Salt isn’t the enemy—it’s an essential mineral we all need. But being mindful of where your sodium comes from and choosing quality over quantity is an easy way to eat healthier every day.
Most of us think of our salt shaker first when it comes to sodium. But the truth is, more than 70% of the sodium in our diets comes from processed and restaurant foods—not from cooking at home. Surprisingly, everyday items like breads, deli meats, canned soups, and snacks can pack a lot more sodium than you’d expect.
That’s why cooking from scratch with fresh, whole ingredients is a powerful way to take control of your health. When you do reach for salt, choosing a high-quality variety—and using it sparingly—can make all the difference.
Lower Sodium, Higher Minerals
At Kona Salt Farm, our salt isn’t just sodium chloride—it’s enriched by deep ocean water that brings in a spectrum of natural minerals like magnesium, calcium, and potassium. This not only lowers the overall sodium content compared to heavily refined table salt, but also gives each pinch a clean, complex flavor.
Smart Ways to Season
1. Finish with a Sprinkle
“The last thing you put on food is the first you taste,” says our flavor expert, Chef Norman. A small finishing sprinkle of Kona salt right before serving highlights flavors without using much. This trick is perfect for roasted veggies, chocolate desserts, and even fruit.
2. Layer Your Seasoning
Season your dish as it cooks—a little at each step—rather than a heavy handful at the end. This adds depth and ensures you won’t overdo it on sodium.
3. Read Labels Carefully
Surprising sodium hides in breads, sauces, deli meats, and snacks. By scanning ingredient labels and cutting back on heavily processed foods, you have more room in your diet to enjoy real salt in moderation.
Celebrate Real Food on World Health Day
This World Health Day, let’s celebrate fresh ingredients, smarter cooking, and ocean-harvested salt that brings out the best in every bite—naturally and with less sodium overall.
