Hai-O bamboo salt uses 100% organic sun-dried salt as its raw material. This natural salt is made of energy seawater generated by the vast underground ore cluster at Yeonpyeong Island and Hyeongjun Peninsular, West Coast of Korea. The natural salt is poured into a 3-year old bamboo tube and sealed by unpolluted yellow clay. Sealed bamboo tube will be incinerated in kiln with pine firewood to melt and harden the natural salt into a column. Harmful materials such as heavy metals or impurities will be neutralized and removed after the burning process. However, the salt is enriched by essence of pine woods (such as turpentine and pine oil) and bamboo (200 types of essential trace elements) with inorganic metal ions such as magnesium, calcium, potassium, copper, iron and zinc which are essential for human body.
THE BENEFITS :
Removes toxins (such as heavy metals, chemical substances, germs, metabolic wastes, acid toxicity, free radicals).
Enhances intestinal peristalsis and eliminates sedimentary waste.
Provides minerals and trace elements.
Regulates biological mechanisms and body systems.
Regulates acid-base balance and restores body alkalinity.
Improves restorative capacity.
The natural ingredient of Hai-O Bamboo Salt is 100% organic sun-dried salt made of energy seawater generated by the vast underground ore cluster at Yeonpyeong Island and Hyeongjun Peninsular, West Coast of Korea. The natural salt is poured into a 3-year old bamboo tube and sealed by unpolluted yellow clay. Sealed bamboo tube will be incinerated in kiln with pine firewood to melt and harden the natural salt into a column. While processing, not only harmful substances (such as heavy metals and chemical substances) have been removed but the nutritional value has also been enriched. However, most chemical processed salt contains high proportion of sodium which harms human body if taken for long term.
Is Hai-O Bamboo Salt suitable for children and pregnant women?
Yes, but the dosage should be decreased to 1/4 - 1/2 sachet.
Is Hai-O Bamboo Salt suitable for hypertension patients?
Yes, bamboo salt is low in sodium content, therefore it will not affect blood pressure and the richness of minerals can further improve health.
What is the pungent smell from Hai-O Bamboo Salt? Does it harm our body?
The unique odor from bamboo salt is the natural smell left by burned bamboo and it does not bring harm to human body.
Can we replace regular salt with Hai-O Bamboo Salt?
Hai-O Bamboo Salt can definitely replace regular salt because it is rich in minerals and trace elements.
Main Ingredient
Bamboo Salt (6 Times baked)
Usage Direction
Mix one sachet of Hai-o Bamboo Salt Premier Drink with 200ml warm water or fruit juice and serve after stirred well.
Hai-O bamboo salt uses 100% organic sun-dried salt as its raw material. This natural salt is made of energy seawater generated by the vast underground ore cluster at Yeonpyeong Island and Hyeongjun Peninsular, West Coast of Korea. Hai-O Bamboo Salt Premier is rich in minerals (such as magnesium, potassium, copper, iron and zinc) and contains more than 200 types of trace elements, which not only enrich the nutritional value but also make meals healthier and tastier.
Would Hai-O Bamboo Salt Premier Cooking Salt Powder affect the taste of foods?
No, it would not. Hai-O Bamboo Salt Premier Cooking Salt Powder can even further enrich the nutritional value of food.
Between Hai-O Bamboo Salt and sea salt, which one is better?
The natural ingredient of Hai-O Bamboo Salt is 100% organic sun-dried salt from Korea. The natural salt is poured into a 3-year old bamboo tube and sealed with unpolluted yellow clay. Sealed bamboo tube will be incinerated in kiln with pine firewood to melt and harden the natural salt into a column, as well as to neutralize and remove harmful materials such as heavy metals or impurities. After the burning process, the salt is enriched by essence of pine woods (such as turpentine and pine oil) and bamboo (200 types of essential trace elements) with inorganic metal ions such as magnesium, calcium, potassium, copper, iron and zinc which are essential for human body. Therefore, nutritional value of Hai-O Bamboo Salt is better than sea salt.
