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Story of
Bamboo Salt
Salt and Minerals
Salt Farm and Bay Salt
What is Bamboo Salt?
Usage of Bamboo Salt
What is Bamboo Salt?
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※ Korea bamboo industry association - bamboo extract content is

What is Bamboo Salt?

Bamboo salt is prepared by packing bay salt in a thick bamboo stem and baking them on high temperature using pine tree firewood for nine times. This unique baking method is the secret that transforms ordinary bay salt to a healthy food product. During the repetitive baking processes, the impurities in the bay salts are either removed or neutralized while its inorganic ion contents, such as calcium, potassium, iron, copper, and zinc are increased, making the finished product contribute greatly to the maintenance of ion balance.

Manufacturing process

A bamboo stem is filled with bay salt produced from the west coast, sealed with red clay, and baked in a kiln with pine tree firewood. The baked salt lumps, which hardened after baking, are taken out, crushed, and repacked in the bamboo stem for the next baking process. During the repetitive baking processes, the salt absorbs the bamboo constituents that bring a distinctive sweetness, which is called Gamrojung flavor. The color of the salt becomes darker because of the baking. Unlike the previous eight baking processes, the ninth baking process is conducted using the highest temperature, which is over 1,000℃. After the ninth baking process, the color of the bamboo salt contains all five of the cardinal colors?blue, yellow, red, white, and black. In particular, well-baked bamboo salt, with a temperature of above 1,500℃, is called “Purple bamboo salt” because of its unique purple color, which is considered as the indication of the best quality of bamboo shoot. However, while the quality of bambo indication of the best quality of bamboo shoot. However, while the quality of bamboo salt cannot be solely determined by color, it is still indeed determined by its crystal structure and hardiness. Please note that a similar quality of bamboo salt varies in color mainly because of the systems and facilities used by different manufacturers.

Scientifically proven bamboo salt

There have been many active researches in Korea, Japan, the U.S., and China that look for scientific evidences regarding the benefits of bamboo salt. Written below is the summary and supplementation of the results obtained from experiments to determine the benefits of bamboo salt. The experiments were conducted for a TV show, “Science of Bamboo Salt,” produced by SBS as a part of the “Excellent Network Series.” This was conducted to celebrate the foundation of the company and was aired on Korean Private TV Day. It was a good opportunity for the general audience to have an unbiased understanding on the scientific opinion about the benefits of bamboo salt.

Measurement of ORP (oxidation/reduction potential)

As conducted by Jtv, the measurement of the bamboo salt ORP values after baking was
20 g of bay salt. The bamboo salt after the first, third, sixth, and ninth baking processes was dissolved in 200 cc of water and subjected to the ORP test. Results suggested that the ORP values were closely related to the number of times the bamboo salt was baked.

Bay salt
Bamboo salt
after the 1stbakingprocess
Bamboo salt
after the 3rdbakingprocess
Bamboo salt
after the 6thbakingprocess
Bamboo salt
after the
+ 26.1㎷
- 79.4㎷
- 173.1㎷
- 207.9㎷
- 236.3㎷

※ Profession Nakayama of the Japanese Society for Magnetic Medicine stated that bamboo salt is a strong and persistent reducing agent that is beneficial for health.

※Haruyama,theauthorofthebook,“AGreatRevolutionintheBrainWorld(腦內革命),” described yellow salt, (Japanese term for bamboo salt) which has reduction potential values near 400 mV, as having a stronger reducing potential than any other food in the world.

ORP value of bamboo salt and other food items
-420㎷~ amboo salt after the ninth baking process (<-260)
-200㎷~ Fresh vegetables (-180-+490; Positive value increases in accordance with the postharvest days)(
-100~0㎷ Spring water (Alkali ionic toner -50)
0~+200㎷ Meats (+60-+340)
~ +400㎷ Milk (+230), Flavor enhancers (+240-+400)
~ +600㎷ Bay salt (+480), Medicines (+290-+640), Liquors (+340-+570), Carbonated drinks (+300-+620)
~ +815㎷ Tap water (+550-+790)

※Most of the crops and fresh vegetables displayed values below +200 mV and greater reducing potential right after they were harvested. In addition, the fresh crops or vegetables were better reduced when boiled, parboiled, or steamed. Compared to those treated with agricultural chemicals, non-treated crops or vegetable showed a better reducing potential.

