Just in case some of you are unaware, there is a lot of fake Himalayan
or pink salt getting around - they actually dye the salt pink, and can
contain high levels of fluoride and bromide. So check your sources
closely...

Jeßus wrote:

> Just in case some of you are unaware, there is a lot of fake Himalayan
> or pink salt getting around - they actually dye the salt pink, and can
> contain high levels of fluoride and bromide. So check your sources
> closely...

Is the same thing true of Murray River salt?

Bob

"Jeßus" > wrote in message
...
> Just in case some of you are unaware, there is a lot of fake Himalayan
> or pink salt getting around - they actually dye the salt pink, and can
> contain high levels of fluoride and bromide. So check your sources
> closely...

I didn't know that. I bought some. Can't remember where. Haven't used it
yet.

On Sun, 04 Mar 2012 15:59:51 +1100, Jeßus > wrote:

> Just in case some of you are unaware, there is a lot of fake Himalayan
> or pink salt getting around - they actually dye the salt pink, and can
> contain high levels of fluoride and bromide. So check your sources
> closely...

Damn!

--
Food is an important part of a balanced diet.

Julie Bove wrote:
>
> "Jeßus" > wrote in message
> ...
> > Just in case some of you are unaware, there is a lot of fake Himalayan
> > or pink salt getting around - they actually dye the salt pink, and can
> > contain high levels of fluoride and bromide. So check your sources
> > closely...
>
> I didn't know that. I bought some. Can't remember where. Haven't used it
> yet.

I still don't know that. Just some anonymous
poster saying so on RFC doesn't make it true.

If you're worried about your salt, heat it on
your stovetop to the maximum possible heat.
A dye would break down and lose its color.

On Sun, 04 Mar 2012 10:27:59 -0800, Mark Thorson >
wrote:

> If you're worried about your salt, heat it on
> your stovetop to the maximum possible heat.
> A dye would break down and lose its color.

Good idea! I bought some pink salt that was supposed to be from Utah
at a fraction of the price of Himalayan, but they've never restocked
it. The OP got me wondering if fake coloring was why. Think I'll try
that heat thing and see what happens. Thanks.

--
Food is an important part of a balanced diet.

On Sat, 3 Mar 2012 23:29:04 -0800, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> Just in case some of you are unaware, there is a lot of fake Himalayan
>> or pink salt getting around - they actually dye the salt pink, and can
>> contain high levels of fluoride and bromide. So check your sources
>> closely...
>
>I didn't know that. I bought some. Can't remember where. Haven't used it
>yet.

I have no idea how widespread the problem is or which countries may be
affected, and fortunately haven't come across it where I am. I doubt
it's a huge problem - just something to be aware of.

I've been buying mine locally and can at least get to taste it before
buying. AFAIK they can't imitate the flavour of the real deal, so
that's one way to check... by tasting it.

On Sat, 03 Mar 2012 22:22:51 -0800, Bob Terwilliger
> wrote:

>Jeßus wrote:
>
>> Just in case some of you are unaware, there is a lot of fake Himalayan
>> or pink salt getting around - they actually dye the salt pink, and can
>> contain high levels of fluoride and bromide. So check your sources
>> closely...
>
>Is the same thing true of Murray River salt?

Not that I know about, and I would hope not. I think something like
that would be very unlikely to happen in Oz. Unless you mean Murray
River salt is being faked overseas? It probably isn't anywhere near as
well known and in demand as Himalayan pink, so probably not I would
think.

On 3/3/2012 6:59 PM, Jeßus wrote:
> Just in case some of you are unaware, there is a lot of fake Himalayan
> or pink salt getting around - they actually dye the salt pink, and can
> contain high levels of fluoride and bromide. So check your sources
> closely...

It's quite easy to color salt but my guess is that the slabs cannot be
colored. I you are concerned about this just get a slab and take a rasp
to it.

