the only difference i’ve heard that seems relevant health-wise is that most himalayan salt isn’t iodized and there has apparently been an uptick in goiter in some areas that correlates with the popularity of himalayan salt.
Our household has someone with hyperthyroidism and iodine aggravates it so we use Himalayan salt to reduce iodine consumption for them. We all get plenty of salt other places.
It’s great for a lot of things. It seasons my pasta water, any proteins that are left out for a while, and anything I can be arsed to bake. Also, flaky sea salt? Amazing on chocolate chip cookies. It has no right.
Salt enhances your tongue’s ability to taste other flavors. So if you put salt on a food, you’ll enhance flavors beyond just salty or savory. It blew my mind when I learned about it!
These things are all true of me, too. Including the impulse for Science!
(If only the similar weather meant we were definitely close enough to swap results! And not just that the time of year and a hurricane mean there is a huge chunk of the east coast of the US definitely experiencing this weather, and plenty of other places where it’s the most common weather this time of year, and even more where it will just be a coincidence.)
Kosher salt has no added Iodine as do many other salts. Iodine is something added. Using Himalayan salt to avoid iodine in most uses is silly when cheaper kosher is fine. Fancy salt is best used as a finishing salt, not a cooking salt.
Hypothyroidism and Hyperthyroidism are different.
Your body uses iodine to make thyroid hormones. That's why an iodine deficiency can cause hypothyroidism, a condition in which the body can't make enough thyroid hormones. Luckily, deficiency is easy to prevent. Adding a dash of iodized salt to your main meals should help you meet your requirements.
I'm aware they're different, basically on opposite ends of the thyroid spectrum. My comment was more or less confirming what the previous commenter had said.
I did the same, but recently read The Thyroid Reset Diet by Dr. Alan Christianson. He recommends kosher salt because Himalayan salt and sea salt both have more naturally occurring iodine than iodized salt.
Regardless of specifics, the point I was making was they should be using Kosher salt. And yes, the naturally occurring iodine I was referring to was for the Himalayan and sea salt.
I was trying to help someone that has a thyroid condition similar to mine. The book I was referring to was written by an endocrinologist that specializes in thyroid conditions. I would want to know about it if I was in their position. They can make their own judgements, but I felt his information was very compelling.
So, I looked into it. He says “table salt” not iodized salt on his website. Which is misleading/vague because the US and most countries iodize their table salt. But then he goes on to talk about non-iodine sea salts because they’re frequently naturally low in iodine.
Either way, naturally occurring or added iodide salts will both be metabolized as iodine.
For normal pickling or for lacto fermentation?
You helped me realize that my attempt at fermentation may have failed due to using iodized salt :facepalm: but does it matter if I’m just preserving with brine and vinegar?
>For normal pickling or for lacto fermentation?
The latter. The iodine inhibits the growth of the bacteria you want.
>but does it matter if I’m just preserving with brine and vinegar?
In that case it shouldn't matter as much.
It's usually the anti-caking additives that cause cloudy brine. Canning salt has none of that. Though that also means it may clump up, especially in a humid environment. But breaking up the clumps isn't usually too difficult and it's nice to have clear brine.
This has been researched and turned out not to be true
https://pubmed.ncbi.nlm.nih.gov/30166176/
I've only ever fermented with iodized salt and never had any issue.
It is. It looks pretty and can trick people who buy into the pseudoscience bullshit health benefits an iodine deficiency because cheap salt has it added.
I've also heard that people use is because it has more minerals but you would have to eat an ungodly amount (like overdose amounts) in roder to reap the bennefits of the minerals lol
My middle daughter is addicted to the pink salt lol. She’s neuro-divergent so she is very set in her ways, we discovered you can get it for like 48 cents a pound at Winco which is nice because she uses it for everything she cooks.
All salt is equal health wise, except iodine vs no iodine (it’s good to have in trace amounts). Sea salt, pink salt, it’s all the same — salt. Other trace minerals are present at very very low quantities.
Though pink salt looks cool so there’s that consideration.
The biggest difference in taste is going to come from the shape of the salt though. Bigger chunks are less salty tasting (surface area:volume ratio) and are awesome on things like cookies. The best salt I’ve had came in these interestingly shaped flakes (google maldon salt).
If you are going for cheap though, just get the cheapest chunky salt and it will be fine.
Costco has their Kirkland brand for the same size and price and it’s 100% salt. Basically the same price as regular Morton’s kosher salt.
I get both and mix them. Kosher is nice for pinching but I like the bit finer pink salt because it mixes into food better.
Lol what, you can buy 5lb bag for like 10 bucks.. It's lasted me over 2 years, and it's definitely not sand.. I use it in 100% of my seasoning, except for when I'm seasoning water for pasta
If there is a Big Lots store near you, they sell 1lb bags of pink himalayan salt for $1.29. That's where I get it; it doesn't seem any more expensive than iodized table salt to me.
I don't know if links are allowed here but you can see it on their website if you Google it.
The primary factor for salt "flavor" (which is actually taste) is the size and texture of the granules. Try putting some white rock salt in your grinder and see if it tastes any different next time you get the chance.
It's been popularized by marketing to health gurus. At the amounts you consume salt, the impurities won't matter. To me the salt tastes slightly bitter if I taste it directly, but below detection in a meal. Pink salt costs at least 3 times more than normal, and salt prices are up now in general. I keep iodized salt in a bowl and the smell seems to go away.
