Salicornia dehydrated into green salt; both are used around the world. Photo provided by Cat Wilson.

By Cat Wilson
Guest Writer

Has a Doctor ever told you to lower your salt intake? Too much sodium can affect your blood pressure in a bad way and even if you’re not shaking it on your food, processed and restaurant foods are high in sodium to a fault.

Green Salt is green, not white, or pink. It is a salt alternative with 50% of the sodium that table salt has. That is pretty amazing. Green salt is 100% dehydrated salicornia, a superfood with a salty taste, sometimes called sea asparagus. Salicornia absorbs minerals in sea water like magnesium, potassium, and niacin. Have you heard of the foody word umami? Umami is being called the fifth taste group after sweet, sour, salty and bitter. The taste is a savoriness, an independent taste unlike the other four taste groups.

Salicornia is used fresh in fine dining restaurants throughout the world and also dehydrated into green salt which has a shelve life of 2-3 years.

I decided to give green salt a try. I put it in a small saltshaker, and added it to my bowl of soup each day — delicious. Then I added it to vegetables at the end of cooking — delicious. Watermelon — delicious. See where I’m going. It adds that little — what’s in this taste and it’s all good. Plus, there is half the sodium of salt.

If you have high blood pressure, check with your doctor. If not, I recommend enjoying it now. I ordered it online at trygreensalt.com, but I don’t see it on Amazon.

It’s all about the small steps and I see this as a simple way of consuming less sodium. It’s up to you to get you where you want to be.

The your health!

Cat Wilson lives in South Bend and transitioned from a vegetarian diet to eating a plant-based diet over two years ago. She may be contacted at [email protected].