Comments on: Is Salt Worth Its Salt?

By: Jessica

Jessica — Fri, 04 Sep 2009 01:00:18 +0000

I love Himalayan sea salt and get mine from Sustainable Sourcing https://secure.sustainablesourcing.com as I love their products and business ethics.

By: Marg

Marg — Thu, 03 Sep 2009 13:23:26 +0000

Very thorough post, thank you for doing the research and taking the time to compile it. I’ve just started making the changes for my family and it can be very overwhelming at times! I appreciate your help.

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By: Small Footprint Mama

Small Footprint Mama — Wed, 02 Sep 2009 22:59:13 +0000

Thanks Pamela! I’ve had a similar experience with table salt since making the switch. There is something kind of chemical-tasting about refined salt to me now. Hopefully that means my Real Food palate has been refined, instead of my food!

By: Small Footprint Mama

Small Footprint Mama — Wed, 02 Sep 2009 22:57:27 +0000

Thanks Alyss! I use RealSalt in cooking sometimes, but really prefer the Celtic Sea Salt for table usage. Sea salts from different areas have different flavors that, like honey or wine varietals, are fun to experiment with.

I haven’t read Salt, but I will have to check it out. Thanks for the recommendation!!

By: Alyss

Alyss — Wed, 02 Sep 2009 22:24:50 +0000

What a great, great, great post! You have clearly done your research and did a fantastic job of distilling it into a concise post. Thanks!

I personally really like RealSalt but think I may branch out and get some other sea salt varieties as well. I think good salt is one of the few things it is 100% OK to import into your food system (some spices being another).

Have you ever read the book Salt by Mark Kurlansky? I think you’d love it! It’s non-fiction but very story driven. It’s the world history of salt! Really, really neat book.

By: Pamela@Seeds of Nutrition

Pamela@Seeds of Nutrition — Wed, 02 Sep 2009 15:09:41 +0000

Very good write up on Salt. We made the switch on salts over a year ago. Using Redmond’s Real Salt. We get a nice balance using it whether in food or a shaker. What I found with the change is we don’t have that craving for more and more salt as we did using commercialized salts such as Morton or any of the generic brands. Now when I eat food that is prepared for others that haven’t changed I notice the difference big time. Their food is over salted even if it’s the exact same amount of food of salt added to the recipe. There’s a vast difference between 1 tsp. of commercialized salt and REAL SALT whether it be Redmond’s, Sea Salt or Celtic, etc…

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Twitted by pamelaknits53 — Wed, 02 Sep 2009 15:02:06 +0000

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By: Sarah

Sarah — Wed, 02 Sep 2009 12:11:53 +0000

Wow, what an amazing post on salt. Thanks for writing this.

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A Salt Worth Its Salt | seasoningz.com — Wed, 02 Sep 2009 12:07:07 +0000

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