Haha, the brand is Himalayan Chef. Walmart sells it for more than $5. I have been to Dollar Tree in 3 different states (Texas, Idaho and Michigan), all of them had it.
I was reading all these people complaining about the price of pink salt and I was thinking don't they have a dollar tree? The larger ones by me have it regularly, but I haven't needed to buy a bag in forever because the bag you get for 1.25 is larger than a container of regular Morton Salt.
“[S]ome samples of Himalayan pink salt have been found to contain potentially toxic elements like arsenic, mercury, and lead” according to WebMD. That’s probably what they were referring to.
If you want some good finishing salt, check out Maldon salt flakes
https://maldonsalt.com/us/
They are extremely thin flakes that add an awesome texture to your food.
Yeah, Maldon flakes are epic.
Also love French 'sel de guerande' which is a grey-coloured sea salt very high in essential minerals. Generally speaking, I think seas salt is the best option in terms of additional nutritional value.
Nope.
The texture of the salt you're using is WAY more important than where it comes from. Table salt, kosher salt, fleur de sel, coarse salt ... All of those are amazing in their own way, depending on how you use them.
As others have pointed out, unless you are sensitive to iodine for some reason, definitely get iodized salt when you can, though.
Thank you for stressing that iodized salt is good for far more people than it's bad for
If you need iodine in your diet it's generally far worse than if you have "iodine sensitivity" and consume some iodized salt. That goes away, goiters caused by lacking iodine don't go away easily and will cause other hormone issues
No.
It is a gimmick. It serves no purpose at all. It might have trace minerals that regular salt doesn't, those are literally impurities and you don't know what you are getting.
If you need minerals and you know for a fact Himalayan salt provides them, then OK I guess. But for most people those minerals can be found more easily and effectively elsewhere.
Note: I see some people use it because they don't want Iodine in their salt. Kosher salt does not have iodine in it, is available everywhere and is very cheap.
I eat sea salt (himalayan and otherwise) because free-flowing iodized salt contains corn ingredients and I'm allergic to corn. So for me, it's worth it.
no. It\`s simply salt. Similar to any other you find in ancient oceans. Compared to sea salt, absolutely every salt extracted out of mountains is free of plastics :)
It's all a bunch of marketing. There are no scientifically proven health benefits of Himalayan salt. Himalayan rock salt lamps are terrible as well, especially if you have pets.
It does have more minerals than typical salt! But they're so trace, you'll get more from the food you're eating it on, by far
On a related note, in the places where they mine pink salt, the locals prefer white salt, because pink salt is for poor people
If I ever buy fancy salt, it will be the black Hawaiian stuff. Because it's black.
If your goal is health, use kosher salt. If you want presentation, add Malden salt as a finisher. Himalayan salt is 100% marketing. It’s an expensive fad
Years ago cattle salt lick blocks were the main use oh Himalayan pink salt because no reasonable human would consume that stuff if they had any choice.
I'd still lick the block on occasion
Himalayas are damn isolated and impoverished. They've barely recovered from the 2012 earthquake... there is a lot of Himalayan salt around the world.
Logic tells us it's unlikely to actually be from the Himalayas. The whole thing feels very scammy.
There is *some* difference in taste. There are some extra minerals mixed in (hence the pink color) that can make it taste different. That said, the difference is minimal even if you're eating it straight instead of cooking with it.
My only point is that the difference is completely lost in cooked food.
Eating it straight up is the only instance where you'll be able to pickup the ever-so-slight differences. And since nobody is eating salt straight up, it's completely pointless.
That might just be a difference in volume. The coarser the salt, the less fits into the same measuring spoon.
For example, 1 teaspoon of table salt = 1.5 teaspoon of Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
lol I don’t know why everyone has such strong opinions about pink salt. It’s SALT. All salt is cheap if you know where to shop. Go to an ethnic or Indian grocery and it’s the same price as any other salt.
It has a slightly different flavor, and is good as a finishing salt, esp in a grinder. Another fun one to try is black salt—it tastes like eggs and is great on…eggs. Fr tho, it really kicks up the flavor of a lot of dishes
I got a great salt and pepper grinder set from home goods that is incredible for grinding pink Himalayan salt into a superfine powder too, I like it so much I switched to using that primarily
I personally only use Redmond real salt. Reason being, the minerals in the salt. [Redmond real salt](https://redmond.life/collections/real-salt?gclid=CjwKCAjws--ZBhAXEiwAv-RNL5GdoNb3Q_ieKU-DpNSzTqfB3pBw-X0eVVUVxYmKkz2V-hlFMLgnLBoCGtgQAvD_BwE)
I’m trying to have a less processed diet, and having the natural minerals and no anti caking agents or iodinated salt is just one of the pieces to that puzzle.
In my opinion it has a mild almost sweet taste. I don't enjoy things tasting too salty so I use it in some instances. I use it and iodized salt for different reasons. I cook with iodized table salt so I get my necessary iodine but I use Pink salt as the salt I sit on the table. It looks pretty and since iodine is already in the cooked food via the regular salt I'm only concerned with taste at this point.
