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Tue Feb 5, 2019, 12:34 PM

 

Himalayan Salt?

I have been hearing lots lately about using Himalayan salt. From what I read, there seems to be no evidence that it is healthier or anything, so my question is whether there is a taste difference or other cooking advantage over other non-iodized salts? It seems to be kind of expensive for salt.

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Arrow 8 replies Author Time Post
Reply Himalayan Salt? (Original post)
SoFlaDem Feb 2019 OP
mbusby Feb 2019 #1
hlthe2b Feb 2019 #2
mucifer Feb 2019 #3
Major Nikon Feb 2019 #4
Sneederbunk Feb 2019 #5
CountAllVotes Feb 2019 #6
MissMillie Feb 2019 #7
WhiteTara Feb 2019 #8

Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 12:38 PM

1. Tastes good...

...on popcorn.

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Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 12:42 PM

2. Many like to tout the fact it contains less NACL and more MG, K, and CA, but amounts are small

and because it contains a little less sodium, people tend to use more of it. So, no, I don't really think there are demonstrable health benefits, especially for those who need to decrease their sodium intake.

It is pretty though.

I'll add that since it is not iodinized, there could be long term implications when used in lieu of table salt-- for some with respect to thyroid function.

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Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 12:47 PM

3. Black Himalayan Salt has an eggy flavor for us vegans to use in a

tofu scramble and other recipes.

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Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 12:57 PM

4. I've used a lot of different kinds of salt

Some of the more exotic ones have a bit of additional flavors to them, but that's because they have been processed to add those additional flavors.

So called "pink" salt has mineral impurities, but is generally a naturally occurring product which is either mined or produced in brine drying beds. I can't really tell much difference from regular kosher salt.

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Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 12:58 PM

5. Blessed by Tibetan monks.

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Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 01:03 PM

6. I use macrobiotic SI Sea Salt

SI Sea Salt

Made with only the sun, wind and sea in the clean water of Southern Baja California, 500 miles from any pollution center. These natural salt crystals contain precious trace minerals for balanced nutrition. Stone ground for purity, and ground finely for easier use.
Macrobiotic, Vegan, Raw, Gluten-Free

Country of Origin - Mexico
Ingredients: Sea Salt
Nutrition Facts:
Serving Size 1 tsp. (5.5g)
Calories 0 
Calories from Fat 0 
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 2132mg (40%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g 
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0.14%
Iron 0%
*Percent Daily Values are basted on a 2,000 calorie diet.

http://shop.goldminenaturalfoods.com/STONE-GROUND-SI-BRAND-SEA-SALT-1-LB/productinfo/0601%2D0701/

http://www.sisalt.com/about_our_sisalt

Good salt! Very good!




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Response to SoFlaDem (Original post)

Tue Feb 5, 2019, 05:25 PM

7. I tend to use less of it than kosher or table salt

It seems saltier to me.

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Response to SoFlaDem (Original post)

Fri Feb 15, 2019, 01:05 PM

8. It has so many more minerals

and it has a great taste. Regular iodized salt tastes bitter to me now.

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