Tethys:Himalayan Crystal Salt

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This Salt Is Over 250 Million Years Old !!

Salt is essential for life -- you cannot live without it. However, most people simply don't realize that there are enormous differences between the standard, refined table and cooking salt most of you are accustomed to using and natural health-promoting salt.

These differences can have a major impact on your staying healthy.

If you want your body to function properly, you need holistic salt complete with all-natural elements. Today's common table salt has nothing in common with natural salt.

Your table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. Dried at over 1,200 degrees Fahrenheit, the excessive heat alters the natural chemical structure of the salt.

Containing all of the 84 elements found in your body, the benefits of natural Himalayan Crystal Salt include:

Regulating the water content throughout your body.
Promoting a healthy pH balance in your cells, particularly your brain cells.
Promoting blood sugar health and helping to reduce the signs of aging.
Assisting in the generation of hydroelectric energy in cells in your body.
Absorption of food particles through your intestinal tract.
Supporting respiratory health.
Promoting sinus health.
Prevention of muscle cramps.
Promoting bone strength.
Regulating your sleep -- it naturally promotes sleep.
Supporting your libido.
Promoting vascular health.
In conjunction with water it is actually essential for the regulation of your blood pressure.

The Typical Table And Cooking Salt In Your
Grocery Store Has Been "Chemically Cleaned"
What remains after typical salt is "chemically cleaned" is sodium chloride -- an unnatural chemical form of salt that your body recognizes as something completely foreign. This form of salt is in almost every preserved product that you eat. Therefore, when you add more salt to your already salted food, your body receives more salt than it can dispose of.


This is important as over 90% of the money that people spend on food is for processed food.

Typical table salt crystals are totally isolated from each other. In order for your body to try to metabolize table salt crystals, it must sacrifice tremendous amounts of energy.

Inorganic sodium chloride can keep you from an ideal fluid balance and can overburden your elimination systems.

When your body tries to isolate the excess salt you typically expose it to, water molecules must surround the sodium chloride to break them up into sodium and chloride ions in order to help your body neutralize them. To accomplish this, water is taken from your cells in order to neutralize the unnatural sodium chloride.

This results in a less-than-ideal fluid balance in the cells.

Get Salt as Nature Intended It -- Pure Himalayan Crystal Salt


With chemical dumping and toxic oil spills polluting the oceans at an alarming rate, most of today's sea salt is not nearly as pure as it used to be. Himalayan Crystal Salt is pure salt that is mined and washed by hand -- with zero environmental pollutants.
Today's table and cooking salt is void of the vital trace minerals that make this Himalayan crystal salt so precious. Crystal salt has spent over 250 million years maturing under extreme tectonic pressure, far away from exposure to impurities.

The salt's unique structure also stores vibrational energy. All of the crystal salt's inherent minerals and trace elements are available in colloidal form -- meaning they are so small your cells can readily absorb them.

The Crystal Salt from the Himalayas does not burden your body as other salts do. It is very difficult for your body to absorb too much crystal salt since there are powerful and effective feedback loops that regulate this process. Natural crystal salt always promotes a healthy balance and does not contribute to high blood pressure like typical table salt.

Crystal Salt's array of elements forms a compound in which each molecule is inter-connected. The connectedness allows the vibrational component of the 84 trace elements present in the salt to be in harmony with each other and adds to the ability to promote a healthy balance. When it comes to the power of natural salt, nothing compares to Himalayan Crystal Salt. Here's why:

It is the highest grade of natural salt.

Under an electron microscope, crystal salt has a perfect crystalline structure.

It is mined by hand and hand-washed.

Crystal salt is immune to electromagnetic fields

Crystal Salt contains no environmental pollutants.

There is no limited shelf life and no need for silica packets to prevent clumping.

Key Minerals in Himalayan Crystal Salt Promote a Healthy Balance in Your Body

Himalayan Crystal Salt is salt in its native form, with all its vibrational energy intact and it helps promote a healthy balance in your body. Promoting balanced electrolytes helps to keep your body in homeostasis -- the balance of chemicals that is conducive to the body's function.

"The renowned Frezenius Institute in Europe analyzed the Himalayan Crystal Salt and proved that it has an amazing array of important trace minerals and elements including potassium, calcium and magnesium that help promote a healthy balance by maintaining fluids and replenishing your supply of electrolytes whenever you sweat heavily. (This salt does not supply iodide, a necessary nutrient.)"

Himalayan Salt vs. Sea Salt and Rock Salt: A Crystal Comparison

Many people believe sea salt is a healthy alternative to table salt, but this is no longer the case. The oceans are being used as dumping grounds for harmful toxic poisons like mercury, PCBs and dioxin. Reports of oil spills polluting the sea are becoming more frequent. With some 89% of all the sea salt producers now refining their salt, today's sea salt simply isn't as healthy as it used to be.


If you were to look into a microscope at sea salt (pictured left) you would see it has irregular and isolated crystalline structures disconnected from the natural elements surrounding them. Thus, however many vital minerals it may contain, they cannot be absorbed by your body unless the body expends tremendous energy to vitalize them. Your body's net gain is small compared to the great loss of energy.

Because the crystalline structure of crystal salt is balanced (pictured right), it is not isolated from the 84 inherent mineral elements, but is connected to them in a harmonious state. This means the energy content in the form of minerals can be easily metabolized by your body. When you use this salt it has a vital energetic effect. Your body gets an ample net gain with little energy loss.


