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※ Korea bamboo industry association - bamboo extract content is
 
What is Bamboo Salt?
Bamboo salt is prepared by packing bay salt in a thick
bamboo stem and baking them on high temperature using
pine tree firewood for nine times. This unique baking
method is the secret that transforms ordinary bay salt
to a healthy food product. During the repetitive baking
processes, the impurities in the bay salts are either
removed or neutralized while its inorganic ion contents,
such as calcium, potassium, iron, copper, and zinc are
increased, making the finished product contribute greatly
to the maintenance of ion balance.
Manufacturing process
A bamboo stem is filled with bay salt produced from
the west coast, sealed with red clay, and baked in
a kiln with pine tree firewood. The baked salt lumps,
which hardened after baking, are taken out, crushed,
and repacked in the bamboo stem for the next baking
process. During the repetitive baking processes, the
salt absorbs the bamboo constituents that bring a
distinctive sweetness, which is called Gamrojung flavor.
The color of the salt becomes darker because of the
baking. Unlike the previous eight baking processes,
the ninth baking process is conducted using the highest
temperature, which is over 1,000℃. After the ninth
baking process, the color of the bamboo salt contains
all five of the cardinal colors?blue, yellow, red,
white, and black. In particular, well-baked bamboo
salt, with a temperature of above 1,500℃, is called
“Purple bamboo salt” because of its unique purple
color, which is considered as the indication of the
best quality of bamboo shoot. However, while the quality
of bambo indication of the best quality of bamboo
shoot. However, while the quality of bamboo salt cannot
be solely determined by color, it is still indeed
determined by its crystal structure and hardiness.
Please note that a similar quality of bamboo salt
varies in color mainly because of the systems and
facilities used by different manufacturers.
Scientifically proven bamboo salt
There have been many active researches in Korea, Japan, the U.S., and China that look for scientific evidences regarding the benefits of bamboo salt. Written below is the summary and supplementation of the results obtained from experiments to determine the benefits of bamboo salt. The experiments were conducted for a TV show, “Science of Bamboo Salt,” produced by SBS as a part of the “Excellent Network Series.” This was conducted to celebrate the foundation of the company and was aired on Korean Private TV Day. It was a good opportunity for the general audience to have an unbiased understanding on the scientific opinion about the benefits of bamboo salt.
Measurement of ORP (oxidation/reduction potential)
Value0mVisneutral.Fooditemsthatdisplayagreaterabsolutevalueinnegativearebetterreducingagents.
As conducted by Jtv, the measurement of the
bamboo salt ORP values after baking was
20 g of bay salt. The bamboo salt after the
first, third, sixth, and ninth baking processes
was dissolved in 200 cc of water and subjected
to the ORP test. Results suggested that the
ORP values were closely related to the number
of times the bamboo salt was baked.
Bay salt |
Bamboo
salt
after the 1stbakingprocess |
Bamboo
salt
after the 3rdbakingprocess |
Bamboo
salt
after the 6thbakingprocess |
Bamboo
salt
after the
9thbakingprocess |
+ 26.1㎷ |
- 79.4㎷ |
- 173.1㎷ |
- 207.9㎷ |
- 236.3㎷ |
※ Profession Nakayama
of the Japanese Society for Magnetic Medicine
stated that bamboo salt is a strong and persistent
reducing agent that is beneficial for health.
※Haruyama,theauthorofthebook,“AGreatRevolutionintheBrainWorld(腦內革命),”
described yellow salt, (Japanese term for bamboo
salt) which has reduction potential values near
400 mV, as having a stronger reducing potential
than any other food in the world.
ORP value of bamboo salt and other food items
| -420㎷~ |
amboo salt after the ninth baking process (<-260) |
| -200㎷~ |
Fresh
vegetables (-180-+490; Positive value
increases in accordance with the postharvest
days)( |
| -100~0㎷ |
Spring water (Alkali ionic toner -50) |
| 0~+200㎷ |
Meats
(+60-+340) |
| ~
+400㎷ |
Milk
(+230), Flavor enhancers (+240-+400) |
| ~
+600㎷ |
Bay
salt (+480), Medicines (+290-+640),
Liquors (+340-+570), Carbonated drinks
(+300-+620) |
| ~
+815㎷ |
Tap
water (+550-+790) |
※Most of the crops and fresh vegetables displayed values below +200 mV and greater reducing potential right after they were harvested. In addition, the fresh crops or vegetables were better reduced when boiled, parboiled, or steamed. Compared to those treated with agricultural chemicals, non-treated crops or vegetable showed a better reducing potential.
