The most widespread seasoning in the world – no wonder you want to know more about it.
Healthy food proponents snort contemptuously towards ordinary table salt on the counters. Like, this is the wrong salt. But the pink Himalayan … Or the Celtic … Well, at worst, just sea is a completely different matter. We decided to find out whether the healthy lifestyle fans are right, or whether ordinary salt is no worse than its expensive counterparts.
So, a permanent resident of our kitchen cabinets. For the most part, it is iodized on the shelves, which to some extent solves the problem with the intake of this trace element into the body. But doctors unanimously insist that this salt is harmful. This is because we consume too much of it, mostly with processed foods like sausage. And I don’t even want to say how much salt is in snacks such as crackers, chips and popcorn. In addition, the salt contains anti-caking agents that prevent the formation of lumps.
Crystals of sea salt are much larger than that of ordinary salt, and it tastes brighter and saltier. Gourmets say that it is even more fragrant. In fact, this is the same sodium chloride, but only with an admixture of potassium, iron and zinc, and sodium in it is one percent less than in table salt. Sea salt can also contain anti-caking agents – you need to carefully look at the packaging so that there is only salt in the jar or bag. In addition, one more surprise can be found in the composition of sea salt: plastic. These are microscopic remnants of plastic waste that people shamelessly send into the sea. Note: the darker the salt, the more impurities it contains. There may even be heavy metals, for example, lead – also due to sea water pollution.
It is a slightly processed sea salt that initially became popular in France. It is grayish in color and slightly damp. Celtic salt contains the least sodium compared to its counterparts at 33,8 percent. Sodium salt contains 39,1 percent, sea salt – 38,3 percent, Himalayan salt – 36,8 percent. There is a little iron, calcium, magnesium and potassium in Celtic salt.
This salt is mined mainly in Pakistan. It owes its pink tint to an admixture of iron oxide. In addition, pink salt contains potassium, copper, magnesium and calcium. It has even less sodium than sea salt, which makes it slightly healthier. However, the main difference between Himalayan salt is its unusual appearance, which makes the dish prettier. Although gourmets say that it has a special taste and aroma.
In fact, this is just coarse salt – we call it rock salt. Chefs respect it precisely for the size of the crystal: it is convenient to take it in a pinch, sprinkle it on the product. Otherwise, there is no difference. Unless it is enriched with iodine and anti-caking agents are not added.
“When salt dissolves in a dish, there is no difference. Salt is salt, regardless of the color and size of the crystal. Salt works the same on blood pressure or heart health – say a cardiologist Suzanne Steinbaum… – The question is not in the type of salt, but in its quantity. Most of us consume too much salt, so try to reduce the amount by replacing salt with spices and herbs. And as for the content of trace elements and minerals in salt, there are so few of them in it that you are unlikely to notice the difference. Better to take vitamins and eat more fruits, vegetables, whole grains. “