This really is one of those 'duh!' moments for me.
In the picture is regular table salt,
sea salt, and reeeal salt!
First, let's just be clear.
Salt is NaCl - sodium chloride.
It is a chemical compound.
These two elements can be brought together upon manufacturing will.
This is what happens when you get the
typical table salt, with the additive of calcium silicate
which helps keep it from caking.
Then there is sea salt.
This one is not the iodized sea salt which contains
other ingredients such as dextrose.
This one is just 'sea salt' and calcium silicate - again.
I am wondering just how they get all the nutrients out of the salt
and how they get it so bright white.
I could find no such information in my search.
Most salts on earth are not a true white.
And here is the 'duh' part.
I grew up on a ranch.
We gave the cattle, sheep, etc.
salt with trace minerals.
we (humans) need those trace minerals too.
I found Pacific Salt Sea Salt.
It is the real salt.
No additives - so yes, it will cake if it sits that long.
It is a soft greyish-white color.
It is a soft greyish-white color.
The great part is that we are now naturally
getting trace minerals in our diet.
We are not salt-aholics so
our diet now contains more of what we need
and less of those anti-caking chemicals.
As far as price goes.
I think the real salt was about twice the other
which means it was about $2.00 rather than $1.00.
We don't go through a ton of it so I deemed it affordable.
The flavor is slightly milder and a bit more savory
as opposed to the acrid tang of regular salt.
It seems to add to or bring out the flavor of food
rather than masking it.
We've been using it for several months now and love it.
That's why we still have these others in the cupboard.
Might have to use them as ice-melt or something.
Until next time,
Nimble Fingers and Even Stitches
Where do you get the iodine if you don't use Morton's salt? We get the iodized but not sure where it comes from in enough quantity to supply our needs other than the salt. I guess I could Google it, it's not like I don't have a computer in front of me (LOL) .ReplyDelete
I changed to Sea Salt several years ago. I was told that the Hain's Sea Salt was ok....now you've got me wondering. I think I am almost out, I;ll just go and get the real thing. I have seen a lot of it that was pink too. Where did you find the Pacific brand?ReplyDelete
I found it at Andy's in Walla Walla (College Place really.) I'm sure there must be a store that caters to natural foods in the Spokane area, but if not there's always online. It's one of those things I wouldn't have noticed until I looked for it. Funny how we get into ruts that way.Delete
I will have to check that out. I have another source for iodine and so like the flavor of the natural salt better. How about we meet at Andy's in Walla Walla, and I can take you to an awesome gluten free bakery!!ReplyDelete
Did you say bakery??? Oh, that could be dangerous.Delete
We are lovers of sea salt and the Himalayan pink salt for the same reasons :)ReplyDelete
I have seen it, but not tried it yet. I'll have to look for it now.Delete
Hi.. so nice to meet you.. Yes, we love our salt.. We only use Himalayan or sea salts...ReplyDelete
I am now your new follower.. Take care..
Welcome aboard ~ the more the merrier:)Delete
I will have to try to find some. Interesting post :)ReplyDelete
I am just beginning to figure out the differences in salt and loved your post! WOuld you share this with us over at Country Fair Blog Party? It's a once a month link up and we'd be thrilled to have you join us!ReplyDelete
Jan @ Tip Garden
I will hop on over and see what I can do. Thanks for stopping by.Delete
This is a very informative article on Salt, sure did open my eyes. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!ReplyDelete
Kathy Shea Mormino
The Chicken Chick