*Corn: Freshly harvested -100, Steamed +185, Boiled
+271
*Cucumber:Freshlyharvested-120,Postharvest(oneday)+57,Postharvest(oneweek)+172
*Sweetpotato:Freshlyharvested-172,Steamed+263
*Ginseng:Freshlyharvested-178,Purchasedfrommarket+123,Water-cultured+244
*Tomato:Freshlyharvested+129,Water-cultured+238
※ In general, the reduction potential of alkali ionic water rapidly decreases over time. However, that of water with bamboo salt did not change over time.
Acidity (pH) test
The human body is at its best
condition when the body fluid maintains
aweak alkalinearpH7.4.
The acidic bodily was test hatarecreated
right after breast feeding,including its
production
andaccumulation inside the body,areaccelerated
by undesirable eating habits,stresses,and
airpollution.
All these factors decrease the body's function
and become causes of various diseases.
Therefore,it is important for one toreduce
the in take of food that produces acidic
bodily
was test and accordingly maintain the in
take of alkali,which is beneficial to the
health of the modern people. |
A well-produced bamboo salt contains strong alkali with pH that ranges from 11?13. (It is proven that bamboo salt is completely different from ordinary salts.)
- An equal amount
of soju was poured into two (2) cups. Six (6)
drops of acidity indicators were added.
- One (1) teaspoon of refined salt and bamboo
salt was dissolved into each cup.
- No color change was observed
from the soju with the dissolved refined salt.
However, the soju with dissolved bamboo salt turned
blue, which indicated the alkalization of the
soju.
Chlorine removal
TheJtvteamconductedasimpletestthatmeasuredtheremovalofchlorinewithbamboosalt.
An equal volume
of water was poured into two cups.
- Six (6) drops of chlorine indicators were added.
- One (1) teaspoon of refined salt and bamboo
salt was added to each cup and stirred.
- No color change was observed
from the water with the dissolved refined salt.
However, the color of the water with the dissolved
bamboo salt disappeared, indicating that chlorine
was removed.
Accomplishments of the domestic researches (details can be found online); please note that the medical terms are removed.
Research accomplishments: Professor Hoik Ryu
“Bamboo salt molecules are 300-600 (angstrom)
and only 1/100th of salt enable sit to freely
move between cell
membranes,”said Dr.Ryu.Heal somentioned that,ingeneral,a
salt moleculeishugeand
therefore,stays in the bloods tream to pull water
out of cells.
However,bamboo salt is easily absorbed and secreted
because of its small molecularsize.
Inaddition,bamboo salt contains less sodium but
has more calcium and potassiumthanordinary salt.
Research accomplishments: Professor Younghee Kim
Similar with salt, bamboo
salt also contains sodium. However, unlike salt,
bamboo salt has a stronger alkali with a pH range
of 11-13. Also, the profile of inorganic minerals
are completely different from salt. Therefore,
it is widely accepted that bamboo salt is a new
substance rather than a kind of salt. Dr. Kim
said, “Bamboo salt and ordinary salt are completely
different materials, which will be understood
once they have been experienced.”
Proven by Harvard University
The Dana Faber Cancer
Institute at the Harvard University is the first
institute in the U.S. that examined the safety
of bamboo salt. According to “The report of safety
and efficacy of bamboo salt”, it was reported
that, “Unlike ordinary salt, bamboo salt is a
safe substance that does not display any toxicity
or undesired effects, even after an excessive
intake.” The report thus concluded that “Bamboo
salt is a remarkable substance with a constituent
that is completely different from ordinary salt.”
Proven in China
Prof.MyeonggwanKim of
the Beijing University of Textiles(current director
of the Beijing Institute of Circulatory
Chemistry)conducted experiments to measure the
conductivity of bamboo salt and regular salt.Conductivity
of boiled3%
bamboo salt water displayed only 3/5 of the general salt. Low conductivity means less electrolysis,which
in turn implies that bamboo salt is an active substance.
This is due to its higher mineral contents highe with regular salt.
“Structurally, bamboo salt
is different from regular salt. Regular salt,
NaCl, has a cubic structure. However, through
an
X-ray fraction of bamboo salt, it was seen that
it was far from having a cubic structure. Instead,
it has a slanted structure.
In chemistry, this structure is achieved by high-energy
molecules. Therefore, it can be concluded that
the energy of bamboo salt is higher than that
of regular salt. Higher energy means that it is
active in the human body, suggesting that it would
be actively involved in many reactions.”
Proven in Japan
In Japan, bamboo salt is called”yellow pine bamboo”because it is manufactured with mud,pine,and bamboo. Because Dr. Nakayama mentioned bamboo salt as ”one in athousand chances,”
and Dr.Haruyama like wise said that bamboo has as trongerreduction potential than any other food in the world,
the interest in bamboo salt inJapan has increased. Many research groups are organized for the extensive and detailed
investigation of bamboo salt.
