Michael Sileck: Salt - Why the "Experts" are Wrong, and Why You Need More of It - Deconstructing Conventional

Episode Transcript
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Speaker 1 (00:00):
Hello everyone, welcome to episode number 42.
Today's show is all about oneof the simplest measures you can
take to promote good health andempower all the functions your
body runs.
And you can do that by gettingyour salt right.
What could be simpler?
Well, when most of us think ofthe word salt, we think we know
what it means.
It's a flavoring agent and allsalt is more or less the same.

(00:21):
Well, until several years ago Ididn't realize how many
different kinds of salt thereare or how many different uses
it has.
And those of you who know mywife know she loves to cook and
I can delightfully report thather cooking has been good for a
long time.
But it really took a turn forthe better when she came across
the cookbook Salt, fat Acid Heat, which got her experimenting
with all sorts of different salt.

(00:42):
And up until then I didn't evenknow that some salts were
saltier than others or howcritical salt is, not just for
flavor, but how it can breakdown food or how it can preserve
food, on top of the fact thatit is a vital nutrient for
nourishing the body.
So I wanted to do an episodewith someone who could teach me
more about the world of salt.
So I sat down with MichaelSillick, who represents both

(01:02):
Baja Gold and C90, and discussedsome of the history and biology
many of us just don't knowabout salt.
So besides talking about how weas a culture have undervalued
and oversimplified salt, we alsotalked about why salt has been
vilified by the medical world.
And admittedly it's been awhile since I bothered looking
at the recommendations for theAmerican Heart Association
because I think theirrecommendations are terrible.

(01:24):
But in prep for this interviewI went back and checked their
site and sure enough, they'restill telling everyone to reduce
their salt and that too muchsalt can lead to all sorts of
health problems.
And it's maddening to me howawful and non-nuanced that
advice is.
But never mind the rest oftheir terrible dietary advice
their guidance on salt.
I guess if I were being cynicalI could look at this, as I
think this may be anotherexample of the government's plot

(01:47):
to destroy the human race.
They state on their site quotethe body needs only a small
amount of sodium, less than 500milligrams per day, to function
properly.
That's a mere smidgen.
The amount is less than onequarter of a teaspoon unquote.
So to me that advice ismaddening for a few reasons we
get into in this episode.

(02:08):
But if you've been trying tokeep your salt low because your
doctor told you to, or if youthink all salt is created equal,
or if you didn't know howhealing salt can be, this
episode is likely to be aparadigm shift for you, and I am
just delighted to deconstructanother conventional idea for
you today and liberate you inthe direction of both flavor and
better health.
So this episode, I suppose, isa great example of what goes
wrong when we try to outsmartnature, and it's an example of

(02:30):
how easy it can be to thrive andcreate abundance when we start
working with nature.
So for those of you who don'tknow, a good sea salt is a great
way to detox your body, toprevent cramps, to reduce your
blood pressure, to destroypathogens and hydrate your cells
, and that's just the short listof benefits.
But hopefully, after thisepisode, you will never again

(02:51):
use a toxic table salt or buyanother so-called sports drink,
and instead you'll get your fullcompliments of minerals or
electrolytes, all by using agood sea salt.
So I'll have some links for youin the show notes where you can
deepen your knowledge and getyourself some world-class salt
products, if you are interested.
All right, welcome to afascinating conversation about
the world of salt, and here isto a delicious and nutritious

(03:12):
future.
All right, welcome everyone totoday's show.
My guest is Michael Sillick.
He is the chief mineral officerof Sea AgriSolutions, the
leader in unrefined oceanminerals.
Michael spent his careerseeking to improve human health
and wellness through productinnovations in the areas of
nutrition and sleep, and some ofhis products included

(03:35):
kitchenware solutions to makehealthier at-home meals and,
interestingly, mattresstemperature solutions to support
deeper and restorative sleep,which may be its own fun episode
we have to record in the future.
But Michael also has recentlyhelped with the relaunch of C90
Ocean Minerals, supportinghealthier food supplies and
regenerative agriculture, andthe Baja Gold Salt Company,

(03:57):
which is the world's healthiestmineral-rich sea salt.
And, for context, michael'salso a family man he lives in
Georgia with a family of five.
So welcome to the show, michael.
Nice to have you.
Thank you so much.
I'm so excited to be here.
Great, all right.
Well, tell me so.
You've got quite theinteresting background in health
and wellness and of all theplaces your business skills
could be useful.
What was it that piqued yourinterest to be part of the Sea

(04:19):
Salt industry?

Speaker 2 (04:49):
no-transcript.
My brother leads our financeand operations team, and so we
all have our different skillsets, and this was a really
interesting category, a categorythat we thought there was a lot
of opportunity in and itallowed us to all work together
here in Georgia, and so it was aperfect fit.

Speaker 1 (05:10):
Nice, I love that because I run a family business
too, and it's just fun to bedoing work you love and doing it
with people you love, so ittotally makes sense All right.
So for context, I guess Ialways love to give the listener
some historical context forwhatever it is we talk about on
the show.
So you're obviously in the saltindustry, so give the listener
a little background, basicallyon how we humans have used or
even valued salt over themillennia.

Speaker 2 (05:29):
Absolutely so.
I think that salt we take saltfor granted these days and
that's because we've made tablesalt incredibly convenient and
efficient and cheap, but thatwas not always the case.
In fact, salt actually used tobe one of the world's most
expensive, most valuable itemson the planet, and that was
because salt was very difficultto create.

(05:50):
It was not in abundance the waythat it is today, and in fact
it was used in so many differentways, such as, you know, food
preservation and various otherfactors that now we have maybe
replaced with modern appliances,you know, refrigeration, etc.
And so there's variousdifferent ways that salt
actually was so valuable.
It was used as even forms ofpayment in some cases because it

(06:13):
was so rare and so valuable.
In fact, I love I love sharingthis story Salt.
Actually in ancient times itwas used as a form of payment
and the word salary the root ofthat word, sal actually comes
from the Latin for solarium orsalt, and so there's such a tie
between salt and money andcurrency and payments and value

(06:35):
that that is kind of the historyof salt there.

Speaker 1 (06:37):
Wow, and I think, if I'm not mistaken, part of Rome's
history is that they paid someof their soldiers with salt.
Is that right, exactly,absolutely Okay, and maybe where
we get the idea that that manis worth or not worth his salt,
like there's something aboutsalt that we saw as valuable,
okay, so with that background,then, give us a little peek
behind the curtain of, maybe, ofthe modern salt industry.

(06:58):
What do we not know?
Where does our salt come from?
Tell us a little bit about that.

Speaker 2 (07:05):
Sure, so I'll give as much context as I can here and
feel free to jump in.
But salt today there's reallythree different types of salt,
and this will kind of get to theanswer of your question.
Unrefined sea salt is what Baja, gold and C90 ocean minerals
are, and that is sea salt thatwas created the way that it was
in ancient times.
So, unrefined sea salt, youbegin with living fresh ocean

(07:25):
water, you let the sun dehydrateit or dry it out and you're
left with really mineral rich,delicious unrefined sea salt.
Because that process is moretime intensive and it just is a
larger process.
It was rarer in ancient times,you know.
It had more value to it.
It was not as abundant as it istoday.

