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The production of Maldon Salt still relies on the favourable dry conditions, which have enabled the salt industry to develop and flourish on the east coast of England for many centuries.
Water for processing is taken after a period of dry weather on the fortnightly highs, commonly know as 'spring tides', when the salt content is invariable at its maximum. The water is then transferred to large holding tanks where it is allowed to settle. After careful filtering it is then drawn off as required, to fill the saltpans.
Since the dawn of history man has used salt as a natural savouring and preserving agent for his food. Recently, medical research has shown that a low-salt diet is indicated for persons with high blood pressure.
Following this a number of articles have appeared in the popular press some of which have exaggerated the effects of high-salt diet on the health. The purpose of this section is to present briefly some of the facts concerning salt and your health which we hope you will find helpful.
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