You can buy real salt at a quality health food store. It usually comes in bags of 1-lb or 3-lb. If it says real salt it may be but if it’s white it’s has been bleached. Ask for the real thing, sorta like coke! It does make food taste better. There was a time back in history where salt cost more than gold. Without no salt, you have a problem digestion food and hopefully real food. Food from a plastic mfg. bag or in a can is not real food, but a processed food. In can, it’s actually dead food, embalmed food. It’s already cooked all you do it re-heat it, not cook it. Always cook on low-heat after 117 degree the enzymes are killed and you have used yours up from nature already. This is why people use Tom’s after a while they will develop a new dis-order from digestion and then your HCl is running out, then you need more of the HCl to help digest your food in a natural way. By age 34-36 after eating non-food you use up your own natural enzyme so you have to supplement those, a multi-enzyme, the protease, lipase,amylase, cellulase, sucrase and lactase with every meal, if you don’t your stomach will remind you. If you miss out the doctor always has the “purple pill” for you and watch what soon happens using it, you will grow even another problem that will last forever. The HCl (L) and enzymes will be your best friend forever and not cause you problems. However some people really do have too much acid (10%) mostly women. If after taking the HCl for about 3 days and problem gets worse you may be the 10%. If it gets better you are the 90%.. The HCl affect many functions in the body,more so that degestion, even in bone development and hormones function/s. This is one thing you will need to finish your life… Hope this helps!!

Hello People
Lawrence you’ve mention real salt, where can I purchase real salt? and what should I look for as far as title, for example ( will the bottle or box say REAL SALT). I’m tryng to eat healthy.

I used to work for a small bakery. The owner was a little man from southern France named Jean Ponce. He insisted on grinding his own grain so the flour would be fresh. He only used a yeasted starter from the previous day’s bread to start the next day’s and he never used anything except imported French sea salt. Our customers swore by his bread and it was good. I mourned the day he died and his bread went with him. Still, I sometimes wonder if the ‘magic’ in his bread came from the ingredients we put in or from those that we couldn’t keep out. Every batch of bread had to have the salt run through a sieve to screen out the sticks, bugs, feathers and other debris that came with it. It was the best bread I had or have ever eaten.

Speaking of salt, you must be talking of the white stuff sold by someone like Mortons, truly you can even classify it as salt, it’s 99% sodium chloride,no wonder. Salt to me has all the minerals in it. True natural salt, if it (WHITE) is probably not real salt, real salt is not white but a pale pinkish or grayish color,not white. Even sea-salt if white has been bleached to death.
I noticed the other day that Morton had a new salt, they added potassium and called it Salt Balance, yes an improvement but still just junk, too little or too much of the other minerals are missing. Real salt even taste different. My BP is 124/72 and I use real salt, sure it cost more but it’s much more safer…