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EXOTEC Posts: 3,327
9/24/13 9:41 P

I like the Himalayan salt. I think probably any mined salt is a bit healthier than the ones evaporated from sea water in pools. I don't know if Celtic salt is mined or not.

If you check the labels on various salts - kosher vs table, etc, you may see slightly different nutritional values. Possibly because of the difference i the size of the granules, I don't know.



RUSSELL_40 Posts: 16,826
9/18/13 9:09 A

Salt is 590 mg Na per 1/4 tsp. . Most people get close to 1500-2300 in their food, so they don't need salt of any kind. Even if your food has 0 mg Na, which is impossible, at most you would want 3/4 of a tsp.Hardly worth worrying about the kind of salt you use.

If you use any at all. I think you will find that you shouldn't be using any. I have to limit salt intake, and struggle to get around 1100-1500, with NO added salt. Salt is in everything already. Most people consume 3,500-5,000 mg a day, which is why we have so much hypertension.

SOAPSANDROPES Posts: 601
9/18/13 8:59 A

Pink salt and even sea salt are still basically just salt. There should be no difference in water retention. The only fancy salt we have is a smoke salt because it brings with it a nice extra bacon flavor to things.

PITDDRAGON Posts: 14
9/14/13 9:09 A

I've tried a number of "exotic" salts, e.g the two you listed, Hawaiian black, one from a mineral spring somewhere, etc. and only ever noticed a difference with the coloration.

As others have indicated, these are not iodized, and thus can leave you at risk for some health concerns if you're not getting it elsewhere.

CMCOLE Posts: 2,667
9/14/13 9:04 A

I use them in limited quantities, as a 'finishing' salt - just a bit sprinkled on periodic items.
Not sure if I've noticed retention.
Perhaps something to evaluate.

JUSTEATREALFOOD Posts: 1,437
9/14/13 8:28 A

I've used both and I haven't noticed a difference in water retention.

Have you ever tried Herbamare? www.avogel.ca/en/health-food/herbamare.php
I use it instead of table salt and really like it.

EROSE1311 SparkPoints: (29,013)
Fitness Minutes: (31,878)
Posts: 219
9/13/13 9:10 P

I do not use salt period. Because there is enough salt most everything else. I buy most no salt and/or low sodium. Like my sister, Becky says Mrs. Dash is her friend.

ANARIE Posts: 12,486
7/6/13 5:01 P

I've used both. The pink salt is pretty on confections. I can't remember why I bought the Celtic salt; it's a big container, I still have it, and I rarely use it. It doesn't really seem to have any different results either in cooking or in the body.

If you're going to use salt, it's not a bad idea to stick with iodized table salt. Iodine deficiency was a horrendous public health issue that was almost completely wiped out in the developed world just by adding iodide to table salt, but because that treatment was so effective, people have forgotten that there was ever a problem, and it's starting to creep back in. It's incredibly hard to know whether you're getting enough iodine from food-- it depends on the soil where plants were grown.

You don't want to use table salt in pickles or in any liquid that you want to be super crystal clear. In regular cooking, though, I've never met anyone who could actually taste the difference, so there's no advantage to using something expensive and actually a bit less healthful.

DIETITIANBECKY Posts: 26,695
7/6/13 4:40 P

These salts act the same in the body as traditional table salt. All are basically sodium chloride. Sodium should be limited to no more than 2300 mg for the healthy adult, and only 1500 milligrams for those with heart disease, renal issues, over age 50, high blood pressure, etc.

Becky
SP Registered Dietitian

WILLOWYGIRL SparkPoints: (5,361)
Fitness Minutes: (16,538)
Posts: 103
7/6/13 4:13 P

I use the pink Himalayan salt, but only because I think the pink is fun. To be honest, salt is salt. Neither is going to have a different effect on your body than regular table salt because they are all essentially sodium chloride.

There are replacement salts that you can get that have a different chemical structure and are metabolized differently that you can use if you need the salt taste but are having trouble with it.

Look for AlsoSalt, LoSalt NoSalt etc. and it looks like Morton might make one. They are a Potassium chloride blend instead of sodium chloride. I have not actually tasted one though.

MICHELLEXXXX SparkPoints: (7,358)
Fitness Minutes: (5,730)
Posts: 2,190
7/6/13 3:56 P

Does anyone here have experience using either of these? Did you notice less water retention while using them?

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