(07:46):
At some point in human historywe also discovered something
called earth salt or rock salt.
Earth or rock salt occurs whenancient oceans were trapped
under or within differenttectonic plates and bodies of
land, and those oceans wouldultimately dry out over time and
leave behind a salt deposit.
Now the most famous version ofthis is going to be pink

(08:08):
Himalayan salt in the Pakistanregion, where there's very
extensive underground salt mines.
And so this salt is not quiteas healthy as unrefined sea salt
Over the thousands, orsometimes millennia of time
there the mineral content haskind of moved in different ways,
and in fact the pink color ofpink Himalayan salt is actually

(08:29):
because iron from thesurrounding earth has actually
leached into that product at ahigher rate than you would find
iron in natural ocean water.
So there are some kind ofintricacies related to rock salt
, but that is another verypopular form of salt throughout
human history, and then morerecently, really within the last
probably 100 years or so, we'vehad what I would call processed

(08:53):
table salt.
And so there's various differentways, through modern
engineering and technology, thatyou can take either saline
water, ocean water or unrefinedsea salts, or even rock salts,
and actually put them throughprocessing to refine them in a
way that the color and themineral content is extremely

(09:14):
consistent.
And so the mineral contentreally what I mean by that is
unfortunately just sodiumchloride.
Those are two minerals, ofcourse, but they are two of over
90 minerals that are found inunrefined sea salt.
So, again, about 100 years ago,there's this discovery that you
can take these starter salts,if you will refine them, dry

(09:35):
them out, process them,potentially add things like
anti-caking or flowing agents tothem and create ultimately that
little blue canister that we'reall familiar with from our
pantry right.
And so you know, nowadays yougo to the grocery store and a
pound of salt is maybe as low as98 cents.
I've seen it, and that wouldblow the Romans' minds, honestly

(09:58):
.
I mean, that would absolutelystun them.
But it's because what we thinkof today as salt is so
dramatically different from whatit was thousands and thousands
of years ago.

Speaker 1 (10:08):
Actually that's great background.
I didn't really put it intothree categories like that, but
that's helpful, Okay.
So one of the things you sentme to help me prep and study for
this interview was the book SeaEnergy Agriculture by Dr
Maynard Murray.
So I didn't know a lot aboutthat guy or his history, but
it's fascinating.
So tell us about his work inthe mid 1900s.
Why kind of his work was lostfor a while?

(10:29):
What brought it back?
Give us some of that history.

Speaker 2 (10:31):
Absolutely.
Dr Maynard Murray is really thefather of Sea Agri Solutions and
the Sea Energy AgricultureMovement.
So Dr Maynard Murray was aphysician and in the 40s and 50s
he was dismayed by what helooked at as the declining
health of his patients.
He looked around and said gosh,you know, we're putting people

(10:52):
on the moon, we're advancingtechnologies in automobiles and
computers and technology, so allof this progress is happening,
except in human health.
It seems as though humans areactually getting sicker again,
despite the fact that we're, youknow, we're putting rockets in
space.
And so he said well, why isthat?
What is the common thread herethat is leading to increases in

(11:14):
rates of cancer and othercellular diseases?
And ultimately he startedlooking at our broader food
supply and really agriculture ingeneral.
And there were a couple of veryhelpful studies done I believe
it was the USDA or the FDA andin combination with our US
military as well where theylooked at mineral content and

(11:34):
health of citizens at the early1900s and then mineral content
of our cereal grains, cattle,milk and things of that nature
in the early 1900s and then inthe 1940s, 50s and 60s.
And what he saw by goingthrough this data is all of our
mineral content in our nation'sfood supply was dropping.
So you'd look at the magnesiumcontent, the potassium content,

(11:57):
calcium content and milk andthings of that nature, and this
is, in general, what thepopulation is consuming, right?
And so he said our health seemsto be declining in correlation
with our mineral content withinour food supply.
So that to me he's a doctor,he's a scientist, he says there
seems to be something here.

(12:17):
In addition to that, dr Murraywas also a traveler.
He loved to travel and he spenta lot of time traveling the
world and also spending time onthe ocean and with marine
biologists, and there was a lotof research done around this
time period around what oceanwater truly was, what the
similarities of ocean water were.
Not just salt water, it's notjust sodium chloride and H2O,

(12:46):
it's actually over 90 mineralsand trace elements, often in a
very synergistic balance withone another.
And so Dr Murray said well,that's interesting.
And he started looking more atmarine life as well, and it
turns out that marine life ingeneral is significantly
healthier than land-based life,and what I mean by that is the
rate of their cellulardegradation over time.

(13:07):
The overall health of theirpopulace is much higher than
land-based life over time.
And there's even been studiesdone where there's different
fish species that can live inboth kind of fresh or brackish
water and in true salt oceanwater.
And if you look at thosespecies of fish over time, the
ones that live in pure saltwater, pure ocean water, live

(13:30):
longer lives and have healthieryou know, healthier functioning
bodies.
And so what he said is allright.
I have all of this incredibleinformation around land-based
mineral content, food supply,the health of human beings.
You know, around that time youhave this complete overhaul of
the agricultural system inAmerica and I have all of this

(13:51):
data around marine life andminerals in the ocean.
And there's one thing I keepcoming back to, and it's that
minerals are the source ofvitality.
And so how do I bring theseminerals that Dr Murray,
speaking here my hypothesis isused to be on our soil and in
our food supply?
How do I bring them back intoour food supply?
And can our oceans be a sourceof that ocean water?

(14:20):
Or unrefined sea salts, whichare called sea solids, as a
fertilizer to remineralize soiland grow healthier food for the
human populace?

Speaker 1 (14:33):
Yeah, well, essentially you're
remineralizing the human too.
It sounds like Exactly.
Yes, well, it's funny.
As you're talking, you remindme of years ago I read a novel.
I'd hardly ever read novels,but I read one called Hawaii by
James Mission, a big, thick book.
But there was a section thatstill stands out to me where
there's a pineapple plantationand there's this phase they go
through where the pineappleswon't grow anymore and so they

(14:54):
bring in botanists and they'reall trying to figure out what's
deficient, like why is the soilno longer producing healthy
pineapples?
And sure enough, it's to yourpoint.
It was.
There was something aboutmineral deficiency in the soil
and there was a couple otherexamples they had, but it was
it's just a novel about history,but it was interesting that
they pointed to that as such acritical junction.
And, like, what saved orrescued people?

(15:15):
The agriculture in Hawaii wasjust getting their soil back to
being healthy.
So it makes sense that somethingwe have done and it's funny
because you're overlapping withso many themes from other
episodes I've done on nutritionor the work of Dr Weston Price,
who was finding similar thingsto Dr Murray, like why is
everybody's teeth falling out oftheir head?
What in the world is going onhere and so he's traveling the
world as well.
I'm like who's healthy, who'snot and what's different?

(15:35):
And sure enough, there'ssomething about the way that our
food, and just thinking of thedust bowl and the farming
practices that we've gonethrough and how we have ruined
the amount of topsoil in ourcountry, and so it's been fun to
go study salt in particular andsee it overlap with so many
other fascinating topics, thingsthat stood out from the book.

(15:56):
Actually, there's a couple ofthings I'll mention, but one
that jumped out to me in thebook you sent me was just the
pictures that he had of theplants they were growing and how
different they were.
When they just replaced theminerals essentially and
rehabilitated the soil, theplants grew so much better.
So tell the listener a littlebit about that.

