The following article is by Dr Deanna Minich and is shared to its relevance to us all:
Microplastics are now part of the human internal environment, with exposure occurring through food, water, air, and food ingredients such as salt.
Analyses of commercial salts show that microplastic contamination is present across sea, lake, rock, and table salts, with variability based on source, processing, and handling. Even traditionally sourced salts can contain microplastics due to environmental exposure and post-harvest contamination.
How did the microplastics get in the salt?
Microplastics can enter salt through several pathways, from environmental exposure to processing and even how we use it at home:
- Environmental contamination: Plastic waste breaks down into smaller particles in oceans and soil, entering the food chain and ultimately making its way into salt (PMID: 39431565).
- Salt harvesting and processing: Microplastics present in seawater and surrounding environments can persist through evaporation and crystallization, becoming incorporated into the final salt product. Studies show that many of these particles mirror those found in the source water and even the pond floor (PMID: 38990399).
- Equipment and tools: A large portion of microplastics found in salt are fragments likely originating from degraded plastic equipment and materials used during salt production (PMID: 38990399).
- Household use: Even household salt grinders with plastic grinder heads, commonly made from polyethylene terephthalate (PET) or polycarbonate (PC), may release microplastics into salt during grinding (PMID: 41740354).
Understanding these sources allows us to take practical steps toward more mindful sourcing and use.
Why do we need salt?
Salt remains physiologically essential, supporting hydration, mucosal function, nerve signaling, and digestion. The goal is to be more intentional with sourcing and handling rather than reducing intake indiscriminately.
How do we pick the “best” salt?
Ask the source: Best practices start with asking more of the supply chain. Clinicians and consumers can inquire whether manufacturers test for microplastics, what methods are used, and how sourcing and processing may influence contamination levels. It is also worth asking about environmental controls during harvesting and production, as airborne exposure is a known contributor.
Note the packaging: Packaging is an important and often overlooked factor. Salt stored in plastic containers or packaging may be exposed to additional microplastic contamination over time. Choosing salt packaged in glass or other non-plastic materials may help reduce this risk.
Store with care: At the household level, storage and use matter. Transferring salt to glass or ceramic containers and avoiding plastic utensils or scoops can further limit exposure. More broadly, reducing overall microplastic burden through water filtration, minimizing plastic food contact materials, and avoiding heating food in plastic will likely have a greater impact than focusing on salt alone.
I use a variety of salts, but one of my favorites is Original Himalayan Crystal Salt with the glass shaker bottle. It has been tested for purity, including the absence of detectable microplastics, and is hand-mined rather than mechanically processed. I use it not only for cooking, but also in baths as part of my daily routine.
Microplastics in salt reflect a wider shift in the external environment becoming part of the internal one. Attention to sourcing, packaging, and cumulative exposure offers a practical way to reduce burden while continuing to use salt appropriately within a physiological context.