Hi Lapis,

Are you aware that Celtic sea salt is produced in one of the most polluted bodies of water in the world? Some people even speculate that the grey in the salt is not so much the clay it's evaporated from, but trace residues of oil spills, etc.

After trying out about 10 different kinds of seasalt, I began using Celtic sea salt about three years. I used it for about two years, until I learned about the conditions it's produced in. I've since switched to a purer, cleaner salt, one I believe to have the best energy matrix of any salt on Earth: Himalayan Crystal Salt (HCS).

There might be others that are equal in quality (I've heard of one mined in S. America, but have yet to sample it), but HCS has been a God-send to me.

Hope this helps.

~Oz~

p.s. The recipee sounds delicious, and it's something I would make for family and guests... but for me, I've pretty much eliminated garlic from my diet lately... doesn't taste very good the second time around, if you know what I mean. :-) But I'm open to including it again if it's really beneficial.

http://curezone.com/blogs/f.asp?f=199&t=59053