Product Description: Guardian Of Eden Gourmet Organic Sea Salt - Rating +++
Guardian Of Eden
Gourmet Sea Salts

For Health & Fine Cooking

Special Himalayan Salt & Bath Packages At Huge Savings
Up to 65% Price Markdown
What is in the Specials?
Sea Soak - Are you looking for pain-free full night of sleep? This is the best product on the market for just that. Relax your aching joints and muscles and feel the tension fade away. Add this to a bath before taking a nap or going to sleep and enjoy a soothing sensation that will drift you into peaceful slumber.

Body Purifications - Your skin is the biggest organ, yet it is the one that gets neglected the most. Every day thousands of germs and viruses come in contact with you. Use this to cleanse your pores, and treat yourself to healthier skin. Rejuvinate life and strength back into your cells.

Himalayan Pink Mountain Salt (Product of Tibet) - The Most Ancient of all sea salts. Many claim that Himalayan Mountain Sea Salt is naturally ionized and possesses magnetic qualities that are highly beneficial.

Dead Sea Salt (Product of Israel) - The Most Popular of all remaining true organic sea salts. The health benefits of this salt was so recognized that Rome fed their legions with wheat and barley from this area as they thought it necessary to uphold their strength and stamina.

Himalayan Collection #1 - Save over 50%
  • 2.5 lbs of SeaSoak
  • 1 Quart of Body Purification
  • 4 4oz Bags of Himalayan Pink Mountain Salt. (Product of Tibet)
  • 1 4oz Bag of Dead Sea Salt. (Product of Israel)

Price:$ 36.41 + $9.14 S&H

Himalayan Collection #2 - Save over 65%
  • 10 lbs of SeaSoak
  • 1 Gallon of Body Purification
  • 8 4oz Bags of Himalayan Pink Mountain Salt. (Product of Tibet)
  • 4 4oz Bags of Dead Sea Salt. (Product of Israel)

Price: $63.52 + $14.54 S&H

Dear Customers and Clients,

We are experiencing an extremely high volume of sales due to the current national health situation.

To assure being able to manufacture and provide all customers and clients with Jutrian Rx, Colloidal Silver, and 35% Food Grade Hydrogen Peroxide as rapidly as possible, we have temporarily suspended the sale of most health and dietary supplements and most imported and speciality sea salts. This allows us to devote our full staff to the most critical products at this time.

We will return to offering our full product line as rapidly as possible. Thank you for your loyalty and patience.

The Staff of Guardian Of Eden
PLEASE NOTE: Indicate which sets by number you selected when you check out in the check-out comments box

      Most Sea Salts are heavier for the volume than table salt due to the high mineral content.

   Salt is the original preservative dating back through all of recorded history. Until refrigeration, salting was the only means to preserve meat (red, white and sea). To this day, salting is the method of preserving meat without refrigeration (the reason all beef jerky will taste salty).

   Salt also is the first antiseptic and salt water the first mouthwash. To this day, gargling with salt water is often recommended for a sore throat. The reason is that salt is an organic, natural biocide that will kill germs.

   Time to time, reports are given on the cultures where people live to the oldest age. Numerous reasons and explanations of life style and diet are offered. However, for all of these cultures, you will find two facts: 1.) their diet or water have a very high mineral content and 2.) their source of salt is sea water, not "refined" and processed salt.

   Which would last longer - a wooden ship in a fresh water lake or sea water?

   Sea water. While both would quickly accumulate fouling on the exterior of the hull below the water, the actual wood of the ship in fresh water would rot many, many times faster than in sea water. It the age of the wooden clipper sailing ships, the method of reducing the rate of wood rate was to literally spray sea water in the inside surfaces of the ship's hull. Wood rot is due to micro-organisms, not algae or barnacles, and  it is micro-organisms that are the source of wood rot.
   If salt consumption is necessary, why do doctors recommend reducing salt intake and why is drinking sea water lethal?

   Answer: Excessive amounts of salt raise a person's blood pressure - a reason to replace processed salt with sea salt (sea salt is saltier in taste than processed table salt). Greatly excessive salt intake is lethal because the human body can only process so much salt at a time. Salt is a very powerful biocide and if too much salt builds up in your body, it becomes harmful and even lethal. It is similar to food intake. Your body can only process and use some much food at a time. Too much food and it will damage your health. Too like food and a person dies of starvation.

If you take a vitamin/mineral pill, will you receive the same mineral benefits as from sea salt?

   Answer: Definitely not. Vitamin/mineral pills only have a short list of minerals. Sea Salt will contain ALL minerals, including all trace minerals. It is the lack of trace minerals that is most lacking in people's diets today, because ALL commercial agricultural land is essentially devoid of minerals. Minerals removed from the soil by plants will not replace themselves. When the minerals are depleted, they are depleted basically forever unless the land if flooded occasionally with mineral rich water (which is not done.)

   The reason the oceans are salty is because all minerals (including salt) are continually being washed off land and into the oceans. When water evaporates from the ocean producing rain, the salt and minerals remain in the ocean. Thus, across the eons, oceans always become saltier and with higher mineral content. With each generation of crops, agricultural land loses more of its mineral content.

