janetupnorth
Gold Member
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Sent to me by my upline - sources quoted on bottom - good information:
SALT
We desire salt for good reasons. Salt stimulates the gastric juices, and it’s necessary to digest fats. Unrefined salt contains the electrolytes sodium, potassium, and chloride, which are essential for every cell function, including blood pressure, nerve signals, and muscle action. We use salt to enhance flavor, even making sweet things sweeter. Salt is a preservative, aids in fermentation, and improves the texture of bread and cured meat.*
The difference between kosher salt, sea salt, and table salt?
For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hint of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.**
But there are significant differences in the processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. Due to the chemical process and bleaching, table salt is stripped of its valuable trace elements and minerals, leaving us with 100% sodium chloride. Consuming pure sodium chloride strains the body, upsetting fluid balance and dehydrating cells.*
Unrefined sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals and trace elements from the water it came from. It is 82-84% sodium chloride, and the rest is the good stuff for you: calcium, magnesium (about 14%), and more than 80 trace elements including iodine, potassium, and selenium. These nutrients have vital functions, among them maintaining a healthy fluid balance and replenishing electrolytes lost in sweat.*
These minerals also color the salt slightly and give it a nice briny flavor.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.**
*Real Food by Nina Planck
**Food Network Kitchens
SALT
We desire salt for good reasons. Salt stimulates the gastric juices, and it’s necessary to digest fats. Unrefined salt contains the electrolytes sodium, potassium, and chloride, which are essential for every cell function, including blood pressure, nerve signals, and muscle action. We use salt to enhance flavor, even making sweet things sweeter. Salt is a preservative, aids in fermentation, and improves the texture of bread and cured meat.*
The difference between kosher salt, sea salt, and table salt?
For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hint of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.**
But there are significant differences in the processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. Due to the chemical process and bleaching, table salt is stripped of its valuable trace elements and minerals, leaving us with 100% sodium chloride. Consuming pure sodium chloride strains the body, upsetting fluid balance and dehydrating cells.*
Unrefined sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals and trace elements from the water it came from. It is 82-84% sodium chloride, and the rest is the good stuff for you: calcium, magnesium (about 14%), and more than 80 trace elements including iodine, potassium, and selenium. These nutrients have vital functions, among them maintaining a healthy fluid balance and replenishing electrolytes lost in sweat.*
These minerals also color the salt slightly and give it a nice briny flavor.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.**
*Real Food by Nina Planck
**Food Network Kitchens
