Why a Himalayan Salt Block Is One Of The Greatest Things You Could Own

If you’re into natural health, then you’ve probably swapped out your deadly table salt for healing Himalayan salt.

Since you’re already sprinkling it on your food and using it in your office, you might as well try cooking with it -or rather- cook on it!

A Dash of Salt

A Himalayan salt block is a large chunk of salt that can be used in lieu of a cast iron skillet. It also contains 84 beneficial minerals that are transferred into your food as it cooks. It even contains trace minerals like boron, chromium, copper, fluoride, iodine, manganese, molybdenum, selenium, and zinc. It also contains slightly less sodium than table salt and won’t negatively impact blood pressure like iodized salt does.

The block is naturally antibacterial, so it’ll help get rid of harmful bacteria on your food as it cooks. Plus, salt blocks are incredibly resistant and can withstand temperatures of up to 0°F and 900°F (-17°C to 482°C). Best of all, salt has an incredibly good heat transfer and distribution, meaning that it’s easier to cook your food to perfect on the block than on your basic cookware.

If you’re not so keen on salt, don’t worry: because the block isn’t very porous, the surface touching your food is minimal so the flavor of your food won’t be impacted. Instead, it’ll have a light touch of saltiness that elevates its natural flavor.

How to Cook on A Salt Block

The first thing to keep in mind when it comes to your salt plate is to let it sit 24 hours in between each use.

Regardless of the cooking method you choose, whether it be on a gas range, electric range or grill, the plate need to be heated up slowly to prevent cracks and fissures. Make sure to budget plenty of time to heat up your plate, between 40-60 minutes.

Start off at low heat for 15 minutes, followed by 15 minutes at medium heat and 15 minutes at hot before use. If you want to be extra careful, go by bouts of 10 minutes with smaller changes in temperature.
You can also use your plate as a serving platter by freezing for 30-60 minutes before use. Since cooking on the plate will alter its color and overall look, it’s best to dedicate one plate to cooking and another for serving.

How to Use Salt For Instant Migraine Relief

Migraines are nothing to laugh about. Just one bad migraine is enough to cripple you for a whole day.

 Pain relievers are typically the first drugs recommended by doctors for migraine and headaches.

But what do you when even these meds don’t work? The answer is salt. So if you want to avoid using stronger painkillers, you should give salt a go.

Salt Water For Migraines


  • half a lemon
  • 1/2 teaspoon himalayan salt


  1. Squeeze the lemon juice into a glass of water.
  2. Add the himalayan salt.
  3. Stir and drink.

It might not taste good but it works like a charm!

Bonus Tip:

Migraines occur when the blood vessels in your head and neck dilate. This is one of the main reasons behind the excruciating pain you experience.

 Put an ice pack on your neck while dipping your hands and/or feet in very warm water. Don’t burn yourself, but make the water as hot as you can comfortably handle.

The ice pack on your neck will cause your blood vessels to constrict and the warm water having the opposite effect on your hands and feet will draw blood to them and away from your neck.

The Ultimate Healing System: The Illustrated Guide to Muscle Testing & Nutrition Paperback January 1, 1998

http://dailyhealthpost.com/himalayan-salt-block/ | http://dailyhealthpost.com/how-to-stop-migraines-with-himalayan-salt/


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