Originally Posted by
gssixgun
I am partial to Coarse grinds for cooking
Himalayan is my fav, followed closely by a Kosher Sea Salt, to be honest, I like it for the ease of measurement while cooking, being able to actually take a "Pinch"
Same with Pepper we use a coarse grind and keep both in small Ramikens
I haven't used a Salt Shaker in years :)
I found that when actually monitoring salt intake the worst offender is NOT the salt you add, but the salt that was added while processing it, moved away from most processed foods years ago and stopped monitoring salt.
I noticed that my taste buds had changed when I cut out processed food, the bad news is that most food I don't cook myself tastes "Salty"
First world problems