The Amazing Benefits of Himalayan Pink Salt
What Exactly Are The Benefits?
Some of the benefits that you can expect by consuming this salt in place of regular table salt include:
- Aiding in vascular health
- Supporting healthy lungs and respiratory function
- Promoting a stable pH balance within the cells
- Reducing the signs of aging
- Promoting healthy sleep patterns
- Increasing libido
- Prevents muscle cramps
- Increases hydration
- Strengthen bones
- Lowers blood pressure
- Improves circulation
- Detoxifying the body of heavy metals
I have had a definite "set me on my butt" chest cold this past week...but I am feeling much better and a lot quicker than usual in large part due to my SALT PIPE INHALER:
We have also started using sea salt instead of table salt in our food....but after reading the above article and researching out the actual benefits of the Pink Himalayan Salt...I think we'll be switching to this for our food as well.
We got our salt inhaler at a local health food/vitamin store.
Although still a bit congested I decided it was time to get back to some working out. The sun is shining and it an absolute beautiful, warm spring day...so no treadmill...the outdoors was calling my name!
Anyone who has been to the city I live in knows we are basically one big hill! I have always enjoyed the challenge of our hills and have 3 or 4 different routes I use depending on where I am at physically (with my knees, back etc) I have an easy route, a moderate, a hard and a "kicks your butt and try's to kill you" route!!
Most times I take the hard route....like today. I haven't been walking outside all winter...so it's been about 7 months since I took this route. What was really significant to me today was how much easier it was then EVER before! I really believe the type of work outs I've been doing, esp. the 30 minutes of sprints I've been doing since January, has really improved my tolerance and conditioning. And that was with some chest and sinus congestion still going on!!
I'm not sure these pictures do the hills real justice, but it gives an idea of the grade:
I may have to try my "kick butt" route and see how much better I can do that one....may have to change my route grading system! LOL!
And just as an update on my plan of attack for being sick....I did quite good! I didn't really cave in to the desire for comfort foods...I had my one planned "off plan" meal for my Daughter-in-laws 30th birthday party, but stuck pretty good to plan otherwise. I didn't get any work out in...I was just not feeling good enough and had very little energy till today...but all in all I'm happy....being accountable really works for me!
Here is a recipe I am going to try tonight...if you try it...let me know what you think!
Spicy Turkey and Black Bean Chili
This rich and spicy chili recipe is easy to make and great for family lunches or dinners and grab ’n’ go meals all week long. Fresh toppings like sour cream, cilantro, and diced red onion add texture and flavor. Try doubling the ingredients for plenty of extra meals throughout the week. To increase the heat, add more cayenne pepper or jalapeño.
Makes 7 servings
Serving size: 1 heaping cup
Calories per serving: 258
Protein per serving: 20 grams
Carbohydrates per serving: 25 grams
Fat per serving: 7 grams
- Fat-free cooking spray
- 1 (20-ounce) package 93% lean ground turkey
- 1 tablespoon plus 1 teaspoon cumin
- 1 teaspoon thyme
- ½ teaspoon sea salt or pink Himalayan salt, plus extra if necessary
- ½ teaspoon cayenne pepper
- 1½ teaspoons paprika
- 1 medium Spanish onion, chopped
- 2 stalks celery, finely chopped
- 1 small green bell pepper, chopped
- ½ jalapeño, finely chopped
- 4 large garlic cloves, finely minced
- 1 (28-ounce) can diced tomatoes (Cento brand petite diced are good)
- 1 (20-ounce) can black beans
- ½ cup light sour cream
- 1 bunch fresh cilantro, chopped
- 1 small red onion or bunch of scallions, finely chopped
- Spray a pot with fat- free cooking spray and place over medium- high heat.
- Once hot, add ground turkey and break up meat with spatula.
- Add cumin, thyme, salt, cayenne, and paprika and cook until turkey is no longer pink, about 7 minutes. Once turkey is cooked, use a slotted spoon to remove it to a bowl (keeping as much fat as possible in the pot) and set aside.
- Add onions, celery, and bell peppers to the pot and sauté for approximately 3 minutes.
- Season gently with a pinch of salt.
- Add jalapeño and garlic and continue to sauté for another minute.
- Add turkey to the vegetables in the pot and stir well.
- Add tomatoes and beans and simmer, covered, over low heat for about 15 minutes (or more if you have the time) until thickened.
- Top with 1 tablespoon of sour cream per serving and some red onions and cilantro.