Gray salts, sea salt. I've been using Kosher and Sea Salt for a long time; however, a friend gave me some gray salts and I am now a convert.
Because of High BP, I tried lowering my salt intake considerably. However, I believe (in my case anyway), salt is not the main problem. I have also believed (without knowing for sure but this article bears it out) that sea salt has minerals in that are removed from our processed table salt. I no longer use table salt. So salt plus processing = salt without all the minerals that help regulate the body.
The last two paragraphs deal with High BP & refined salts.
Here is a list of the various sea salts and their properties. I have some gray Rosemary salt (Gray salt with Rosemary added) which is wonderful in scrambled eggs. I use a tiny pinch and it gives a subtle flavor.
If you don't have high renin levels, you might be able to use the gray salts in moderation. They have wonderful flavor that you'll never find in table salt. Salt marries the flavors together of food you are cooking. Go gray!
Salt of the Earth -- Vs. Oceans (originally from Comestible Zone)
The whole thread (21 posts)
- Salt of the Earth -- Vs. Oceans (originally from Comestible Zone)