Salt Vs Sea Salt

Basically there are two types of salt, table salt and sea salt, although much of the salt that is mined is truly sea salt, deposits left from prehistoric times once tectonic plates collided and swallowed sea beds as fold mountains were born. The salt we typically have on our tables and use for cooking has been mined from rock deposits or from Halite, which is the sea salt type

Nowadays sea salt is harvested from the sea, notably from the Mediterranean, and Atlantic, by the French and Italians. This salt contains minerals including iodine, but table salt has been processed so that it only contains the minerals sodium and chloride. Much of it is then iodized; in other words the mineral iodine is added to it. Sea salt contains iodine naturally

Iodizing salt began in the US in the 1920s as an attempt to prevent people having goiters, an enlargement of the thyroid gland. This has become largely unnecessary as we now understand that we may find iodine from dark green vegetables such as spinach, or from algae such as laver bread (also known as the Welshman's. caviar). This processed salt has had all minerals removed from it and only contains sodium and chloride, which are the main constituents of all salt.

Sea salt is generally organic and has been harvested by hand, although so is the salt from Pakistan's. Khewra mines, the second largest salt mines in the world behind Wieliczka in Poland, which is a UNESCO World Heritage Site. A trip to a salt mine is an enlightening knowledge as the one in Pakistan has buildings, such as a Post Office and a mosque built from bricks of salt. With the lighting effects, the sights to be seen underground are actually remarkable

In the Indian subcontinent Black salt (kala namak) is used with fruit such as jamun (Java plums) and falsa (Grewia asiatica), although it is also sometimes used in cooking too. It isn't. truly black, but a dirty pink colour but I can't. eat it as I am place off by the sulfurous smell

Another salt that comes from Pakistan is Himalayan Crystal salt, which may be found in varying shades of pink. This is one of the 'gourmet'. salts, sold for rather exorbitant prices in the rest of the world. It gets its colour from the minerals it contains and is told to have the lowest percentage of sodium and chloride of all salts

The Italian salt, Sale Marino harvested off the coasts of Sicily also contains the minerals magnesium, potassium and fluorine as well as iodine. French sea salt is also highly thought of and is grey, used on salads, and cooked fresh vegetables as well as grilled meats. Another French salt is Fleur de Sal (Flor de Sal in Portuguese) which comes from the Guérande region of France and is harvested from salt ponds. The weather conditions have to be just right to harvest this salt and it may only be harvested when a year

Flake salt or Flaky salt is a pretty condiment as it resembles snowflakes a little

The problem with these salts is that you should not truly add salt to food behind it has been cooked as salt may increase water retention and also may damage artery walls. However, gourmet salts will impress guests and are less unhealthy than processed table salt on the whole. It just depends if you want to spend money on salt, once you truly may find all the nutrients it contains from fresh fruit and vegetables.