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I've asked my mother the exact same question a couple of weeks ago. She said, that as salt is hygroscopic "table salt" comes with anti-cacking agents. Salt whic
by renw0rp 3y ago
I've asked my mother the exact same question a couple of weeks ago. She said, that as salt is hygroscopic "table salt" comes with anti-cacking agents. Salt which comes as larger crystals doesn't need them.
- gruez 3y agoWhat's wrong with the anti-caking agents?
- henrydark 3y agoI wouldn't trust anyone that is against cake
- malablaster 3y agoEspecially not an agent.
- itzworm 3y agoWell it's not salt for one.
- Scoundreller 3y agoI mean, calcium silicate _is_ a salt. As is sodium ferrocyanate. You want your anti-caking agent to absorb a lot of moisture and a salt is the way to do it.
- autoexec 3y agoI guess it'd depend on what the agent was, but either way, it means some amount of the salt you're pouring over your food isn't salt. Eliminate the non-salt from your salt and you never have to worry about what might be wrong with it or how much non-salt you're paying for. That's the reason I've switched to shredding my own parmesan cheese instead of just shaking it out of a can since the cans in some cases contain ~10% cellulose.
- gumby 3y agoTable salt is just sea salt (the stuff mined from underground just comes from an ocean that dried up a few million years ago) and is full of other compounds beyond NaCl.
- AstralStorm 3y agoNone of which is sodium or potassium ferrocyanide, the chief anticaking agent. Otherwise it wouldn't crystallize.
- teh_klev 3y agoSure, but anti-caking agents are an adulteration of the original product you mined out of the ground.
- tashoecraft 3y agoTable salt often contains iodine which will alter the flavor. The reason to grind your own salt is to get it at the right size.
- BirAdam 3y agoYou need iodine.
- datavirtue 3y agoFrom salt? Don't I get iodine from my food?
- Scoundreller 3y agoUsually not enough elemental iodine unless you eat a lot of sea life.
- ambicapter 3y agoI just bought salt and the ingredient list (sadly) is: sea salt, tricalcium phosphate (free-flowing agent), dextrose, potassium iodide.
- hutzlibu 3y agoThey are toxic. https://en.m.wikipedia.org/wiki/Sodium_ferrocyanide https://en.m.wikipedia.org/wiki/Sodium_ferrocyanide The amount is small enough, that it is supposed to do no harm, but I just prefer my salt without cyanide.
- amelius 3y agoI guess you will still get it in most restaurants.
- hutzlibu 3y agoAs well as in any processed food I am buying, yes I am aware of that. But when I have the choice, I prefer the non toxic salt (and it is still mindblowing to me, how it became normal to add cyanide to salt in the first place).
- Rediscover 3y agoSame boat (non-toxic salt). I've mostly switched to MSG (except for paella), and much prefer it.
- smallerfish 3y agoI mean, table salt in general carries pollutants from its source, e.g. https://www.nationalgeographic.com/environment/article/microplastics-found-90-percent-table-salt-sea-salt https://www.nationalgeographic.com/environment/article/micro...
- hutzlibu 3y agoYup, there are cheap salts with their own toxins and even expensive Himalaya salt can probably contain bad stuff. But at least here in germany, there are (non government) organisations that test food for their poisons and you can buy their test results, also for salt, in the shape of a magazine. And even they can be wrong, sure, but I can still avoid poison where possible, so if I see no reason to voluntarily add cyanide on top of all the other shit for no good reason, I simply won't.
- Etrnl_President 3y agoStarch is a common anti-caking agent. Too much of it will make you fat.
- AstralStorm 3y agoNot in salt though, there it would cause more problems by making sticky mess.
- Scoundreller 3y agoSir, this a discussion about popcorn.
- pohl 3y agoThat’s not enough to justify the grinder. Buy a box of Diamond Crystal Kosher salt. It has the perfect texture for keeping in a salter on the counter so it’s easy to grab a pinch.