Speaker 2 (16:14):
Yeah.
So he did a lot of work bothwith hydroponics growing and
ultimately transitioned thatthesis to soil-based growing as
well.
And yes, you see an improvementin the vitality and the
expression of the plant tissue.
So the BRICS content, which isthe amount of sugar content
that's within plant tissue,that's related to how vibrant
and full of life the planttissue is and full of nutrients.

(16:36):
The BRICS content goes way upwhen you use a C90 type of
fertilizer.
It also helps reduce insectpressure as well, as it relates
to Brix, and that's if you'reinto farming, you'll kind of
understand what I mean.
The higher the Brix content,the insect structure from pests
actually can't metabolize thathigher sugar content in plant

(16:59):
tissue.
And so there's all thesereasons that when you have high
mineralized plant tissue orhuman tissue, everything is
healthier for you.
The natural selection of theworld is meant to allow you to
thrive while taking down thosethat are maybe mineral deficient
.
So yes, he saw incrediblesuccess with tomatoes, various
other vegetables, peppers, andthen the awesome thing is that

(17:21):
when he started working in thosein wheat fields and with with
grass and growing in the GreatPlains, the cattle would
actually self-select the thegrass that was grown with C90.
So animals are a lot smarterthan we are, frankly.
So if you give them like achoice between good food and bad
food, they're going to eat likethe healthy, mineral rich food

(17:43):
time and time again.
And we have that same reactionfrom our, from our customers as
well.
You know they'll call us and say, yeah, I didn't do this field
this year and I can't get mycattle to move into it, like
they won't even go into it.
They sit and like hang by thegate where the C90 grass is
grown.
So all of this is very justreflective of the mineral

(18:06):
richness that once used to behere on the planet.
And if you think aboutruminants that used to travel
the world and we're a little offtopic but you talk about bison
and various other ruminants thatused to travel the world and
you would think how could thesegiant structures be supported by
just grass?
And it's because the grass wasso different, I mean, it was so
much more mineral rich than whatwe think of, you know, in an

(18:29):
unfortunate feedlot situation orsomething like that today.

Speaker 1 (18:32):
Yeah, but you know it's fun because it's not
irrelevant to human health inany way, because what we're
saying is, as the nutrition hasdiminished within the I've been
onto this trail for almost 20years of how much less nutrition
there is per bite in our foodand what we're coming back to is
we can stop fighting nature andkind of go back to the way
nature grows and preservesthings.
Or and what you mentioned wasjust fascinating is controlling

(18:54):
pests.
With something as simple asgetting the mineral balance
right there, there is a just awindfall of health or of
abundance.
That is possible once we getour systems right.
We stop fighting nature, startworking with it, and it's such a
.
I can see why this has beenharder to break through the what
we now call conventionalagriculture and pesticide or

(19:16):
petroleum-based farming, whereit doesn't need to be that.
So anything else you want tosay on that topic before we
switch to Baja Gold?

Speaker 2 (19:22):
No, I think it's great that you brought up
portion control, because it'salso related in the agriculture
field to yield and things ofthat nature.
And we could talk agriculturefor multiple hours and the
government role in that andwhatnot.
But the reality is, when youare so incentivized to grow
yield and not necessarilynutrient content, you start to
look at your inputs with an eyetowards yield.

(19:45):
And, like human beings, if youjust are eating for quantity
over and over and over again,that's not how we're meant to
function, and so ultimately thesystems will fall down and need
to reset themselves.
And so it's not about yield,it's about a balance between the
right amount of yield but thenalso the nutrient density of
what you're growing.
Right, it's not.

(20:05):
It's not want to tea, it'squality over quantity.

Speaker 1 (20:09):
Right, yeah, so well said, I love it.
Okay, so tell us a little bitof the backstory of Baja Gold,
because that's the other companyyou're involved in and, if I'm
not mistaken, I think Dr Murraywas actually the one who found
the location where you get yoursalt.
Is that right?

Speaker 2 (20:22):
He did yes.
So, dr Murray.
So he had all this researcharound sea energy, agriculture
and, in general, there's somelevel of similarity between
mineral content from ocean toocean to ocean around the world.
Because once he discovered this, he said, okay, can we use any
ocean water?
Can I just tell someone inEurope, yeah, pull it off of the
North Atlantic.
Can I tell someone in Japan topull it off of the Western

(20:45):
Pacific, there, or what have you?
And so ultimately, he actuallyfound that there are certain
different geological factorsthat help to further increase
the mineral content of the seasalts that you are able to dry
from a certain ocean source, andso what he was looking for were
a handful of different things.
One is you want either afree-flowing or a historically

(21:08):
available freshwater source thatwould create, like this estuary
environment where you'd havethis fresh saline water mixing
with, or freshwater mixing withthe salt water to help reduce
the sodium chloride a little bit.
Additionally, when you havethat freshwater source, you're
also typically bringingadditional rock minerals from

(21:31):
like mountains, and so this isall going to tie back to where
we ultimately source our product, which used to have the
Colorado River blowing the RockyMountain minerals and trace
elements into the Sea of Cortez.
In addition to that, he alsolooked for areas where there
might be underwater geothermalactivity, and so what that looks
like is tectonic plates thatmight be moving and shifting,

(21:52):
releasing rare earth elements upinto that water supply.
And then, lastly, he alwayslooked for a source that had
consistent temperature and verylow humidity, so that you could
dry your sea solids year roundand have a very consistent
product for farmers to use wasactually in Baja California,
mexico, which is that BajaPeninsula on the western part of

(22:13):
the North American continent,and all the way up at the
northern part of the Sea ofCortez, which is the body of
water between the Baja Peninsulaand mainland Mexico.
In the northwest part of theSea of Cortez, you have all of

(22:38):
these conditions come together.
Now, for many thousands ofyears, the Colorado River would
drain into the Sea of Cortez.
You have the San Andreas FaultLine and various other similar
tectonic activity occurringunderneath that part of the
world, and it's a very hot anddry environment so that you can
create very mineral-rich seasalts year round.

(23:01):
Now, in addition to that, wealso benefit from the Sea of
Cortez being a very pristine andpure body of water.
It is fully owned by theMexican government, and they
take great pride, actually, inpretty much ensuring there's no
industry or pollution in the Seaof Cortez.
I always like to point out theSea of Cortez is not the Gulf of

(23:23):
Mexico.
It is a completely different,disconnected body of water.
There's no oil activity.
There's none of that thatoccurs in the Sea of Cortez, and
so, because of this, evenputting what we do aside, it's a
very marine life rich anddiverse environment.
It's a very marine life, richand diverse environment.

(23:43):
So Jacques Cousteau actuallyused to call the Sea of Cortez
the world's aquarium, becauseyou could go there and see so
many different types of marinelife more than any other in the
world.
It's almost like a marineversion of the Galapagos Islands
, if you will.
And so, with all these factorsin mind, dr Murray, his initial
interest was in sea energy,agriculture, and so he
identified this as the bestlocation in North America for

(24:06):
agriculture-based sea solids,and so, ultimately, that
knowledge was passed on to ourfounder, robert Kane, who
actually founded Sea Agri in2003.
And then, getting to yourquestion here about Baja Gold,
about 10 years after a 10-yearfocus on agriculture, we
launched Baja Gold Sea Salt inaround 2014.

