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From Rhio: Dear Friends and Readers,<\/p>\n \tIn my book Hooked on Raw<\/em>, I stated that the fine ground Celtic Sea Salt was heated to 200° F and I advised using the coarse ground instead and just grinding it in a coffee grinder. However, as you can see below, things may have changed. A reader first alerted me and you can follow the letter thread progression below if it is of interest. \tHello,<\/p>\n \tCould you tell me is any of your salts are heated in any of the process of packaging?<\/p>\n \tI recently heard that the fine ground was heated to 200 degrees in the grinding process.<\/p>\n \tThank you<\/p>\n \tJim<\/em><\/p>\n \tFrom: Jason Pierson \tThe Celtic Sea Salt® Brand Fine Ground is heated, in order to facilitate stone grinding. However, it is only heated up to 102 degrees Fahrenheit. The other Celtic Sea Salt® Brand salts are not heated at all.<\/p>\n \tIf you have any other questions, please feel free to contact us!<\/p>\n \tJason \tJason Pierson \tFrom: Rhotline@rawfoodinfo.com [mailto:rhotline@rawfoodinfo.com] \tDear Jason,<\/p>\n \tWhen I originally wrote my book Hooked on Raw<\/em>, I had spoken to someone who represented the Celtic Sea Salt company here and they told me that the fine ground Celtic was heated to 200° Fahrenheit. I also saw that number in some promotional materials for the product. Can you please explain why I was told that and why I saw that number in the materials, if it is only heated to 102° F? Was there a change in how the product is processed since 1998?<\/p>\n \tPlease clarify the situation as I certainly don't want to misrepresent your product, but I know what I was told and saw.<\/p>\n \tThank you.<\/p>\n \tRhio \tRhio:<\/p>\n \tMy apologies for the delay in replying to your message. I was trying to track down the correct answer for you.<\/p>\n \tIn the past, a different company was used to stone grind the Celtic Sea Salt® Brand salt, so that may explain some of the discrepancy. However, the company that is currently being used does not heat the salt above 102 degrees F. Selina DeLangre, our CEO, confirmed that for me.<\/p>\n \tI hope that helps!<\/p>\n \tJason \tJason Pierson \tFebruary 12, 2008<\/p>\n \tDear Jason,<\/p>\n \tIf you will send me a letter informing me of what you said above, on company letterhead as a representative of the Celtic Sea Salt Brand salt, I would be happy to update my book, Hooked on Raw,<\/em> with that new information. (This update would occur with the next printing which will be in a couple of months.) It will be most welcome information for my readers who have chosen to live the raw food lifestyle. <\/p>\n \tMy address is: \tThank you for following this through for me. <\/p>\n \tIn addition, if you have a representative that would like to be interviewed about the Celtic sea salt for my radio show, please have them get in touch with me.<\/p>\n \tIn health,<\/p>\n \tRhio Friends and Readers: After this last request where I asked them to put the information in writing on their stationery, I never received anything, and several emails went unanswered. I may try again in the future to clarify the situation. Rhio<\/span><\/strong><\/p>\n \t <\/p>\n Back to Food<\/em><\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":" < From Rhio: Dear Friends and Readers, In my book Hooked on Raw, I stated that the fine ground Celtic Sea Salt was heated to 200° F and I advised using the coarse ground instead and just grinding it in … Continue reading
\n\t<\/span><\/strong><\/p>\n
\n\t
\n\tFrom: James Maiorano
\n\tSent: Monday, November 26, 2007 10:01 AM
\n\tTo: info@celtic-seasalt.com
\n\tSubject: heating
\n\tCC: Rhotline@aol.com<\/p>\n
\n\tTo: 'James Maiorano'
\n\tSent: Monday, November 26, 2007 9:28 AM
\n\tSubject: RE: heating<\/p>\n
\n\tSales Representative<\/p>\n
\n\tThe Grain and Salt Society
\n\tFour Celtic Drive
\n\tArden, NC 28704
\n\t800.867.7258<\/em><\/p>\n
\n\tSent: Friday, February 01, 2008 5:01 AM
\n\tTo: info@celtic-seasalt.com
\n\tSubject: from Rhio<\/p>\n
\n\twww.rawfoodinfo.com
\n\twww.tribecaradio.net<\/strong><\/p>\n
\n\tSales Representative<\/p>\n
\n\tThe Grain and Salt Society
\n\tFour Celtic Drive
\n\tArden, NC 28704
\n\t800.867.7258<\/em><\/p>\n
\n\tRhio's Raw Energy
\n\t……..
\n\tNew York, NY 10013<\/p>\n
\n\twww.rawfoodinfo.com
\n\twww.tribecaradio.net<\/strong><\/p>\n