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 For those new to the Lead Safe Mama website:

Tamara Rubin is a multiple-federal-award-winning independent advocate for childhood Lead poisoning prevention and consumer goods safety, and a documentary filmmaker. She is also a mother of Lead-poisoned children (two of her four sons were acutely Lead-poisoned in 2005).

• Tamara owns and runs Lead Safe Mama, LLC — a unique community collaborative woman-owned small business for childhood Lead poisoning prevention and consumer goods safety.
• Since July of 2022, the work of Lead Safe Mama, LLC has been responsible for five product recalls (FDA and CPSC).
• All test results reported on this website are science-based, accurate, and replicable.
• Please check out our press page to see some of the amazing coverage of our work so far this year!

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This is an ad-free article.

We have published this article without advertisements to make it easier for you to read. If you would like to support our independent consumer goods testing by contributing (which will also help us keep our more widely-read articles ad-free), click here. Thank you!

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Additional Reading for Those Interested in This Topic

1. The Lead Safe Mama salt overview article
2. XRF testing of a typical salt lamp
3. The preferred (low-Lead, Lead-safe) salt of Lead Safe Mama, LLC
4. Our original (2013) article about Lead in chocolate
5. An overview of the concern for Lead in baby food
6. Safer choices for food (from a Lead-perspective)
7. Article about the cumulative impact of multiple (minor) sources of Lead on humans
8. A link to the documentary feature film we directed and produced

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Published: December 12, 2023 — Tuesday

The concept of salt having “beneficial trace minerals” is a myth perpetuated by the salt industry, primarily generated by companies selling otherwise toxic salt (or just “normal” salt) and wanting to put a greenwashed spin on their product.

Multiple scientific sources have confirmed that in order to get a remotely significant amount of the “beneficial trace minerals” in these salts (Himalayan Salt, Celtic Salt, any “gray” salt or mined salt for that matter), you would have to eat a literally-toxic amount of salt (enough to likely cause multiple organ failures and death). Moreover, if you did manage to somehow eat enough of that salt to get a beneficial dose of the trace minerals they may (or may not) contain, you would also be getting a significantly higher dose of Lead and other toxic heavy metals than you are already getting with these salts (but you would presumably be dead, so that wouldn’t really matter, would it?).

The primary thing to understand here is that there is no safe level of Lead. The impacts of ingesting even trace levels of Lead are cumulative. Lead bioaccumulates in the organs, bones, brain, etc.; so consuming just trace amounts of Lead on a daily basis (or less frequently) from higher-Lead salts (Celtic, Himalayan, etc.) can quickly add up and become a source of negative health impacts from ongoing exposure to Lead (plus other heavy metals). So not only do these salts not have the purported benefits (until you reach unsafe dietary salt dosages), but the trace amounts of Lead you would consume with “normal” usage of these high-Lead salts is enough to cause harm. This article (link) discusses symptoms of Lead exposure in adults.

Lastly, for context, I will cite (charts below) the “new” (August 2021) E.U. regulatory limits for Lead and Cadmium in Salt (you can read more about this here). Considerations:

• These limits are (one assumes) based on a “safe”/ “normal”/ “anticipated” level of salt consumption — as set by the industry for that product (like nearly all regulatory guidelines).
• Industry regulatory guidelines (specifically for toxicants in food products) typically are based on consumption levels that, in reality, turn out to be much lower than actual/ typical/ predictable consumption levels for any given product. (For example, the chocolate industry has set guidelines based on faulty assumptions that the average consumer of chocolate eats far less chocolate than most people who regularly consume chocolate actually eat — link.)
• As noted below in the Harvard paper (the first citation below), a safe amount of salt consumption should be in the neighborhood of 500 mg of sodium daily, which works out to about 1/5 of one teaspoon of salt (and is significantly less than – about 1/7 – the 1.5 teaspoons of salt actually consumed by most Americans each day!).

Given Americans typically consume seven times (700%) the safe/ recommended maximum amount of salt, we should take the recommend limits “with a grain of salt.” 🙂 It might be prudent to divide these recommended E.U. levels by 7 to account for that overconsumption and come up with a more appropriate recommended safety level (based on typical salt consumption patterns and habits). So, referencing the EU standard, this adjustment would put the “safety” limit for Lead in regular salt at 142 ppb, and for gray salts at 284 ppb, respectively. This would put the recommended “safety” limit for Cadmium in salt at 121 ppb. (I have put the word “limit” in bold to emphasize that this is a recommended MAXIMUM allowable amount — not a recommended amount!)

It is always important to reiterate that there is NO “safe level” of consumption for Lead or Cadmium, and these (E.U.) levels have been (“for practicality”) set to allow for “natural variations” in products. By choosing a number (somewhat arbitrarily given the known toxicity of Lead and Cadmium) a “set limit” is established to give specific guidelines with which industry must — and “can,” from their perspective — comply.

