This Japanese pink salt trick combines warm water with Himalayan pink salt, lemon, and honey to gently support digestion and hydration.

Scale

1/16 to 1/4 teaspoon Himalayan pink salt

8–12 oz warm filtered water

Juice of 1/4 lemon (optional)

1/2 teaspoon raw honey (optional)

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Warm your water gently (not boiling).

Add Himalayan pink salt and stir to dissolve.

Add lemon juice and/or honey if using.

Sip slowly on an empty stomach before breakfast.

Only use once per day.

Avoid if you have high blood pressure or kidney issues.

Use iodized salt elsewhere to maintain iodine levels.