What The F*ck Can I Eat?

When it comes to our health and our cooking not all salts are created equal. The great news is the tastier salts just so happen to be the better for you salts.  There is so much controversy surrounding salt, but it's not the naturally occurring mineral that should be getting the bad rap. Let's compare...

Table Salt  95 %"Chemically Cleaned" Sodium Chloride-

 Raw Salt is mined then dried at 1,200 degrees Fahrenheit. This heating process kills the 74 minerals, ions and other compounds that make salt beneficial to begin with. The dried salt then has anti-caking agents(aluminum hydroxide), synthetic iodine, and other chemicals added to it.

This snowy white salt is what we are all accustomed to seeing and eating. It is used in 90% of all processed foods. Refined Sodium Chloride is generally what causes high levels of sodium in the body. 

 

Sea Salt  90%Sodium Chloride-

Sea Salt is collected when sea water evaporates and leaves behind salt crystals. All minerals still intact.  Maldon,Celtic Salt and Fleur de Sel are all examples of sea salts. 

 

Himalayan Salt  85% Sodium Chloride- 

Mined from deep in the Himalayan Mountains this salt is the "creme de le creme" of salts. It does not undergo any processing and boasts 84 essential minerals.  Himalayan Salt regulates the water content throughout your body; promotes a healthy pH balance in your cells, particularly your brain cells; promotes blood sugar health and helps to reduce the signs of aging; just to name a few. This is exactly how salt should be used in the body!

 

I am going to have to go with number 3 as the winner for this one.  Keep in mind Sea Salt is waaaay better than Table Salt so don't think you're doing yourself a disservice by picking Sea Salt.

Some Salty Tips!

1. Salt should never be white. It should have an off white, pink, or grey hue.

2. Less is more. Better quality salts have bigger salt crystals and therefore take longer to dissolve when added to food. You might not taste the salt at first. Give it a chance to bloom. You can always add but never subtract!

3.If your salt comes in a grinder make sure the blade is ceramic NOT metal. Salt will absorb the heavy metals from the blade!! TOXIC

**BONUS**

One of my favorite DIY flavored salt recipes

 

Citrus Spice Salt

 Zest from 3-4 lemons

1/2 cup of Maldon Salt flakes

2 tsp dried chili flakes, ground

1 1/2 Tbsp fennel seeds, toasted then ground

Special equipment: sterilized air-tight jar, coffee grinder or blender.

1. Preheat oven to 300F (150C)
2. Zest lemons and spread out zest on a baking tray. Bake in the oven for 10-12 minutes to dry out. Shake the tray half way through to ensure even drying.
3. Remove tray from oven and allow zest to cool on tray. Air dry for a further 30 minutes.
4. While zest is drying toast fennel seeds in dry skillet until fragrant. 
5. Toss fennel seeds in coffee grinder with chili flakes. Pulse until coarsely ground.
   
6. Combine salt, lemon zest, fennel seeds and dried chili together in a mixing bowl. Mix well.
7. Store flavored salt in a clean, dry and airtight jar.

 

Sources: Salt. www.mercola.com

flavoredsalt. www.about.com