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Lead Limits for Salts
(in Mg/Kg — which is the same as ppm)
Limits are set at 1.0 and 2.0
1.0 = 1,000 ppb
2.0 = 2,000 ppb

 

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Cadmium Limits for Salts
(in Mg/Kg — which is the same as ppm)
Limit is set at “0.5” — which is the same as 500 ppb

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Some Citations and Science Relevant to These Concerns

1. HARVARD UNIVERSITY — Updated March 2023. Basically, just read this whole link! Here are some highlights — Salt Toxicity:
   • “The human body requires a small amount of sodium to conduct nerve impulses, contract and relax muscles, and maintain the proper balance of water and minerals. It is estimated that we need about 500 mg of sodium daily for these vital functions. But too much sodium in the diet can lead to high blood pressure, heart disease, and stroke. It can also cause calcium losses, some of which may be pulled from bone. Most Americans consume at least 1.5 teaspoons of salt per day, or about 3400 mg of sodium, which contains far more than our bodies need.”
   • “A Chronic Disease Risk Reduction (CDRR) Intake has also been established, based on the evidence of benefit of a reduced sodium intake on the risk of cardiovascular disease and high blood pressure. Reducing sodium intakes below the CDRR is expected to lower the risk of chronic disease in the general healthy population. The CDRR lists 2,300 milligrams a day as the maximum amount to consume for chronic disease reduction for men and women 14 years of age and older and pregnant women. Most people in the U.S. consume more sodium than the AI or CDRR guidelines. [1]”
   • 
   • “Although less processed salts contain small amounts of minerals, the amount is not enough to offer substantial nutritional benefit.”
   • Because it is not highly refined and ground like table salt, it may appear coarser and darker with an uneven color, indicating the remaining impurities and nutrients. Unfortunately, some of these impurities can contain metals found in the ocean, like Lead.
   • “Too much sodium in the blood is called hypernatremia. This acute condition can happen in older adults who are mentally and physically impaired who do not eat or drink enough, or who are sick with a high fever, vomiting, or infection that causes severe dehydration. Excessive sweating or diuretic medications that deplete the body of water are other causes. When sodium accumulates in the blood, water is transferred out of cells and into the blood to dilute it. This fluid shift and a build-up of fluid in the brain can cause seizures, coma, or even death. Extra fluid collecting in the lungs can cause difficulty breathing. Other symptoms of hypernatremia can include: nausea, vomiting, weakness, loss of appetite, intense thirst, confusion, kidney damage.”
2. MAYO CLINIC — July 8, 2023 — “Sea Salt”
   • “Sea salt is often promoted as being healthier than table salt. But sea salt and table salt have the same basic nutritional value.”
3. MEDICAL NEWS TODAY — July 30, 2019 — Himalayan Salt
   • “Some sources say that pink Himalayan salt contains up to 84 different trace minerals. As it contains up to 98 percent sodium chloride, this means that only around 2 percent is made up of these various trace minerals. Given the relatively limited quantities in which people normally consume salt, and the tiny quantity of these minerals in the salt, they are unlikely to provide any measurable or significant health benefits.”
   • “At present, there is no scientific evidence to show that pink Himalayan salt provides more health benefits than regular table salt.”
4. MAYO CLINC — October 5, 2023 — Celtic Salt
   • “Celtic Sea salt is less processed than other salts, allowing for higher moisture and trace minerals like magnesium, calcium and potassium. Exciting as that sounds, these minerals are present only in very small amounts, and the differences are not significant enough to support associated health claims. Sea salts are mainly sodium chloride with trace amounts of minerals and other elements. That’s not enough for sea salts to be considered good sources of minerals.”
5. Science Based Medicine dot org — August 19, 2014 — Himalayan Salt
   • “Pink Himalayan sea salt was introduced to me by an e-mail correspondent who questioned the claim that it contained “84 trace minerals that promote health and well being.” 
   • “The amount of minerals in it is too minuscule to make any difference, and we already get plenty of the same trace minerals from other foods. They claim that two double-blind studies were done, but no such studies are listed in PubMed. There is no evidence published in peer-reviewed journals that replacing white salt with pink salt makes a shred of difference or leads to any improvement in health.”
   • “If you read down the list of minerals, you will notice that it includes a number of radioactive substances like radium, uranium, and polonium. It also includes substances that act as poisons, like thallium. I wouldn’t be worried, since the amounts are so small; but if anyone believes the trace amounts of “good” minerals in Himalayan sea salt are good for you, why not believe the trace amounts of poisons and radioactive elements are bad for you?”
   • “The claim that pink Himalayan salt contains 84 trace minerals may be true, but the claim that it “promotes health and wellness” is false until proven otherwise by legitimate clinical studies. While waiting for evidence, I’d just as soon my salt didn’t contain uranium.”
6. University of Colorado, Anschutz Medical Campus — Celtic Salt
