All salts have a high content of sodium chloride. This is just the way it is. This is not necessarily bad for you as long as it goes together with minerals. Unfortunately white salt has been stripped of those minerals. Therefore white table salt is lacking in nutritional factors that you body needs.
Salt is necessary in your food. One of the reasons is that salt is needed for the production of hydrochloric acid which you need for digestion.
Low salt intake has been linked to a several of health problems, such as metabolic syndrome, insulin resistance, poor digestion, parasites, and even depression. Therefore I recommend that you take salt to taste.
Your body is quite well equipped to take care of salt when you end up with a bit too much. Much better than sugars.
The human body is really good at keep the salt balance just right. The moment you eat too much you get thirsty, your kidney's easily take it out of your bloodstream and you need a wee. Done.
It's much harder for sugar as that requires the pancreas to make insulin.
Therefore salt is not a problem for the human body, it's easily balanced out.
In many countries there are additives put into salt. The additives vary widely in types and amounts. In many iodine is added, as deficiency in iodine this has been implicated as a contributing factor to the enlargement of the thyroid gland, which is also known as a goitre. This started around 1924 and has grown worldwide.The types of iodine used are: potassium iodide, sodium iodide and sodium iodate. These are added in minute amounts. To stabilise the iodine a small amount of dextrose needs to be added.
Every country has different amounts and types of iodine that are added to their salt supply.
In Switzerland and some other countries there is also fluoride added to salt. This means that all cheeses from Switzerland do contain additional fluoride.
In some countries iron salts are added as well to help with iron deficiency in the population.
There is also an anti-caking agent added.
All unrefined salts contain more minerals than white table salt, such as magnesium, calcium, sulfates, traces of algea, bacteria and sediment.
For a better diet it is important to change your salt to a salt that contains minerals. This is another step you can take without your family revolting as one salt or the other won't make much of a difference to their eating habit. Another win in your journey to a better diet for your family and with that better health.
Grey sea salt comes from Brittany in France. It is sea salt, which is harvested from June to October when it is crystallised. This is still done by hand. The harvest is dependent on the weather as a good amount of sun and wind is necessary to create the evaporation of the water to get the salt crystals. It contains more iodine and less sodium than standard table salt. Therefore it is a much better alternative for daily use. The grey colour is because of the sediment in the salt. The smell is slightly fishy because of the traces of algea.
The other salts I mention below are more expensive and with that more of a luxury product, but they are amazing to have on your table and their flavours are really good for certain dishes, so it can be really nice to have access to them when you are a foodie. I certainly love having them around. I just don't use them all that often, my go-to salt is grey salt.
This salt comes somewhat damp in the packaging. The best way to go about that is to put it in your dehydrator or the oven on a low temperature and dry it all out. Once it is properly dried out it can be easily used in a salt grinder and added to your food.
Pink salt, or Himalayan Salt
Pink salt or Himalayan salt comes from mines in the Himalayas, Punjab area in Pakistan, but can also be found in the Andes mountains, in Maras, Peru. This has been there for a thousands of years. The colour pink shows that it is higher in iron than any other of the salts that you can use.
This salt is higher in calcium, iron, magnesium and potassium.
The salt tastes quite salty, therefore it is multi functional in use. Because it is quite salty in taste you will likely need somewhat less of it, than when you would use white table salt. When you make sure you use enough of it, you will not end up deficient. Do make sure you use to taste.
Blue salt, or Persian Salt
Blue salt or Persian salt comes from mines in the mountains of Ergourz in Northern Iran. The blue colour comes from sylvinite, a potassium mineral, only present in the halite salt. These salt crystals were formed 100 million years ago in the precambrian seas. This salt is higher in iron, calcium, potassium than table salt.
This salt tastes slightly sweet. It's very nice with liver pates and such.
Red salt comes from Hawaii, the island of Molokai. The red colour it gets from a the mixture of salt crystals with Alaea, a volcanic clay of this Pacific island.
This salt is higher in iron, calcium and potassium. Alaea is a volcanic clay, which is filled with 80 kinds of minerals. The iron content is quite high and gives the salt its fiery red colour.
This salt tastes a little nutty. This makes it excellent for dishes that do well with a slight nutty flavour, such as meats and fish that do no have a strong flavour, but also liver dishes.
Black salt comes from Cyprus, or from Hawaii. Both have areas where volcanic black salt can be harvested. This salt is created through contact with volcanic charcoal and activated carbon underground. It makes for a very pretty salt. It is quite decorative to use.
This salt is rich in sulphur, iron and trace minerals.
This salt tastes a bit like rotten eggs to some, because of its high sulphur content. Not everyone likes it, but many love it.
For the video that I made about salt I used is a set called Salts of the world Mini pack. The link will get you to the Amazon page of it.
As I'm running a business I will talk about this bit as well.
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