(24:29):
And so we've been doing theBaja Gold human health and
wellness side of the businessfor about a 10-year period now,
and Robert loves telling thestory of he.
You know he had all thesefarming customers and they would
call him every year and say Ilove your product, my farm has
been remineralized, it's beenrestored, and I got to tell you
every morning I dig into my 50pound bag of cattle salt you can

(24:52):
imagine like dusty cattle salt,right like on a farm, and I put
a little pinch under my tongueand it helps keep me mineralized
and hydrated all day and I tryto bring it into the kitchen to
cook with and that doesn'treally go over very well.
So, robert, you got to help meout.
You got to make like a smallerbag that looks like it'll fit in
a kitchen and so, after gettingpressured for many years on

(25:14):
that front, the Baja Gold brandwas ultimately born.
It's called Baja, of course,because it comes from the Baja
Peninsula, and Baja Gold brandwas ultimately born.
It's called Baja, of course,because it comes from the Baja
Peninsula and it is functionallyvery similar to C90.
We actually have a dedicatedpond so that we know exactly
what we're pulling for humanconsumption and it goes through
a separate clean room process,but in general it is the same

(25:36):
Sea of Cortez, ocean water, thesame drying process, the same
lack of processing and additivesthat you would have with the
C90.

Speaker 1 (25:46):
Wow, that's fascinating.
I remember just reading up andtrying to get my head around,
trying to differentiate yourcompany.
What stood out to me was theidea the Grand Canyon emptied
here Like a hole, 10 miles wideand a mile deep.
That's a lot of minerals to beshuttled into one place.
And then you have thistemperature protection and it
just started making sense.

(26:07):
There'd be something specialabout this, but apparently that.
So there's a few things thatalso stood out to me.
The lower sodium content.
So you've got on your site.
You've got charts of thedifferences in mineral content,
so sodium being part of it.
But it's dramatic how differentit is from your competitors or
from other salts that peoplecould possibly get, and so tell
people a little bit about howdifferent it is mineral-wise

(26:29):
from other salts they might befamiliar with.

Speaker 2 (26:32):
Sure.
So I'll go back to the threedifferent categories that I had
mentioned previously and I'llstart with table salt.
So table salt as I mentioned,it's refined and processed
purposefully to leaveessentially only sodium and
chloride.
So if you do a mineral analysison salt, on Morton's table salt
, it will be 99% sodium chloride.

(26:53):
You'll have very small tracesof other things in there, but
for the most part it's virtually100% sodium chloride.
If you think about volume andyou kind of go back to
elementary school, you can onlyhave 100% of anything right.
So if you have 99% sodiumchloride you have very little
room, if you will, for anythingelse that would be beneficial,

(27:14):
such as magnesium or potassiumRock salt.
So that's table salt, virtuallyall of your pure white table
salt you'll get at a diner, ifyou will, the little salt
shakers.
That is just sodium chloride.
Rock salt will have slightlylower sodium chloride and more
of those minerals and traceelements because they have not

(27:35):
been burned out or dried out orprocessed out.
Rock salt for the most part ismined and then bagged.
There's not a lot of processingthat goes into it, but because
rock salt has been potentiallydrying for thousands and tens
and hundreds of thousands ofyears.
The mineral content doesdiminish over time, and so you

(27:58):
might be looking at, let's say,roughly 90 to 95% sodium
chloride, and you will now beginto pick up traces of magnesium,
potassium, zinc.
Like I mentioned, there's a lotof iron relative to a typical
salt in rock salt, and so it isa healthier choice than table
salt because you do haveslightly reduced sodium.

(28:20):
You have some of these mineralsand trace elements and, perhaps
most importantly, it's notbeing processed or having any
anti-caking or flowing agentsadded to it, which we can talk
about next.
But so the last piece, then, isgoing to be unrefined sea salts
.
So when you have an unrefinedsea salt that is truly unrefined
, you only dry it with the sun,so you're going to have slight

(28:43):
moisture and dampness left overin that product, and that's
going to be a sign that you havetruly a mineral rich, unrefined
sea salt.
Several well-known unrefinedsea salts you might think of the
word Celtic sea salt, that's abrand that's very popular, the
word Celtic sea salt, that's abrand that's very popular.

(29:03):
They typically are about 82 to87% sodium chloride, which again
leaves more room in the jar forthose minerals and trace
elements.
So you're going to have muchhigher magnesium and potassium
than a rock salt and certainlymore than the zero value that
you would get with table salt.
And then Baja Gold.
We're very proud of our mineralanalysis and because of where
we harvest our product and howBaja gold uh, baja gold.
We're very proud of our mineralanalysis and because of where
we harvest our product and howwe harvest it, we're actually

(29:25):
able to have a even lower sodiumchloride than what used to be
the gold standard, like a Celticstyle salt Um.
So we are closer to 75 to 80%sodium chloride, sometimes even
below 75% um, which leavessignificantly more room for
magnesium, potassium, all ofyour macros and then all of your
trace minerals as well.
So Baja Gold, about 75% sodiumchloride.

(29:49):
So that means gram for gram andI want to talk sodium here in a
little bit but gram for gram.
If you are simply looking for areduction in sodium in your
diet, you will have 25% lesssodium with a Baja Gold gram of
salt versus a table salt gram ofsalt, if that makes sense.

Speaker 1 (30:10):
Yeah, it does.
Well, and I want to talk somebiology with you here too.
I think one thing I heard wasjust part of backing up with
something you said earlier.
Part of what's unique aboutthat area is it's I think it's
so hot, Like there's just reallynot much population there.
Nobody's gonna live there, soyou don't have other things
human, whether it's waste orwhether it's industry just
getting into the salt.
So you really are gettingsomething that kind of just is

(30:31):
this unique place around theworld, and then you combine it
with the freshwater flux fromwho knows where, the tectonic
plates and such, you've got justa salt.
That's very different.
And for those of you who areable to see the little video of
this or check out their site,you can see a picture behind
Michael of all of the salt flatsthey have drying out the salt
in the sun and it looks aridit's not like yeah, I want a

(30:52):
vacation there.

Speaker 2 (30:52):
It's like being on the moon sometimes.

Speaker 1 (30:55):
Right, yep, okay.
Well, let's talk biology alittle bit, and why salt is so
needed to the body.
Why is it essential?
Give the listener some contextfor how important salt is.
What did the Romans know,perhaps?

Speaker 2 (31:07):
Sure.
So salt is?
I like to say it's theelectricity of the body, and
sodium in particular.
We can start with sodium, ofcourse.
Most salts are primarily madeup of sodium, and sodium is
really important for all facetsof human life.
Your electricity of your bodyhelps power all of your physical
movements and then all of yourmental movements as well.

(31:28):
So you know, people often askwell, if I feel weakness, if I
feel dizzy, if I feel like Ihave a headache or muscle cramps
, what do I go to?
And you know there's been awonderful marketing campaign
around the word electrolytes,right, but in reality that is
mostly referring to sodium.
Sodium, magnesium and potassiumwould be like the three key

(31:49):
electrolytes, and sodium is thebig one.
You need sodium to survive.
All living things need sodiumto power the cells, to ensure
the hydration balance with cellsoccurs properly, um, and so we
can talk a little bit about kindof why, uh, gatorade is what it
is.
But, um, you know, all of these, these um hydration formulas,

(32:11):
they start with sodium and thatis purposeful, um.
So it's it's critical to have avery high quality,
appropriately proportionedamount of sodium in your diet
and within your hydration habits.
And then, in addition to that.
You know we always talk aboutmagnesium and potassium as the
key other electrolytes for thebody, so you know they are

(32:33):
helping to support energycreation, protein formation,
gene maintenance, various otherintracellular activities to help
support your overall vitality.
And then the sodium potassiumpump relationship is also
critical for hydration as well,and there are a lot of wonderful
resources out there on thistopic.