Mined salt, or rock salt, is also a poor substitute for Himalayan Crystal Salt. While natural rock salt comes close to being intact and is more valuable than industrial table salt, from a biophysical as well as bio-chemical perspective, it holds little value.

The elements contained in rock salt lack sufficient compression to be included in the crystal web, but are only attached to the surface and in the gaps of the crystalline structure. It is the considerable pressure that brings the elements to a colloidal state - where your cells can readily absorb them. The valuable elements found in rock salt are useless because your body cannot absorb and metabolize them.

Kokum: The Xangosteen from Goa!

From childhood i have enjoyed the solkadi that  my mom made, as i grew up i remeber drinking Kokum sarbat during summerThe more i research into the goodness of this wild fruit from my native state, the more i am amazed by its versatile health benifits.According to the Resource Book on Kokum, published by the Western Ghats Kokum Foundation this, inexplicably, is indeed one of the most underexploited trees in India. Different regions know it by different names: Bindin, Biran, Bhinda, Kokum, Katambi, Ratamba or Amsol.  In English it is called mangosteen, wild mangosteen, or red mango.  However, there differences in tastes.  Mangosteen, especially grown in Southeast Asia and Central and South America have more richly luscious pulp.  They are also sweeter.  Most kokum, although they have the same health benefits, are on the sour side.  Therefore traditionally, in the cuisine of the Konkan or Indian west coast, the inner segments of fruit flesh have been discarded and only the dried peel is used.  However, one can use the actual fruit as well.  One just needs to make adjustments so that the sour taste does not become overwhelming.   

The fruit can be used in so many different ways: in cooking, as juice, in medicine and in cosmetics, to name just a few of the known areas of benefit.  Although a native of, yet commercially underexploited in India, kokum or mangosteen is far more appreciated in – the USA, or in Thailand and other countries in Southeast Asia where branded kokum products on such XanGo, Thai-Go, Mangosteen-Plus, or Mango-Xan have become household names, at least among circles interested in organic food and integrative health.  In India nothing of this sort has been tried, yet.  Here, it is mostly the locals along the Arabian Sea coast that know and make use of how good and versatile a fruit kokum really is.

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In the USA kokum went mainstream, about ten years ago. A company and product named XanGo, created waves after 2002 when it became the fastest growing network marketing company at the time:  Their research claimed that the powerful phyto-nutrients contained in the rind of the kokum fruit, and thus their preparations have manifold health benefits.  It was said that they help:

·      Maintain intestinal health

·      Support the immune system

·      Neutralize free radicals

·      Support cartilage and joint function

·      Promote a healthy seasonal respiratory system

South Asian as well as South East Asian folk medicine confirms the claim.  According to Southeast Asian folklore, kokum rind was used to make a tea for problems such as diarrhea, bladder infections and gonorrhea.  Here in South India, kokum juice has also been around forever.  When compared to commercial bottled drinks it is a healthier and far more refreshing option.  It acts as an appetite stimulant and also has anti-helmintic properties (i.e. it eliminates worms). 

Traditional Ayurvedic medicine uses preparations from the fruit externally and in infusions to treat skin ailments, rashes, burns, chaffed skin and scalds.  It is also applied to provide relief from sunstroke, tackle dysentery, and mucus diarrhea.  Traditional Chinese Medicine likewise makes use of preparations from the mangosteen fruit, for example in the treatment of dysentery.

All of these traditional uses, again, have in turn been verified by modern laboratory studies.  Modern day tests corroborated that the compounds contained in the kokum rind, namely alpha-mangosteen, beta-mangosteen, garcinone B, and garcinone E (collectively labeled as xanthones) have anti-inflammatory, anti-microbial, anti-fungal and antiseptic properties.  Furthermore test tube experiments have revealed that, as powerful anti-oxidants, xanthones may actually help in the fight against cancer; they have shown to be carcinogenic for some cancer cells, at least in vitro.

A major test recognized as the industry standard for measuring anti-oxidant activity is known as “Oxygen Radical Absorbance Capacity (ORAC)”.  USDA researchers at Tufts University developed it.  Total ORAC value measures total antioxidant strength of any substance.  It is therefor a valuable tool in establishing the medicinal value in a food.  A high ORAC value corresponds to high antioxidant strength.  In this context it comes as noteworthy piece of news that the antioxidant power of the whole mangosteen fruit juice has an ORAC value of 17,000 per gram. In comparison, whole blueberries, a rich source of antioxidants, has an ORAC value of 61 units per gram, while pomegranates has an ORAC value of 105 units per gram.  Kokum or mangosteen must indeed be considered as the fruit highest in anti-oxidant value and action.

But even with this the list of the kokum benefits has not come to an end just yet.  We need to add at least one more: kokum as a slimming agent:  Hydroxycitric (HCA) acid is one of its known ingredients.  It has recently been patented as hypocholesterolaemic agent.  In lay-man's words, HCA combats obesity.  It suppresses fatty acid synthesis and lipogensis.  How so, you may ask?

According to www.kokumbenefits.com, “HCA suppresses the enzymes that convert excess calories from food into body fat.  Besides thwarting the production of fat, this action causes excess calories to be converted into glycogen, which is stored in skeletal muscles and the liver.  When glycogen levels rise in the body, gluco-receptors in the liver are stimulated.  These receptors send signals to the brain, which act to suppress appetite.  In the meantime, as stored fat is burned by the body’s normal metabolic processes, it is not replaced.  This combined effect of fat depletion, inhibited fat storage, and reduced food consumption makes kokum a very potent weight loss agent.”

A great way to refresh yourself is by sipping onto Kokumade, I love it!!