There are numerous different varieties of salts out there on the market.

For me, I use only 2 types.

One is Sea Salt and the other pink Himalayan Salt and I will tell you why I use each, in turn.

Sea Salt

Minerals contained in sea salt are in their natural ratios and this helps keep the body’s electrolytes in balance.
  • Mineral Source. Apart from sodium, which is the primary mineral of any salt, pure sea salt retains all essential natural elements from the sea.
  • Minimizing Sodium Intake.
  • Electrolyte Balance.

Pink Himalayan Salt

Pink Himalayan sea salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, so it does more than just make your food taste better.

  • Creates an electrolyte balance.
  • Increases hydration.
  • Regulate water content both inside and outside of cells.
  • Balance pH (alkaline/acidity) and help to reduce acid reflux.
  • Prevent muscle cramping.
  • Aid in proper metabolism functioning.
  • Strengthen bones.
  • Lower blood pressure.

Black Salt

Black salt has an earthy flavor and usually comes from Hawaii or Cyprus. You may see it labeled as Hawaiian Black Salt. It is usually used at the end of cooking as a finishing salt. Indian black salt, also known as kala namak, is the one you keep seeing in all the vegan recipe as it has a pungent smell and flavour, almost ‘eggy’ like.  It is great when creating vegan alternatives to eggs (scrambled tofu) as it helps recreate the egg smell and taste.

The benefits are:

  • Cures Constipation And Bloating.
  • Treats Joint Disorders.
  • Aids Weight Loss.
  • Helps Cure Respiratory Troubles.
  • Cures Intestinal Gas Problems.
  • Works As A Great Laxative.
  • Cures Heartburn.

Other ‘salty’ options that I regularly use and more because of their nutritional and health benefits are:


Brown Rice Miso Paste

White Sweet Bean Miso Paste

There are many varieties of Miso from brown rice miso to white sweet bean miso.  You will have to try the different varieties and see which one you like best.

Miso is a great source of iron, calcium, potassium, B vitamins and protein. In fact, miso, which is made from fermented soybeans, is high in complete proteins that contain all essential amino acids and should be considered an important source of protein for herbivores and carnivores alike.  It has a saltiness to it (through added salt) that can be added as a salt substitute to any dish, soups, sauces and even desserts when you want to get that fine balance between sweet & salt!


Tarmari provides niacin (vitamin B3), manganese and mood-enhancing tryptophan, and contains more protein than regular soy sauce and gluten free.  Although still high in sodium, there are some reduced sodium options out there on the market.

Umeboshi Plums


Umeboshi plums are translated as ‘Japanese salt plums’!

Besides their dramatic flavor, Japanese pickled plums have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins. This is the Far Eastern equivalent to both aspirin and apple; not only is it a potent hangover remedy for mornings after; more than that, an umeboshi a day is regarded as one of the best preventive medicines available.

I use these an an accompaniment to Japanese style dishes e.g. brown rice with vegetables and tofu (where I don’t add salt to anything as these plums give me the saltiness I need), Sushi by adding small pieces of this plum on a layer of brown rice topped with other vegetables (avocado, cucumber, watercress etc.).

Soy Sauce

The variety I totally RELY on is BRAGGS.

Braggs is a liquid soy seasoning which is a source of amino acids from the soybeans used to make the seasoning. It contains 16 of the 20 amino acids, which are the building blocks of protein. The body uses these amino acids for digestion, tissue growth and repair.   Made of only soybeans that have not been genetically modified and water, Bragg Liquid Aminos is a natural alternative to conventional soy sauces, without the additional table salt, monosodium glutamate, preservatives or gluten that can be found in many of the soy sauces on the market.

So as you can see the ‘salty’ list can go on forever however for me, these are the main salt substitutes I turn to for my fix!  Have a play around and find what suits you the best.

**HIGH BLOOD PRESSURE**  If you suffer with this, although the options I have given to you above are a far better alternative to salt/table salt etc. you still need to monitor your salt/sodium intake, reduce consumption, to ensure that your blood pressure does not spike.
My advice would be to speak to your doctor/general medical practitioner before changing any part of your diet.

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