Himalayan Salt has many benefits for those who ingest it, whether horse, human or other species. Regular salt, while chemically basically the same, has been bleached and baked, destroying the crystal structure and making damaging to the organism metabolizing it. It requires much more energy and much more water from the cells attempting to use it.

Himalayan Salt crystals have been untouched, other than the mechanical force needed to extract it from it's resting place in the Himalayan mountains and reduce it to it's size and shape. The crystals are easily absorbed (metabolized) into the body's cells, requiring little energy and water.

I'm often asked about the black Himalayan salt sometimes found on the market. We do not carry it, nor do we plan on it. From what I've seen, the blacks salts are created by baking them - which effectively negates many of the original, unadultered Himalayan salt. Why pay more for something that's worthless? It's a bit like drinking decaffeinated coffee - what's the point?