Salt has been an essential element in cooking for millennia. From preserving food to enhancing flavors, salt is indispensable. But not all salts are created equal—and the rise of Gourmet colored salts have brought a hidden risk: heavy metals .
Several studies show that some of the more exotic salts can contain harmful substances that affect health. Understanding this issue is key for chefs, cooking enthusiasts, and conscious consumers.
The hidden risks in colored gourmet salts
The appeal of colored salts—from pink Himalayan salt to black volcanic salt—lies in their exotic appearance and marketing narrative. However, a scientific analysis conducted by Spex CertiPrep revealed surprising data.
This study found that dark or intensely colored salts contained elevated levels of heavy metals, including iron and lead:
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Iron : up to 500 μg/g in some samples.
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Lead : around 0.5 μg/g in most salts, with some cases reaching 1 μg/g in black and grey salts.
The report concluded that the darker salts consistently had the highest concentrations of these hazardous elements.
This is worrying, as lead is a heavy metal with no known safe level of exposure.
Lead in Himalayan pink salt
Another study found worrying levels of lead in pink salt. A sample of pink salt from Peru contained 2.59 mg/kg of lead , exceeding the FSANZ 's maximum contaminant limit. (2 mg/kg), and having 130 times more lead than iodized white salt .
Tamara Rubin, a researcher cited in the study, states:
“There is no safe level of lead exposure. Lead consumption can cause acute and chronic problems, including bone damage, gastrointestinal discomfort, kidney dysfunction, cognitive impairment, heart disease, or even cancer.”
Their research suggests that salt should contain less than 100 ppb of lead to be considered safe for daily consumption.
These findings show that colored salt can hide invisible risks.
The iron problem: beyond color
Iron is what gives pink salt its characteristic color due to iron oxide (rust). But iron is not a harmless mineral. According to biologist Dr. Ray Peat Iron is a potentially toxic heavy metal :
“Excess iron can accelerate cellular aging, feed harmful bacteria and parasites, and even promote the development of cancer. The oxidation of iron along with polyunsaturated fats produces lipofuscin, which is associated with aging and neurodegeneration.”
For many consumers, this risk goes unnoticed, hidden behind the aesthetics of colored lenses that promise health benefits.
Himalayan pink salt: myth vs reality
Most Himalayan pink salt does not originate in the Himalayas . Research reveals that it is mined in Khewra, Pakistan , hundreds of kilometers from the mountain range, using methods that may include blasting. These processes can introduce not only impurities but also heavy metals.
Beyond security concerns, this demonstrates how marketing narratives can obscure the reality of the product.
Why white salt is the safest option
At Sal Ancestral, purity is our fundamental principle. Our salt comes from an ancient spring, located more than 2,000 feet above sea level , far from pollution and human activity.
Thanks to third-party testing, we guarantee that our salt is:
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Free from heavy metals such as lead and arsenic
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Free of microplastics
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Rich in essential minerals
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Harvested by hand to ensure maximum quality
It's not just about flavor, it's about health.
Choosing pure white salt means ensuring safety without sacrificing the pleasure of cooking.
Unlike many colored salts, Ancestral Spring Salt offers absolute purity and safety. No hidden heavy metals, no unnecessary risks. Just salt in its purest form, harvested with respect for nature and tradition.
Our salt proves that quality is health, and that health begins with purity.
When choosing salt for your daily consumption, purity and safety should be priorities. Ancestral Spring Salt offers both, providing a culinary experience that cares for your health as much as your palate.
Choose salt that nourishes, not one that pollutes. Choose Ancestral.
