Quality Criteria for Crystal Salt
When selecting crystal salts, pay attention to the following quality criteria:
Appearance, Smell and Taste
- Appearance: Transparent, pink or reddish crystals, no impurities, light pink ground or granulated salt.
- Odor: Neutral.
- Flavor: Mildly salty.
Mining Method and Processing
Himalaya crystal salt is traditionally processed by hand, washed in brine and sun-dried.
The Codex Alimentarius, or food code, for table salt is regulated by law and defines the criteria to be fulfilled in order for salt to be offered as a foodstuff. The following points are of particular importance:
- Sodium chloride at least 97%
- Arsenic less than 0,5 mg/kg
- Copper less than 2,0 mg/kg
- lead less than 2,0 mg/kg
- Cadmium less than 0,5 mg/kg
- Mercury less than 0,1 mg/kg
Biophysical examinations are meant to test the effect of Himalayan crystal salt on living organisms and humans. The following test methods are used:
- Electroacupuncture according to Voll
- Measurement of Biophoton with Green Algae
- Segmental Diagnostic
- Clinical Trials in Humans