The Best Non-Toxic Salt without Heavy Metals for Your Family’s Table
Why your salt matters, and which ones are worth switching to.
If you’re cleaning up your home and your diet, one of the easiest and most overlooked swaps is also one of the most powerful: your salt.
Salt is a foundational nutrient. Our bodies rely on it for nerve function, hydration, adrenal support, digestion, and even mood regulation. And yet, most of the salt available at the store is a shadow of what salt was meant to be.
Here's what to look for, what to avoid, and which salts I trust in my own kitchen.
What’s Wrong with Most Salt?
Table salt isn’t inherently bad. The problem is what’s been done to it.
Most conventional salt has been:
Bleached to look perfectly white
Stripped of trace minerals
Cut with additives like anti-caking agents (e.g. sodium ferrocyanide, aluminum derivatives)
Iodized synthetically (sometimes necessary—but not always cleanly)
And even many sea salts—yes, even the fancy pink or “Himalayan” ones—can contain microplastics or detectable levels of heavy metals like lead, arsenic, or cadmium due to environmental contamination.
What Makes a Salt “Clean”?
A clean, non-toxic salt should be:
Free from additives
Minimally processed
Low in heavy metals (complete avoidance isn't feasible due to the pervasiveness of heavy metals in the environment)
Ideally sourced from ancient, unpolluted sea beds or tested for modern contaminants (and those test results made public!)
It should also taste good. Real salt tastes better, and is mineral-rich. Once you switch, you’ll notice the difference instantly.
The Best Salts I Use and Trust
Here are the ones that make it into my pantry:
Diamond Crystal Kosher Salt
Why I love it: It’s pure sodium chloride with no additives and a light, flaky texture that’s perfect for cooking.
Cleanliness: Tested and shown to have non-detectable levels of heavy metals.
Best for: Everyday cooking, dry brining, seasoning meats.
Maldon Sea Salt Flakes
Why I love it: The crunchy texture livens up chewy proteins.
Cleanliness: Independently tested with low levels of contaminants, and no anti-caking agents.
Best for: Sprinkled on steak, eggs, or roasted veggies (if you eat them).
Morton Iodized Sea Salt (in moderation)
Why I keep it: If you’re not getting iodine from seafood or dairy, this can help prevent deficiency, especially for women and kids.
Note: Not as “pure” as the others, but still tested better than many boutique salts with fancy labels.
Best for: Occasional seasoning or baking.
Popular But Problematic: What I Avoid
Even salts marketed as “natural” or “mineral-rich” aren’t automatically safe. Some of the most popular brands were found to contain detectable levels of heavy metals, including lead, arsenic, and cadmium.
Here are a few that I personally avoid:
Himalayan Pink Salt: While rich in trace minerals, many Himalayan salts tested high in heavy metals like lead. Some batches exceed California’s Prop 65 lead limits.
Redmond Real Salt: Mined from an ancient seabed in Utah, this salt is popular in the ancestral health community. However, independent testing revealed detectable levels of all five heavy metals tested, including lead and arsenic. While not “toxic” in small amounts, heavy metals accumulate over time. I choose lower-contaminant options for daily use, especially for children.
Generic Sea Salts: Many sea salts are harvested from modern oceans, which are increasingly contaminated with microplastics. These invisible plastic particles can leach endocrine-disrupting chemicals and are especially concerning in the context of daily consumption.
Final Tip: Cycle Your Salt
You don’t need to be rigid. I keep at least two types of salt on hand: one for cooking (Diamond Crystal Kosher Salt) and one for finishing (Maldon Sea Salt Flakes).
Use what your body craves! Salt is a mineral ally, especially on an animal-based diet where your sodium needs may be higher.
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