   • “I think the driving thought behind these claims is that Celtic sea salt contains higher amounts of minerals, specifically magnesium, and that helps improve hydration,” Rebellon said. But this claim isn’t entirely true, she said. “Celtic sea salt does not necessarily contain a higher mineral content than other types of salts. If you compare, let’s say Celtic sea salt to table salt, side by side, there’s a very similar mineral profile.”
   • “However, magnesium is still important for many things. It helps with sleep regulation, gut motility and hydration. If you are looking to increase your magnesium intake, there are better sources than Celtic sea salt, including almonds, avocado, spinach, fish, walnuts and beans,” Rebellon said. “There are so many other sources that you could get much more bang for your bite.”
   • “In fact, the average American diet is already high in sodium. Rebellon said the daily upper limit for the general population is about 2,300 mg of sodium, so adding just a quarter teaspoon of Celtic sea salt (around 500 mg) to water can put a person over the recommended daily limit.”
7. WebMD — December 5, 2022 — Himalayan Salt
   • “Research has not shown that Himalayan salt has any unique health benefits compared to other dietary salt. The mineral impurities that give it a pink color, often promoted as healthful, are far too low in concentration to help with your nutrition. You would have to eat a lethal amount of sodium to achieve helpful quantities of the other minerals.”
   • “Himalayan salt carries the same risks as any other type of dietary sodium. Getting too much sodium, from any source, can lead to high blood pressure (hypertension), which can worsen many health conditions and raises the risk for heart disease, stroke, and other serious conditions. Nearly half of U.S. adults have high blood pressure, so getting a lot of sodium of any kind isn’t a good idea. Pink Himalayan salt isn’t an exception to that.”
8. TimesKnowledge.in — Salt Toxicity
   • “A tablespoon of salt weighs about 15 grams, in case you’re wondering, and between 0.75g and 3g per kilogram of body weight is the estimated lethal dose of salt. The average body weight of a healthy adult is 75kg, that means a minimum of 56g of salt or about 10 teaspoons (about 3-1/3 tablespoons), taken all at once, will kill you.”
9. Whole Health Chicago (this is a GREAT article) — Celtic Salt
   • “Harking back to these old Camels ads, the Celtic Sea Salt people managed to convince several physicians to say they recommend sea salt because it contains “useful trace minerals.” Well, the only useful trace mineral it contains is magnesium, and one-half teaspoon of Celtic Sea Salt contains exactly 2% of our daily magnesium requirement. How anyone, especially a physician, could recommend eating more salt as a source of trace minerals is beyond me. We already eat far more salt than is good for us, and our excess intake is linked to heart disease, high blood pressure, fluid retention, congestive heart failure, and strokes.”
   • “First, it’s harvested by evaporating sea water near the shoreline. Factories dump tons of polluted waste into the sea, as do ships and people. Would you go swimming in Marseilles harbor? And, yes, despite the good intentions of sea salt producers, some of the sea salt processing plants around the world (not Celtic, to my knowledge) have been closed for selling tainted product. Remember, despite the myth of the salt gatherer, this is not sea salt from the 17th century you’re sprinkling on your food. This is from the highly polluted now.”
   • “It was the 1920s social critic H.L. Mencken who etched the phrase into American history: No one ever went broke underestimating the intelligence of the American people.”
10. The Meadow — Himalayan Salt
    • “Many believe Himalayan pink salt contains unique minerals that are not found in natural sea salt. While it’s true that Himalayan pink salt contains trace amounts of minerals like magnesium and potassium, these minerals are also found in natural sea salt. Himalayan salt contains about 3% trace minerals — which makes them about average among natural salts in terms of mineral content. While industrially made sea salts contain less than 1% trace minerals, naturally made sea salts contain anywhere from 3% to 16% or more trace minerals.”
11. PubMed: National Library of Medicine, “An Analysis of the Mineral Composition of Pink Salt Available in Australia” — Himalayan Salt
    • “A mass spectrometry scan in solids was used to determine the amount of 25 nutrients and non-nutritive minerals in pink salt (n = 31) and an iodized white table salt control (n = 1). A wide variation in the type and range of nutrients and non-nutritive minerals across pink salt samples were observed. One pink salt sample contained a level of lead (>2 mg/kg) that exceeded the national maximum contaminant level set by Food Standards Australia New Zealand. Pink salt in flake form, pink salt originating from the Himalayas, and darker colored pink salt were generally found to contain higher levels of minerals (p < 0.05). Despite pink salt containing nutrients, >30 g per day (approximately 6 teaspoons) would be required to make any meaningful contribution to nutrient intake, a level that would provide excessive sodium and potential harmful effects. The risk to public health from potentially harmful non-nutritive minerals should be addressed by Australian food regulations. Pink salt consumption should not exceed the nutrient reference values for Australia and New Zealand guidelines of <5 g of salt per day”

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