Should I stop taking any salt since regular salt is unhealthy?
Salt is one of the essential minerals for our body to maintain normal growth, regulate in vivo water distribution, maintain intra- and extracellular osmotic pressure, synthesize gastric acid, promote gastric acid secretion and improve appetite. It also ensures the acidity and alkalinity necessary for pepsin to play its role, maintains acid-base balance and circulation of body fluid. Hai-O Bamboo Salt does not contain any additive, heavy metals and chemical substance but is rich in minerals and trace elements; therefore Hai-O Bamboo Salt is the ideal replacement for regular salt to maintain a healthy body.
Is extra Hai-O Bamboo Salt needed in cooking to make the dish tasty?
No, it is not necessary because the saltiness of Hai-O Bamboo Salt is the same as regular salt.
Will high-temperature cooking destroy nutrients in Hai-O Bamboo Salt?
No, it will not.
Main Ingredient
Bamboo salt (3 times baked)
Usage Direction
use adequate Hai-o Bamboo Salt Premier cooking salt Powder for regular cooking
User Testimonial
Bamboo Salt and Hair Problem
Bamboo Salt and Diabetic
Bamboo Salt & Kidney Problem
Bamboo Salt in General
Information about Bamboo Salt
Bamboo salt is made using solar salt. First, you put solar salt into sections of bamboo, and seal the entrance with clay dough, and then you burn it with pine tree wood at about 700-800℃. After that, you shake off the clay plug and ashes, and grind the salt pillar. Then you put that salt into sections of bamboo and repeat the same process eight times. The 9th and last time, you melt the salt into a lava-like liquid by heating it at 1,300℃ using pine resin fire. When the liquid cools off, it hardens like rocks, and you crush it into powder or grains. The final product is bamboo salt. It can be used when you cook food or you can eat bamboo salt grains like eating candies
The Minerals & Benefits To Health
Is salt the cause of high blood pressure
The idea that ‘salt is the cause of high blood pressure,’ was first started by two scholars, Ambard and Beaujard in 1904. The two scholars investigated the blood pressure of patients after having them take in salt, and they found out that, in the case of hypertensive patients, eating fruit which has almost no salt dropped the subjects’ blood pressure, so they reported that salt causes high blood pressure. However, this experiment was performed without the knowledge that different salts have different effects on the human body so they could not have obtained the accurate results. Pure sodium chloride is known to activate ACE(Angiotensin Converting Enzyme), which is involved in raising blood pressure.
However, salt containing abundant minerals has different effects on blood pressure.In the Solar Salt Biotechnology Research Center located in Mokpo University, Korea, an experiment was conducted using rats sensitive to salt. Korean solar salt and refined salt was given to the rats, and their blood pressure in systolic and diastolic periods was observed. They found that in both systolic and diastolic periods, the rats given solar salt maintained low blood pressure. That’s because magnesium, calcium, and potassium, etc. promote the excretion of surplus sodium, which is what raises blood pressure.
In Japan’s Kobe University, researchers observed what changes occur in rats when they ingested mineral salt and refined salt. When measuring the amount of sodium excretion in the urine of rats that ingested salt for a month, the ones given refined salt accumulated 40% of the sodium in their body, while the others given mineral salt excreted most of the sodium via urine. This experiment shows that the kind of salt ingested causes different physiological reactions in animals.
Dr. David McCarron, a professor of Medical School, and his research team at Oregon Health Sciences University in Portland, U.S.A., investigated 10,372 Americans’ diet and health. The results were published in Science Magazine. The report said that people with high blood pressure had an intake of calcium that was 19.6% lower than that of people with normal blood pressure. It claimed that hypertension occurs not because of an over intake of salt in food, but because of a lack of calcium intake.Dr. Shibata Jiro, a hypertension specialist in Japan, claimed in his book that salt has nothing to do with hypertension.
