Alaea Hawaiian Salt - Fine

Alaea Hawaiian Salt - Fine

Reported to be over 80 trace minerals in this salt, all of which are minerals found naturally in this seas water. Hawaiian volcanic clay called "alae" is added to this salt to enhance the salt with iron-oxide which gives the salt its extraordinary red color.

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Mixing traditional Alaea Hawaiian Red Sea Salt's unique flavor is ideal for seasoning a variety of foods. Hawaiian Salt is harvested from the sea surrounding the island of Molokai. As a small and isolated island, the ocean waters of Molokai remain pristine and unpolluted. These salts are harvested using the highest of standards through a slow and careful process of solar evaporation, allowing the salt crystals to form with the much desired trace minerals intact. Alaea Hawaiian Sea Salt is widely used in Hawaii as a key seasoning for many of their native dishes including the kalua pig, poke, and Hawaiian jerky. It's also used commonly for preserving. The growing popularity of the Alaea Hawaiian Salt has boosted the economy of the island of Molokai in recent years and we're pleased to offer this amazing salt.

Recent research suggests that natural unrefined salt, like our Alaea Hawaiian Salt, could be better than anything else, including calcium, for supporting healthy bones. Bones are made of at least a dozen minerals and we need all of them in perfect proportions in order to have healthy bones and healthy bodies.

Some possible traditional uses of Alaea Hawaiian Salt may include:

  • May support healthy bone density levels
  • May support a healthy positive outlook 
  • Regulating the water content throughout your body
  • Helping carry nutrients to your cells
  • Supporting healthy stamina levels
  • May support healthy pH balance in your cells, particularly your brain cells
  • May support vascular health
  • May support healthy blood sugar levels
  • May support healthy sleep patterns
  • Allowing fluids to pass in & out of your cells
  • Assisting in the generation of hydroelectric energy in cells in your body
  • Supporting healthy digestion and absorpbtion
  • Supporting respiratory health
  • Various metabolic reactions in your body
  • May prevention of muscle cramps
  • May support sinus health
  • Helping nerve cells in your brain and body to transfer information
  • In conjunction with water it is actually essential for the support of healthy blood pressure levels

Constituents of Alaea Hawaiian Salt include:

  • Iron

  • Nutrients: Chloride, Sodium, Potassium, Sulfur, Calcium, Magnesium, Iodine

This product is 100% natural and minimally processed. Taste, smell, texture, and color may vary from batch to batch.

Suggested Use: Add a dash to any recipe, tea, or smoothie. Also works great when added to a bath.

Mixing suggestions: To increase flavor and nutritional profile add a pinch to our whey protein and organic extra rich cacao powder.

Ingredients: Natural Pacific Hawaiian Sea Salt, Premium Hawaiian Alaea clay.

Grain Size: Fine (0.5-1mm)

Origin: Harvested in Hawaii. Packaged with care in Florida, USA.

ZNaturalFoods.com offers Alaea Hawaiian Salt packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing to keep the Alaea salt moisture free. Keep your Alaea Hawaiian Salt in a cool, dark, dry place.

 

1. Bitterman, Mark (2010). Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Ten Speed Press. p. 129. ISBN 978-1-58008-262-4.

2. Weinzweig, Ari (2003). Zingerman's guide to good eating: how to choose the best bread, cheeses, olive oil, pasta, chocolate, and much more. Houghton Mifflin
3. Harcourt. p. 343. ISBN 978-0-395-92616-1.

4. Schrambling, Regina (April 6, 2005). "Salt, that essential flavor" (FEE REQUIRED). Los Angeles Times. Retrieved January 13, 2010.

5. "Simply salt, in many variations". The Press Democrat. August 15, 2007. Retrieved January 13, 2010. (subscription required (help)).

6. Kurlansky, Mark (2002). Salt: A World History. Penguin Books. p. 405. ISBN 0-8027-1373-4.

7. Kurlansky, Mark. pg. 405.

8. Laudan, Rachel (1996). The food of Paradise: exploring Hawaii's culinary heritage. University of Hawaii Press. p. 235. ISBN 978-0-8248-1778-7.

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