Salt

Salt

Salt, multifaceted crystalline mineral, which adds flavor to & preserves food, is made of two elements, sodium (Na) & chlorine (Cl). These elements are essential to our brain & nerves. Most of the world’s salt is harvested from salt mines or by evaporating seawater & other mineral-rich waters.

Regular table salt (super white, fine grains) is highly refined & processed. It’s been stripped of minerals, leaving only the salty flavor. Anti-caking agents have also been added to prevent clumping. Iodine, a naturally occurring mineral, has been removed & sometimes re-added. Iodine is essential for thyroid function.

Sea salt is made by evaporating seawater. Depending on the source & how it was processed, it usually contains various trace minerals like potassium, iron & zinc, in addition to the sodium and chloride.

Himalayan salt is mined in Pakistan. The pink color comes from trace amounts of iron oxide (rust). It also has small amounts of calcium, iron, potassium & magnesium. This makes it slightly lower in sodium than regular table salt.

Kosher salt got the moniker due to its use in certain Jewish culinary customs, like extracting blood from meat before eating. The flakey texture is efficient for the job. The main difference between table & kosher salt is the structure of the flakes. Some think it’s easier to pick up & spread over food. It’s also less likely to contain anti-caking agents & added iodine.

Celtic salt has a light grayish color and is quite moist. It is made from seawater and contains trace amounts of minerals.

The vast majority of sodium in the Western diet comes from processed foods. If you eat mostly whole, unprocessed foods then you don’t need to worry about adding some salt to your meals.

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