Indigenous salt vs. Iodised salt

The useful constituents for our body and the iodised salt mass are reduced while manufacturing indigenous salt.

By adding 'amount of iodine' in the name of science, consumers are cheated. One should recognize this and use the right indigenous salt. However, use it sparingly.

Many people have a habit of adding salt separately to their prepared meals. This is completely wrong. It is dangerous for patients with high blood pressure and inflammation. To make up for the lack of salt, lemon, cumin seeds, mustard seeds should be used in large quantities. All in all, very little use of indigenous salt.