Sea Salt: Age Old Flavor with an Oceanic Twist

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) 

World Salt Awareness Week

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By Nurse Diane

Salt has been used since the beginning of time from everything from seasoning food to preserving food. Salt is also essential for the body as well. Sodium is one of the primary electrolytes in the body.  The lack of Sodium or not enough sodium in the body can cause muscle cramps, dizziness, or electrolyte disturbance, which can cause neurological problems, or death. Drinking too much water, with insufficient salt intake, puts a person at risk of water intoxication (hypernatremia). Salt is sometimes used as a health aid, such as in treatment of dysautonomia.  The condition happened with my grandfather many years ago.  His doctor told him to stop eating salt, so he never ate it at all.  He was admitted to the hospital with hypernatremia, which is treated with an IV solution of Sodium Chloride, or salt water.

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Too much salt is also a danger. According to the CDC, Eating less sodium can help prevent or lower your risk of stroke. Current dietary guidelines recommend eating less than 2,300 milligrams of sodium per day. If you are African American, 51 years of age or older, have high blood pressure, diabetes or chronic kidney disease, you should further reduce sodium to 1,500 milligrams per day.  Salt not only comes from the shaker on our table, but it is also hidden in many of the processed foods and drinks we consume. Some of the main sources of hidden salt according to the CDC include:

·        Breads and rolls

·        Cold cuts and cured meats

·        Pizza

·        Poultry

·        Soups

·        Sandwiches

·        Cheese

·        Pasta dishes

·        Meat dishes

·        Snacks

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Some of the tips I use include

·        Never pour salt directly on your food, shake it in your hand. Then sprinkle it on

·        pour out the water in canned vegetables, then rinse and add fresh water

·        I don’t add salt when cooking, but wait until after I get ready to eat.

·        Watch condiments, Ketchup, mustard, mayonnaise and pickles are all loaded with salt.

·        Check food labels for Sodium content.

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You can also try keeping a record of salt included in food, and it won’t take you long before you can just automatically recognize how much you are eating.   Try using a salt substitute or different seasoning such as Mrs. Dash.  2300mgs of salt is about 1 tsp.  While this may not seem like much, you can measure out a tsp, put it in a small dish. And sprinkle it on your food during the day.  You will be surprised how far it will go, especially if you put it on your food, instead of cooking it in with your food. But remember the other foods that also have it included.

This is World Salt Awareness Week.  You don't want to cut it from your diet all together, just stay within the guidelines for a healthy heart and healthy life.

Corn on the Cob Day 2012 - Yum

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Chef Diane

In 1816, children’s home was built in the city where I live.  It is a privately run facility, meaning they don’t accept money from the government, but rely on donations and contributions from the community.  My parents are very active with this home, my mother serves on the board of directors, and my dad can be found there helping with minor repairs and even building necessary furniture.  I even volunteer there at times when they need an extra hand.  Some of the area businesses not only donate money, but also goods or services.  Every year one such business, a farm, donates huge bags of fresh picked corn.  The director will give some to my parents for their hard work and dedication.  Luckily for me they will pass some along to me too.  It’s the gift that keeps on giving.  As luck would have it - the fresh crop just came in and I have a dozen ears here for me to enjoy.

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Cooking corn is really easy to do; even a novice in the kitchen can perform this task. First, you remove the husks and "silk" from the corn and snap off the stalk. Make sure to wash it to remove any access silk. Then there are 3 ways to cook it, (4 if you want to grill it)

Microwave:

• This method is good when you are cooking only 2 or 3 ears of corn. If you are cooking more, you should choose one of the other cooking methods or do it in batches in the microwave.
• Place the corn in a microwave safe dish and add about 2 Tablespoons of water to the dish. Cover the dish with plastic wrap, making sure to leave a small opening (a steam vent) in the corner to let the steam escape.
• Microwave the corn on high for 4-to-6 minutes - depending on the strength of your microwave.
• Carefully remove the plastic wrap from the corn. There will be a lot of very hot steam escaping, so you probably should use a pair of tongs to remove the plastic wrap.

Cooking on stove top with cold water:

• Place the shucked corn in a large pot. Cover it with COLD tap water. Cover the pot and set it on the stove. Bring the pot to a boil. Once the pot has reached a boil, the corn is cooked.

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Cooking on stove top with boiling water:

• Fill a large pot half way with COLD water. There should be enough water in the pot so that when you add the corn, it is covered with water but not overflowing.
• Bring the pot of COLD water to a boil. Using a pair of tongs, carefully drop each ear of corn into the pot. Cover the pot and return the water to a boil. Boil the corn for 5-7 minutes or until done.
•  
• The cooking times listed above are general cooking times. Some people eat corn raw, and some dunk it in boiling water for 30 seconds to just heat it slightly. The simplest answer is to taste the corn to see if it cooked to your liking. Salt and butter to taste.

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On the Grill:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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Once the corn is cooked, stick some corn cob holders on the end to prevent burning your fingers, add salt and butter and enjoy.  You can also remove the corn with a cute little device like the one shown above or simply cut off with a knife.  That will prevent hulls from getting stuck in your teeth.  You can even save the cob after you eat and make an old fashion corn cob pipe for your grandpa.

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So today, on Corn on the Cob day, grab some corn, cook it up, and enjoy!