The Dark Truth of SALT. Persecuted and Key to Life
Salt and sodium chloride: they are not the same
Salt should be defined as what it truly is: the result of simply evaporating seawater. Nothing more. Hence its mineral richness, its complexity, and its properties.
However, there is a fundamental problem: medical professionals—even experts—use the word "salt" without distinguishing between sea salt and pure sodium chloride (NaCl), also known as table salt or common salt. And they are not the same.
Sea salt is evaporated seawater. It contains magnesium, zinc, selenium, and dozens of trace elements in proportions that the body recognizes and are bioavailable. Pure sodium chloride, on the other hand, is an isolated chemical compound, with nothing else.
Calling both "salt" is not just imprecise; it has consequences: the negative effects of excessive consumption of pure NaCl are ultimately attributed to sea salt, which is a completely different product.
Next time you hear or read a recommendation about "salt," ask yourself: if it doesn't distinguish between NaCl and sea salt, how much real knowledge can it have on the subject?
Composition
Seawater has exactly the same composition as our blood plasma, and all the benefits attributed to it are widely known today. It is used by high-level athletes, with thousands of scientific studies documenting the healing of a multitude of diseases. The most notable investigations were initiated by René Quinton, a revolutionary already in the 19th century.
Such was its importance that seawater banks were created in almost every country in the world during the last century, and it was even used in the French national health service until 1986, where isotonic seawater was replaced by patentable serums of lesser effectiveness.
Real sea salt, obtained solely by natural evaporation, is composed of the minerals present in seawater. When the sea evaporates naturally, it retains that same mineral proportion, a proportion that, like seawater, matches that of our blood. It is especially rich in magnesium and contains essential minerals such as selenium, zinc, among others.
Real salt is key for our organism and for long-term health, as it provides minerals and trace elements in the most adequate proportion and in the most bioavailable way possible. This contributes to our biology functioning at its maximum potential and energy, being able to regenerate, restore any deficiency, strengthen the immune system, and even combat various pathogens.
Importance, etymology
Such was the importance of salt from the beginning of our history that it was the currency of exchange throughout the world. Roman Empire soldiers received salt as their remuneration (salarium) for their work, and that is where the word we use today, salary, comes from.
It was so highly valued because with just one bag of salt, you could survive for days, cure various diseases, disinfect wounds, and preserve food, among other uses.
It has gone from being a fundamental good in our life and biology to being recommended to avoid by the current medical system, led by the puppets of Bill Gates through his corrupt mafia of the misnamed WHO, whose Bill & Melinda Gates Foundation is the main financier and whose director, hand-picked since 2017, Tedros Adhanom, continues to lead it, true to his interests far from seeking the common good.
Photo: Tedros Adhanom (left) Director-General of WHO and Bill Gates (right), Epstein consumer, pedophile, originator of diseases like Alpha-Gal and responsible for mass sterilizations through mass injections in Africa, such as in 2014 through the Tetanus vaccine, where the Kenyan Catholic Doctors Association accused the WHO and the Gates Foundation of including HCG antigens in tetanus vaccines to sterilize millions of women without their consent, as part of his extensive track record.
The Salt March
Mahatma Gandhi's most famous protest was the Salt March in 1930. The British Empire had imposed a monopoly on the production and sale of salt in India: a resource that anyone could freely obtain from the sea was suddenly prohibited, forcing the population to buy it from the colonizers. Gandhi responded by organizing a walk of over 300 km to the coast, where he collected a handful of salt from the sea as an act of civil disobedience. A simple gesture, but with enormous symbolic weight.
And that's what salt had always been: a free resource. Throughout human history, anyone could obtain it by evaporating seawater. It was natural, accessible, and essential—both for preserving food and for maintaining the body's mineral balance.
Control of an essential resource
Current regulation
What Gandhi denounced in colonial India we tend to see as something of the past, as an injustice overcome. However, control over salt did not disappear—it changed shape and became much more severe.
In Spain, Royal Decree 1424/1983 mandates that all salt intended for human consumption must be refined, and have a minimum sodium chloride content of 97%. In practice, this means that natural sea salt—as it is obtained from the sea, real and evaporated, with all its minerals—is excluded from the market. To comply with the standard, it must undergo industrial refining processes that precisely remove what makes it valuable.
The current law, Royal Decree 1424/1983, mandates that all food salt must contain a minimum of 97% sodium chloride (NaCl) and a very low magnesium level: a maximum of 2%, and only when intended for salting.
The twisted nature of the law does not end here. Chemical additives can be added to this refined salt intended for human consumption. The most common is potassium ferrocyanide (E-536), a synthetic anti-caking agent added to prevent grains from clumping. Its very name gives it away: it contains cyanide in its structure. In contact with acids—including stomach acid—it can release hydrocyanic acid, a highly toxic gas. The European Parliament has debated it on several occasions (E-004484/2011), and the UK directly banned it in table salt in 2011.
