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Title : Know Your Salts: Different Types of Salt and Their Benefits
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Know Your Salts: Different Types of Salt and Their Benefits

Salt is undoubtedly the most important ingredient in kitchen.

Without it, most meals would know bland and uninspired.

However ... not all salt are equal and there are many "types" to choose from.

We Himalayan pink salt, Kosher salt, sea salt, Celtic salt (to name a few) ... and then we have the salt plain old refined table.

not only differ in taste and texture, but there are also some differences in mineral content and sodium.

This article explores the most popular types of salt ... then at the end, gives a direct comparison of its nutritional properties to help you make the right decisions.

But first, let's take a look at what salt is and why it is such a controversial ingredient among health experts.


What is the salt and how it affects health?


Sal is a crystalline mineral made of two elements, sodium (Na) and chlorine (Cl).

Sodium and chlorine are absolutely essential to the life of animals, including humans.

They play important roles as helping the brain and nerves send electrical impulses.

Most of the world's salt is harvested from salt mines , or by evaporation of seawater or other mineral-rich waters.

Salt is used for various purposes, the most common of which is adding flavor to foods. Salt is also used as a preservative food , since bacteria have growth problems in an environment rich in salt.

Salt reason often perceived as unhealthy (in large quantities ), is that it can retain water in the bloodstream and increase blood pressure.

But although studies have suggested that reducing salt intake can reduce blood pressure by 1 to 5.4 mm / Hg, there is no evidence that lowering salt prevents heart attacks, stroke or death ( 1 2 ).

The vast majority of sodium in the diet comes from western processed foods . If you mainly eat whole, unprocessed foods, then you do not have to worry about adding a little salt to your meals.

Conclusion: Salt is made of two minerals, sodium and chloride, that are essential to human life. Too much salt can raise blood pressure, but there is little evidence that eating less salt can improve health.



The refined salt (Regular table salt)

the most commonly used salt is the plain old table.

This salt is usually highly refined. It was milled largely and most impurities and trace minerals are removed.

The problem with ground salt is largely that can be grouped. For this reason, various substances called anticaking are added so that flow freely.

table salt food quality is almost pure sodium chloride, or 97% or higher.

Here is an important point ... iodine is often added to table salt.

This was a preventive measure successful public health against iodine deficiency , which was (and still is) common in many parts of the world and the leading cause of hypothyroidism, mental and various delay health problems ( 3 4 ).

Therefore, if you decide not eat enriched regular iodine salt, then make sure you are eating some other foods that are high iodine content , such as fish, dairy products, eggs and seaweed.

I personally take seaweed tablets (algae) a couple of times a week, because I rarely eat iodized salt. They are very high in iodine.

Conclusion: refined table salt is mostly sodium chloride, with substances called anticaking added in order to prevent clumping. Iodine is often added to table salt.


Sea Salt

Salt sea ​​ it is made by evaporating seawater.

Like table salt, which is mostly sodium chloride.

However, depending on where it is harvested and how it was processed, usually contains a certain amount of minerals such as potassium, iron and zinc.

The darker sea salt, the higher the concentration of "impurities" and trace nutrients will be. However, note that due to the pollution of the oceans, sea salt may also contain traces of heavy metals such as lead.

Sea salt is often less land than refined salt regularly, so if sprinkled on top of food after it has been cooked, can have a feeling in the different mouth and cause a more powerful "explosion of flavor" of refined salt.

Among the minerals and impurities found in sea salt can also affect the taste, but this varies greatly between different brands.

Conclusion: Sea salt is made by evaporating seawater. It is very similar to regular salt, but may contain small amounts of minerals. It may also contain traces of heavy metals if harvested from a polluted sea.



pink salt Himalayan

Himalayan salt harvested in Pakistan.

it is extracted from Khewra salt mine , the largest salt mine in the world second.

Himalayan salt often contains amounts of iron oxide (rust), which gives a pink track.

not contain small amounts of Calcium , iron, potassium and magnesium. It also contains slightly lower amounts of sodium than regular salt.

A lot of people prefer the taste of Himalayan salt compared to other types of salts, but personally I have not been able to tell the difference.

The main difference seems to be the color, which can give a meal a nice look if sprinkled on top after it has been cooked.

Conclusion: Himalayan salt is collected in a salt mine in Pakistan. It has a pink color due to the presence of iron oxide. Also it contains amounts of calcium, potassium and magnesium trace.


Kosher salt

The kosher salt was originally used for religious purposes.

Jewish law required blood extracted from the meat before being eaten. kosher salt has a scaly, thick structure, which is particularly efficient in extracting blood ( 6 ).

The main difference between regular salt and kosher salt is the structure of the flakes. Chefs find that the kosher salt, due to its large flakes, is easier to pick up with your fingers and spread by food.

kosher salt will have a texture and a different flavor burst, but if you allow the salt to dissolve in the food, then there really is no difference compared to table salt.

However, it is less likely to contain additives such as anti-caking agents and iodine kosher salt.

Conclusion: The kosher salt has a flaky structure that makes it easy to spread on top of their food. There is little difference in comparison with common salt, although it is less likely to contain anti-caking agents and added iodine.

Celtic salt

Celtic salt is a type of salt that originally it became popular in France.

has a grayish color and also contains a little water, which makes it quite humid.

Celtic salt contains small amounts of minerals and is a little less sodium than regular table salt.

Conclusion: Celtic salt has a light gray color and is quite humid. It is made from seawater and contains trace amounts of minerals.

The differences in taste

Foodies and chefs choose their salt mainly based on taste, texture, color and comfort.
The impurities, including trace minerals, can affect both the color and the taste of salt.
The size of the salt may also affect the way inthe saltiness sticking tongue. Go out with a larger grain size can have a stronger taste and last longer in the language.
However, if allowed to the saldisolverse in the food, then there should be no difference in taste between the refined salt simple and other types of "gourmet" of salt.
If you like to use your fingers to sprinkle salt on food, then dry salts with larger grain size are much easier to handle.

Conclusion :. The main difference between the salts is the flavor, aroma, color, texture and comfort

Minerals in different types of salt

There a study comparing the mineral content of different types of salt ( 7 ). The following table shows the comparison between table salt, Maldon salt (a typical sea salt), Himalayan salt and
Celtic salt:
As you can see, Celtic salt has less sodium and more calcium and magnesio.sal Himalayan contains some potassium.
However ... keep in mind that these really are tiny amounts. For example, the content of 0.3% magnesium salt for celtaimplica you would have to eat 100 grams of salt to achieve recommended daily elcantidad. For this reason, the mineral content of the various salts is actually not a compelling reason to choose one over the other salt. These quantities are very insignificant compared to what you get from food.

Sal What is the healthiest?

I looked long and hard and I could not find a single study actually comparing health effects different types of salt.
However ... if a study was done, mealtamente doubt they would find a big difference. Most of the sesimilares salts consisting of sodium and chloride small amounts of minerals.
The main advantage of choosing "natural" mástipos salt is that you avoid additives and antiaglomeranteagentes that are often added to table salt.
At the end of the day, salt is salt ... its main objective is to add flavor, not nutrition.

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