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99% 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
by WillPostForFood 3y ago
99% 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.
- gattilorenz 3y agoIndeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.
- CrampusDestrus 3y agoSalts definitely have different flavors
- mint2 3y agoEver blind taste taste it on food where it’s not visible?
- CrampusDestrus 3y agoYes, and it's noticeable. Most people don't feel the difference probably because the food they are adding it to is already extremely tasty. But trust me, put some salt on an unseasoned fish and you'll immediately taste the differences
- andsoitis 3y agoYeah but could you tell the difference in a blind tasting between salt A, salt B, and salt C, on food? That was the question.
- CrampusDestrus 3y agoWhat part of my reply did not answer that question? I said it depends on the food
- kergonath 3y ago> iodine adds a bad metallic taste I cannot disagree more! Iodine is an essential part of sea salt. Rock salt is bland and boring in comparison. That said, I agree that refined salt is much worse.
- shanebellone 3y ago"Iodine is an essential part of sea salt." Naturally occurring iodine (in sea salt) does not compare in dosage to fortified (table) salt. IIRC, fortified salt is recommended because iodine is uncommon in normal diets.
- redprince 3y ago>iodine adds a bad metallic taste "Iodized salt in the U.S. contains 45 micrograms of iodine per gram of salt." [1] There's no way anyone can taste that. If the iodide ion even has a distinct taste independent of its cation. [1] https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-and-a-sea-salt-and-sufficient-iodine-intake/ https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-...
- nottorp 3y ago> There's no way anyone can taste that. Hmm I'd check the last 'things i won't work with'.
- 082349872349872 3y agoUnless you want goiter and cretinism, iodising salt is (for inland populations, at least) a big public health win. (tangentially related: I once heard a story that there was some deficiency disease that was only diagnosed after WWII: it turns out allied officers in japanese POW camps got white, not brown, rice — and were massively affected by the disease in question while the enlisted men in the same camps were barely affected)
- compressedgas 3y agoI think that's Beriberi or thiamine (B1) deficiency. https://www.atlasobscura.com/articles/rice-disease-mystery-edo-tokyo-navy-beriberi https://www.atlasobscura.com/articles/rice-disease-mystery-e...
- giantg2 3y agoDepends on the diet. These days it doesn't matter if you're inland or not. Seafood and seaweed are shipped worldwide.
- WillPostForFood 3y agoIodized salt was responding to a regional deficiency that was discovered 100+ years ago. The data that the decision was based on is completely obsolete.
- 082349872349872 3y agohttps://en.wikipedia.org/wiki/Iodised_salt#In_public_health_initiatives https://en.wikipedia.org/wiki/Iodised_salt#In_public_health_... > Worldwide, iodine deficiency affects two billion people and is the leading preventable cause of intellectual and developmental disabilities.
- pkd 3y agoIt is not a problem that can be fixed "forever". Iodised salt solved it, so moving away to non-iodised salts can make it resurface. One should evaluate their own personal iodine intake - if you are not getting it from salt then you should be getting it from somewhere else.