Bamboo Salt originates from Korea. It was originally developed by Korean doctors and monks almost 1,000 years ago as a folk medicinal remedy for various illnesses.
The Bamboo Salt is made by putting sea salt into cases made from bamboo trunks with 3 years of growth.
The numerous high-heat roasting process gets rid of impurities in the sea salt.
Sea Salt is placed in huge 3-year-old bamboo trunks (King of Bamboo) and baked using pinewood at temperatures above 1000 degrees Celsius ~ 1400 degrees Celsius for several times.
The bamboo ends are sealed with natural yellow clay that are rich in minerals. This baking method can enhance the amalgamation of minerals from the bamboo and the yellow clay into the sea salt.
From scientific research, it has been found that Bamboo Salt contains more than 70 kinds of minerals due to the leaching of minerals from the bamboo tree trunks, the pine tree resin, and the yellow clay.
Among all the minerals, the main components of Bamboo Salt are calcium, phosphorus, magnesium, iron, manganese, copper, and potassium, zinc.
At the same time, it is high in sulfur as a result of the bamboo tree trunk.
This makes Bamboo Salt a highly alkaline food in contrast to all the other salts which are acidic.
Unlike other salts that are acidic, Bamboo Salt is highly alkaline (pH of 10.5) because of the high sulfur content. Therefore, it can act as a neutralizer for acidic food. Also because of this unique property, the iron in Bamboo Salt does not oxidize like the iron in other salts.
100% Natural Bamboo Salt
Content: 300 grams