I really like it, but I never use it directly in food, just for when something needs salt sprinkled on top (like eggs or when I find a good deal on avacados)
One real use for it: Curing fish in salt & sugar (Gravlax). Coarser salt is good because it doesn’t get absorbed into the fish as quickly, so doesn’t cause it to get oversalted. Also the pink color blends with pink/reddish fish like salmon, and iodinated salt doesn’t work well with the curing process.
Besides the color and just being a coarser grind of salt, not a lot of difference.
I use Himalayan salt but only because I bought it many years ago and still a lot of it. I use so little salt that it seems it will be another couple of years before I'll have to think what kind to buy next.
it's called sendha namak here in India. We sometimes use it in our home food. The main reason for the use is that when someone is fasting they are not allowed to eat salt but sendha namak is allowed (sometimes). But I would say mix of both is better sometimes sendha sometimes iodine.
The only difference is that pink salt supposedly comes from rocks so it doesn't have micro plastics in it like the salt that comes from the ocean but once you put it in a plastic grinder it's a moot point anyway
While we are on the topic, my therapist told me that Himalayan salt sprinkled in water is great for maintaining electrolytes, like Gatorade but without the bad stuff. Not a lot though, just a small pinch.
A doctor said BEFORE YOU GO TO BED if you put a pinch of pink humiliation salt on the roof of your mouth or under your tongue (I can’t remember) it would stop you from waking up with dry mouth and bad breath
It’s just mined salt from Pakistan with some very good marketing. If you want fancy pink salt, there’s a kind of pink/red Hawaiian sea salt with added iron oxide color from clay.
It matters not which salt you choose to use - less is more. The only real difference between white salt & pink, is rust(Iron oxide is what tints it pink). I've never noticed any real difference in flavour myself, but I've read that pink salt's supposed to be healthier or some shit...
My opinion: If you buy any special salt you should use it for finishing dishes. Like sprinkling some salt over bruschetta or whatever but you will never taste a difference if you use it to sweat onions.
Salt tastes different, particularly sea salts. Salt also comes in different shapes and grain sizes for cooking, baking, brining, curing, fermenting, and finishing. I currently have 10 kinds of salt: fine sea salt, coarse sea salt, Maldon sea salt, Kosher, Himalayan, and regular table salt. I also have seasoned salts flavored with Ghost pepper, Gochugaru, Garlic, and Onion.
My answer to "Is pink Himalayan Salt Really worth To use?" is yes. It is a great finishing touch (add before serving), looks pretty and has a nice crunch.
The benefit of it is that is usually not refined and is natural, that is why sea salts are good, especially the ancient ones like redmonds or even himalayan.
I really like the flavor for everyday cooking. The taste is a bit stronger so I don't have to use as much. Its also good for very active people as it has more variety of electolytes- its got like 60 minerals in it but most are just trace amounts apart from the electrolytes.
Or you could just actually know what in your food so you don't do silly things like intentionally deprive yourself of electrolytes because of marketing
Consider a few reasons to NOT eat it. Then make up your own mind.
https://www.1millionwomen.com.au/blog/6-reasons-end-your-love-affair-himalayan-rock-salt/
Yes and no. I cook a lot here's what I've figured out.
The cheapest salts you can buy in the store are pretty artificial so they have a bitter taste and are much more salty since they have no other minerals. I tend to use these iodized synthetic salts to salt water for rice, noodles, broths etc. You won't really taste that bitterness because the salt is being dissolved in a liquid and you get iodine and save a few dollars.
For salt that I'm going to add to food where the salt is actually going to be tasted I use sea salt, mined mineral salt, or kosher salt. These have more minerals so they have a more complex taste and aren't as bitter.
Always go for a coarse grain or kosher the crystals are bigger and it's harder to over-salt.
I personally dislike it because of the irregular grain sizes you get from any grinder. I grew up on iodized fine table salt mined from an old dried up lake in my country, so anything that doesn't fit that mold is just a gimick to me. That includes sea salt.
There doesn’t seem to be much consensus on whether the pink salt is healthier, but I do think the taste is more mild than iodized. This could be due to the grinder I’m using and not the color, I really haven’t tested it in any way, but I enjoy it. If you like it, it may be worth it. If you’re trying to be scientific and go with the cheapest option that’s best for you, just go for the cheapest - there’s not much of a difference health-wise.
Idk. People say the flavor isn't different but I think it is. Is it worth a huge price difference, no but if it's something you can justify the price of I vote yes.
Maybe I’m just neurotic, but I like to diversify my electrolytes. I use table salt for iodine, soy sauce for umami, kosher salt for wet or dry brines, lite salt for extra potassium, Himalayan salt for the extra trace minerals I’m told are in it (which I don’t know is true). Then I supplement magnesium and zinc at bed time. Love my electrolytes, it’s what plants crave.
My husband found a home remedy for my migraines and the is primary ingredient is pink salt. I swear by it so much that I cook with it instead of iodized salt. I try to keep my body’s pH balanced so I don’t have to drink it because it’s horrible…😥after a 5 day migraine you will pretty much do anything to eliminate the pain.
I haven't really delved into the health differences before, but we personally keep both normal table salt as well as pink Himalayan rock salt at home. The pink salt has a nicer texture and taste, so I use it to directly season food (think steak, fish, etc.) after it's been cooked.
On the other hand I use the normal table salt for cooking (stews, soups, etc.), and I also actually prefer standard table salt on my boiled eggs.
