The sea water purified today represents the best substitute for table salt as it maintains and even enhances the flavor in food, without the downsides of traditional salt. It is rich in a range of minerals and trace elements, all naturally present and easily absorbed by our body.
Sea water is rich in minerals, and this richness is an advantage not only for flavor but also from a health perspective. Thanks to the contribution of more minerals to our diet, including magnesium, calcium, potassium, chromium, selenium, and zinc, and due to the lower sodium content in percentage compared to table salt, our dishes will be healthier and more complete.
Sea water in cooking
The sea water in cooking serves various purposes. Naturally, the most immediate use is in the treatment, preservation, and cooking of seafood: your dishes will truly taste of the sea, as if freshly caught. But this is just the beginning: try cooking pasta, rice, cereals, vegetables, greens, and meat by diluting one part sea water with two parts fresh water: you will achieve surprising and healthier results compared to traditional cooking.
Some bakeries and pizzerias, especially those inspired by Neapolitan cuisine, have already adopted sea water in their doughs, resulting in a lighter and more digestible preparation. As a substitute for salted water, properly diluted, it is perfect for making broths, marinades, stocks, bisques, purées, and pasta doughs. Use it pure, instead of brine, to prepare preserves of fish, vegetables, greens, and legumes.
Many studies consider sea water the best natural supplement available to humans.
