it. Use it as a tool for nourishment. Your body is brilliantly designed, and when you’re eating whole, real foods and not relying on ultra-processed stuff, a generous pinch of quality salt can go a long way toward supporting hydration, adrenal health, energy, and flavor!
At New Leaf Table, we use only high-quality salts in our recipes, because we believe in real food with real benefits. Every detail matters when it comes to building meals that truly nourish.
So go ahead—sprinkle the good stuff on your roast veggies, season that pasture-raised steak, and reclaim salt for what it really is: a mineral your body loves.
With love & a salty pinch of truth,
Chef E
© 2024 New Leaf Table