*Corn: Freshly harvested -100, Steamed +185, Boiled +271

※ In general, the reduction potential of alkali ionic water rapidly decreases over time. However, that of water with bamboo salt did not change over time.

Acidity (pH) test
The human body is at its best condition when the body fluid maintains aweak alkalinearpH7.4.
The acidic bodily was test hatarecreated right after breast feeding,including its production
andaccumulation inside the body,areaccelerated by undesirable eating habits,stresses,and airpollution.
All these factors decrease the body's function and become causes of various diseases.
Therefore,it is important for one toreduce the in take of food that produces acidic bodily
was test and accordingly maintain the in take of alkali,which is beneficial to the health of the modern people.

A well-produced bamboo salt contains strong alkali with pH that ranges from 11?13. (It is proven that bamboo salt is completely different from ordinary salts.)

- An equal amount of soju was poured into two (2) cups. Six (6) drops of acidity indicators were added.
- One (1) teaspoon of refined salt and bamboo salt was dissolved into each cup.
- No color change was observed from the soju with the dissolved refined salt. However, the soju with dissolved bamboo salt turned blue, which indicated the alkalization of the soju.

Chlorine removal

An equal volume of water was poured into two cups.
- Six (6) drops of chlorine indicators were added.
- One (1) teaspoon of refined salt and bamboo salt was added to each cup and stirred.
- No color change was observed from the water with the dissolved refined salt. However, the color of the water with the dissolved bamboo salt disappeared, indicating that chlorine was removed.

Accomplishments of the domestic researches (details can be found online); please note that the medical terms are removed.

Research accomplishments: Professor Hoik Ryu
“Bamboo salt molecules are 300-600 (angstrom) and only 1/100th of salt enable sit to freely move between cell
membranes,”said Dr.Ryu.Heal somentioned that,ingeneral,a salt moleculeishugeand
therefore,stays in the bloods tream to pull water out of cells.
However,bamboo salt is easily absorbed and secreted because of its small molecularsize.
Inaddition,bamboo salt contains less sodium but has more calcium and potassiumthanordinary salt.

Research accomplishments: Professor Younghee Kim
Similar with salt, bamboo salt also contains sodium. However, unlike salt, bamboo salt has a stronger alkali with a pH range of 11-13. Also, the profile of inorganic minerals are completely different from salt. Therefore, it is widely accepted that bamboo salt is a new substance rather than a kind of salt. Dr. Kim said, “Bamboo salt and ordinary salt are completely different materials, which will be understood once they have been experienced.”

Proven by Harvard University
The Dana Faber Cancer Institute at the Harvard University is the first institute in the U.S. that examined the safety of bamboo salt. According to “The report of safety and efficacy of bamboo salt”, it was reported that, “Unlike ordinary salt, bamboo salt is a safe substance that does not display any toxicity or undesired effects, even after an excessive intake.” The report thus concluded that “Bamboo salt is a remarkable substance with a constituent that is completely different from ordinary salt.”

Proven in China
Prof.MyeonggwanKim of the Beijing University of Textiles(current director of the Beijing Institute of Circulatory
Chemistry)conducted experiments to measure the conductivity of bamboo salt and regular salt.Conductivity of boiled3%
bamboo salt water displayed only 3/5 of the general salt. Low conductivity means less electrolysis,which
in turn implies that bamboo salt is an active substance.
This is due to its higher mineral contents highe with regular salt.

“Structurally, bamboo salt is different from regular salt. Regular salt, NaCl, has a cubic structure. However, through an
X-ray fraction of bamboo salt, it was seen that it was far from having a cubic structure. Instead, it has a slanted structure.
In chemistry, this structure is achieved by high-energy molecules. Therefore, it can be concluded that the energy of bamboo salt is higher than that of regular salt. Higher energy means that it is active in the human body, suggesting that it would be actively involved in many reactions.”