Korea’s mass media began
paying attention to bamboo salt when the peoples’
interest in bamboo salt reached an all-time
high that the so-called ”bamboo salt syndrome”
arose. However, their opinion about bamboo salt
was inconclusive. Meanwhile,
many accredited organizations and scholars investigated
bamboo salt and reported that it is the fruit
of Korean excellence.
It is sad that our invention is more recognized
and better studied in other countries. The mistake
that Japan’s Kimuchi was more recognized
than Kimchi should not be repeated again. More
studies and researches that would raise the interest
of the general
consumers are thus needed.
The constituents and action
mechanism of bamboo salt is unclear because of
the lack of researches. Nevertheless, based on
the analysis from the Korea Advanced Institute
of Science and Technology and the Japanese Food
Analysis Center, bamboo salt contains a higher
amount of essential minerals, which plays an important
role in the body; however, the amount of lead
and arsenic was below the detection threshold.
Bay salt contains various minerals, such as calcium,
magnesium, iron, manganese, phosphate, and sulfur.
When it is manufactured to bamboo salt, the contents
of the minerals are changed. The amount of sodium,
potassium, chlorine, calcium, magnesium, iron,
manganese, phosphate, silicon, sulfur, and zinc
are increased in bamboo salt. Among these, zinc
content is remarkably increased. It can be said
that bamboo salt is a multimineral because of
the plentiful amount and mineral types that it
contains.
Analysis results from
the Korea Advanced Institute of Science and Technology
(Date: 1992.11.26)
|
Bay salt |
Bamboo salt (after 1stbakingprocess)
|
Bamboo salt (after 3rdbakingprocess)
|
Bamboo salt (after 9thbakingprocess)
|
Sodium (Na)
|
32.0 |
37.4 |
35.7 |
37.4 |
Chlorine
(Cl) |
51.9
|
57.7 |
57.4 |
57.5 |
Potassium
(K) |
0.26 |
0.22 |
0.37 |
0.55 |
Calcium
(Ca) |
0.33 |
0.49 |
0.43 |
0.50 |
Magnesium
(Mg) |
0.95 |
0.73 |
1.11 |
0.52 |
Iron
(Fe) |
0.0047 |
0.0054 |
0.0058 |
0.0093 |
Manganese
(Mn) |
0.0007 |
0.0012 |
0.0016 |
0.0026 |
Zinc
(Zn) |
<
0.0001 |
<
0.0001 |
0.00022 |
0.00085 |
Copper
(Cu) |
<
0.0001 |
<
0.0001 |
<
0.0001 |
<
0.0001 |
Arsenic
(As) |
<
0.00001 |
<
0.00001 |
<
0.00001 |
<
0.00001 |
Phosphate
(P) |
<
0.01 |
<
0.01 |
<
0.01 |
<
0.01 |
Silicon
(Si) |
0.11 |
0.11 |
0.11 |
0.056 |
Lead
(Pb) |
<
0.00005 |
<
0.00005 |
<
0.00005 |
<
0.00005 |
Germanium
(Ge) |
<
0.00001 |
<
0.00001 |
<
0.00001 |
<
0.00001 |
Sulfur
(S) |
0.98 |
0.86 |
0.88 |
0.86 |
Carbon
(C) |
x |
x |
x |
x |
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* Research Data on Bamboo Salt (Click for Download)
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Bamboo Salt from Mt. Seonwun (Seonwun Bamboo Salt)
“Made by a father evergreen as bamboo, Made by his son following the father’s steps”
,
The father who has strong and unwavering spirit as
evergreen bamboo,
and his son who determinedly follow the steps of his
father.
The bamboo salt is made by the father and the son,
reflecting the family values and philosophy of honesty
into the products.
Lohas Bamboo Salt is made by filling in the bamboo
container with Korea’s West Coast bay salt rich
in minerals along with red clay and pine resin,
roasting it around one to nine times in kiln heated
by woods at the temperature of 800~1500℃.
By roasting it in a high temperature, the fluid
and contaminants harmful to human body are all removed
from the bay salt, along with heavy metals and other
toxins relieved, and it is born into salt with natural
taste of salt with many functions and rich in minerals.
The bamboo salt, in another word, is the fruitful
crystal of our ancestors’ wisdom and mastery.
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Three
unwavering promises
made by the father and the son
1.We will only use
high quality homegrown ingredients.
Only highest-quality bay salt is selected from the
salt produced from Gochang County registered as the
UNESCO Biosphere Reserve
Only wild, fresh and high-quality bamboo trees are
selected for the bamboo salt.
2.We ensure mastery of our products.
We will make sure to put utmost effort every step of the process to create the best Seonwun Bamboo Salt.
3.We will never forget our initial passion.
We will continue to inherit the founding spirit of our company to make our society healthier
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