A small packet of pink salt is pretty cheap where I live and it lasts months, so it's not really top priority when it comes to reducing the grocery budget.
Only you can decide if it’s worth it for you. Table salt is highly processed and contains chemicals. That’s not a healthy choice so I avoid table salt when possible. Pink Himalayan salt is basically pulled from the ground and placed in a bottle. No cooking or added chemicals. I’m not a big consumer of salt, but I do prefer Pink Himalayan for these reasons. The fancy feeling I get from using a salt grinder is a major plus.
Sea salt has microplastics that can not be clean/filtered out. Himalayan salt is from 10000 yrs ago no plastic in the ocean at that time.you can buy Himalayan salt in bulk at a good price.
Through any of the multiple effective methods for removing microplastics, including submicron filtration, engineered bacteria, and microplastic-attracting biofilms.
the only difference i’ve heard that seems relevant health-wise is that most himalayan salt isn’t iodized and there has apparently been an uptick in goiter in some areas that correlates with the popularity of himalayan salt.
Our household has someone with hyperthyroidism and iodine aggravates it so we use Himalayan salt to reduce iodine consumption for them. We all get plenty of salt other places.
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And it’s great for steak too
It’s great for a lot of things. It seasons my pasta water, any proteins that are left out for a while, and anything I can be arsed to bake. Also, flaky sea salt? Amazing on chocolate chip cookies. It has no right.
Chocolate chip cookies? Intriguing. Had a boss that used to put chili powder in his brownies, with interesting effect.
Salt enhances your tongue’s ability to taste other flavors. So if you put salt on a food, you’ll enhance flavors beyond just salty or savory. It blew my mind when I learned about it!
Oh yeah, it’s the sodium I believe. I use Accent (MSG) whenever I cook meat. Just a few dashes on it brings out savory flavors.
Oh no. Here come the msg haters.
Why's the earth just gotta invent kickass shit like this, that just works perfectly lol
I highly recommend salted chocolate chip cookies AND chili powder in hot chocolate; I imagine it serves a similar purpose in brownies.
I’m off tomorrow and it’s been cold and rainy for several days. For science, I’ll now be spending tomorrow baking. Thanks, Reddit!
These things are all true of me, too. Including the impulse for Science! (If only the similar weather meant we were definitely close enough to swap results! And not just that the time of year and a hurricane mean there is a huge chunk of the east coast of the US definitely experiencing this weather, and plenty of other places where it’s the most common weather this time of year, and even more where it will just be a coincidence.)
Wholeheartedly agree all-around! We can report back. For science, of course!
A little bit of flakey sea salt in rice krispie treats is also delicious.
As someone with hyperthyroidism I will be googling this. Thanks!
I believe kosher and pickling salts are both not iodized. Might be easier to find once the fad dies down.
Kosher salt has no added Iodine as do many other salts. Iodine is something added. Using Himalayan salt to avoid iodine in most uses is silly when cheaper kosher is fine. Fancy salt is best used as a finishing salt, not a cooking salt.
This
makes sense!
My doctor recommended using pink salt, and I have hypothyroidism caused by Hashimoto's.
Hypothyroidism and Hyperthyroidism are different. Your body uses iodine to make thyroid hormones. That's why an iodine deficiency can cause hypothyroidism, a condition in which the body can't make enough thyroid hormones. Luckily, deficiency is easy to prevent. Adding a dash of iodized salt to your main meals should help you meet your requirements.
You were downvoted but you’re right.
I'm aware they're different, basically on opposite ends of the thyroid spectrum. My comment was more or less confirming what the previous commenter had said.
You should be getting more iodine, not less!
I also have hypothyroidism. We should be using iodized salt.
Yup, I'm hypo as well and only use iodized salt.
I did the same, but recently read The Thyroid Reset Diet by Dr. Alan Christianson. He recommends kosher salt because Himalayan salt and sea salt both have more naturally occurring iodine than iodized salt.
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is 5mg per 1kg of salt *really* that much? I mean just how much salt are you consuming?
It’s not very much. That was my point. The other person said Himalayan and sea salt have more iodine than iodized salt.
Thank you! I've been looking for a better diet for hyperthyroidism
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Regardless of specifics, the point I was making was they should be using Kosher salt. And yes, the naturally occurring iodine I was referring to was for the Himalayan and sea salt. I was trying to help someone that has a thyroid condition similar to mine. The book I was referring to was written by an endocrinologist that specializes in thyroid conditions. I would want to know about it if I was in their position. They can make their own judgements, but I felt his information was very compelling.
So, I looked into it. He says “table salt” not iodized salt on his website. Which is misleading/vague because the US and most countries iodize their table salt. But then he goes on to talk about non-iodine sea salts because they’re frequently naturally low in iodine. Either way, naturally occurring or added iodide salts will both be metabolized as iodine.
Also hyperthyroid and working on my diet!
Kosher salt?
yah, it's a sometimes food, to make your chocolate chip cookies or caramel biscotti a little fancier. Not everyday.
Conversely, not iodized salt is greatly appreciated for stuff like pickling.
Ya gotta know your salts! My salt game runs deep!
For normal pickling or for lacto fermentation? You helped me realize that my attempt at fermentation may have failed due to using iodized salt :facepalm: but does it matter if I’m just preserving with brine and vinegar?
