Lake Salt Pouch (300g)

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A pure and natural salt sourced from the cleanest and purest ecological environment.

Ever notice that bottle of salt in your kitchen? It is one of the most important and frequently used ingredients during the preparation of any meal. Have you ever wondered what is contained in that bottle of salt? What are the origins of the salt you are using? How is the salt harvested?

3.5 million years ago, a salt lake was formed in the remote desert. It was formed in the cleanest and purest ecological environment. This POLLUTION-FREE salt lake produces the purest and natural high quality Lake Salt in the world.

On top of that, it has undergone minimal process during harvest, making it closest to its original natural composition and present with other trace minerals such as calcium and magnesium that are essential for our body to function.

This is where and how Fine Foods Lake Salt was born!!

What is so special about our Lake Salt?

  • Fine Foods™ Lake Salt comes from a lake
    Our salt is harvested naturally into salt crystals and naturally contains several trace elements such as calcium and magnesium.
  • Fine Foods™ Lake Salt is organic, pure and natural
    Our salt is organically accredited by the BFA, Australia’s leading accreditation body
  • Fine Foods™ Lake Salt has a mild distinctive flavour
    Our salt is harvested with no interference to the salt’s natural composition resulting in all its distinctive mild and gentle flavour being retained.
  • Can be used sparingly
    Despite Fine Foods™ Lake Salt mild and gentle flavour, a pinch of Lake Salt in cooking is all you need compared with other types of salt.
  • It is now Iodized!
    Iodized salt helps you achieve your iodine daily needs easier. Proper iodine intake is essential for good thyroid health
  • Fine Foods Lake Salt is environmental friendly
    The production of our Fine Foods™ Lake Salt emits 6 times LESS carbon dioxide compared to normal processed salt.

Product FAQ

1. Where does Fine Foods™Lake Salt come from?
Fine Foods™ Lake Salt originates from a natural lake. The lake is situated in the cleanest and purest ecological environment in the desert regions. The ancient salt deposited remains pollution-free till this day
2. Is Fine Foods™ Lake Salt iodized?
Yes our Lake Salt is iodized. Adequate iodine intake helps in the improvement of thyroid health, development of IQ, improvement of energy levels and prevention of radioactive effects. (Xue-Yi et al 1994).
3. How do I know which salt is suitable for me?
Below are a few pointers for choosing the right salt.

  • Clean and pure salt source with no pollution
  • Chemical-free
  • Simple process
  • Contains iodine and other natural minerals
  • And the best of all, LOW-SODIUM SALT (Lake Salt LIGHT)
PDV Salt (Normal)Pure dried vacuum (PDV) salt is the most common and cheapest salt available in the market. It is generally harvested from salt mines and goes through a refining process to remove all impurities and natural minerals except sodium chloride.
Iodized SaltIodized salt is fortified with iodine to reduce iodine deficiency disorders among the general population.
Sea SaltSea salt is harvested from the ocean or sea from different parts of the world. It is produced through the evaporation of seawater under the sun at the shoreline. Its purity depends on the cleanliness of the seawater and usually contains trace minerals, such as magnesium, calcium, iron, potassium, manganese and etc.
Rock SaltMountain-based salt. It may contain various trace minerals, depending on the source of the salt.
Lake SaltLake salt is a seasonal salt harvested from a clean and pure lake. Lake salt has no or minimal pollution. It is also organic and contains trace minerals, such as magnesium, calcium, iron, potassium, manganese and etc.
Low Sodium SaltA special formulated salt with a reduction in sodium and includes minerals such as potassium and magnesium, which work fantastically in the regulation of blood pressure.

Salt is the key source of sodium in our daily diet. A normal table salt contains more than 97% of sodium chloride. (1 gram of salt = 0.4 grams of sodium) ( Mohan & Campbell 2009).

Over the recent years, the world is moving towards a low-sodium and low-salt diet. Most professionals, including doctors, professors and dietitians, are convinced that Low sodium and enriched mineral diets (esp. Potassium, and Magnesium) are one of the most important modifiable risk factor for hypertension, heart disease, stroke and so on. Clinical studies and research have shown significant improvement of health by using low-sodium and potassium-rich salt. (Chang et al 2006; Yang et al 2011)

Sodium is required by our body in a very small quantity. A healthy adult needs approximately 0.5grams of sodium for daily body function (equivalent to 1.25g of salt). Please refer to the chart below for a greater understanding on this. (Mahan & Escott-Stump 2000)

USE LOW-SODIUM SALT IN YOUR HOUSEHOLD COOKING! Low sodium salt does not only come with reduced sodium but it is enriched with potassium and other minerals. Low sodium and high potassium intake will help in the prevention of hypertension and its complications at a significant level. (Yang et al 2011; Houston et al 2008)

We also highly recommend restaurants, hospitals and catering services to use low-sodium salt or Fine Foods™ Lake Salt LIGHT in the preparation of meals.

Yes. Our body’s daily tolerance level is about 2.3grams of sodium (equivalent to 5.8g of salt). Any amount exceeding this limit will burden our body and increase the risk of hypertension, kidney problem, heart disease and stroke. Please refer to the chart below for a clearer picture on this. (Mohan & Campbell 2009)

Studies have shown that excessive sodium intake in our daily diet is a major factor of HYPERTENSION, a.k.a. high blood pressure. The rise of blood pressure increases the risk of heart attack, stroke, kidney failure and other heart-related complications. Hypertension is one of the most significant underlying factors for the number 1 killer in Malaysia and the world, which falls under cardiovascular diseases (CVD). (WHO; He & Gregor 2008)


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