Sea water

Sea water is a valuable resource for our body, containing more than 50 different types of mineral salts. Calcium, magnesium, potassium, iodine, iron and many others, each of them has essential characteristics and contributes to our body health.


For example, calcium supports the correct functioning of the nervous system and, together with magnesium and phosphorus, acts on muscles; chlorine plays a fundamental role in digestion; iodine, instead, is essential for the functioning of the thyroid gland and for a correct development of the central nervous system.

The need of mineral salts increases in certain circumstances as stress periods, pregnancy and during workout. Minerals also help preventing risk of degenerative diseases, and to relieve and to treat situations of fatigue, hair or nails brittle and to alleviate muscle and bone pain.

The perfect ingredient for your recipes


Thanks to its natural mineral profile, Sea water enables athletes to get a faster hydration recover after intense workout sessions.


The excess of sodium is one of the major causes of arterial hypertension and risk factor in cardiovascular and coronary heart disease. The World Health Organization recommends to take no more than 2 grams of sodium per day, the equivalent of 5 grams or one teaspoon of cooking salt, and about 3,5 grams per day of potassium for its beneficial effect on blood pressure, on the bones and in reducing the risk of cardiovascular disease.

A proper use of sea water in cookery allows to reduce by about 30% sodium and support the regular assumption of essential minerals, and enhances the natural taste of all the ingredients.

Dr. Vincenzo De Geronimo
Endocrinology specialist
*taking as a sample 10 gr of cooking salt for 1000ml of soft water compared to 300ml of Sea water and 700ml of soft water