Jacques Delangre (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 lived through the war and received his formal education during the German occupation. It was then that he became aware of "Do-In" and other Oriental healing sciences. He marveled at Eastern philosophy.
In 1948 Jacques married his wife, Yvette, and shortly after that they returned to the United States. Nutrition was a high priority for the de Langres and when they were not able to purchase wholesome, whole foods that they were used to, they became interested in natural foods and holistic healing. Both Jacques and Yvette began teaching natural health philosophy through lectures, cooking classes, and study groups. Jacques was invited and lectured throughout the United States, France, Belgium, England, and Italy.
In 1960, Jacques met George Ohsawa, world renown 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, real sea salt in the diet. Mr. Ohsawa encouraged Jacques to write a book on the subject. Inspired by the idea, Jacques started his research which resulted in the book "Sea Salt's Hidden Powers".
Through his travels, Jacques had discovered a method of harvesting salt dating back to the Celts in Europe. This harvesting method involved channeling sea water through an intricate inland system of canals and retention ponds, each gradually more shallower than the last. This process resulted in higher salt concentrations while preserving the mineral profiles of the sea and the local ecosystem. Then, by hand harvesting, the resulting salt would be higher in naturally occurring minerals than conventional processed table salt and alkaline (as opposed to acidic).
Inspired by this ancient method, he coined the term “Celtic Sea Salt,” now known as Celtic Sea Salt®, a registered trademark of Celtic Ocean International, LLC.
It was around 1976 that Jacques founded the Grain and Salt Society. This organization was dedicated to research and education regarding the value of real sea salt in the diet. Celtic Sea Salt® has been dedicated to elevating salt throughout the United States since 1976. It is loved by chefs and recommended by health professionals, and is believed by many to enhance the flavor of food and improve hydration and nutrition.
See Jacques talking salt here.