(32:54):
We work with very, very welleducated doctoral level
doctoral-level nutritionists anddoctors who can better describe
exactly what's going on at acellular level.
But there is significantresearch supporting the
importance of sodium and thenalso this importance of
magnesium and potassium.

Speaker 1 (33:14):
Nice.
Well, I teach about salt withsome frequency and one of the
things I'll point out to peopleis you can't make stomach acid
without it, like sodium chlorideor hydrochloric acid.
You need salt in order toproduce the acid, which one is
disassembles your food so youcan get nutrition out of it.
But it's also like a way youkill off parasites or any other
microbes that may be in yourfood that shouldn't be there.

(33:34):
The acid should be a bufferagainst that.
If you don't have enough salt,you're going to have a hard time
with that and another majorpiece that gets missed and we'll
get into why the medicalcommunity is so averse to it.
But salt is extremely importantfor hydration.
If you don't have that, theminerals you're talking about,
which I think, if I'm notmistaken, your seesaw has trace
amounts of every known mineralwe need right.

(33:54):
So 90, 192, they're all in, soit's an easy way.
People are often surprised thatour short list of supplements
includes salt, and a good one,because if you don't have salt
there's so many you're missingminerals and you don't have the
ability to hydrate a cell.
You can think of cells like aprune, almost like they get
dehydrated, and if you don'thave the salt to get the water,

(34:15):
have the electrical charge toget it in the cell.
You can't actually hydrate thecell.
And I think it was the videoyou sent me from what's her name
?

Speaker 2 (34:24):
Barbara O'Neill.

Speaker 1 (34:25):
Somebody who's teaching about salt and makes
the point that our bloodpressure is tight and if we
don't have enough salt, the bodystarts increasing the blood
pressure to get the water intothe cell.
And sometimes we're notdehydrated, we're just thirsty
or we're not dehydrated, we'rejust thirsty.
We're not sick, we're justdehydrated.

Speaker 2 (34:42):
And if we can get the salt.

Speaker 1 (34:44):
If we can get the water back in the cell, so many
of the health problems we havego away.
So I guess those are things I'dadd from a nutritionist's
perspective of how importantsalt is.
And to think that there's somany trace elements in one place
, just it got me excited tothink well, shoot this.
It's got even easier than I hadimagined to be so.

Speaker 2 (35:03):
And what's the so?
What's the number one thing youthink of when someone has high
blood pressure?
Right, it's been beaten intoour heads for generations.
Now, oh, they need to have alow salt diet, right?
No, that's the exact opposite.
For most cases is the exactopposite is true.

Speaker 1 (35:17):
Yeah Well, and I want to back you up on that because
last year I read I kind ofre-engaged the book the Salt Fix
I think you've read it too byJames is Dr James D Nicolantanio
, I think is his name, andreally it was.
To me it was similar to theanatomy of an epidemic.
What that book did for thepsychiatry industry.
This book did to expose thereally damning evidence of the

(35:42):
agenda behind the currentmedical recommendations related
to salt and how basically salt,which is critical for good
health, was, along with animalfats and cholesterol, was
vilified in order to keep sugarfrom receiving any of the blame
for America's worsening healthstatistics.
So help me with this one here,michael, because I'll have
people who are they've kind ofbeen in the medical trance or
they've been hearing theirdoctors telling them you got to

(36:02):
reduce your salt if you're goingto stay healthy.
And so help the listenerunderstand maybe what the doctor
doesn't know, and it may be asmuch about the Morton's or how
much minerals and salt.
So give the listener somecontext to maybe expand their
thinking or push back againstdoctor's advice, just a little
bit.

Speaker 2 (36:25):
Yeah, I think it's two things.
Things it is what you werealluding to.
The type of salt that we'retalking about, the type of salt
that you're consuming, isabsolutely critical.
Um, I firmly believe ifeveryone could wave a magic wand
and every and the source of allof the salt in all of your food
is now unrefined sea salt, theywill will instantly have, they
will be healthier, period, fullstop.
Their hydration will improve,their vitality will improve,

(36:46):
their energy levels will improveand, at a cellular level, we
believe that those traceminerals while so in the animal
world.
They often ask me you know, I'veheard of 10 minerals.
Why do I need 90 minerals?
Tell me why mineral number 47is such an important mineral for
me.
And I'll say look, there mightnot be 15 papers that tell you

(37:07):
exactly why mineral 47 is socritical, but, frankly, it was
put here for a reason, and we'vedemonstrated that when living
things have access to the fullspectrum of minerals, there are
certain conditions or factorswithin the cell that become
healed or become more expressive, and so it's not necessarily
about being able to point to aspecific one, it's just the

(37:27):
totality of giving cells all ofthe different building blocks
and tools that are naturallypresent in our world for them to
thrive.
So switch all of your salt overto a Baja Gold or even a Celtic
sea salt.
An unrefined sea salt that hasall of the minerals and trace
elements and has naturallyreduced sodium chloride will go
a long way.
I think what is also happeninghere is that a reduction a quote

(37:52):
, unquote reduction in salt isalso code for a reduction in
processed and unhealthy foods.
Frankly, because one of thesimplest things you can look at
is perhaps the sodium level insome of these prepackaged,
preprocessed foods and say, okay, my doctor told me I need less
salt.
Forget about.

(38:12):
You know, don't have frozendinners.
Like that might strike peoplethe wrong way, right, but if
you're at a grocery store andyou start looking at frozen
dinners and saying, okay, all ofthese are high in salt, the
only thing I can eat that islower in salt is fresh, healthy
foods, then there's almost thislike you're, you're kind of
guiding them in the rightdirection using something that
is easier to follow than a broad.

(38:34):
You know, don't eat processedfoods, don't eat frozen foods,
don't eat, don't do this, thisand this.
Just reduce your sodium andthen it becomes a okay, I can do
that through this, this andthis, if that makes sense.
So I think that's what's goingon there and you know, I think
it's those two things.
It's use the right type of saltand then just be mindful of

(38:54):
your entire diet and everythingthat it is you're consuming and
you will inherently becomehealthier and more energetic and
just better off.

Speaker 1 (39:06):
Yeah, no, I like that .
There's just an elegantsimplicity of trusting that we
don't have to have a study thatsays here's what, here's 100
studies on every mineral wecould possibly find and why your
body needs it.
I remember when I was gettingmy nutrition diploma, looking at
this and thinking we had tomemorize every single nutrient,
vitamin and be able todemonstrate and tell what it did

(39:26):
for the body.
And I kind of pushed back andlooked at that.
I'm like, so we need all ofthem and even more.
They all need each otherbecause some of them don't work
without the other ones.
And so it became thisinfinitely complex, impossible
calculus to try to figure outwhat somebody might be deficient
in and go find the thing.
And so much easier like, oh,just have salt that has all of

(39:47):
it and let your body sort it out.
It's like, ah, okay, that I canget behind.
And now to know that yours hasthis much nutrition in such a
small, easy to consume.
I think one of the points DrNick Lantanio made in his book
was if you're craving salt, havemore.
Your body's not giving you thatsignal because it's trying to
ruin your day.
It's trying to tell yousomething.

