By Sunny Hon
Whatever happened to the salt your grandmother used back in the
day? You know… the stuff that came
cheaply out of the cylindrical cardboard container, laced with just enough
iodine to keep your thyroids happy…? The
recent rise of the gourmet and health food culture, undoubtedly spurred on by
the implosion of celebrity chefs and cooking shows on network and cable
television, has put forth an aggressive competitor to your grandmother’s
salt. Did we have an issue with the
stuff that was in the old shakers? Were
we complaining about it not being salty enough?
Did it not provide our food with enough gastronomical “umph?” Nevertheless, every trend-conscientious
restaurant did away with the old and in its place, replaced it with sea salt.
What is sea salt? What’s so
special about it? For one, sea salt is
more natural than your run-of-mill table salt.
Sea salt is obtained by evaporating seawater with minimal processing. The result is mostly sodium chloride with
2-10% of other minerals (i.e. iron, sulfur, magnesium, and other trace
elements). Depending on the source of
the seawater, the percentage of each mineral varies, as does its taste, color
and even texture. Table salt, on the
hand, comes from terrestrial salt deposits.
This salt is heavily processed and treated to remove all the other
minerals resulting in a product that is 99.9% sodium chloride. Anti-caking agents, like silicon dioxide, are
added to the terrestrial salt to prevent clumping. Iodine is also added in the production
process to provide consumers with a good source of this important mineral. Because of the high sodium chloride content,
table salt is saltier than sea salt. The
better flavoring and texture lies on the side of sea salt due to its mineral
content. It is also considered healthier
as the minerals work to balance electrolytes in your body.
Regardless of where your salt comes from, salt intake should be
held in check in a healthy diet. While
it provides for great flavoring to food and helps your body function, too much
of it can be detrimental to your health.
Daily intake of sodium should be no more than 2,300 milligrams. Adults over the age of 51 or those have high
blood pressure, diabetes, or chronic kidney problems should limit sodium to
less than 1,500 milligrams per day. Processed foods
usually contain high amounts of sodium (used as a preservative) and thus should
be avoided. At the end of the
day, salt is salt. Like all things, use it, don’t
abuse it!
(All Images from Google)
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