The Idea of Yama Salt has its roots in my father’s stage 2 hypertension disease. Seeing how my mother continuously asked him to cut down on his salt consumption with every meal made me wonder; what is wrong with salt? I found out that: The main component or better said the only component of any table salt we use, whether it is refined table salt, premium sea salt, or even Himalayan pink salt is sodium (Na). When sodium ions are placed next to chlorine ions (Cl) we get NaCl which is literally salt as we know it. However, sodium is where that awesome salty flavor we all crave comes from.
I quickly found 2 facts about sodium :
1. Almost all of us are overdosing on sodium: The WHO suggests consuming 2,000 mg (2 grams) of sodium per day, and the American Heart Association advises a much lower intake of 1,500 mg (1.5 grams) per day. Today, Americans consume much more sodium than health authorities recommend — averaging about 3,400 mg (3.4 grams) daily. Accordingly, WHO member states have agreed to reduce the global intake of salt by a relative 30% by 2025 due to the great harm sodium overconsumption inflicts on general public health.
2. Replacing sodium with potassium can not only Lower Your Sodium intake but also alleviate the symptoms: Potassium is the second most salty element after sodium. An extensive body of research that started off in the 1980s, has repeatedly verified the benefits of replacing sodium with potassium in our diets. With properties that not only alleviate the conditions caused by sodium but help heal patients suffering from HBP and other heart-related issues.
These observations made me start research on finding the most suitable option. I found out that for decades the industrially manufactured KCl has been proposed as an alternative to regular table salt to the general public. However, due to a strong metallic, and bitter flavor and the fact that they lose their salty flavor after a while, they have not gained popularity with the public. In other words, they have failed to replace the sodium-rich salt because they are not anywhere close to what salt actually tastes like even when only 30% KCl is mixed with NaCl.
I figured that the naturally occurring sylvinites (Rock salts with a high concentration of KCl) taste exactly like regular salt even when they carry between 30-75% KCl concentration. This is mainly due to their crystal structure difference from industrially made KCl.
The challenge however is to find sylvinites that carry anywhere around 65-70% potassium. This is the threshold suggested by scientists to generate the most impactful result for our health. Therefore the extraction, laboratory, and blending process of the Indigo salt stays a trade secret with Yama Salt.
Today after years of research, we have a large deposit of Indigo salt and we continue looking for veins in different mines that meet our standards.