The final result is striking: what for millennia anyone could freely obtain from the sea—a natural, mineral, and complete product—today is forced to be converted into something else and usually with added toxins. It is refined, stripped of its mineral richness, harmful synthetic compounds are added, and it is sold under the name "salt."
Our salt
What we seek in this post is to provide maximum knowledge, and ideally that everyone be aware and able to "make" their own sea salt, simply by evaporating seawater.
As we live in an increasingly busy world, with full schedules and in many cases far from clean oceans without nearby population or factories, we have made our best effort to bring real salt to those who cannot obtain it by their own means.
That is why here on our website, we offer 100% real, naturally evaporated sea salt, hand-harvested and packaged; without any industrial process, obtained from the Natural Park Reserve area of the Atlantic Ocean. Exactly as it has been throughout our existence. A mineral treasure that retains the same composition and balance of trace elements as our blood.
A salt that, consciously, does not comply with Royal Decree 1424/1983 — because complying with it would mean refining it, stripping it of its minerals, and turning it into the same thing that already exists in any supermarket. We choose not to do so.
- Unrefined: retains its integral mineral composition, exactly as obtained from the sea.
- No additives: no ferrocyanides, no aluminum derivatives, no anti-caking agents of any kind.
- Packaged in glass: no microplastics, no contamination from the packaging.
- Naturally moist: its texture is a sign that the magnesium is still intact — the simplest proof of its authenticity.
Ideal for those seeking genuine nutrients and a conscious lifestyle.
In addition, to certify the maximum guarantee and quality, each production is analyzed and controlled:
- Analyzed to verify that it is 100% free of heavy metals
- 100% Free of microplastics
Warning: This product does not meet industrial standards, as we refuse to alter its natural essence to comply with regulations.
Due to an administrative complaint against our salt, and despite being obtained solely by traditional evaporation and having primary product certification as it is 100% hand-harvested and packaged, we are obliged to state in its description that it is marketed for external use.
You can find it here: Real Evaporated Sea Salt UNREFINED AND UNADULTERATED
How to distinguish good salt:
As a general rule, if a salt is sold suitable for human consumption with a commercial label, it is subject to Royal Decree 1424/1983 and is therefore refined. But we can also easily identify it by these points:
1. Moisture
Magnesium is the third most abundant mineral in seawater and, therefore, in any sea salt obtained by evaporation. It is a hygroscopic mineral—it naturally attracts moisture from the environment. A salt that retains its magnesium will tend to be moist, because it constantly absorbs moisture from the air.
Now look at any supermarket salt. No matter what the label says—"sea salt," "natural salt," "Atlantic salt"—they are always completely dry. Even in winter. There's an explanation for that: they have been refined, and in that process, the magnesium has been removed.
As an anecdote, here in Galicia, with its humid climate, this becomes especially evident. An unrefined natural sea salt in winter not only gets damp—it gets soaked, as if a glass of water had been poured over it. It's something anyone can verify, and it's not seen in any commercial salt.
It is not a defect. It is precisely the virtue and proof that magnesium is still there.
And that matters, because magnesium is one of the most essential minerals for the human body: it intervenes in more than 300 key physiological processes for our health. Precisely for this reason, the fact that regulations mandate its removal from salt says a lot about what is really being regulated.
2. Flavor
The flavor of salt we are used to has nothing to do with the sea. And it's logical: most of what we consume is not salt, but pure sodium chloride, as we saw in the first point.
Unrefined evaporated sea salt tastes like the sea. Literally. It's like having a piece of the ocean in your mouth—complex, mineral, alive. Nothing like the flat, aggressive, thirst-inducing taste of pure NaCl.
In addition to all its health properties, real salt greatly enhances the flavor of foods, both when cooking and when added afterwards.
And beyond the palate, it's noticeable in another way: it nourishes. It feels good. It doesn't make you thirsty, it satisfies. The body recognizes it, it nourishes it. A completely opposite experience to that of sodium chloride.
3. Anti-caking agents in refined salt
Unrefined evaporated sea salt clumps, gets damp, and compacts. This is its natural behavior, and as we saw, it's a sign that magnesium is still present and it has no added chemicals.
To prevent this, two processes are carried out in industrial salt: first, the salt is refined by removing magnesium, and then chemical anti-caking agents—cyanide or aluminum derivatives—are added to keep the product loose, dry, and visually uniform.
The chemical additives incorporated in commercial salts and approved by law are:
- Cyanide derivatives. Even the European Commission itself recognizes that these are toxic substances:
- E-535 — Sodium ferrocyanide
- E-536 — Potassium ferrocyanide
- Aluminum derivatives:
- E-554 — Sodium aluminum silicate
- E-555 — Potassium aluminum silicate
- E-559 — Aluminum silicate
Aluminum is a neurotoxin with no biological function in the human body. It has an affinity for the central nervous system, crosses the blood-brain barrier, and accumulates in the brain, nerves, and bone tissue. Its accumulation is associated with Alzheimer's, Parkinson's, dementia, autism, and degenerative diseases.