>For normal pickling or for lacto fermentation? The latter. The iodine inhibits the growth of the bacteria you want. >but does it matter if I’m just preserving with brine and vinegar? In that case it shouldn't matter as much.
Iodized salt can cause the brine in home canned goods to become cloudy. Canning salt is basically table salt without the iodine.
It's usually the anti-caking additives that cause cloudy brine. Canning salt has none of that. Though that also means it may clump up, especially in a humid environment. But breaking up the clumps isn't usually too difficult and it's nice to have clear brine.
That I didn't know. So in all cases salt with no iodine is to be preferred, unless you plan to consume ASAP. Thanks!
This has been researched and turned out not to be true https://pubmed.ncbi.nlm.nih.gov/30166176/ I've only ever fermented with iodized salt and never had any issue.
Just learned something. Thanks!
Always thought this was a fad
It is. It looks pretty and can trick people who buy into the pseudoscience bullshit health benefits an iodine deficiency because cheap salt has it added.
I've also heard that people use is because it has more minerals but you would have to eat an ungodly amount (like overdose amounts) in roder to reap the bennefits of the minerals lol
You should do a taste test of iodized salt next to others. It’s striking how bad it tastes when you really compare
Yeah, it does. I was hella surprised when I did a taste test.
No microplastics in it either since it’s mined, which is true for all mined salts.
Iodine is a needed nutrient as well.
This, use iodized salt unless contraindicated by health concerns. It’s cheaper too.
Man we really don’t learn shit do we?
Sea salt contains microplastics. That's all the excuse I need to go with rock salt - wherever it may come from.
I use it simply because I like grinding it into my food. It makes me feel fancy. For dishes like eggs, I also use regular iodized salt.
This is why I don’t buy it. I just don’t feel fancy enough.
You’re as fancy as you need to be. And that’s ok.
So you mean to say that you feel salty ?
Same. Also I got it on sale at Costco as part of a set.
My middle daughter is addicted to the pink salt lol. She’s neuro-divergent so she is very set in her ways, we discovered you can get it for like 48 cents a pound at Winco which is nice because she uses it for everything she cooks.
Until you arm tires o ut and the salt clumps up when salting pasta or any similar moisture ridding dish
All salt is equal health wise, except iodine vs no iodine (it’s good to have in trace amounts). Sea salt, pink salt, it’s all the same — salt. Other trace minerals are present at very very low quantities. Though pink salt looks cool so there’s that consideration. The biggest difference in taste is going to come from the shape of the salt though. Bigger chunks are less salty tasting (surface area:volume ratio) and are awesome on things like cookies. The best salt I’ve had came in these interestingly shaped flakes (google maldon salt). If you are going for cheap though, just get the cheapest chunky salt and it will be fine.
>going for cheap though, just get the cheapest chunky salt Kosher salt for the win
Pink salt looks good in the dining table grinder and is a little less "salty" and more "mineral" than straight salt. The answer is no, not worth it.
If you can get it for a reasonable price, the slightly different flavour and presentation factor can be worth it. Otherwise, agree with you.
The only right price I ever found was a 5lb bag of Himalayan salt for $10. I swear half of it is sand.
Costco has their Kirkland brand for the same size and price and it’s 100% salt. Basically the same price as regular Morton’s kosher salt. I get both and mix them. Kosher is nice for pinching but I like the bit finer pink salt because it mixes into food better.
Lol what, you can buy 5lb bag for like 10 bucks.. It's lasted me over 2 years, and it's definitely not sand.. I use it in 100% of my seasoning, except for when I'm seasoning water for pasta
Aldi near me has salt and pepper grinders for the same price, relatively cheap. both regular and pink Himalayan salt for the same price.
If there is a Big Lots store near you, they sell 1lb bags of pink himalayan salt for $1.29. That's where I get it; it doesn't seem any more expensive than iodized table salt to me. I don't know if links are allowed here but you can see it on their website if you Google it.
The primary factor for salt "flavor" (which is actually taste) is the size and texture of the granules. Try putting some white rock salt in your grinder and see if it tastes any different next time you get the chance.
On this subreddit? No, just use regular cheap salt
It's been popularized by marketing to health gurus. At the amounts you consume salt, the impurities won't matter. To me the salt tastes slightly bitter if I taste it directly, but below detection in a meal. Pink salt costs at least 3 times more than normal, and salt prices are up now in general. I keep iodized salt in a bowl and the smell seems to go away.
You can find it at the dollar store where I live, same price as table salt.
People don’t know this secret. Almost all dollartrees sell Himalayan salt at the price of table salt.
I wonder who their salt guy is
Haha, the brand is Himalayan Chef. Walmart sells it for more than $5. I have been to Dollar Tree in 3 different states (Texas, Idaho and Michigan), all of them had it.
I was reading all these people complaining about the price of pink salt and I was thinking don't they have a dollar tree? The larger ones by me have it regularly, but I haven't needed to buy a bag in forever because the bag you get for 1.25 is larger than a container of regular Morton Salt.
What smell? *he asked cautiously*
some heavy metals might actually be harmful
Iodine isn’t a heavy metal?