   Can you obtain sufficient minerals in what foods you select in the grocery store?

   Answer: No. Vegetables and fruit can provide vitamins as the plants produce the vitamins. But plants can not produce minerals. Minerals are only in plants if the minerals are in the land they grow in. As commericial agricultural land has been devoid of minerals since the 1950s (according to the U.S. Dept. of Agriculture), the fruits and vegetables in the grocery store also are devoid of minerals. The minerals in sea salts also are highly broken down - meaning more easily absorbed at the cellular level.
Do all salt tastes the same because salt is salt?

   Answer: No. All pure sodium chloride taste identical of course. Sea Salts each have their unique blend and ratios of minerals and decomposed molecular structures of organic origins - providing each with their unique taste and flavor.

Why isn't sea salt used in prepared food (restaurants, grocery store foods etc)?

   Unfortunately, huge amounts of processed salts are used by fast food restaurants and virtually all food processors for grocery store products. The reason is simple: It is cheap.

   It is unfortunate that as consumers we have essentially NO healthy choices in either restaurant or grocery products because the standards tend to only be finding the cheapest costs and marketing. While it would only add a few pennies to offer truly nutritious and healthy ingredients, American consumers are so indifferent to incredients that the incentives are only towards usage of the cheapest possible ingredients.
While a few restaurants and grocery stores bill themselves as health oriented, little to no attention is actually given to ingredients - but rather only to marketing such as trying to make the menu look or sound health oriented.

   Sadly, most people then continue such practices even to their own kitchens. Buying good ground wheat bread rather than highly refined flour bread, using olive oil rather than cheap vegetable oil, and using high mineral content sea salt rather than processed salt - all would not increase actual total food costs by 3%. Switching to organically grown and raised vegetables and meats and an overall healthy diet would not increase food costs more than 15% - and would vastly improve a person's health, state of mind and well being.

   The kitchen and food used to be at the heart of family living. For most people now it is only an after thought and questions of convenience. Drive through the fast-food lane for a burger and toss a dinner in the microwave.

   It seems that once a person determines they will compromise, the person then just gives up. Yet small adjustments - using high mineral content sea salt, olive oil, good bread, etc - starts to tip the health scale more in your favor. The easiest way to do so is to adjust basic ingredients you most often use. These are: 1.) good, pure water (not tap water). 2.) sea salt rather than table salt, 3.) stone ground wheat or other grain based bread, and 4.) olive oil.  If you make a habit of these basic changes, you probably will find yourself further improving the stock in your kitchen.
Buying the cheapest ingredients possible, marketing and consumer indifference are reasons our diets have become so unhealthy.

What is "processed" or "refined" salt?

   The world has many locations of huge salt deposits. For example, most have heard of the "Bonneville Salt Flats" of the USA. Most processed salt comes from such surface mines. Water leaches and washes away the minerals and other contents. The processing including washing the salt to insure it is clean as surface salt is exposed to contamination. The washing process will wash away any remaining minerals and other ingredients of the salt. Finally, the process salt is dries under very high heat (which would destroy the benefit of any remaining organic sourced molecular structures) and ground to small crystals. This processing removes all minerals and all other beneficial molecules from the salt.

How is sea salt produced?

   Sea salt is produced in various ways. Rare underground mountain salt dried into salt rock by nature drying eons ago. The only production process is grinding the salt mechanically to the desired size of grains. As it is ancient salt, it is pure and without contamination possibility. Underground ancient mountain sea salt is the purest of all sources of salt.

   Ocean sea salt is produced either by solar drying or artificial heat drying. Dead Sea Salt is produced by sun drying. The water is filtered to remove contaminates (minerals are too fine to filtered out) and then dried in ponds. When dry, it is the ground to the desired grain size.
Himalayan Red Mountain Sea Salt is mined from underground mines high in the mountains of Tibet.

If the label says "sea salt", but does not identify the source, what is it?

   Some sea salt is the result of artificial drying and it the by-product of desalination of sea water to produce drinking water.  In many areas of the world, they obtain their water through large desalation factories fed by ocean water.  As this is only a by-product of water production, it is sold cheaply.

   This is the least desirable sea salt for many reasons. Unfortunately, generally it is not filtered other than to a degree to remove large objects, so the  salt is potentially highly contaminated. To remove this contamination, it is then processed similar to processed table salt. Though maybe still technically "sea salt", for health purposes it is processed table salt. If you see "sea salt" in the grocery store for 89 cents a pound or an Internet listing for discount "sea salt" without details, it will be such processed sea salt and is no different from typical processed table salt.

Is all sea salt dry?

    Some sea salts are dried only to the decree of being pasty like toothpaste. This seems to be a new trendy way to offer some sea salts to prove that it is not processed. Actually, it does not really prove this as any salt could be made to be pasty by adding water. However, some people enjoy basically doing the final step in making dry salt themselves. Obviously, in its wet form it is not easy to use, sprinkle or measure. All our salts are dry, ground and ready to use, enjoy and benefit from.

