SAHAJIDAH GARAM BULUH (IODISED SALT) COOKING SALT

Item code : 23083 | 200g

MYR 61.30

Made of 100% bamboo salt formulated with a proven traditional Korean recipe. Suitable to be used as a seasoning in cooking to enhance the taste of various dishes.

Overview

Harnessing the power of nature, Sahajidah Garam Buluh preserves the intrinsic mineral content of sea salt and optimizes the rich profile of minerals and trace elements with nature’s finest offerings – bamboo and red clay. Passed down through generations, the traditional method used until today was inspired by ancient health and medicinal philosophies. With a hands-on approach from the harvesting of bamboo to the heating process, old methods of preparing the bamboo salt are well preserved to retain the original values of health and wellbeing.

 

 

Product Uniqueness & Benefits

A flavourful taste of natural freshness

• 100% Authentic Bamboo Salt from Korea
• Enhanced with proprietary Intense High Heat (IHH) technology
• Alkaline property with pH of 9 – 11
• Contains added iodine
• A healthy alternative for cooking salt
• Gives a more potent flavor burst than refined salt
• Perfectly seasoned and flavoured while enriching the nutritional contents of the meal
• Can be used for cooking, seasoning, pickling and baking

Ingredients

100% Authentic Bamboo Salt from Korea (Iodised Salt)

Directions of Use

Use as a seasoning in cooking to enhance the taste of all sorts of dishes.

Reference

1. Universal Salt Iodization. (2020). Portal Rasmi Bahagian Pemakanan kementerian Kesihatan Malaysia. Retrieved on 3 Mac 2021, from http://nutrition.moh.gov.my/en/pengiodinan-garam-secara-universal/
2. Iodization of salt for the prevention and control of iodine deficiency disorders. (2019). World Health Organisation. Retrieved on 3 May 2021, from https://www.who.int/elena/titles/salt_iodization/en/
3. National Coordinating Committee on Food and Nutrition (NCCFN). (2017). Recommended Nutrient Intakes for Malaysia. Ministry of Health Malaysia, Putrajaya.
4. Abdullah M. et al. (2018). Magnesium and Human Health: Perspectives and Research Directions. International Journal of Endocrinology, Article ID 9041694, 17 pages.
5. Yasuhiro, T. et al. (2000). Dietary Magnesium Supplementation Affects Bone Metabolism and Dynamic Strength of Bone in Ovariectomized Rats. The Journal of Nutrition, 130 (2), 216–220.
6. Nimni, M. E. et al. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4, 24.
7. Kim, N. R., et al. (2016). Effects of bamboo salt and its component, hydrogen sulfide, on enhancing immunity. Molecular medicine reports, 14(2), 1673-1680.
8. Bhagyashri R. L. et al. (2015). Bamboo Salt – A Review. International Journal of Innovation Sciences and Research, 4(12), 556-560.
9. Zhai, Q. et al. (2015). Dietary strategies for the treatment of cadmium and lead toxicity. Nutrients, 7(1), 552–571.
10. Nakajima, T. (2015). Roles of Sulfur Metabolism and Rhodanese in Detoxification and Anti-Oxidative Stress Functions in the Liver: Responses to Radiation Exposure. Medical science monitor : international medical journal of experimental and clinical research, 21, 1721–1725.
11. Shin, H. Y. et al. (2003). Anti-inflammatory activity of Korean folk medicine purple bamboo salt. ImmunopharmacolImmunotoxicol, 25, 377-384.
12. Yoou, M. S., et al. (2018). Bamboo salt suppresses skin inflammation in mice with 2, 4-dinitrofluorobenzene-induced atopic dermatitis. Chinese journal of natural medicines, 16(2), 97–104.
13. Zhao, X. et al. (2014). Chemical Properties and In vivo Gastric Protective Effects of Bamboo Salt. Food Science and Biotechnology, 23, 895-902.
14. Zhao, X. et al. (2013). Bamboo salt has in vitro anticancer activity in HCT-116 cells and exerts anti-metastatic effects in vivo. J Med Food, 16: 9-19.
15. Zhao X, et al. (2013). Purple bamboo salt has anticancer activity in TCA8113 cells in vitro and preventive effects on buccal mucosa cancer in mice in vivo. Exp Ther Med, 5, 549-554.