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You likely eat other kosher products that do not use "kosher salt". Using "kosher salt" is not always a requirement for a product to be kosher. Technically all
by 29athrowaway 2y ago
You likely eat other kosher products that do not use "kosher salt".
Using "kosher salt" is not always a requirement for a product to be kosher. Technically all salt is kosher if it is produced under kosher supervision, even if it's not "kosher salt".
(And some salt labeled as "kosher salt" can also be not actually kosher!)
"Kosher salt" should be rather called "koshering salt", which is the salt you would use for koshering meat.
And like most people, you likely eat more salt than strictly needed because there's salt in everything. So consuming more salt should be of least concern.
- taeric 2y agoOh, I should have been clear there, I don't do kosher because it is "kosher." I just like the larger flakes and it is easier to cook with from familiarity. I'm assuming with time I could get used to iodized again, but not at all clear if I need to. And we have actually been doing quite well with not eating out too often. Literally less than 5 times all month. Such that I am not at all worried that we are getting too much salt. Though, that starts getting at the general question. How often should I get blood work for nutritional analysis? Because.... I don't know that I've ever done that.
- 29athrowaway 2y agoI see. Most sea salt also has no iodine if that's a concern.
- taeric 2y agoI was never concerned about iodine. A chef suggested kosher salt as being easier to use and I switched a long time ago. If anything, my concern now would be if I should make sure we are not lacking in iodine.
- 29athrowaway 2y agoYou can seaweed, another source of iodine.
- taeric 2y agoYeah, I see there are plenty of other sources. Eggs and dairy are likely what is keeping us covered. I'm still not clear how I would know if I need to make an effort to add more. Seems a blood test is the best way, but that also feels excessive.