Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
current weight: 125.4
Fitness Minutes: (52,480) Posts: 6,919 3/16/10 9:44 A
If you guys are using sea salt (like I know you GREAT clean eaters are) make sure you manually enter in SEA SALT as an ingredient. It does not seem to be in the spark database.
Here is the nutrient info for sea salt (non-iodized, celtic) It feels a little damp to the touch. It is not free flowing, nor does it work well in a regular salt shaker:
Per 1/4 tsp of sea salt, there is 390 mgs of sodium. Versus 582 for regular table salt. There are other trace minerals and nutrients in sea salt, but I don't think it is significant enough to worry about for the sake of figuring out the calorie/fat/protein content of a recipe.
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