I see in many recipes that seal salt is called for. I love salt and
use too much. I am afraid that if I use sea salt, I might ingest even
more sodium than I am getting right now. Is the taste that much
better?

Right now I am using Morton Light Salt.

Mark Ferrante

Ferrante wrote:
>
> I see in many recipes that seal salt is called for. I love salt and
> use too much. I am afraid that if I use sea salt, I might ingest even
> more sodium than I am getting right now. Is the taste that much
> better?
>
> Right now I am using Morton Light Salt.

It doesn't taste like iodine. You may not notice it because you are
probably used to it. If you switch to sea salt and then go back to
iodized you will notice the taste.

Dave Smith > wrote in
:

> Ferrante wrote:
>>
>> I see in many recipes that seal salt is called for. I love salt and
>> use too much. I am afraid that if I use sea salt, I might ingest even
>> more sodium than I am getting right now. Is the taste that much
>> better?
>>
>> Right now I am using Morton Light Salt.
>
> It doesn't taste like iodine. You may not notice it because you are
> probably used to it. If you switch to sea salt and then go back to
> iodized you will notice the taste.

You can buy table salt without iodine, and you can also buy iodized sea
salt.

There are other taste characteristics to salt other than iodine.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Ferrante wrote:

> I see in many recipes that seal salt is called for. I love salt and
> use too much. I am afraid that if I use sea salt, I might ingest even
> more sodium than I am getting right now. Is the taste that much
> better?

Naturally dried sea salt is packed with sodium chloride.
Commercially produced salt has almost no sodium chloride in it,
so you certainly may experience a difference.

Quoting from this web page:
http://www.shirleys-wellness-cafe.com/salt.htm

"The problem with salt is not the salt itself but the
condition of the salt we eat! Major producing
companies dry their salt in huge kilns with
temperatures reaching 1200 degrees F, changing
the salt's chemical structure, which in turn adversely
affects the human body. The facts are that in the
heating process of salt, the element sodium chloride
goes off into the air as a gas. What remains is
sodium hydroxate which is irritating to the system
and does not satisfy the body's hunger and need
for sodium chloride. Sodium chloride is one of the
12 daily essential minerals. In countries which do not
alter their salt supply, heart disease and arthritis are
so rare that many doctors have never seen a case.
Their salt is dried from the ocean by the sun."

Hope this helps! :-)

On Sat, 21 Aug 2004 19:44:45 GMT, Mark Thorson >
wrote:

>Naturally dried sea salt is packed with sodium chloride.
>Commercially produced salt has almost no sodium chloride in it,

Huh...?

All "salt" (the stuff we use in food) is almost entirely sodium
chloride.

There are other trace chemicals in it that might affect the taste, but
except for those traces table salt IS sodium chloride (whatever its
source.)

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

In article >,
Mark Thorson > wrote:

> Naturally dried sea salt is packed with sodium chloride.
> Commercially produced salt has almost no sodium chloride in it,
> so you certainly may experience a difference.
>
> Quoting from this web page:
> http://www.shirleys-wellness-cafe.com/salt.htm
>
> "The problem with salt is not the salt itself but the
> condition of the salt we eat! Major producing
> companies dry their salt in huge kilns with
> temperatures reaching 1200 degrees F, changing
> the salt's chemical structure, which in turn adversely
> affects the human body. The facts are that in the
> heating process of salt, the element sodium chloride
> goes off into the air as a gas. What remains is
> sodium hydroxate which is irritating to the system
> and does not satisfy the body's hunger and need
> for sodium chloride.

Complete drivel. "Sodium hydroxate"?? Never heard of such a thing.
Sodium chloride doesn't change until heated to above 1474F and breaks
down to chloride and sodium oxide fumes.

Oh, and sodium chloride isn't an element, it's a compound.

This site contains "information" on such nonsense as magnetic therapy
and colon cleansing.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

On Sat, 21 Aug 2004 19:44:45 GMT, Mark Thorson >
wrote:

>Ferrante wrote:
>
>> I see in many recipes that seal salt is called for. I love salt and
>> use too much. I am afraid that if I use sea salt, I might ingest even
>> more sodium than I am getting right now. Is the taste that much
>> better?
>
>Naturally dried sea salt is packed with sodium chloride.
>Commercially produced salt has almost no sodium chloride in it,
>so you certainly may experience a difference.
>
>Quoting from this web page:
>http://www.shirleys-wellness-cafe.com/salt.htm
>
>"The problem with salt is not the salt itself but the
>condition of the salt we eat! Major producing
>companies dry their salt in huge kilns with
>temperatures reaching 1200 degrees F, changing
>the salt's chemical structure, which in turn adversely
>affects the human body. The facts are that in the
>heating process of salt, the element sodium chloride
>goes off into the air as a gas. What remains is
>sodium hydroxate which is irritating to the system
>and does not satisfy the body's hunger and need
>for sodium chloride. Sodium chloride is one of the
>12 daily essential minerals. In countries which do not
>alter their salt supply, heart disease and arthritis are
>so rare that many doctors have never seen a case.
>Their salt is dried from the ocean by the sun."
>
>Hope this helps! :-)
>
>
ROTFLMAO!!!

Reminds me of a T-shirt I saw Saturday. "I solved all the world's
problems last weekend and all I got was this lousy T-shirt."


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

On 22 Aug 2004 16:57:02 GMT, (Naomi Darvell) wrote:


>Hey, when I salt tomatoes and cucumbers, I'll take any juice that remains in
>the bowl, pur it over ice, and drink!

I drink it straight from the bowl.

Tara

Ferrante wrote:

> I see in many recipes that seal salt is called for. I love salt and
> use too much. I am afraid that if I use sea salt, I might ingest even
> more sodium than I am getting right now. Is the taste that much
> better?

Naturally dried sea salt is packed with sodium chloride.
Commercially produced salt has almost no sodium chloride in it,
so you certainly may experience a difference.

Quoting from this web page:
http://www.shirleys-wellness-cafe.com/salt.htm

"The problem with salt is not the salt itself but the
condition of the salt we eat! Major producing
companies dry their salt in huge kilns with
temperatures reaching 1200 degrees F, changing
the salt's chemical structure, which in turn adversely
affects the human body. The facts are that in the
heating process of salt, the element sodium chloride
goes off into the air as a gas. What remains is
sodium hydroxate which is irritating to the system
and does not satisfy the body's hunger and need
for sodium chloride. Sodium chloride is one of the
12 daily essential minerals. In countries which do not
alter their salt supply, heart disease and arthritis are
so rare that many doctors have never seen a case.
Their salt is dried from the ocean by the sun."

Hope this helps! :-)