Salt was already used by the Sumerians and Babylonians to preserve and improve the taste of food. For a long time, it was very expensive and valuable and was traded over vast distances. Even in Celtic and Roman times, there were special trade routes – so-called, salt roads. One the most well known ran between the mining town Lueneburg and Luebeck, where it was traded and shipped.

Salt is extracted from mining deposits using saline. It is also obtained by evaporating seawater. Table salt mainly consists of sodium chloride. It is, quantitatively speaking, one of the most important minerals in our food. This is no wonder, when an adult body contains approximately 150 to 300 grams of salt. Every day, we lose approximately 3-5 grams of it through sweating and excreting. When we sweat heavily – for example, during exercise or illness – our daily requirement can rise up to 20 grams. In order make up this loss, we have to take in salt on a daily basis.

Salt performs vital tasks in the nervous system, in the digestive system, in building bones, and regulating water.

Salt is just as important in chocolate as it is in soup. At RITTER SPORT, we use salt for rounding off the taste of our rice flakes, cornflakes, and organic shortbread biscuits.