(40:07):
He would say you know, ateaspoon or two a day is
probably about what we need ofthe real deal, and you adjust
that obviously based on how muchyou're sweating and exerting
and whatnot.
But there's something soimportant about it and to me
it's intellectually lazy for themedical community to just say
salt, with no nuance to whatdifferent kinds of salts or how
the body would use it.

(40:27):
It's as lazy as the broadcategory animal foods, as if
they're all the same thing.
Or if I said plant foods, Icould say vegan soy cheese,
pizza with glyphosate sprayedwheat and say that's plant food.
Like it's not so much new, likewe have an organic tomato.
Or are we talking about that?
Like what are we talking about?

Speaker 2 (40:45):
so just recognize.
I mean even fats, right.
I mean all fat is bad, it'slike right oh wait a minute.

Speaker 1 (40:52):
No fat diet like.
No, you're right, it's animal,it's fat, it's cholesterol, it's
just they throw these terms outwith out nuance, but with an
ivory tower we have figured itout for you kind of aura, and we
don't.
We miss so much of the nuanceand where the truth is or what
has been left out of theconversation.
So I'm just, I'm delighted thatyou're here to help bring in
some more of this nuance or helppeople maybe not be afraid of

(41:14):
salt and boost their health withone of the simplest things they
can possibly do.
So thank you for helping mewith that one.
Okay, so, um, tell people Iguess we kind of covered it, but
when people hear um table salt,or where they hear Morton C not
Morton, they hear that Morton'sthe table salt, the stuff that,
like you mentioned the umbrellawith the blue bottle, or the

(41:36):
cardboard thing that you pourwhite salt out of what I've
heard different people saythat's actually toxic, and Sally
Fallon was one of them.
Like, so help people understandwhy they're.
It's not just that salt is goodor bad.
Is that this, this unref orthis highly refined, only sodium

(41:56):
chloride salt is actually badfor you.
Um, help, I've got a quote fromthe sea energy book I want to
read but give people a littlemore context of why that is so
unhealthy for people.

Speaker 2 (42:06):
So I think it comes down to the balance of the
minerals that are naturallymeant to be consumed by living
things.
Um, and so, if you go back towhere can you find salt on the
planet?
Naturally, salt will be createdin unrefined sea salt ponds
that you know.
You don't have to build theones behind me.
You can naturally have thatkind of form that was used by,

(42:28):
you know, all the way back tothe Romans and before then.
And even earth salt, to anextent, is naturally available.
There are not many sources, ifany, that I'm aware of, that are
naturally occurring, mortonstyle salt, and so I think
that's a kind of a tip off rightTo say, well, if that's not, if

(42:49):
you have to process somethingto really make it this specific
way, and you're doing it largelyfor commercial reasons, you're
doing it largely for, um, youknow, commercial reasons.
You're doing it largely foreconomic simplicity, efficiency
of use and various other things.
Um, that I think that's just aa tip off to say, well, maybe we
weren't meant to consume this,and so, um, when you fully

(43:11):
switch over from a naturallyoccurring mineral, rich sea salt
to just a standard table salt,your body is going to go through
a little bit of like well, thisis kind of weird.
I maybe need more, because I'mtrying to get some magnesium
that I'm used to getting fromsalt and I'm not.
It's not here, it's not here.
I need more, I need more.
And then certain cellularfunctions that rely on the work

(43:34):
between the minerals, as youmentioned, they begin to slow
down or shut down because thoseother complementary minerals
aren't available for you.
In addition to that and I don'twant there's many different ways
to make table salt.
There's vacuum drying, there'skiln drying, there's various
other brine productiontechniques and there are various

(43:55):
different anti-caking andflowing agents.
All I know is those things arelargely, largely, not naturally
occurring, and in some casesthey are built on elements that
we would say you really want tolimit your consumption of, and
so some of them arealuminum-based and various other
minerals and traceelements-based that are really

(44:16):
not the good minerals and traceelements, and so that might be
what Sally is referring to there.
You really just want to bemindful of consuming so much of
an unnaturally occurringprocessed ingredient, if you
will.
And so salt is one of the, byvolume, one of the largest
things the human body consumesevery day, right?

(44:37):
So if you're going totransition that from a naturally
occurring, unrefinedmineral-rich sea salt to
something that is man-made in alab with other various additives
.
You can't expect your body tojust to not kind of throw up a
red flag and say what are wedoing here, guys?

Speaker 1 (44:52):
Yeah, let's say we kind of commoditized it or
farmed it, if I can turn farminto a verb.
We've taken the idea likethere's this one thing, it's
great, so let's make a lot of itand concentrate it, and then
we'll turn that into somethingwe can make a lot of money on.
And to recognize that there'sthis paragraph that jumped out
to me, or a couple of cents ortwo in the book you sent, the
Sea Energy Agriculture, and itwas talking about this

(45:13):
specifically.
It said as agriculture, and itwas talking about this
specifically.
It said as is well known,sodium chloride is used
universally as table salt in theinorganic form.
Equally as well known in thescientific community is the fact
that an excessive amount, suchas four or five teaspoons of
table salt ingested at one time,is potentially lethal to human
life.
And the use of salt was arecognized method of committing

(45:36):
suicide practiced by the Chinesein ancient times.

Speaker 2 (45:39):
Which like.

Speaker 1 (45:40):
if you think about that, okay, let's people that.
The takeaway here hopefully thelisteners are getting from the
last few minutes is that stuffon the table at the restaurant
don't touch it, that you don'tneed to sprinkle a little bit of
poison on your food.
If your doctor is telling youto stay away from salt, that's
what he's in his best mind istelling you to stay away from,
and but there's there's adifference between that and and
real sea salt.

(46:00):
So anyway, that to me was atleast something that I thought
was worth having on the recordfor people when in the salt
conversation, so that we canstop being afraid of it and
realize, yep, that stuff is whatwe stay away from and the real
deal is just something we craveand need for many good reasons.
So anything to add to that.

Speaker 2 (46:18):
No, we've done trials on the agriculture and
gardening side as well thatactually back this up.
So we've done potted planttrials, essentially, where you
take a specific amount I forgetif it was a teaspoon or a
tablespoon of C90, and youfertilize the soil with that and
sodium chloride I forget if itwas Morton's or some other brand

(46:38):
but just table salt and theplant that the C90 was used on,
it's flourishing, it's vibrant,it looks great.
The other one, it's dying, andit's just dying in front of your
eyes.
And so you know, we did thatearly on and I said, wow, this
is the trial to show people.
This is the difference righthere, because we get a lot of
questions on C90, as you canimagine, of wait, you want me to

(46:59):
spread salt on my land here,but that's the difference.
It's the minerals versussomething that has the minerals
purposely removed from it.

