Why there's salt in it

People notice the salt. It is on the label as sea salt, and it looks out of place in a supplement until you know why it is there.

Table salt is sodium chloride and almost nothing else. It has been stripped, bleached and given an anti-caking agent so that it pours. The salt in Modern Savage is dug from a seabed in Utah that dried out a couple of hundred million years ago and has been sealed under rock ever since, long before there was anything industrial to fall on it. It comes out pink and grey and slightly uneven because nothing has been done to it, and it keeps sixty-odd trace minerals that were in the sea when it was a sea.

Our view on salt is simple. We have spent fifty years being told to avoid it, and we believe that for anyone eating real food rather than packets the problem runs the other way. Low salt shows up as flat energy, cramps, and the foggy afternoon that gets blamed on everything else. The salt is in the scoop for the minerals that come with it, for the electrolytes a body needs to do anything at all, and because it makes everything else in there taste of something. There is not much. Enough to season.