For Immediate Release: October 18, 2018
Jorge Amselle, Jorge@saltinstitute.org
Naples, FL—Food safety is the top priority of salt producers. They adhere to stringent health and safety practices and continue to remain close to the research on this emerging topic. While studies have shown that products from the sea, including seafood, may have microparticles of plastic present, a study done on sea salt shows that the amounts are not significant and do not pose health risks. (https://www.nature.com/articles/srep46173#conclusions).
Salt, or sodium chloride, is essential for life. In fact, no mineral is more essential to human survival than sodium because it allows nerves to send and receive electrical impulses, helps your muscles stay strong, and keeps your cells and brain functioning. However, sodium chloride (salt) is a nutrient that the body cannot produce, and therefore it must be consumed.
The other component of salt, chloride, is also essential to survival and good health. It preserves acid-base balance in the body, aids potassium absorption, improves the ability of the blood to move harmful carbon dioxide from tissues out to the lungs and, most importantly it supplies the crucial stomach acids required to break down and digest all the foods we eat.
To learn more please visit www.saltinstitute.org.
The Salt Institute is a North American based non-profit trade association dedicated to advancing the many benefits of salt, particularly to ensure winter roadway safety, quality water and healthy nutrition.