Since 1976, Celtic Sea Salt® Brand Sea Salt has developed a reputation as one of the finest sea salts in the world. Artisan crafted, sustainably hand-harvested and flavorful alternative to refined salt.
Celtic Sea Salt® Brand sea salt is authentic, unprocessed whole salt from pristine coastal regions of the world. Our salt is certified Kosher by the Atlanta Kashruth Commission. Celtic Sea Salt® Brand sea salt contains a higher percentage of mineral-dense natural brine (sea water). This bio-available high moisture content naturally lowers the amount of Sodium Chloride found in our salt.
As one of the most popular salts in the world, Celtic Sea Salt® Brand is a healthy and delicious sea salt, sold in hundreds of natural food stores throughout the world, including well-known natural supermarkets like Earth Fare®, Whole Foods® and Vitamin Cottage®.
The Celtic Sea Salt® Brand continues to develop new accounts with proprietors and manufacturers who are looking to align their image with the growing natural foods market.
Disclaimer: The information on this website is not purposed to replace professional medical diagnosis, treatment or even advice. You should always consult a qualified healthcare professional with questions about any medical condition. The information is not a substitute for medical or psychological treatment. Any results presented on this website do not constitute a warranty, guarantee, or prediction regarding the outcome of an individual for any particular issue. While all materials and links to other resources are posted in good faith, the accuracy, validity, effectiveness, completeness, or usefulness of any information herein, as with any publication, cannot be guaranteed. Selina Naturally accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website. We strongly advise that you seek professional advice as appropriate before making any health decision.
1925 - 1993
Jacques Delangre was born in Clifton, New Jersey of Belgian parents. While still an infant, his family returned with him to Belgium. Jacques received his formal education during WWII. It was then that he became aware of “Do-In” and other Oriental healing sciences, he marveled at Eastern philosophy.
The liberation of Belgium in 1944 prompted young Delangre to enlist in the United States Army. During his service he worked as an interpreter/photographer/interviewer in the war crimes investigation branch of the U.S. Army. As a photographer, Jacques attended the Nuremberg Trials and became acquainted with top German defendants while taking their portraits.
In 1947 Jacques met his future wife, Yvette, and shortly after their wedding returned with her to the United States. Nutrition was a high priority for the Delangres and when they were not able to purchase the wholesome foods that they were used to, they educated themselves in natural living and logistic healing. Both Jacques and Yvette began teaching natural health philosophy through lectures, cooking classes and study groups. Jacques was invited to lecture throughout the United States, France Belgium, England and Italy.
Jacques was well-regarded for his extensive knowledge of “Do-In”, the ancient art of self-diagnosis and therapeutic massage. It was through the teaching of the Japanese scholar, Mr. Michio Kushi, and his own studies that Jacques was inspired to write The First Book of Do-In. This book of revolutionary concepts was published for the first time in a dual Language, English and French edition. It has since been published in German, Italian, Spanish and Portuguese.
Also of note was Jacques’ passion for self-leavened whole wheat bread. He developed this passion while working with relatives in their Belgian boulangerie (bakery). In time, Jacques developed his own recipes. His delectable loaves were made from the finest Montana whole grain wheat which he milled fresh in his stone mill. The bread was seasoned with natural unrefined Celtic Sea Salt®, raised by the dough’s own naturally occurring yeast, and then baked in his wood fired brick oven. This resulted in the most beautiful loaves exuding a wonderful hardy bread aroma, and a taste that would complement any gourmet meal. He taught many classes in bread baking and helped start several bakeries across the country, including the French Meadow Bakery.
In 1960 Mr. Delangre met Mr. George Ohsawa, world renowned Japanese philosopher and teacher of Oriental medicine. After many encounters and discussions they realized that they shared the same views on the importance of unrefined, whole salt in the diet and Mr. Ohsawa encouraged Jacques to write a book on the subject. Inspired by the idea, Jacques started his research which resulted in the book Seasalt’s Hidden Powers.
Jacques was fluent in English, French and German. This allowed him access to a vast collection of information. This aptitude, along with his remarkable ability to retain information, helped in his research to bring about this important work.
It was shortly before 1970 that Jacques founded the Grain and Salt Society, dedicated to research and education regarding the richness and revitalizing values of sea water. Through his efforts, his brand, Celtic Sea Salt® has been introduced in the United States, Europe, Australia and New Zealand. Over the years, the Society helped many people gain and maintain excellent health and a greater state of well-being. In 2007 the Grain and Salt Society was transformed into Selina Naturally®, where Jacques’ prevailing vision and dedication to quality remain to this day.
A Tribute to Jacques (founder of Celtic Sea Salt®)