Low-sodium food, is it really good for the heart
Hypertensive patients or anyone who experienced a stroke may have been told not to eat salty food as the first warning by the doctor. Dr. Michael Alderman, the chairman of Epidemiology Division in Albert Einstein School of Medicine in New York and the president of the Association of Hypertension of the United States, presented a paper that breaks this myth. Published in the British medical magazine, Lancet, Dr. Alderman claimed that based on his research results and contrary to popular belief, less of an intake of salt increases the possibility of early death.
Since 1970, Dr. Alderman examined and analyzed the relationship between salt intake and mortality on 11,346 Americans. The result was that a 1g increase of daily salt intake reduces mortality by 10%. In his report, he noted that eating a low salt diet has more to lose than gain, and he urged the U.S. health authorities to stop the recommendation to limit salt intake. He claimed that believing that a low salt diet lowers blood pressure temporarily and prevents stroke and heart attack is only focusing on the blood pressure, and that is missing the point. Furthermore, he insisted that reducing salt intake contracts the blood vessels and increases the hormone that escalates the risk of having a heart attack. We can find this interesting thesis about salt and health in a 1998 issue of Lancet:
In the U.S. National Health and Nutrition Examination Survey for the relationship between salt intake and mortality, a nutrition examination survey and a medical examination were conducted on 207,729 people between 2575 years old. As a result, it was discovered that the salt intake and the overall mortality had an ‘inverse correlation.’ Male participants were divided into four groups with the average intake of salt ranging from the lowest 2.64g to the highest 11.52g. In the same way, female participants were divided into four groups ranging from 1.70g to 7.89g in their salt intake. When they analyzed the relationship between salt intake and the overall mortality of all groups, they found that the group 1 with the lowest salt intake had the highest mortality rate, and the group 4 with the highest salt intake had the lowest mortality rate. Moreover, this research also showed that in the mortality rate by cardiovascular, the group 1 with the lowest salt intake had the highest mortality rate, and the group 4 with the highest mortality rate had the least mortality rate. According to this research, the less salt people eat, the larger the risk of death becomes in America.
Among all human organs, the heart is the organ with the highest salt content. In order to convey nerve impulses and maintain normal muscle contraction operations and heart functions, salt has a stronger demand in the heart than in other organs. Malignant tumors can develop in all cells and organs of the body, but the heart doesn’t develop cancer, though it can have metastases of malignant tumors from other organs. In other words, primary cardiac tumors, caused by the deterioration of heart cells, don’t exist. That’s because salt inhibits tumors in the cell tissues.
It’s desirable to supplement mineral deficiency with salt.
In 1963, when the salt management law was established, in Korea, it was regulated to use only refined salt in manufacturing or cooking food, and thereafter, white salt has been widely supplied. Solar salt, which was used in cooking, was replaced by refined salt, and most restaurants and processed-food manufacturers began to use refined salt. This provision has been in place for approximately 50 years, having adverse effects on the national health in Korea. Under this law, most of the restaurants and all processed-food factories had to use refined salt and that was the global trend.
We have been eating salt that is completely lacking in minerals for a long time, and have had to add chemical additives to enhance the flavor of salt. Being unaware of the necessity of minerals, even pregnant women have been eating refined salt for a long time. A lack of minerals weakens the bones and teeth and increases the rate of children with tooth defects. Taking in refined salt disturbs the metabolism and results in adverse effects on children’s health.
Dr. Mushiyamooney, a professor at Osaka University, established the Annual Survey of Salt in 1979 and presented their findings. He asserted the hazards of processed salt, saying “the white salt we eat is killing people. ”We have been tricked into believing that refined salt and solar salt are the same, so we also thought that the consequence of eating processed salt is the same as that of all salt, which has had seriously negative effects in public health.