My dad used to make smoked meats using alaea salt which is salt with
Hawaiian red clay added. This would amuse and puzzle me because the
package read "not intended for human consumption."

On Sun, 04 Mar 2012 11:21:03 -1000, dsi1
> wrote:

>On 3/3/2012 6:59 PM, Jeßus wrote:
>> Just in case some of you are unaware, there is a lot of fake Himalayan
>> or pink salt getting around - they actually dye the salt pink, and can
>> contain high levels of fluoride and bromide. So check your sources
>> closely...
>
>It's quite easy to color salt but my guess is that the slabs cannot be
>colored. I you are concerned about this just get a slab and take a rasp
>to it.
>
>My dad used to make smoked meats using alaea salt which is salt with
>Hawaiian red clay added. This would amuse and puzzle me because the
>package read "not intended for human consumption."

I guess some people actually need to be told *not* to eat it, there
are types of clay that people do eat, ask anyone into geophagy

On 3/6/2012 11:38 AM, Jeßus wrote:
> On Sun, 04 Mar 2012 11:21:03 -1000, dsi1
> > wrote:
>
>> On 3/3/2012 6:59 PM, Jeßus wrote:
>>> Just in case some of you are unaware, there is a lot of fake Himalayan
>>> or pink salt getting around - they actually dye the salt pink, and can
>>> contain high levels of fluoride and bromide. So check your sources
>>> closely...
>>
>> It's quite easy to color salt but my guess is that the slabs cannot be
>> colored. I you are concerned about this just get a slab and take a rasp
>> to it.
>>
>> My dad used to make smoked meats using alaea salt which is salt with
>> Hawaiian red clay added. This would amuse and puzzle me because the
>> package read "not intended for human consumption."
>
> I guess some people actually need to be told *not* to eat it, there
> are types of clay that people do eat, ask anyone into geophagy

As far as I know, people have always been using alaea salt for cooking.
The Hawaiians throw that stuff to purify areas and to drive out evil
spirits so maybe it was supposed to be used like holy water. All I know
was that my dad's smoked meats were unholy good.

I have a bag of the same stuff on my cabinet although it no longer
carries that disclaimer - it wouldn't really matter if it did anyway.

On 3/6/2012 1:14 PM, Sqwertz wrote:
> On Sun, 04 Mar 2012 11:21:03 -1000, dsi1 wrote:
>
>> It's quite easy to color salt but my guess is that the slabs cannot be
>> colored. I you are concerned about this just get a slab and take a rasp
>> to it.
>
> You've stepped up your usage of the word "guess". I can almost be
> guaranteed that it's in 60% of your posts anymore.
>
> Keep up the good work. Like all good pricks, I enjoy vindication.
>
> -sw

It's an honor to be chosen to respond to the duke of rfc, may your reign
be a long one. Of course, I live only to vindicate you - I guess. :-)

Sqwertz wrote:
>dsi1 wrote:
>
>> It's quite easy to color salt but my guess is that the slabs cannot be
>> colored. I you are concerned about this just get a slab and take a rasp
>> to it.

It's very easy to make colored salt slabs the same way they exist
naturally, from dyed brine. Huge colored salt crystals can be grown
the same as colored rock candy is made. If one wants to bother they
can do it at home.

>You've stepped up your usage of the word "guess". I can almost be
>guaranteed that it's in 60% of your posts anymore.
>
>Keep up the good work. Like all good pricks, I enjoy vindication.
>
>-sw

On Tue, 06 Mar 2012 23:22:35 +0000, MotoFox
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!foll ow!man!wise.UUCP>
wrote:

>And it came to pass that Jeßus delivered the following message unto the
>people, saying~
>
>> I've been buying mine locally and can at least get to taste it before
>> buying. AFAIK they can't imitate the flavour of the real deal, so that's
>> one way to check... by tasting it.
>
>And if it tastes slightly sweet, chances are they're cutting it with sugar.
>
>True story: a little independent "alternative"/hippie grocery down in
>Portland was doing that years ago and really took the **** for it. They
>went out of business not that long ago...

