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Our rare spring source has a limited quantity that is sun-bleached in small batches. Unlike machine-harvested salt from the sea, spring salt is hand-harvested by a traditional Peruvian community in the Andes Mountains.
This study indicates we’re eating about 280 grams every year. That’s a macro problem.
Americas waterways are filled with plastic pollution that breaks down into tiny particles. Sea salts are harvested from this water, bringing with them microplastics and other harmful toxins.
Only is microplastic-free because it flows from a natural spring deep in the Andes Mountains — completely untouched from human pollution.
A 2019 study by WFF for Nature has shown that we eat roughly 5 grams of plastic every week — that’s roughly one credit card every week. They’re so small we can’t see them, but we’re drinking them in our water, eating them in our sea food, and even breathing them.
Unhealthier salts are dehumidified for preservation, but this causes them to clump. To reduce clumping, harmful chemicals like aluminum and other anti-caking-agents are added. Only Spring Salt has a high moisture content
Salt corporations did a marketing study that concluded people will buy more salt if it’s pure white. Ironically those bleaching chemicals strip the salt of its trace minerals and flavors. Only embraces our natural ivory salt grains.
