Amazing Health Benefits Of Cooking On A Himalayan Salt Block

Amazing Health Benefits Of Cooking On A Himalayan Salt Block


What is a Himalayan salt block?


Himalayan salt, a form of rock salt, occurs naturally in the Punjab, in Pakistan, where several minerals in addition to sodium chloride — including iron oxide, which gives the salt its pinkish color, plus polyhalite and ten others in small amounts. There is a whole mine of Himalayan salt in that area, and it has been used since time immemorial for food preservation, cooking and brine. In this article, we will discuss some of the benefits of cooking with a Himalayan salt block, as well as some methods of cooking therewith.

Benefits of Himalayan salt

Himalayan salt is known for its capacity to detoxify the body, most commonly in the form of brine baths, which should be at normal body temperature (97°) and have a salt-to-water ratio of 2.2 lbs.:26 to 32 gallons. A brine bath results in the release of toxins and the absorption of healthy minerals from the sodium contained in the body.
Being one of the most plentiful sodium sources, Himalayan salt blocks are essential for enabling the body to function healthily. By regulating blood volume, sodium controls blood pressure. It also controls such functions as the beating of the heart, muscle contractions and nerve transmissions.
Other nutrients contained in a Himalayan salt block include calcium, chloride, iron, magnesium, phosphorus and potassium, and to a lesser extent boron, copper, fluoride, iodine, selenium and zinc — all of which are essential for a healthy body. Himalayan salt is harvested naturally, so the minerals that it contains have not been processed or refined in any way.
In addition to Himalayan salt blocks, the mineral is also sold in the form of grains, either fine or coarse. They can be used to improve the taste, as well as the nutritional value, of the foods to which they are added.

How To Cook with a Himalayan salt block


Himalayan salt blocks are commonly used for cooking, specifically as a base on which the food is to be cooked. The recipe given in this section is for cooking a steak. The Himalayan salt block should be at least one-and-a-half, and preferably two, inches thick.
Heating the block
The most challenging step in the process is to heat the Himalayan salt block — it must be done as slowly as possible, particularly the first few times that the block is used, so that it will last longer. In general, the larger the Himalayan salt block, the more slowly it heats up. It should be heated on a grill or a gas stove on the lowest heat available for fifteen minutes, until it reaches 200°F. Then go to medium and then to high at ten-minute intervals. Cooking on a Himalayan salt block that is too cool will wear it out faster and also over salt your food. If overheated, the block can explode.

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