According to Inoue, the president of the Japan Society for Food Nutrition, malnutrition and excessive nutrition coexist in our modern society and this is unprecedented in the history of the world. He added that the excessive nutritional status with a big and fat body and broken bones due to lack of minerals coexists. He warned that a rich society with processed food is generating children with malnutrition.
Salt is not simply sodium chloride. We need to be aware that depending on the type of salt, the effect it has on the human body is very different. Food lacks minerals, and due to the pollutants that modern society manufactures, the amount of minerals our body loses is increasing.
What would be a great way to solve the mineral deficiency problem of the modern people?
Mineral rich salt can supplement the minerals we cannot obtain from food, and will be able to relieve the mineral deficiency of the modern people.
GARAM BULUH & OBESITI
Kajian saintifik menemui bahawa Garam Buluh Mengurangkan berat badan secara keseluruhan serta menurunkan serum Tahap lipid. Pengambilan Garam Buluh
Mempunyai kesan
pencegahan terhadap obesiti
Mengosok garam buluh pada perut membantu membakar lemak tambahan dan membantu
meningkatkan kadar proses metabolisme .
Is salt the cause of high blood pressure
The idea that ‘salt is the cause of high blood pressure,’ was first started by two scholars, Ambard and Beaujard in 1904. The two scholars investigated the blood pressure of patients after having them take in salt, and they found out that, in the case of hypertensive patients, eating fruit which has almost no salt dropped the subjects’ blood pressure, so they reported that salt causes high blood pressure. However, this experiment was performed without the knowledge that different salts have different effects on the human body so they could not have obtained the accurate results. Pure sodium chloride is known to activate ACE(Angiotensin Converting Enzyme), which is involved in raising blood pressure.
However, salt containing abundant minerals has different effects on blood pressure.In the Solar Salt Biotechnology Research Center located in Mokpo University, Korea, an experiment was conducted using rats sensitive to salt. Korean solar salt and refined salt was given to the rats, and their blood pressure in systolic and diastolic periods was observed. They found that in both systolic and diastolic periods, the rats given solar salt maintained low blood pressure. That’s because magnesium, calcium, and potassium, etc. promote the excretion of surplus sodium, which is what raises blood pressure.
In Japan’s Kobe University, researchers observed what changes occur in rats when they ingested mineral salt and refined salt. When measuring the amount of sodium excretion in the urine of rats that ingested salt for a month, the ones given refined salt accumulated 40% of the sodium in their body, while the others given mineral salt excreted most of the sodium via urine. This experiment shows that the kind of salt ingested causes different physiological reactions in animals.
Dr. David McCarron, a professor of Medical School, and his research team at Oregon Health Sciences University in Portland, U.S.A., investigated 10,372 Americans’ diet and health. The results were published in Science Magazine. The report said that people with high blood pressure had an intake of calcium that was 19.6% lower than that of people with normal blood pressure. It claimed that hypertension occurs not because of an over intake of salt in food, but because of a lack of calcium intake.Dr. Shibata Jiro, a hypertension specialist in Japan, claimed in his book that salt has nothing to do with hypertension.
Low-sodium food, is it really good for the heart
Hypertensive patients or anyone who experienced a stroke may have been told not to eat salty food as the first warning by the doctor. Dr. Michael Alderman, the chairman of Epidemiology Division in Albert Einstein School of Medicine in New York and the president of the Association of Hypertension of the United States, presented a paper that breaks this myth. Published in the British medical magazine, Lancet, Dr. Alderman claimed that based on his research results and contrary to popular belief, less of an intake of salt increases the possibility of early death.
