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“You are the salt of the earth, but if salt has lost its taste, how shall its saltiness be restored? It is no longer good for anything except to be thrown out and trampled under people’s feet.” Matthew 5:13 Sodium is one of four vital elements for life and one of 92 minerals found in seawater (nature). Seawater is sometimes referred to as an isotonic solution because it’s the exact same mineral and proportion found in the body.1 These 92 minerals include sodium (30%) and chloride (50%). Table salt is made up of sodium chloride which are the harshest two minerals in seawater. This salt is not in its natural form like celtic sea salt which contains 82% minerals. As a result table salt is imbalanced which then causes an imbalance within the body. Sodium chloride is so harsh that overtime it kills our taste buds and leads to increasing salt consumption. I have seen this with friends and family who add lots of table salt onto their food before tasting the food. In the 1980’s salt began to get a bad rap by medical doctors who often encouraged patients to go onto a low salt diet instead of switching to mineral rich salt like Celtic, Himalayan, or Real Salt. In the book “Salt, Fat, Acid, Heat,” chef and author Samin Nosrat, explains that salt not only amplifies the flavor of food but the body must consume it regularly “to carry out basic biological processes, such as maintaining proper blood pressure and water distribution in the body, delivering nutrients to and from the cells, nerve transmission, and muscle movement.” Our bodies know exactly how to monitor the amount of salt we need. Last and not least, Dr. James DiNicolantonio, author of “The Salt Fix,” writes that “...salt may actually be an antidote to sugar..sodium depletion sensitizes the reward system, making sugar more appealing; increasing the intake of salt may actually reduce sugar cravings and may even reduce the reward that you get from consuming sugar.” Now that we understand the importance and benefits of real salt (not stripped of minerals), let's dive into creating a beautiful digestive salt for the fall season. The magnesium in salt draws in moisture so the dryness associated with fall can be balanced with extra sea salt. Dried herbs, either store bought or sundried from the garden, are best. This recipe calls for rosemary, sage, and thyme. I recommend that you get to know these herbs individually. Herb books and various websites list the numerous benefits of herbs. In my indigenous traditions herbs, both culinary and medicinal, are our kin, elders and healers. Our intention is to form a relationship with the herbs by sitting with the herbs, tuning inward, listening, and learning versus asking what can this herb do for me or what is it good for. What I will share is that all three herbs and salt are excellent for digestion. It’s important as the seasons change to maintain our digestion which contributes to overall well being–mind, body, heart, and spirit. I make small batches about ½ cup and store in small mason jars with a lid.
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