Season 6, Episode 13- The Truth About Salt

Jan 12

Should you eat salt? Or should you avoid it? Is all salt equal? What about expensive salt?

These are common questions we’ve all pondered at some point.

Today you’ll get a deep understanding of the different types of salt and why certain ones should be avoided and others should be consumed.

How to make Sole

Watch the video instructions for Sole here

Make Sole- a super saturated solution of salt that you drink each morning. People who drink Sole are less puffy, have more energy and mental clarity, and can workout harder. See separate page for directions.

Supplies

A small handful of Original Himalayan Salt Crystal Stones

A short, wide glass container with a lid

Filtered water

Instructions

Cover the bottom of the jar with the stones - depending on the size of your jar, you may use just 4 stones or more or less.

Fill jar to the top with filtered water and cover with lid.

Let sit still for 48 hours. After 48 hours, there should still be stones in the bottom of the jar. If the stones dissolved completely, add another stone or two and let sit for another day.

First thing in the morning, measure out 1 tsp Sole (the water in the jar) by dipping your plastic measuring spoon into the jar, and mix it with 8oz plain filtered water. Use a plastic measuring spoon, NOT METAL.

Drink the Sole water by itself. Wait 15-20min before eating or drinking anything else. Make this a regular morning practice.

When the water level goes down and you can’t measure out 1 tsp of clear Sole, start over: add another stone or two, refill with water, let sit 48 hours, and then start taking your Sole again.

Tips

Don’t shake, stir, or disturb your jar of Sole. If it gets shaken, let the disturbed salt residue settle for a day before using it again.
When measuring out your Sole, skim from the top so you don’t catch any salt residue.
Ideally use a plastic or glass lid - if it’s metal, try not to let the Sole touch it.
Avoid using a tall, skinny jar that’ll be hard to scoop from the top.