Yeah, I reckon that would destroy any reputation they might have had

On Tue, 06 Mar 2012 11:54:11 -1000, dsi1
> wrote:

>On 3/6/2012 11:38 AM, Jeßus wrote:
>> On Sun, 04 Mar 2012 11:21:03 -1000, dsi1
>> > wrote:
>>
>>> On 3/3/2012 6:59 PM, Jeßus wrote:
>>>> Just in case some of you are unaware, there is a lot of fake Himalayan
>>>> or pink salt getting around - they actually dye the salt pink, and can
>>>> contain high levels of fluoride and bromide. So check your sources
>>>> closely...
>>>
>>> It's quite easy to color salt but my guess is that the slabs cannot be
>>> colored. I you are concerned about this just get a slab and take a rasp
>>> to it.
>>>
>>> My dad used to make smoked meats using alaea salt which is salt with
>>> Hawaiian red clay added. This would amuse and puzzle me because the
>>> package read "not intended for human consumption."
>>
>> I guess some people actually need to be told *not* to eat it, there
>> are types of clay that people do eat, ask anyone into geophagy
>
>As far as I know, people have always been using alaea salt for cooking.
>The Hawaiians throw that stuff to purify areas and to drive out evil
>spirits so maybe it was supposed to be used like holy water. All I know
>was that my dad's smoked meats were unholy good.
>
>I have a bag of the same stuff on my cabinet although it no longer
>carries that disclaimer - it wouldn't really matter if it did anyway.

The Hawaiian red clay must have some effect on the flavour.

On 3/7/2012 11:35 AM, Jeßus wrote:
> On Tue, 06 Mar 2012 11:54:11 -1000, dsi1
> > wrote:
>
>> On 3/6/2012 11:38 AM, Jeßus wrote:
>>> On Sun, 04 Mar 2012 11:21:03 -1000, dsi1
>>> > wrote:
>>>
>>>> On 3/3/2012 6:59 PM, Jeßus wrote:
>>>>> Just in case some of you are unaware, there is a lot of fake Himalayan
>>>>> or pink salt getting around - they actually dye the salt pink, and can
>>>>> contain high levels of fluoride and bromide. So check your sources
>>>>> closely...
>>>>
>>>> It's quite easy to color salt but my guess is that the slabs cannot be
>>>> colored. I you are concerned about this just get a slab and take a rasp
>>>> to it.
>>>>
>>>> My dad used to make smoked meats using alaea salt which is salt with
>>>> Hawaiian red clay added. This would amuse and puzzle me because the
>>>> package read "not intended for human consumption."
>>>
>>> I guess some people actually need to be told *not* to eat it, there
>>> are types of clay that people do eat, ask anyone into geophagy
>>
>> As far as I know, people have always been using alaea salt for cooking.
>> The Hawaiians throw that stuff to purify areas and to drive out evil
>> spirits so maybe it was supposed to be used like holy water. All I know
>> was that my dad's smoked meats were unholy good.
>>
>> I have a bag of the same stuff on my cabinet although it no longer
>> carries that disclaimer - it wouldn't really matter if it did anyway.
>
> The Hawaiian red clay must have some effect on the flavour.

I can't tell the difference in food but my guess is that I would be able
to notice the difference between the two if sampled straight in a blind
taste test. I will try it out.

On Thu, 08 Mar 2012 19:41:33 +0000, MotoFox
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!foll ow!man!wise.UUCP>
wrote:

>And it came to pass that Jeßus delivered the following message unto the
>people, saying~
>
>> Yeah, I reckon that would destroy any reputation they might have had
>
>Well, actually they went out of business several years *after* that all
>came to pass (another victim of mid-2000s American fiscal insolvency) but
>it sure didn't help them much, either.

Indeed it wouldn't...