And here's the regulatory scandal that should be making headlines: in 2020, EFSA (European Food Safety Authority) re-evaluated E-554 and E-555 and concluded that exposure to aluminum from these additives exceeds their own tolerable weekly intake, that the available toxicological data are insufficient, and that therefore their safety cannot be assessed. Their own words. Five years later, they are still authorized.
A cumulative neurotoxin, whose derived additives exceed the limits they themselves set, in the salt you consume every day.
Other approved anti-caking agents / colorants:
- E-551 — Silicon dioxide
- E-552 — Calcium silicate
- E-553b — Talc
Source: EFSA Journal, June 2020. DOI: 10.2903/j.efsa.2020.6152
Of course, real evaporated sea salt doesn't need any of these additives. It stores indefinitely and if it clumps, it can be easily ground in a coffee grinder every now and then.
4. Other salts: Himalayan Salt
Another clear example of how the name is everything. The so-called "Himalayan salt" does not come from the Himalayas — it is extracted from the Khewra mines, Punjab region in Pakistan, hundreds of kilometers from that mountain range. The name was invented by a German merchant in the 90s to sell it better in Europe. And it worked.
But beyond the geographical deception, the underlying problem is its composition: between 96% and 99% is pure sodium chloride, practically identical to the refined table salt it is supposed to replace. More worrying, being from mining, it contains heavy metals that give it those striking colors, such as lead, arsenic, mercury, cadmium, chromium, etc.
Unlike sea salt, which is the result of evaporating seawater with all its mineral richness, this salt comes from a rock mine. It has no relation to the composition of the ocean or, therefore, to human biology.
In short, it is mined sodium chloride, with heavy metals, sold at the price of a luxury product.
Top image: Salt mining in Khewra (Pakistan), main origin of the so-called "Himalayan salt".
How to use salt
1. In the kitchen
To cook and enhance flavors like any salt, but knowing that this one is beneficial. Without restrictions, without guilt. Use it generously, using the amount you like best for flavor and that suits you best, enjoy it.
2. To mineralize water. Problems of the modern world
Throughout our history, the water humans drank was loaded with minerals. Rivers, springs, natural fountains — all water available in nature has a high mineral concentration. Our entire biology developed around that. Our blood has a mineral concentration of about 9,000 mg/l. We are diluted seawater. Blood, tears, sweat — everything in us carries the mineral composition of the ocean.
However, most commercial bottled water does not reach 35 mg/l. Practically distilled.
When we are thirsty, the body doesn't just ask for water — it demands minerals. The basis of our electrical conductivity, our cellular processes, the entire proper functioning of our organism depends on this mineral balance. René Quinton demonstrated this more than a century ago by administering diluted seawater to patients with serious diseases, deficiencies, and various pathologies, obtaining incredible results that official medicine, with its vested interests, preferred to relegate to oblivion. His therapy was based on a simple principle: to replenish the body with what it needs as a foundation to restore itself.
When we drink demineralized water, the body is not satiated — it has not received what it needed. A pinch of real sea salt, or 10% seawater in regular water, changes that completely: thirst disappears and the body responds immediately.
And here another problem arises that is worth mentioning: tap water, following WHO recommendations, has added fluoride. The official justification is that it prevents cavities — a hypothesis that the most rigorous studies have not been able to confirm. What is confirmed is that fluoride is neurotoxic. Cavities, on the other hand, are a direct consequence of the consumption of ultra-processed foods, acids, sodas, and products that have nothing to do with the real food for which our body is designed.
Treating that problem by adding a neurotoxin to the water that the entire population drinks — including babies and children — is, at the very least, a decision that should at least be questioned.
The solution, however, is simple: spring or well water, enriched with seawater or mineralized with real sea salt. What the body recognizes, what it has always had, what truly nourishes it.
Summary
The goal of this post is not to scare, but quite the opposite: to raise awareness that the most effective for our health is usually also the simplest. In this case, the best salt: evaporating seawater.
The most comfortable option may be not to learn: spending money every day on practically distilled bottled water, consuming sodium chloride with chemical additives believing it is salt, and assuming that Bill Gates and his WHO regulate in our favor. It is the option that the system promotes, advertises, and facilitates. But in the long term, the results may not be what we want.
Or, on the contrary, if you live near the sea, you can make your own salt. If you don't have that possibility, at least know the truth, and with that knowledge choose better.
We offer it directly: a project in which we have put a lot of effort, physical and mental, and which we have defended even against legal challenges, because we want those who appreciate it to have access to it.
But most importantly, understand the interests, the manipulation, and let it serve as a basis for investigating other topics, food, vaccines, ClO2 (CDS), etc. Be critical and do not believe anything without verifying it for ourselves.
This post has been created with the utmost care, I sincerely hope it has contributed to you and that it is the push your health and palate were waiting for.
Congratulations if you have made it this far for taking responsibility for your health.
If you think it can help or interest someone, please share it.
Sincerely,
Iago Ruanova