What sort of salt are you shaking onto your food? Is it a good salt or a bad salt? Do you know the difference?
Isn’t all salt bad? Have you been told to lower your salt intake, to avoid salt – it will give you high blood pressure?
Confused?
From my research and reading about nutrition, I discovered that many nutritionists regard white, refined table salt to be really unhealthy. It’s heavily processed, has been stripped of any trace minerals and can contain sugar and additives in the form of anti-caking agents. Yuk!
There is such a thing as healthy salt. Our bodies need salt. Just not too much. There is a lot of salt in processed foods already, so keep an eye on how much you are consuming.
So, what sort of salt is okay?
These are the three salts that I like to use that are nutritionally superior to table salt.
Himalayan Pink Salt. It contains an amazing 84 minerals and trace elements and is an unrefined, unprocessed “raw” salt. You will need a grinder designed for pink salt or it will ruin your regular salt grinder (trust me, I work in a kitchen store!) More info and buy online here.
Organic Celtic Sea Salt. Like the Himalayan pink salt, sea salt also retains minerals and trace elements. I am not sure if you can see it in my photo, but this salt is actually grey in colour and coarse in texture. It is also a little moist. I don’t put it in a salt shaker, I just use it from the packet. More info and buy online here.
Herbamare. Vogels Organic Herbamare is so yummy! I am sure you have heard me talk about it my recipes. Fresh organic herbs are combined with natural sea salt and allowed to “steep” for up to 12 months. The moisture is then removed by a special vaccum process at low temperature, allowing all the goodness of the ingredients to be absorbed by the salt crystals. It gives all savoury dishes a great flavour. More info and buy online here.
Ingredients: Unrefined Sea salt, celery leaves*, leek*, cress* (water and garden), onion*, chive*, parsley*, lovage*, garlic*, basil*, marjoram*, rosemary*, thyme*, kelp (with trace iodine). *Certifed organically grown
Most of these salts you can find in the health food aisle of major supermarkets or your local health food store. I have given you a link for each salt so you can find them online if you have troubles sourcing them.
Ditching the table salt and choosing a health salt is one very small swap you can make for your health. Actually would never go back to regular table salt, because these options taste so much nicer!
What sort of salt do you use?
I use Himalayan Pink Salt and you are right, it tastes sooooo much better than that table salt crap. My first change in salt was from iodised crap to Murray River Salt which locked in the change for me as I could already taste the difference. Upon hearing how healthy the Himalayan salt is (as healthy as salt can be) I went in with a friend and we split 5 kgs between us. I now use salt in cooking again as we eat very little processed food and knowing the added minerals are there I figured I can safely use it without fear of eating too much.
I have yet to try Murray River salt… not seen it here. Sounds better to have something Aussie though! Thanks for stopping by Ms Hippy! 🙂
Have used Himalayan Salt and am currently using Murray River which I found in a local shop some time ago. Nice to know I am getting a high mineral salt which is Aussie and helping to get the river back in condition again!
wow… that makes it even better Elaine!
I love my pink Himalayan salt. i notice you’ve mentioned not to put it into a normal salt grinder.. i have, so i wonder how long it will take to ruin it?! lol Also I trust that it’s fine to whiz up in a Thermomix? As I do that too?! I have been purchasing from a friend in bulk buys too, cheaper that way!. I think I started my cooking life using Herbamare, and have used the moist grey macro salt (as i heard that moist grey salt is least refined. I think I like that one too, and it feels healthful. But find it easier to buy the Himalayan salt in bulk and whiz it up these days. 🙂
you might be lucky Jessica ! I didn’t think to whizz it in the thermy… good idea 🙂
I use the Himalayan salt all the time. My husband and I did a taste test again regular table salt some time ago and were shocked to taste such a significant difference! I’m never going back!
it does taste amazing doesn’t it!
Reblogged this on Au Naturel Essence.
Thanks for the info! Will look into making the change!
excellent! let me know how you go babs!
never tried himalayan pink salt though I have sea salt at home. wish pink salt was easier to get hold of! x
try online 🙂
One of my husband’s students introduced us to Himalayan Pink salt, it’s amazing. Otherwise I hardly use salt. But it’s good to know it’s better for me.
we use all three, especially herbamare in cooking and seasoning.
I like switching around, depending on what I am eating – they are all yummy 🙂
I’m just trying the Nirvana Himalayan Salt you linked to, Sonia, for the first time. And I’m absolutely loving it. The grinder they supply is sensational too 🙂
it’s yum isn’t it Sherrie!!
We switched a few years ago… No more ‘normal’ table salt in our house, well we only used sea salt before – now we only cook with Himalayan salt and Vogels Organic Herbamare, Trocamare and also Herbamare Spicy – so yummy! Recently we came across Byron Bay Healthy Salt Co and they have so many nice Himalayan salts with different herbs mixed in with the salt. ~Pernilla
Oooh I will have to check them out Pernilla, sounds delish!
Anyone know I’d Himalayan salt is radiated to kill any living organisms, like most imported food items are?
hhmmm… interesting point to consider!
I’ve been using Murray River Pink Salt for years and wouldn’t go back to white salt. Much better to buy Aussie made not to mention help with the salinity problem than to buy the Himalayan. Worth the research.
Well. Organic sea salt should always be selected because of its health benefits. Refined sea salt does not give you required minerals. Thanks for sharing such a wonderful article.