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I 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 fro
by autoexec 3y ago
I 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.
- autoexec 3y agoWhy the hell are they adding corn sugar to salt? EDIT: I looked it up. It's supposed to stabilize the iodide. The reason they use corn sugar is that it's cheap. Thankfully there are brands that don't include additives in their salt. I'll have to keep an eye out for them. I already get plenty of iodide in my diet.