Thread: Salt and its variances

So, discussion broke out about salt, smoking it, etc. Then, just moments ago, I was advertised a column about pink salt and its rise. Of course, the ad was on my work computer and I only browse the forum on my phone, cue the unsolved mysteries theme song.

So what's up with salt nowadays? I try to limit my salt intake (not a fan of super salty foods) and only use iodized salt, am I missing out on something?

Edit:
This is the article referenced

https://getpocket.com/explore/item/h...=pocket-newtab

IMO, yes! I too try to limit salt and gave up table salt years ago. However, I got into the "specialty" salts -- Himalayan Pink and some of the coarser flavored ones like I posted earlier that I now keep on the table in grinders. Some of my friends cook on blocks of Himalayan Pink salt as they discuss in the link below. I've had fish and steak that they cooked that way and it is great. It adds a special flavor, but doesn't add much saltiness.

https://www.themanual.com/food-and-d...block-cooking/

https://www.amazon.com/Himalite-Hima...xpY2s9dHJ1ZQ==

Himalayan pink salt has a lot of trace elements, pretty much all I use, occasionally sea salt. Don't use table salt at all.

In th fall of 2007 I went down to the local feed mill and bought a 50 lb bag of animal feed salt to salt deer hides to store them before processing for a jacket etc.

Most of the salt that has been used in my house since then for canning, shakers, etc. has come from that bag.

I have played with other salts such as the Himalayan and smoked salts. I have thought about trying to smoke some of my own. But I don't see huge differences and think that for most things salt is salt.

If you are a serious chef you know there are all varieties of salt from all over the world. Himalayan Salt, Celtic Salt, Grey Salt, Kosher Salt and on and on. Each has it's own subtle flavor based on the minerals it contains and the grind it has.

Does it make a difference? It's one of those things you have to sample and decide for yourself.

I had a science geek explain to me the various structures of the salt molecules. I cannot repeat what he said, in part because it was a while ago, and because my chemistry is so rusty I did not completely understand it. There are many chemical variances in the molecule and those change again with the addition of various trace minerals was the basic underlying fact he was relaying. On a personal note the pink salt and sea salt are the two I most frequently use.

Potassium salt advised for health consideration — not the taste buds — yesterday. Figure I will not detect much difference in taste and use the stuff quite sparingly, mostly with breakfast.

*Edit — Meaning, I consume very little sale except with breakfast, regardless of whether it’s iodized or potassium. Too early, no coffee on hand.

All salt is sea salt, whether it is taken from the sea or extracted from a mine. The latter being deposited by prehistoric seas.
We use LoSalt for cooking. Human kidneys were designed if you like to excrete potassium and preserve sodium. Because we add so much salt to our food we have become sodium excreters which is one of the probable causes of high blood pressure and renal failure.

Originally Posted by Kees

<cool facts re: salt clipped out here>

Because we add so much salt to our food we have become sodium excreters which is one of the probable causes of high blood pressure and renal failure.

Fortunately, I’m primarily habituated to salting my eggs and not much else...and minimize intake of processed foods, fats (woops, liking the dyslexic typo here) foods, etc.


Even better was the fact the rest of my health statistics / numbers made the care provider quite audibly envious. I kinda needed something positive and got a decent report card at the finish line.

I appreciate all the replies!

I'll give some pink salt a shot, try it on eggs versus the sea salt and table salt I have already. It would be a simple test to throw some on an egg each and taste test myself.

The potassium chloride topic is interesting, but I will forgo any ventures into that. My cholesteral is neigh immeasurable and my BP is a bit below normal. I was blessed with some solid healthy genes from my parents.

I heard about smoked salt and immediately thought of being able to add a hint of smoke to foods over winter. I'm curious on methodology and how much smoke flavor is actually imparted onto the salted food...