It's for sure. I Googled this because the pink salt I got from WalMart - the only one sold at any store that I'm allowed to go to at a reasonable price - tastes just like regular unscrupled-salt. Since I normally use Real Salt (which they also didn't have at any such store at all), I wondered if it was fake only slightly, but when I found remnants of the Himalayan salt from Meijer it requires the normal amount rather then the tiny-bit-but-instantly-salty amount like the fake one. So you can definitely tell.

On 3/10/2017 4:36 AM, The Newest Other Guy wrote:
> On Fri, 10 Mar 2017 00:33:07 -0800 (PST), wrote:
>
>> It's for sure. I Googled this because the pink salt I got from WalMart -
>> the only one sold at any store that I'm allowed to go to at a reasonable price
>> - tastes just like regular unscrupled-salt.
>
> It IS, in the end, JUST salt. Salt that morons pay ridiculous prices for.
>

Some have additional minerals but not enough to pay the price. I've use
"finishing salt" that is very course grain. You get a tiny crunch and
mouth feel as well as the little burst of salt flavor when you bite it.
We got a small jar as a gift and have used half of it over a few years
so far.

We use kosher salt kept in a salt cellar by the stove. Slightly courser
than table salt. As you say, in the end, just salt.

On 2017-03-10, Ed Pawlowski > wrote:

> We use kosher salt.....

I usta use kosher salt, exclusively. But, I found out what causes a
goiter (remember the redneck that shot Billy off his Harley in Easy
Rider?), so now I occasionally use good ol' iodine-added table salt.

"Worldwide, over 90% cases of goitre are caused by iodine deficiency."

https://en.wikipedia.org/wiki/Goitre

nb

On 2017-03-10, l not -l > wrote:


> any you get from fish is a bonus.

I no longer eat fish unless I caught it. Even then, it's only trout
caught in my local river.

nb

On Thursday, March 9, 2017 at 10:33:10 PM UTC-10, wrote:
> It's for sure. I Googled this because the pink salt I got from WalMart - the only one sold at any store that I'm allowed to go to at a reasonable price - tastes just like regular unscrupled-salt. Since I normally use Real Salt (which they also didn't have at any such store at all), I wondered if it was fake only slightly, but when I found remnants of the Himalayan salt from Meijer it requires the normal amount rather then the tiny-bit-but-instantly-salty amount like the fake one. So you can definitely tell.

A client gave me a bag of sea salt from Molokai. You could tell it was the real deal because the salt had a fluffy, flaky, appearance and there was spots of dark matter in it. My guess is that the dark matter was crab or maybe Hawaiian monk seal doo doo. What the heck, it's all natural!

On 2017-03-10 11:39 AM, notbob wrote:
> On 2017-03-10, Ed Pawlowski > wrote:
>
>> We use kosher salt.....
>
> I usta use kosher salt, exclusively. But, I found out what causes a
> goiter (remember the redneck that shot Billy off his Harley in Easy
> Rider?), so now I occasionally use good ol' iodine-added table salt.

That happened to my niece when her health food fanatic mother switched
to sea salt because, according to her, is saltier because it is pure
salt. There are some foods that are good sources of iodine. I use
mostly sea salt these days and I can say that the taste of iodine is
noticeable, and unpleasant. No sign of a goiter..... yet.




> "Worldwide, over 90% cases of goitre are caused by iodine deficiency."
>

On 2017-03-10 12:18 PM, l not -l wrote:
> On 10-Mar-2017, notbob > wrote:
>
>> On 2017-03-10, Ed Pawlowski > wrote:
>>
>>> We use kosher salt.....
>>
>> I usta use kosher salt, exclusively. But, I found out what causes a
>> goiter (remember the redneck that shot Billy off his Harley in Easy
>> Rider?), so now I occasionally use good ol' iodine-added table salt.
>
> Dairy and seafood provide all the iodine I need. A cup of milk has over 1/3
> the daily recommended amount needed. Cheese, yogurt, eggs and sal****er
> fish also are good sources. Or, eat sushi and you'll get all you need from
> the seaweed; any you get from fish is a bonus.
>
That works for me. I have fish at least twice a week, and yogurt.