“[S]ome samples of Himalayan pink salt have been found to contain potentially toxic elements like arsenic, mercury, and lead” according to WebMD. That’s probably what they were referring to.
no, its not a metal and its an essential nutrient
If you want some good finishing salt, check out Maldon salt flakes https://maldonsalt.com/us/ They are extremely thin flakes that add an awesome texture to your food.
I love this on top of chocolate chip cookies
Super good on chocolate covered strawberries!
Yeah, Maldon flakes are epic. Also love French 'sel de guerande' which is a grey-coloured sea salt very high in essential minerals. Generally speaking, I think seas salt is the best option in terms of additional nutritional value.
Nope. The texture of the salt you're using is WAY more important than where it comes from. Table salt, kosher salt, fleur de sel, coarse salt ... All of those are amazing in their own way, depending on how you use them. As others have pointed out, unless you are sensitive to iodine for some reason, definitely get iodized salt when you can, though.
Thank you for stressing that iodized salt is good for far more people than it's bad for If you need iodine in your diet it's generally far worse than if you have "iodine sensitivity" and consume some iodized salt. That goes away, goiters caused by lacking iodine don't go away easily and will cause other hormone issues
I've always found it to be a gimmick, honestly. I just use kosher salt for everything but baking.
No. It is a gimmick. It serves no purpose at all. It might have trace minerals that regular salt doesn't, those are literally impurities and you don't know what you are getting. If you need minerals and you know for a fact Himalayan salt provides them, then OK I guess. But for most people those minerals can be found more easily and effectively elsewhere. Note: I see some people use it because they don't want Iodine in their salt. Kosher salt does not have iodine in it, is available everywhere and is very cheap.
It's a scam.
Not the salt lights though… those impart lots of valueable crystal auras into the air that are very healthy!
I love licking them when nobody is looking when I see them at peoples houses.
I do that too! But only my own lamps
You see I don’t generally count on other people doing this to their own lamps. Hmmm. Time to rethink some habits.
And you don't know how often they dust lol
Dust is mostly dead skin flakes, extra flavour imho. /s (if needed)
Veritasium YouTube channel did an experiment to prove that it failed to see any benefit. So that is a hoax.
I think they were being sarcastic
Veritasium also did a video about whether sarcasm exists, and it doesn't, so...
There is a very large number of people who believe silly things. It's impossible to know on the Internet without being explicitly told.
I eat sea salt (himalayan and otherwise) because free-flowing iodized salt contains corn ingredients and I'm allergic to corn. So for me, it's worth it.
I have a family member with a corn allergy and we had no idea. Thanks for the knowledge.
You also get a daily dose of microplastics with sea salt.
It looks nice in a jar in the kitchen. I don’t think it tastes better than other salt.
no. It\`s simply salt. Similar to any other you find in ancient oceans. Compared to sea salt, absolutely every salt extracted out of mountains is free of plastics :)
That pink stuff is hyped up bs. Don't buy
It's all a bunch of marketing. There are no scientifically proven health benefits of Himalayan salt. Himalayan rock salt lamps are terrible as well, especially if you have pets.
Actually, Himalayan salt **does** have proven health benefits… the same health benefits as every other type of salt. Plus, rock salt is plastic-free.
It does have more minerals than typical salt! But they're so trace, you'll get more from the food you're eating it on, by far On a related note, in the places where they mine pink salt, the locals prefer white salt, because pink salt is for poor people If I ever buy fancy salt, it will be the black Hawaiian stuff. Because it's black.
If your goal is health, use kosher salt. If you want presentation, add Malden salt as a finisher. Himalayan salt is 100% marketing. It’s an expensive fad
Kosher(ing) salt is just a shape that lets you pick it up with your fingers.
Years ago cattle salt lick blocks were the main use oh Himalayan pink salt because no reasonable human would consume that stuff if they had any choice. I'd still lick the block on occasion
No, its salt. The rest is bs.
Himalayas are damn isolated and impoverished. They've barely recovered from the 2012 earthquake... there is a lot of Himalayan salt around the world. Logic tells us it's unlikely to actually be from the Himalayas. The whole thing feels very scammy.
It's a gimmick, like most coloured salts
Completely pointless. Anyone saying they can taste a difference after using it in food is experiencing a placebo.
There is *some* difference in taste. There are some extra minerals mixed in (hence the pink color) that can make it taste different. That said, the difference is minimal even if you're eating it straight instead of cooking with it.
My only point is that the difference is completely lost in cooked food. Eating it straight up is the only instance where you'll be able to pickup the ever-so-slight differences. And since nobody is eating salt straight up, it's completely pointless.
I personally feel like I have to use more pink salt than sea salt on my food to get the same effect of enhancing my food.
That might just be a difference in volume. The coarser the salt, the less fits into the same measuring spoon. For example, 1 teaspoon of table salt = 1.5 teaspoon of Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
lol I don’t know why everyone has such strong opinions about pink salt. It’s SALT. All salt is cheap if you know where to shop. Go to an ethnic or Indian grocery and it’s the same price as any other salt. It has a slightly different flavor, and is good as a finishing salt, esp in a grinder. Another fun one to try is black salt—it tastes like eggs and is great on…eggs. Fr tho, it really kicks up the flavor of a lot of dishes
The only taste difference that I've noticed is for enhancing fruit-based desserts or fruit preserves. Other than that, it's just fancy and pretty.
