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Everything else makes perfect sense, but > I also use Himalayan pink salt, because table salt has no nutritional value It’s… salt. Himalayan pink salt also ha
by gattilorenz 3y ago
Everything else makes perfect sense, but
> I also use Himalayan pink salt, because table salt has no nutritional value
It’s… salt. Himalayan pink salt also has no real nutritional value (it is probably lacking iodine tho), it’s just salt with inclusions of other mineral that you get in much larger quantities with regular food. Unless you literally eat large chunks of salt every day, I guess.
Pink salt is a fad/marketing thing, exactly as margarine was…
- xref 3y agoThen why does pink salt taste so much better in my de-ionized water and colloidal silver smoothies?
- xattt 3y agoIs it the silver chloride precipitating inside your tastebuds? ;)
- SergeAx 3y agoTry a double blind tasting. I don't knjow people who can tell pink salt from plain kitchen salt by taste, and I am familiar with a number of professional wine sommeliers.
- harshalizee 3y agoYou can totally tell the difference between sea salt, Himalayan salt and table salt. They change the flavor profile of many foods drastically. Even though table salt is probably better for you sure to the iodine content, pink salt is just so much better for the taste buds.
- yial 3y agoA lot of the taste difference with salt comes from the size it’s ground to, or at least that’s what I was told in the one cooking class. Hence why you might want to sprinkle a steak with large chunks of salt, but use finely ground somewhere else.
- air7 3y agoDid you know that professional wine sommeliers confuse white wine and red wine if tricked by visual cues? https://www.realclearscience.com/blog/2014/08/the_most_infamous_study_on_wine_tasting.html https://www.realclearscience.com/blog/2014/08/the_most_infam...
- SergeAx 3y agoThis is why tasting should be at least blind.
- baby 3y agoIt’s interesting because personally I find pink salt lacking in taste and never use it in my dishes
- mandmandam 3y ago> Pink salt is a fad/marketing thing, exactly as margarine was… Only if you believe microplastics are harmless (you really shouldn't). Sea salt consistently has far more plastic in it than rock salt. If I'm reading this study [0] right, it's about 10x more microplastics than rock salt, which makes sense if you think about it. 0 - https://pubs.acs.org/doi/10.1021/acs.est.8b04180 https://pubs.acs.org/doi/10.1021/acs.est.8b04180
- gattilorenz 3y agoEven though I don’t care for micro plastics (e.g. I don’t look into it), I also buy (perfectly white) rock salt by chance. They dig it up 10 km from here, not on the Himalaya.
- kergonath 3y ago> If I'm reading this study [0] right, it's about 10x more microplastics than rock salt, which makes sense if you think about it. Yes, it does make sense, but that’s because micro plastics are everywhere we bother to look. In the air, in the water, in the fish, in animals, etc. However, that is no evidence that the micro plastics we get from salt are significant in any way compared to other sources, particularly considering how little of the stuff we actually eat. From an ecological point of view, getting it from the sea is much better than ripping mountains apart to extract it.
- brokenkebaby 3y agoIt looks like you are equating pink salt, and mined salt. Mined salt usually colored in white-gray spectrum.
- Qem 3y agoGiven the inorganic nature of sea salt, I believe it should be feasible to remove most microplastics from it, by applying intense heat briefly, in an oxygen atmosphere, so the microplastic particles would just burn away.
- WillPostForFood 3y ago99% of the time we are using salt for flavor, not for the nutritional value. So the inclusion of a small amount of minerals has value in changing the flavor of the salt. Also, iodine adds a bad metallic taste, so that's another reason to choose something besides standard table salt.
- gattilorenz 3y agoSure, if you can notice such a “different taste” (I don’t, and certainly not in a dish, but maybe that’s me) and this has value for you, go ahead. Iodine, tho, it’s something you actually need depending on where you live, so I’ll keep buying iodated salt until I move to the seaside…
- beebeepka 3y agoI find myself reaching for the pink one more often than not. Taste has a lot more going for it than the concentrated white dust natrium chloride. It's also interesting that you cannot taste the difference. Do you usually consume lots of the stuff?
- gattilorenz 3y ago> Do you usually consume lots of the stuff? I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes. For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.
- ghaff 3y agoCoarser-grained salt, if it's sprinkled on top of something, can give you more of a salt taste sensation which can often be desirable. But that's the effect of the size of the grains, not any trace mineral or other elements.
- 3y ago
- Fnoord 3y agoIn The Netherlands, if you want your iodine dosage, all you need to do is eat bread once a day (I don't know if it counts for all bread like gluten-free). Because it is fortified with iodine. Other countries solve it differently, but you don't have to normally make up for it in The Netherlands.