Since 1970, Dr. Alderman examined and analyzed the relationship between salt intake and mortality on 11,346 Americans. The result was that a 1g increase of daily salt intake reduces mortality by 10%. In his report, he noted that eating a low salt diet has more to lose than gain, and he urged the U.S. health authorities to stop the recommendation to limit salt intake. He claimed that believing that a low salt diet lowers blood pressure temporarily and prevents stroke and heart attack is only focusing on the blood pressure, and that is missing the point. Furthermore, he insisted that reducing salt intake contracts the blood vessels and increases the hormone that escalates the risk of having a heart attack. We can find this interesting thesis about salt and health in a 1998 issue of Lancet:
In the U.S. National Health and Nutrition Examination Survey for the relationship between salt intake and mortality, a nutrition examination survey and a medical examination were conducted on 207,729 people between 2575 years old. As a result, it was discovered that the salt intake and the overall mortality had an ‘inverse correlation.’ Male participants were divided into four groups with the average intake of salt ranging from the lowest 2.64g to the highest 11.52g. In the same way, female participants were divided into four groups ranging from 1.70g to 7.89g in their salt intake. When they analyzed the relationship between salt intake and the overall mortality of all groups, they found that the group 1 with the lowest salt intake had the highest mortality rate, and the group 4 with the highest salt intake had the lowest mortality rate. Moreover, this research also showed that in the mortality rate by cardiovascular, the group 1 with the lowest salt intake had the highest mortality rate, and the group 4 with the highest mortality rate had the least mortality rate. According to this research, the less salt people eat, the larger the risk of death becomes in America.
Among all human organs, the heart is the organ with the highest salt content. In order to convey nerve impulses and maintain normal muscle contraction operations and heart functions, salt has a stronger demand in the heart than in other organs. Malignant tumors can develop in all cells and organs of the body, but the heart doesn’t develop cancer, though it can have metastases of malignant tumors from other organs. In other words, primary cardiac tumors, caused by the deterioration of heart cells, don’t exist. That’s because salt inhibits tumors in the cell tissues.
It’s desirable to supplement mineral deficiency with salt.
In 1963, when the salt management law was established, in Korea, it was regulated to use only refined salt in manufacturing or cooking food, and thereafter, white salt has been widely supplied. Solar salt, which was used in cooking, was replaced by refined salt, and most restaurants and processed-food manufacturers began to use refined salt. This provision has been in place for approximately 50 years, having adverse effects on the national health in Korea. Under this law, most of the restaurants and all processed-food factories had to use refined salt and that was the global trend.
We have been eating salt that is completely lacking in minerals for a long time, and have had to add chemical additives to enhance the flavor of salt. Being unaware of the necessity of minerals, even pregnant women have been eating refined salt for a long time. A lack of minerals weakens the bones and teeth and increases the rate of children with tooth defects. Taking in refined salt disturbs the metabolism and results in adverse effects on children’s health.
Dr. Mushiyamooney, a professor at Osaka University, established the Annual Survey of Salt in 1979 and presented their findings. He asserted the hazards of processed salt, saying “the white salt we eat is killing people. ”We have been tricked into believing that refined salt and solar salt are the same, so we also thought that the consequence of eating processed salt is the same as that of all salt, which has had seriously negative effects in public health.
According to Inoue, the president of the Japan Society for Food Nutrition, malnutrition and excessive nutrition coexist in our modern society and this is unprecedented in the history of the world. He added that the excessive nutritional status with a big and fat body and broken bones due to lack of minerals coexists. He warned that a rich society with processed food is generating children with malnutrition.
Salt is not simply sodium chloride. We need to be aware that depending on the type of salt, the effect it has on the human body is very different. Food lacks minerals, and due to the pollutants that modern society manufactures, the amount of minerals our body loses is increasing.
What would be a great way to solve the mineral deficiency problem of the modern people?
Minerals are absorbed making proper cross-reactions with fat, protein, carbohydrates, vitamins, etc.
Vitamins or mineral tablets that we take in once or twice a day have low absorption rate, so they are limited in recovering or changing our body fundamentally. So the best way to absorb minerals is to eat food seasoned with mineral rich salt over a long period of time.
Mineral rich salt can supplement the minerals we cannot obtain from food, and will be able to relieve the mineral deficiency of the modern people.
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