Japanese Pink Salt Recipe
Step by step Japanese pink salt recipe plus honest thoughts on its weight loss claims.
Equipment
- 10 to 12 oz glass or jar
- Measuring spoons
- Citrus juicer (optional)
Ingredients
- ¼ tsp pink Himalayan salt
- 8 to 10 oz filtered water cold or warm
- Juice of ½ lemon or lime
- Optional: ¼ tsp baking soda
- Optional: 1 tbsp raw apple cider vinegar
- Optional: 2 to 3 ice cubes
Method
- Pour water into your glass.
- Stir in the pink salt until dissolved.
- Add lemon juice.
- Add baking soda or apple cider vinegar, if using.
- Add ice for the cold version.
- Stir and drink slowly on an empty stomach.
Recipe Notes
- Use raw, unfiltered apple cider vinegar with "the mother" for the ACV version, not the clear distilled kind.
- Start with a smaller amount of baking soda than the recipe calls for if you're trying it for the first time, since it can upset a sensitive stomach.
- Warm water works better than hot water. Boiling water can destroy some of the vitamin C in the lemon juice.
- Best consumed fresh. This drink doesn't store well and should not be made ahead of time.
- Not recommended more than once a day due to added sodium.
- Skip the recipe entirely, or check with a doctor first, if you have high blood pressure, kidney issues, or are on a sodium restricted diet.
- This drink is a hydration habit, not a replacement for a balanced diet or regular exercise.