Fleur De Lis – The Natural Cure for Acid Reflux and Heartburn
Fleur De Soleil is the common name for fleur de sel or’sea salt’. It is a type of salt mined primarily from the coasts of southwestern France and the southwestern part of Germany, particularly the French region of Corsia. It is one of the most precious salt minerals of Europe, and its popularity grows daily as more people discover what an amazing product it is and just how it can enhance the quality of life. Its beauty lies in its unique combination of minerals, which make it a unique type of mineral with unique qualities.
Fleur de sel is produced by a much more complex process than the simple accumulation of the thin layer of salty water on the coastal edge of coastal France, mostly but not exclusively on the Brittany area. The term is used broadly, and refers to any variety of fleur de sel available on the market. In the wider sense, fleur de sel simply means’sea salt’. However, as we shall see in a moment, the specific beauty of fleur de sel is found in its use as a key ingredient in culinary recipes.
In order to understand how it works so perfectly, it is necessary first to understand a little bit about sea salt itself. Sea salt is created by heating mineral substances – often sulfur and potassium – to extremely high temperatures and then letting them evaporate into the ocean. The resulting salt mineral solution is rich in various trace elements like potassium, sodium, magnesium, and calcium; it is also very rich in organic molecules like molecules of carbon dioxide, hydrogen, oxygen, and water.
When cooking with sea salt, your goal is to minimize moisture content. In the case of fleur de sel, this goal is accomplished by removing organic molecules that result from evaporation, and replacing them with a much more dense and stable form of molecule, namely sodium chloride. The result is a salt solution with increased moisture content that can hold more flavor, more nutrients, and more stability than ordinary sea salt. Sodium chloride crystals can be cut into fine flakes, and are sometimes even employed for garnishing. These flaked fleur de sel flower of salt can be used as a seasoning for soups, stews, or as a traditional fleur de lis that goes into pastries and sandwiches.
The fleur de sel flower of salt’s benefits come from the fact that it maintains a stable internal structure. Like other volatile organic compounds, it has a tendency to expand into a highly volatile steam while still at room temperature, which results in releasing vapors that can irritate the nasal passages. This irritant effect can easily lead to infections of the eyes, throat, and lungs. At high temperatures, its water solubility also increases, thus making it a good conductor of heat, although the use of fleur de sel salts in high temperatures is still not recommended. Because it contains about two times as much salt as table salt, the product should be stored in an airtight container and brought out just before use. If you do not store it carefully, the solids can build up to very thick sizes, which may impede breathing and cause damage to the eye.
To make fleur de la mesures suitable for use in clinical settings, one must dilute it into a drinking water by using deionized water. This can be accomplished by taking about one tablespoon of fleur de la mesures in a glass of water, mixing thoroughly, and allowing it to steep for 30 minutes. The mixture can then be served at the taste of your choice, either as a hot or cold beverage. Alternatively, if you prefer a smoother consistency, you can add a few teaspoons of sugar to the water to achieve this effect.