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On 7/17/2021 at 9:39 AM, Mt_Rider said:

I thot this article by Scott Sexton at GrowNetwork about various salts was interesting.  I've tried the Hawaiian ones including the evaporated salts collecting on the sea shore.  We use the Himalayan pink for a lemon/lime icy mix for when I get hyperthermia.  :bev: 

 

https://thegrownetwork.com/types-of-salt/

 

MtRider  :cook:  

We use Himalayan pink salt, too! For all our cooking and baking. I like it a lot! 😊

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Sea salt reminds me too much of fish and other water pollutants. I have fish issues. Even more...fish poop issues.  :rolleyes:

 

I worry about the younger generation getting enough iodine from their 'designer' salt. I've seen older people in the 1950's with a goiter. Not pretty. 

 

I have really high blood pressure and low thyroid issues so I have to watch my sodium/iodine intake. I've used Salt Sense for decades. It's 33% lower sodium and to me, tastes like regular table salt and it's iodized. Lately I've had a hard time finding it but I think the problem is they changed the label and I have been over looking it. I've switched over to Morton's Lite and it's iodized and 50% less sodium. I can't taste the difference but I'm not a foodie either. Healthy salt isn't only about the trace minerals. It's about where it's sourced, sodium and iodine content. And like everything else, follow the advertizing dollars.  IMHO.

 

I'm even starting to be concerned over canning salt. It's main draw is that it is free from any additives that can cause clouding in the jars. Is clouding really a issue especially in darker foods like beans and soups and stews? Is the trade off worth it when you eat a lot of your own canned food? Am I over thinking this? Probably. 

 

Having said all of that, one regular size box of salt will last me about 2 years easy. So I might not be the best judge of salt. 

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28 minutes ago, Jeepers said:

worry about the younger generation getting enough iodine from their 'designer' salt.

 

true!  We use a variety of salts.

 

MtRider  :cook: 

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We store a various kinds of salt. I like the Himalayan pink on watermelon. So we have pink salt, canning salt, rock salt and regular table salt. I do buy the salt crystals to put in our grinder. When I cook I don't salt anything. I too have high blood pressure and thyroid issues so I don't use salt that much well except on watermelon :yum3: (no mustard here :yuk:). We add salt at the table that way each can add as much salt as they want. 

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That brings back memories of midwest childhood.  Salt on watermelon....don't remember on cantaloupe.  Green apples!!  :yum3:     And...sugar on ripe tomatoes. 

 

I'm not salting much of anything like back in Iowa.  And only my Grma's era did the sugar on tomatoes.  I find I'm leaving more things plain these days.  :lol:  Maybe I'm just conserving the energy by leaving out extra steps before I eat???  :shrug:  

 

MtRider  :feedme: 

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I use salt on both watermelon and cantaloupe.  Otherwise I don't use salt on anything else. I got used to doing without salt except on watermelon and cantaloupe. I haven't used salt in canning for years. Though I am not limited on salt, I have gotten used to not using it.  DH was very limited on it with since 1993 when he had his stroke. But then he was never much on using salt to begin with.  I have used the Himalayan salt a few times and still have some. I also have 2 Himalayan lamps and wonder if they really purify the air as they say. I can't tell that much about that. But they are pretty.

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