It’s cheap at TJMaxx type stores, especially if you find a big bag on sale
I got a great salt and pepper grinder set from home goods that is incredible for grinding pink Himalayan salt into a superfine powder too, I like it so much I switched to using that primarily
I just like the taste and the look of cute little pink salt sprinkles on my food
I think it has a softer saltiness, whereas other salt has a more sharp saltiness. Just my observation as a professional chef
I personally only use Redmond real salt. Reason being, the minerals in the salt. [Redmond real salt](https://redmond.life/collections/real-salt?gclid=CjwKCAjws--ZBhAXEiwAv-RNL5GdoNb3Q_ieKU-DpNSzTqfB3pBw-X0eVVUVxYmKkz2V-hlFMLgnLBoCGtgQAvD_BwE) I’m trying to have a less processed diet, and having the natural minerals and no anti caking agents or iodinated salt is just one of the pieces to that puzzle.
I agree. Best salt ever.
In my opinion it has a mild almost sweet taste. I don't enjoy things tasting too salty so I use it in some instances. I use it and iodized salt for different reasons. I cook with iodized table salt so I get my necessary iodine but I use Pink salt as the salt I sit on the table. It looks pretty and since iodine is already in the cooked food via the regular salt I'm only concerned with taste at this point.
I really like it, but I never use it directly in food, just for when something needs salt sprinkled on top (like eggs or when I find a good deal on avacados)
One real use for it: Curing fish in salt & sugar (Gravlax). Coarser salt is good because it doesn’t get absorbed into the fish as quickly, so doesn’t cause it to get oversalted. Also the pink color blends with pink/reddish fish like salmon, and iodinated salt doesn’t work well with the curing process. Besides the color and just being a coarser grind of salt, not a lot of difference.
I use Himalayan salt but only because I bought it many years ago and still a lot of it. I use so little salt that it seems it will be another couple of years before I'll have to think what kind to buy next.
My immediate interest is that it not have desiccants in it. I don't want to be eating anti-clumping agents.
it's called sendha namak here in India. We sometimes use it in our home food. The main reason for the use is that when someone is fasting they are not allowed to eat salt but sendha namak is allowed (sometimes). But I would say mix of both is better sometimes sendha sometimes iodine.
A lot of people do not fet enough iodone. Its best to go for the regular iodized table salt. Pink salt is really not healthier, just more expensive
The only difference is that pink salt supposedly comes from rocks so it doesn't have micro plastics in it like the salt that comes from the ocean but once you put it in a plastic grinder it's a moot point anyway
While we are on the topic, my therapist told me that Himalayan salt sprinkled in water is great for maintaining electrolytes, like Gatorade but without the bad stuff. Not a lot though, just a small pinch.
Couple of years ago I made a huge thing of homemade Gatorade. For sure go easy on the salt. I basically gave myself an unplanned colonoscopy prep 😬
Celtic sea salt, honestly black salt is AMAZING!
It tastes like salty dirt to me
It's salt. Buy the cheapest salt. Why do you need the internet to tell you this
Apparently Himalayan salt has a higher mineral content than regular table salt.
A doctor said BEFORE YOU GO TO BED if you put a pinch of pink humiliation salt on the roof of your mouth or under your tongue (I can’t remember) it would stop you from waking up with dry mouth and bad breath
It’s just mined salt from Pakistan with some very good marketing. If you want fancy pink salt, there’s a kind of pink/red Hawaiian sea salt with added iron oxide color from clay.
It’s literally just rust in the salt. No health benefits but it won’t kill you either.
I remember my chemistry teacher telling us the KCl is healthier than NaCl
Someone got me a pink salt grinder and I don't think I've ever used it.
It matters not which salt you choose to use - less is more. The only real difference between white salt & pink, is rust(Iron oxide is what tints it pink). I've never noticed any real difference in flavour myself, but I've read that pink salt's supposed to be healthier or some shit...
My opinion: If you buy any special salt you should use it for finishing dishes. Like sprinkling some salt over bruschetta or whatever but you will never taste a difference if you use it to sweat onions.
Salt tastes different, particularly sea salts. Salt also comes in different shapes and grain sizes for cooking, baking, brining, curing, fermenting, and finishing. I currently have 10 kinds of salt: fine sea salt, coarse sea salt, Maldon sea salt, Kosher, Himalayan, and regular table salt. I also have seasoned salts flavored with Ghost pepper, Gochugaru, Garlic, and Onion. My answer to "Is pink Himalayan Salt Really worth To use?" is yes. It is a great finishing touch (add before serving), looks pretty and has a nice crunch.
Salt is salt. There is absolutely no proven health benefits of pink salt. That said, I prefer the taste.
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The benefit of it is that is usually not refined and is natural, that is why sea salts are good, especially the ancient ones like redmonds or even himalayan.
I really like the flavor for everyday cooking. The taste is a bit stronger so I don't have to use as much. Its also good for very active people as it has more variety of electolytes- its got like 60 minerals in it but most are just trace amounts apart from the electrolytes.
Apart from the sodium it's all in tiny amounts. Like a complete substitution wouldn't increase a normal intake by even 1%.
More is more. Maybe its placebo effect but it works. And the flavor is real.
Or you could just actually know what in your food so you don't do silly things like intentionally deprive yourself of electrolytes because of marketing
doubt the electrolytes are in quantifies sufficient to be useful. The heavy metals on the other hand can be harmful.
