The Salt of the Matter

This really is one of those 'duh!' moments for me.

In the picture is regular table salt,

sea salt, and reeeal salt!

First, let's just be clear.

Salt is NaCl - sodium chloride.

It is a chemical compound.

These two elements can be brought together upon manufacturing will.

This is what happens when you get the

typical table salt, with the additive of calcium silicate

which helps keep it from caking.

Then there is sea salt.

This one is not the iodized sea salt which contains

other ingredients such as dextrose.

This one is just 'sea salt' and calcium silicate - again.

I am wondering just how they get all the nutrients out of the salt

and how they get it so bright white.

I could find no such information in my search.

Most salts on earth are not a true white.

And here is the 'duh' part.

I grew up on a ranch.

We gave the cattle, sheep, etc.

salt with trace minerals.

Guess what...

we (humans) need those trace minerals too.

So,

I found Pacific Salt Sea Salt.

It is the real salt.

No additives - so yes, it will cake if it sits that long.
It is a soft greyish-white color.

The great part is that we are now naturally

getting trace minerals in our diet.

We are not salt-aholics so

our diet now contains more of what we need

and less of those anti-caking chemicals.

As far as price goes.

I think the real salt was about twice the other

which means it was about $2.00 rather than $1.00.

We don't go through a ton of it so I deemed it affordable.

The flavor is slightly milder and a bit more savory

as opposed to the acrid tang of regular salt.

It seems to add to or bring out the flavor of food

rather than masking it.

We've been using it for several months now and love it.

That's why we still have these others in the cupboard.

Might have to use them as ice-melt or something.

Until next time,

Nimble Fingers and Even Stitches