Proven in Japan
In Japan, bamboo salt is called”yellow pine bamboo”because it is manufactured with mud,pine,and bamboo. Because Dr. Nakayama mentioned bamboo salt as ”one in athousand chances,”
and Dr.Haruyama like wise said that bamboo has as trongerreduction potential than any other food in the world,
the interest in bamboo salt inJapan has increased. Many research groups are organized for the extensive and detailed
investigation of bamboo salt.

Korea’s mass media began paying attention to bamboo salt when the peoples’ interest in bamboo salt reached an all-time
high that the so-called ”bamboo salt syndrome” arose. However, their opinion about bamboo salt was inconclusive. Meanwhile,
many accredited organizations and scholars investigated bamboo salt and reported that it is the fruit of Korean excellence.

It is sad that our invention is more recognized and better studied in other countries. The mistake that Japan’s Kimuchi was more recognized
than Kimchi should not be repeated again. More studies and researches that would raise the interest of the general
consumers are thus needed.

The constituents and action mechanism of bamboo salt is unclear because of the lack of researches. Nevertheless, based on the analysis from the Korea Advanced Institute of Science and Technology and the Japanese Food Analysis Center, bamboo salt contains a higher amount of essential minerals, which plays an important role in the body; however, the amount of lead and arsenic was below the detection threshold. Bay salt contains various minerals, such as calcium, magnesium, iron, manganese, phosphate, and sulfur. When it is manufactured to bamboo salt, the contents of the minerals are changed. The amount of sodium, potassium, chlorine, calcium, magnesium, iron, manganese, phosphate, silicon, sulfur, and zinc are increased in bamboo salt. Among these, zinc content is remarkably increased. It can be said that bamboo salt is a multimineral because of the plentiful amount and mineral types that it contains.

Analysis results from the Korea Advanced Institute of Science and Technology (Date: 1992.11.26)
Bay salt
Bamboo salt (after 1stbakingprocess)

Bamboo salt (after 3rdbakingprocess)

Bamboo salt (after 9thbakingprocess)

Sodium (Na)
Chlorine (Cl)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Iron (Fe)
Manganese (Mn)
Zinc (Zn)
< 0.0001
< 0.0001
Copper (Cu)
< 0.0001
< 0.0001
< 0.0001
< 0.0001
Arsenic (As)
< 0.00001
< 0.00001
< 0.00001
< 0.00001
Phosphate (P)
< 0.01
< 0.01
< 0.01
< 0.01
Silicon (Si)
Lead (Pb)
< 0.00005
< 0.00005
< 0.00005
< 0.00005
Germanium (Ge)
< 0.00001
< 0.00001
< 0.00001
< 0.00001
Sulfur (S)
Carbon (C)

* Research Data on Bamboo Salt (Click for Download)


Bamboo Salt from Mt. Seonwun (Seonwun Bamboo Salt)

“Made by a father evergreen as bamboo, Made by his son following the father’s steps”
The father who has strong and unwavering spirit as evergreen bamboo,
and his son who determinedly follow the steps of his father.

The bamboo salt is made by the father and the son,
reflecting the family values and philosophy of honesty into the products.

Lohas Bamboo Salt is made by filling in the bamboo container with Korea’s West Coast bay salt rich in minerals along with red clay and pine resin, roasting it around one to nine times in kiln heated by woods at the temperature of 800~1500℃.

By roasting it in a high temperature, the fluid and contaminants harmful to human body are all removed from the bay salt, along with heavy metals and other toxins relieved, and it is born into salt with natural taste of salt with many functions and rich in minerals. The bamboo salt, in another word, is the fruitful crystal of our ancestors’ wisdom and mastery.

Three unwavering promises
made by the father and the son

1.We will only use high quality homegrown ingredients.
Only highest-quality bay salt is selected from the salt produced from Gochang County registered as the UNESCO Biosphere Reserve
Only wild, fresh and high-quality bamboo trees are selected for the bamboo salt.

2.We ensure mastery of our products.
We will make sure to put utmost effort every step of the process to create the best Seonwun Bamboo Salt.

3.We will never forget our initial passion.

We will continue to inherit the founding spirit of our company to make our society healthier
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