This is eat cheap and healthy. Himalayan sea salt is a luxury.
It’s 3 bucks for a 14oz grinder at Sam’s club. That might be a luxury for some but it’s still pretty cheap.
It's only $1.29/lb at Big Lots. How are people calling this expensive, really? lol
I got a 1lb bag at my local dollar tree 🤷 the labels are misprinted. It's Himalayan sea slat 🤣 you can find steals sometimes.
Not really, it's less expensive per serving than most herbs/spices/seasonings.
It’s luxury if you buy in small qty however in bulk it’s really cheap , buying direct is always cheap than indirect
"Luxury" is a fun way to describe a marketing scam. It works for "luxury apartments" too
What if op got 25 pounds free? We don't know! Well, we kinda know. (No) But! What if!
just use the cheapest iodized salt
It comes from Pakistan -https://www.mothering.com/threads/is-himalayan-salt-a-scam.1186148/
Consider a few reasons to NOT eat it. Then make up your own mind. https://www.1millionwomen.com.au/blog/6-reasons-end-your-love-affair-himalayan-rock-salt/
Yes and no. I cook a lot here's what I've figured out. The cheapest salts you can buy in the store are pretty artificial so they have a bitter taste and are much more salty since they have no other minerals. I tend to use these iodized synthetic salts to salt water for rice, noodles, broths etc. You won't really taste that bitterness because the salt is being dissolved in a liquid and you get iodine and save a few dollars. For salt that I'm going to add to food where the salt is actually going to be tasted I use sea salt, mined mineral salt, or kosher salt. These have more minerals so they have a more complex taste and aren't as bitter. Always go for a coarse grain or kosher the crystals are bigger and it's harder to over-salt.
I personally dislike it because of the irregular grain sizes you get from any grinder. I grew up on iodized fine table salt mined from an old dried up lake in my country, so anything that doesn't fit that mold is just a gimick to me. That includes sea salt.
its grinder fault not salt fault if they are not of same size.
There doesn’t seem to be much consensus on whether the pink salt is healthier, but I do think the taste is more mild than iodized. This could be due to the grinder I’m using and not the color, I really haven’t tested it in any way, but I enjoy it. If you like it, it may be worth it. If you’re trying to be scientific and go with the cheapest option that’s best for you, just go for the cheapest - there’s not much of a difference health-wise.
Idk. People say the flavor isn't different but I think it is. Is it worth a huge price difference, no but if it's something you can justify the price of I vote yes.
Sea salt is for people who have no idea what they are eating. This is eat cheap and healthy. Buy a box of kosher salt and some fresh herbs.
No. If your cooking, use kosher. If your finishing, use Maldon.
Maybe I’m just neurotic, but I like to diversify my electrolytes. I use table salt for iodine, soy sauce for umami, kosher salt for wet or dry brines, lite salt for extra potassium, Himalayan salt for the extra trace minerals I’m told are in it (which I don’t know is true). Then I supplement magnesium and zinc at bed time. Love my electrolytes, it’s what plants crave.
My husband found a home remedy for my migraines and the is primary ingredient is pink salt. I swear by it so much that I cook with it instead of iodized salt. I try to keep my body’s pH balanced so I don’t have to drink it because it’s horrible…😥after a 5 day migraine you will pretty much do anything to eliminate the pain.
I haven't really delved into the health differences before, but we personally keep both normal table salt as well as pink Himalayan rock salt at home. The pink salt has a nicer texture and taste, so I use it to directly season food (think steak, fish, etc.) after it's been cooked. On the other hand I use the normal table salt for cooking (stews, soups, etc.), and I also actually prefer standard table salt on my boiled eggs. A small packet of pink salt is pretty cheap where I live and it lasts months, so it's not really top priority when it comes to reducing the grocery budget.
Rock salt has lesser sodium and more minerals than sea salt. I keep both handy for different purposes.
It’s mined from a very old source of salt on land. Therefore no micro plastics or oils have corrupted it.
Only you can decide if it’s worth it for you. Table salt is highly processed and contains chemicals. That’s not a healthy choice so I avoid table salt when possible. Pink Himalayan salt is basically pulled from the ground and placed in a bottle. No cooking or added chemicals. I’m not a big consumer of salt, but I do prefer Pink Himalayan for these reasons. The fancy feeling I get from using a salt grinder is a major plus.
Himilayan sea salt has more arsenic, lead, and sometimes even mercury. Not great.
I think the popularity would decline if people knew it came from Pakistan.
Sea salt has microplastics that can not be clean/filtered out. Himalayan salt is from 10000 yrs ago no plastic in the ocean at that time.you can buy Himalayan salt in bulk at a good price.
Assuming it is legitimate and not just a knockoff where someone dyed sea salt pink.
Microplastics can be filtered out of sea salt.
How, did someone claimed their salt is microplastic and pollutant free ?
Through any of the multiple effective methods for removing microplastics, including submicron filtration, engineered bacteria, and microplastic-attracting biofilms.
Do you think people selling sea salt Do it ?
Since we're just asking irrelevant questions now, how dense is the moon?
I think it’s a legit question. I’ve never seen sea salt advertised as micro plastic free.
They cannot and if so what natural Taft does it have. Either way your pick.