Not All the Grains of Salt You Take Things With Are the Same

Dec 24, 2007

Not too long ago most of us figured that salt was the white stuff you poured out of the box that had the cute little girl with the umbrella on it. Occasionally we might have heard somebody mutter something about "sea salt" or "kosher salt," but for most of us it was all the same thing.

We know now that there's more than one kind of salt, especially as the sea and kosher varieties have made their way onto millions of spice racks. That makes it easier to prepare ourselves for the next salt that people will soon be talking about: Himalayan Pink.

The pinkish product is mined from marine salts that fossilized more than 200 million years ago as the Himalayas began rising from now long gone seabeds. People who love the mountain salt cite its rich mineral content, which includes iron, copper, calcium, magnesium and potassium, as one of its great assets.

Another benefit, proponents say, is that while much sea salt now comes from polluted waters, the Himalayan deposits are pristine and unpolluted.

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Categories: Food News

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Posted by Florian on 29 December 2007

I think it's important to remember that no matter where the salt comes from it has two elements in it, Sodium (Na)and Chloride (Cl). For people who are trying to control high blood pressure this is important.

Posted by Anonymous on 29 December 2007

Are there implications to diabetics regarding one salt over the next? We have been users of sea salt now for several years, before type I diabetes diagnosed in son, now 13.

Posted by Anonymous on 29 December 2007

Where do you buy his "new" Salt?

Posted by bird54 on 2 January 2008

You can get Himalayan salt from health food stores. The problem with most salts these days is that they no longer put in iodine, unless it specificies "iodized" salt. Himalayan salt does not have iodine, so you have to make sure your multi-vitamin contains iodine, or that you take Kelp supplements. Iodine is very important for your metabolism, esp, for thyroid function.

Posted by Anonymous on 3 January 2008

There's a great new liquid product called FortiSalt that has a variety of trace minerals - you can use for cooking or just add at the table - that seasons food as well as - or better than - salt does. Worth the price!

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