I'll implement good unrefined salt in my regimen next time and I am still unsure which kind is the best one. There is the usual sea salt, theres himalayan salt and Dr. Brownstein constantly recommends celtic sea salt without an explanation to why it is superior.
So my question is, do we have a consensus on which salt is the best one to take? I find himalayan salt intruiging because of the reddish colour supposedly being a sign of it containing more minerals. Also mountain salts I think could have less heavy metal contamination etc.
Anyone has his research done on this subject and which salt do you take for what reason?
According to Dr Hal Huggins, the sea salts he has tested are not biologically compatable because they are missing an electron.
However, Morton's canning and pickling salt has the electron put back on in their process and it is free of fillers, flow agents and aluminum.
I have been using this with good results.
I can only assume that since ascorbic acid gives off its electrons that if we take the C with the salt, it would add the electron.