What is smoked salt?

    Smoked salt is a gimmick, like most brand-name "French" salts. Any spices, chemicals, etc can be added to salt and is generally done to justify radically increasing the price or to claim some unique quality. Smoked salt is exactly what it states, it has been smoked by having the residue (smoke) of a fire pass through it - or (candidly) by spraying it with favored and colored water.

Will you tell a difference if you switch to sea salt?

   Answer: Yes. You will notice a difference in taste, though it probably will be slight depending upon which type of sea salt you use. You will likely use less salt on average. However, sea salt might become a bit addictive at first as your body knows what it wants and likes. You may find that you are replacing sweet snacks with ones you tend to sprinkle salt on - for the salt. Initially this could be high if your body is very mineral deficient. The urge declines as those minerals are restored. When people switch to sea salt (s), they never go back to processed table salt and it is the least expensive of all "health food ingredients."

Best example of food preservation by salt?

   Eggs.Salt preservation of meat and fish is well known. However, salt was also used for preservation of eggs.

    In much of the world, it is literally illegal for egg producers, transporters and grocery stores to refrigerate eggs as the majority of the population does not have a refrigerator. An egg is a living organism and refrigeration kills all the living, natural defenses within the egg. Once refrigerated, an egg can rot in less than a day if not kept refrigerated. If never refrigerated, an egg will last for many days. However, without heat, the egg will die within a few days. Once the egg dies, it can not longer defend against invasion by fungus and bacteria.

   The source of potential contamination of the egg is from the outside through the shell. If an egg is still alive at the beginning of preservation, it can be preserved for as long as 6 months by 1.) momentarily putting into boiling water to kill micro-organisms on the shell exterior (just for a second) and then putting the egg into salt paste (very high content salt water). While ultimately the contents of the egg will deteriorate, the salt paste prevents essentially all possible micro-organisms invading the egg. Rot of food is not due to age or heat, but to external contamination. ALL food preservation is based upon stopping or slowing the growth and contamination of the food by fungus and bacteria.

   Refrigeration slows the grown of bacteria and fungus. Freezing  virtually eliminated bacteria and fungus growth.

   Canning food was invented by the French troops under Napoleon by accident. Hot spicy stew was poured into French wine bottles to transport it. They found the stew did not spoil for days, weeks and even months. This was a stunning discovery that was the invention of canned foods.

   The boiling of the stew had sterilized it nearly perfectly.  The stew was salty. Being sealed in the wine bottle, no bacteria or fungus could contaminate the contents and the salt also highly inhibited the growth of bacteria. The contents virtually lasted forever, though the breakdown of the contents in water caused it to lose its taste and food quality.

   It is hard to imagine how people stored food prior to refrigerators, but knowledge they had acquired is lost to most people. Food preservation has always been (and still is) based foremost upon 1. heat - to kill micro-organisms already in the food 2. avoid damage/bruising vegetables/fruit/meat 3.) drying - to eliminate the water that many micro-organisms need and 4.) salt - a natural biocide against bacteria and fungus.

   It is unfortunate that many food processors and canners now resort to using harmful chemicals to reduce canning costs. It is not necessary  and is only to save a fraction of a penny on each item.  However, processed salt also remains the most popular food preservative.
If the oceans were not salty, they would be enormous algae marshes and smelly cesspools. Salt keeps the oceans from organic contamination. A stagnant fresh water pond will quickly become smelly and overgrown with algae. A stagnant salt water pond usually will be completely without any life. Movement of water puts oxygen into the water and, maybe ironically, oxygen also is a biocide.

What is the shelf life of sea salt?

   Also long as it is kept dry, at least 10 million years. If it becomes damp and dried, it will tend to form larger crystal structures - though still usable and would dissolve. Salt does not decay and is highly resistant to any micro-organism contamination. There is no shelf life to salt, only to the container the salt is in.

Salt Grinder for your kitchen?

    Salt grinders work the same as pepper grinders, but pepper grinders have a purpose and salt grinders do not. A pepper grinder is used by some because they believe the pepper has more favor if ground just before using to prevent total drying out. However, grinding salt just prior to use will not change or improve the favor whatsoever. While a person might opt for to have a salt grinder just for the aesthetics of doing so, there is no quality or favor benefit from a salt grinder.  Probably a salt grinder for the kitchen quickly becomes one of those items stuck back in a cupboard as it only becomes a nuisance. This nuisance factor of having to grind salt rocks would be particularly true for baking and cooking usage of sea salt.

PLEASE NOTE: This article is for information purposes only and is not intended as a substitute for medical advice. You should consult with a physician or other health-care professional familiar with nutrition, prevention, and related health issues. Any product or statement on this or any linked web site has not been approved by or have not been evaluated or certified by the Food and Drug Administration (FDA). These products are not intended to diagnose, treat, cure or prevent any disease. Products are not offered specifically for medical purpose. Always consult your medical practitioner prior to using any substance or product for any medical condition including any product mentioned or offered here

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