Speaker 1 (47:07):
Right, okay.
Well, another thing that's beenmaking the rounds lately in the
health realm is the Mommavationarticle on salts and heavy
metal content.
So supposedly they did agigantic study in testing out as
many salts as they could findto figure out how much toxicity
may be in these.
And I'm at this point now instudying toxins for as long as I
have that you can find traceamounts of toxins or heavy

(47:30):
metals or plastics or pesticidesor glyphosate and just about
everything.
But tell us a little bit aboutI know you're familiar with that
article so what the MommaVisionarticle basically listed kind
of good, better and best interms of salts they'd recommend
and how much heavy metal theydid or didn't find in different
salts.
So tell us, in your estimation,what did the article get right,
what did it get wrong, andmaybe tell us some about the

(47:50):
testing that your products haveundergone have undergone,
absolutely.

Speaker 2 (47:57):
So, first and foremost, I want to say that our
team and our family takes thequality and purity and safety of
our products very seriously.
So I have three little kids aswell.
We enjoy Baja Gold every singleday and I extend that scrutiny
to my work as well, and so we do, as you mentioned, a
significant amount ofthird-party testing that I can
get to in a moment.
I also want to say, you know, Ithink it's great that there's
what I would call independentjournalism around these types of

(48:18):
things.
Frankly, we need to be testingand scrutinizing the food that
we ingest more.
We should be doing that.
That's a good thing, and I'mglad that these types of tests
are available and they'reeconomically possible to put out
a study like this.
When you look at an unrefinedsea salt, a study like this.

(48:39):
When you look at an unrefinedsea salt, when we say all of
Earth's minerals and traceelements are included in it,
that truly means all of Earth'sminerals and trace elements.
And so there will be what wewould call ultra trace levels of
some of the heavy metals, orlight metals as they are
described, and those you know.
Primarily, people think of leadand arsenic, cadmium, mercury,
and then aluminum is another oneas well.

(49:00):
So we have tested our productswith heavy metal testing as well
.
That number that is in thattest is a little higher than our
typical average.
We typically see about 100 to200 parts per billion of lead in
that, relative to their test.
What we believe is that this isa naturally occurring product

(49:21):
with natural organic elementalforms.
As you mentioned, there isheavy metals in our soil.
They are naturally inherent toall truly naturally occurring
things.
In fact, there are differenttypes of root vegetables and
various other fruits andvegetables that have higher than
this levels of heavy metals inthem, naturally.

(49:43):
It's also very important tolook at the absolute quantities
that we're talking about and notlook at what are ultimately
percentages of a percentage.
Look at what are ultimatelypercentages of a percentage.
A parts per billion, which iswhat the study is referencing,
is an extremely, extremely smallamount, and when you frame it

(50:05):
as 300 parts per billion, itsounds a lot bigger than in
practice it truly is.
So, with all of that said, webelieve that our products are
incredibly safe.
They are safe for appropriatelevels of consumption and we
appreciate the testing that isdone.
We actually, for many, manyyears prior to this study, have

(50:27):
been posting heavy metal andother test results on our
website for public review.
We put the actual PDF from thecompanies on our website.
We have glyphosate testing onthere, pesticide testing on
there, microplastics testing,heavy metals, mineral
composition reports.
It's all there, and so when wereceived this test, we actually

(50:50):
said, okay, we will add it toour library because we post all
of these on there for people.
What I will say is so, if youbelieve everything we've been
talking about, with unrefinedsea salt and rock salts having
more minerals and trace elementsand therefore being a healthier
form of salt for you, westruggle with the conclusion

(51:13):
that the article reached whichis the best salts are going to
be processed table salts, right,if you go through that list it
was more, it was you know.
You walk down your groceryaisle, morton's, um, you know
private label sea salt, privatelabel table salt, and and that
just, uh, fundamentally doesn'tagree with everything we've just

(51:34):
been talking about.
The key point they are makingthere is that those, because
they are processed, don'tinclude any heavy metals and
therefore they are healthierthan everything else.
And while heavy metals areimportant to monitor, absolutely
, I'm not saying that they'renot the bigger picture around

(51:54):
mineral intake and source ofsodium I think is missed by that
conclusion.

Speaker 1 (52:01):
Yeah, no, I'd agree.
When I saw the article and thenI saw Morton's salt the stuff
we're talking about, that's puresodium chloride listed on the
best category, I'm like the onlyway that could possibly be in
the best is strictly through thelens of heavy metals, because
it's toxic to the body in theway it's made.
So to put that on the best listjust made me scratch my head,

(52:22):
like there's OK, there's a Idon't know if it's an agenda,
but it's just a particular lensof looking at this.
If you're only looking at heavymetals and to your point, it's
not like heavy metals aresomehow delivered by alien
spaceship.
They're here on the Earth allthe time and are somehow like
delivered by alien spaceship.
They're here on the earth allthe time and they're all over
and they're in trace amounts.
And heavy metals come from thejet exhaust that flies over our

(52:43):
head every day and glyphosate'sin the rain.
So we're not gonna go back tothe days of none of these
chemicals.
But what I appreciate aboutsomething like a Baja Gold or
Celtic Sea Salt, where there'sthis many minerals, is that
you're giving the body theresources to handle the toxicity
.
It can say these.
We have the ability to run thefunctions that do open the detox
pathways, whereas overloadingyour body with a poison called

(53:05):
Morton's table salt orrestaurant salt is probably
doing more harm even though it'slower in heavy metals, perhaps
than just getting a food formthe way nature packaged it salt.
And anyway.
So that those are my commentsor things I observed about that
as well, anything you would addto that.

Speaker 2 (53:23):
No, I agree with what you're saying.
I think there's a biggerpicture view on this that
unfortunately wasn't included inthat article.
We don't dispute the results.
We test way more frequently andpublicly post them and we're uh
, we, that's a point of of pride, not not necessarily the
results, but that mindset is apoint of pride for our business.

Speaker 1 (53:44):
Yeah, and I've.
I looked over your tests and itlooks remarkable how little
toxicity there is in in theproduct, so bravo and well done.
Um, okay, so tell people, likea couple of just random
questions that came to you, whatare your thoughts on dead sea
salt, cause I see people praiseit and other people are like, oh
my gosh, stay away from deadsea salt.
It's, it's a dead sea.
So what are your thoughts onthat as a salt product?

Speaker 2 (54:04):
So my understanding of dead sea salt is it is
beneficial for skin conditions.
It is actually virtuallyimpossible to consume it because
of how bitter it is.
So dead sea salt.
Impossible to consume itbecause of how bitter it is.
So dead sea salt because ofgeological factors.
Over time it's sodium tomineral content is.
It's almost reversed.
It's incredibly low in sodium.

(54:24):
It's very, very high inmagnesium and barium and maybe
one or two other minerals that Ihave to have to check my notes
on.
But if people have said you puta grain on your tongue and
you're like whoa like, so it'snot for consumption, it's not
for wellness.
In that sense I do believe itcan help with psoriasis and
perhaps eczema, but that wouldbe kind of a different
conversation.

(54:45):
So if you're looking for it forskin care, I do some research
into it.
I don't believe it's used forculinary or wellness purposes.

Speaker 1 (54:53):
Got it OK.
Yeah, I've actually been to theDead Sea and it's remarkable.
My roommate that I was with atthe time made the mistake of
shaving his face before oh boy.

Speaker 2 (55:01):
He had to get out.