On 3/10/2017 4:36 AM, The Newest Other Guy wrote:
> On Fri, 10 Mar 2017 00:33:07 -0800 (PST), wrote:
>
>> It's for sure. I Googled this because the pink salt I got from WalMart -
>> the only one sold at any store that I'm allowed to go to at a reasonable price
>> - tastes just like regular unscrupled-salt.
>
> It IS, in the end, JUST salt. Salt that morons pay ridiculous prices for.
>
LOL "Unscrupled salt"? The salt was trying to fool us by being
unscrupulous?

I do agree it sounds like salt people pay a lot of money.

Jill

Ed Pawlowski wrote in rec.food.cooking:

> On 3/10/2017 4:36 AM, The Newest Other Guy wrote:
> > On Fri, 10 Mar 2017 00:33:07 -0800 (PST),
> > wrote:
> >
> > > It's for sure. I Googled this because the pink salt I got from
> > > WalMart - the only one sold at any store that I'm allowed to go
> > > to at a reasonable price - tastes just like regular
> > > unscrupled-salt.
> >
> > It IS, in the end, JUST salt. Salt that morons pay ridiculous
> > prices for.
> >
>
> Some have additional minerals but not enough to pay the price. I've
> use "finishing salt" that is very course grain. You get a tiny
> crunch and mouth feel as well as the little burst of salt flavor when
> you bite it. We got a small jar as a gift and have used half of it
> over a few years so far.
>
> We use kosher salt kept in a salt cellar by the stove. Slightly
> courser than table salt. As you say, in the end, just salt.

Yup. You'll only note the difference in a few things, like dusting
pretzel sticks and such where kosher and other rougher granules/flakes
make a difference.

I'm still using up the box of Maldon salt that Peter (long gone member
from Brisbane, stomach cancer remission probably flared again) sent me.

--

On Friday, March 10, 2017 at 4:49:01 AM UTC-10, Ed Pawlowski wrote:
> On 3/10/2017 4:36 AM, The Newest Other Guy wrote:
> > On Fri, 10 Mar 2017 00:33:07 -0800 (PST), wrote:
> >
> >> It's for sure. I Googled this because the pink salt I got from WalMart -
> >> the only one sold at any store that I'm allowed to go to at a reasonable price
> >> - tastes just like regular unscrupled-salt.
> >
> > It IS, in the end, JUST salt. Salt that morons pay ridiculous prices for.
> >
>
> Some have additional minerals but not enough to pay the price. I've use
> "finishing salt" that is very course grain. You get a tiny crunch and
> mouth feel as well as the little burst of salt flavor when you bite it.
> We got a small jar as a gift and have used half of it over a few years
> so far.
>
> We use kosher salt kept in a salt cellar by the stove. Slightly courser
> than table salt. As you say, in the end, just salt.

Crunchy salt is good stuff. Crunchy pepper is even better. I like to use whole peppercorn in Filipino pork adobo. The rest of the family just hates when I do it. That's the breaks.

On Saturday, March 3, 2012 at 10:59:51 PM UTC-6, Jeßus wrote:
> Just in case some of you are unaware, there is a lot of fake Himalayan
> or pink salt getting around - they actually dye the salt pink, and can
> contain high levels of fluoride and bromide. So check your sources
> closely...


So the bulk barn is out?

On Saturday, March 3, 2012 at 10:59:51 PM UTC-6, Jeßus wrote:
> Just in case some of you are unaware, there is a lot of fake Himalayan
> or pink salt getting around - they actually dye the salt pink, and can
> contain high levels of fluoride and bromide. So check your sources
> closely...


I buy mine from Costco in the grinder.