Speaker 1 (55:02):
It's like it's the weirdest salt because you're
like you literally can't sink init.
It's so salty, but okay, sothat's that one.
One other thing I wondered,what's your, maybe personally
the way you use it in terms offamily or related to food.
Do you recommend people buyfoods that are unsalted and just
add salt?
Or are there like what?
What might we look for so that,if there is salt added to food

(55:23):
products we are purchasing, howwould we know that it's not
straight Morton sodium chloride?
Or is it just safer and best togo with no salt added
everything and add it ourselves?

Speaker 2 (55:33):
Yeah, so great question.
So I think, in terms of thelast part of that, there is now
becoming more aware, there'sthere's more awareness around
different types of salt, and sowhat we're starting to see is
that certain food products willactually call out the type of
salt that they're using.
And so this is still somewhatsmall, but it is more than it
has ever been before.
And so if you can find, ifyou're buying packaged food or

(55:57):
whatnot, that says the saltsource is, you know, celtic sea
salt or unrefined sea salt orBaja gold sea salt, or even one
of our main competitors isRedmond real salt, and I know
they have a lot of differentpartners in that sense.
So, like carnivore snacks, Ithink, actually uses Redmond
real salt on their product.
So look at the label and see ifyou can identify it.
If they do call that out, thenthat's great.

(56:19):
That probably actually says alot about their general thoughts
on health and wellness.
And then, for salted versusunsalted food, I think it just
goes back to looking at thelabel and really understanding,
because it's easy for me to say,buy it unsalted and salt it
yourself, but if they are usingsalt as, as I'll call it, a
natural preservative, and theunsalted version now has some

(56:42):
other ingredient that you can'tpronounce the name of to keep it
preserved.
That's a net negative Um, andso it really just depends.
I would just recommend taking alook at the label, of course,
in any instance where you can,on a one-for-one basis, swap out
regular salt for Baja Gold oran unrefined sea salt,
absolutely do that.
When we try to buy a bag ofcashews or something, we'll

(57:04):
definitely buy the unsaltedversion because there's nothing
else really hiding in that.
But I would just say it's thesame thing with a low-sodium
diet.
Well, what are they reallytelling you to do?
What's kind of behind thecurtain on that?
Really, look at the ingredientsand the labels versus just
saying buy the unsalted one 100%of the time.

Speaker 1 (57:23):
Got it Okay.
Now, that's a good nuance.
I appreciate the guidelinesthere, okay.
So tell people about yourproduct line.
We'll start to wrap up here,because I was surprised how many
different things you guys havefigured out or packaged relative
to using salt.
So give people a sense of someof the products that you guys
sell Sure, so Baja.

Speaker 2 (57:39):
Gold Salt Co.
So our hero products, of course, are our mineral sea salt.
So we have a mineral sea salt,we harvest it and in one
instance we actually justpackage it.
We call that natural graincrystals.
We have that available in a onepound, five pound, 25 pound bag
.
Then, for someone who's wantingsomething a little bit finer,
we mill the salt and call itfine grind and so that's like a

(58:02):
flour texture.
So you have a couple ofdifferent what we call grain
sizes to choose from.
It's ultimately, the samemineral sea salt that we've been
talking about here has thatsame incredible mineral and
trace element profile andbalance relative to sodium
chloride.
The second product that we offeris our liquid ocean minerals.
So if you're really into healthand wellness, you probably

(58:24):
heard of something called Soleilwater, and so for about several
generations now, people havebeen creating this mineral rich
water that's called Soleil water, and previously what you would
do is you would take a mason jar, fill it with high quality salt
either pink salt or Celtic backin the day, or even Baja gold
now and you would keep fillingit with.

(58:45):
You would fill it up with waterand let the salt absorb into
the water overnight, andultimately you would, you'd be
able to create this soleil water, that is, you know, five or 10
times concentrated ocean water,essentially, and you would spoon
that.
You could take it under yourtongue as a, as a tincture, or
you could spoon that into yourwater throughout the day for

(59:06):
improvements in hydration.
It's almost like a more naturalversion of like a Gatorade, and
so what we have done now withour liquid ocean minerals is
actually pre-concentrated andproduce that Soleil liquid for
you.
So we offer a four ouncetincture bottle.
It's just mineral sea salt anddistilled water and concentrated
down.

(59:27):
So if you're looking forsomething to take as a morning
tincture or if you want just aliquid, you know it's great as
an oral cleanse, as like asaline solution replacement, or
if you're looking to, you know,supplement with like a brine
solution or something like that.
It's just a liquid,concentrated version of our
mineral sea salt.
So those are our two mostpopular products.

(59:49):
We also offer an ocean mineralsoak.
It's interesting you mentioneddead sea salt.
We've actually found that usingBaja Gold as a mineral soak can
actually be very beneficial forthe body as well, and so for
that product, what we've done isactually blended it with an
Epsom salt.
So of course, people will befamiliar with Epsom salt.
It's just magnesium sulfate,and so it doesn't have all of

(01:00:11):
the minerals and trace elementsin it.
It's a very good product, but itdoesn't have all of the
minerals and trace elements init.
It's a very good product, butit doesn't have all of the
minerals and trace elements init.
So what we do is, by blendingBaja Gold into it, you get that
added kick of the magnesiumsulfate, now paired with all 90
minerals and trace elements.
So it's an incredible musclerejuvenator.
It's a relaxant.
If you take a bath before bed,it has all that magnesium which

(01:00:33):
is really going to help youreach deep sleep, and so that's
a product that we offer.
And then we have somethingcalled Ocean Power Sport as well
.
That is our liquid oceanminerals, but in convenient form
factors for sport use.
So yeah, so that's our kind ofproduct line.
Everything we do is built onour mineral sea salt, and that's
the genesis of why we're here,and that's the core of all of

(01:00:55):
our products.

Speaker 1 (01:00:56):
Yeah, those are great .
I've got several of them andit's been fun to use them,
whether it's like simple, likeCharlie horse, or foot cramp at
night, like just gone, like oh,I was deficient in a few
electrolytes, or we've hadreally good success having
people do detox baths andgetting things out of their skin
rashes, going away and otherthings just simply from a good,
healthy bath where you get thesalts to do their magic and you

(01:01:17):
just it's.
There's not many things thatare simpler than just add some
salt.
So, yeah, no more Gatorades orelectrolyte drinks that you need
.
You just have some of thatliquid ocean minerals and you've
got all the minerals and you'vegot your salt balance.
So I've just it's been adelight to have them.
And then a salt grinderrealizing oh, this is real salt,
like it should be, like pepper,you'd grind it and you'd put it

(01:01:40):
on your food.
So fantastic products.
I definitely recommend them andanything else we did not cover
that you want to make sure weget in there.

Speaker 2 (01:01:49):
No, I really enjoy the conversation.
I'd love to come back and talkC90 and agriculture.
I think you know the root ofhuman health is in the root of
soil health, and so I'd love tokind of untangle that thread.
But no, I appreciate the timetoday.
If anyone has any questions,you can find us at
BajaGoldSaltCocom or just searchfor Baja Gold and you'll
probably get there.

(01:02:09):
We're also on various differentsocial media platforms as well.

Speaker 1 (01:02:13):
So right on, OK, Michael, thank you so much for
taking the time today.
It has been fun.
Thank you.

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Michael Sileck: Salt - Why the "Experts" are Wrong, and Why You Need More of It

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Michael Sileck: Salt - Why the "Experts" are Wrong, and Why You Need More of It