Just for your info, I use sea salt- 560mg of sodium
Kosher salt by Diamond has only 280 mg od sodium.
You might want to look at this if you need to reduce your intake.
|Deanna: I just wanted to chime in and say that sea salt has a milder taste and kosher salt is more potent taste wise. You really have to be careful substituting kosher salt into recipes that call for old fashioned table salt. You can easily ruin the way your food tastes. My husband put kosher salt into a tomato sauce instead of sea salt and it was not palatable. (This is just an FYI for any peeps unfamiliar with these different salts) Kosher salt works great on meats and particularly for grilling.|
|As far as I understand (and I could be wrong), salt is salt and has the same amount of sodium in the different kinds. I think it's just the ratio of sodium to weight that affects the sodium content, so something like Morton's would have a 'higher' sodium content because it is more finely ground so more of it can fit in a teaspoon than, say, sea salt, which is grainy and bigger, so less of it fits into a teaspoon--therefore making a teaspoon of sea salt seem like it has less sodium than a teaspoon of regular table salt--but if they were of equal weight, they'd be the same in content.
Here;s from the Mayo Clinic website:
I've heard that sea salt and kosher salt are better for you than table salt. Is this true?
Nutritionally speaking, kosher salt and sea salt are no different than table salt. The difference between these types of salt primarily concerns their taste and texture.
Salt can be harvested from seawater through evaporation (sea salt), or it can be mined from inland deposits (rock salt). Either can be fully refined, and the end result is pure sodium chloride. Variations in the refining process result in different forms of salt.
The type of salt that most people use in cooking and at the table is from rock salt. Table salt is a fine-grained salt that often contains added iodine, which is necessary for normal thyroid function. It may also contain an anti-caking ingredient, such as calcium silicate, to keep it flowing freely.
Kosher salt is a coarse-grained rock salt that usually has no additives. Gourmet cooks often prefer the texture and flavor of kosher salt in cooking. It is often used in the preparation of kosher meats.
Sea salt comes in either fine or coarse grain and has a slightly different taste because of different minerals it contains. Many people prefer sea salt to table salt because they claim it has a more subtle flavor. Like kosher salt, sea salt contains no additives.
Although your body needs some sodium to function properly, most people eat too much sodium, which can lead to high blood pressure. Most experts recommend between 1,500 and 2,400 milligrams of sodium a day for healthy adults.
Also, you typically don't have to worry about iodine deficiency, if you use noniodized salt for cooking and seasoning food. Iodine is readily available in many other foods, including dairy products and seafood. Also, many processed foods contain iodized salt.
|Ok...My contribution to this discussion will be irrelevant to almost everyone ....but everytime I see the title I click on it, thinking, "Oh yeah...this is a big issue for me!"
When dying paper, I use salt to get certain textural effects by scattering it onto the surface of the sheet while the dye is still wet. It creates (depending on the salt type) either a feathery, a bubbly or a speckled look.
We discovered this time, that sea salt also has the (not desirable) effect of STICKING permanatly to the paper after it drys....although it does make it sorta sparkly and pretty...Its also very hard to then cut or tear for use.
Kosher is my favorite
I return you now, to your previously sceduled health discussion .
|I am always hearing pt's say they eat "sea salt" because it is lower in sodium than regular salt. Not so. A tsp of salt has 2400mg of sodium in it regardless of whether it is sea salt, rock slat (table salt) or kosher salt. The chemical composition of Sea Salt and Rock salt is slightly different. Sea Salt contains 98% NaCl and 2% "other minerals" and Rock salt is 99.9 % NaCl. That 2% doesn' make a lot of difference in mg of sodium per tsp.
Sodium (aka Salt) Facts
Salt is the common name for sodium chloride.
The nutrition facts panels on packaged foods use the word sodium so you may not have been aware that salt is actually listed as sodium.
Dietary sodium is measured in milligrams (mg). One teaspoon of salt contains 2,400 mg of sodium. There are 1,000 mg in a gram (g). 2,400 mg of sodium equals 2.4 g.
Don’t be fooled. Sea salt, Kosher salt, and other designer salts contain the same amount of sodium as ordinary table salt.
Deanna: I just wanted to chime in and say that sea salt has a milder taste and kosher salt is more potent taste wise. You really have to be careful substituting kosher salt into recipes that call for old fashioned table salt. You can easily ruin the way your food tastes. My husband put kosher salt into a tomato sauce instead of sea salt and it was not palatable. (This is just an FYI for any peeps unfamiliar with these different salts) Kosher salt works great on meats and particularly for grilling.
You aren't kidding about this. My husband made bread in the breadmaker and ended up throwing it out. YUK. It came out looking like a brick!!!
|Isn't kosher salt used for pickling and brining?|
|guess I got taken in by the lable. It did say what I said. Is this faulse advertising?
I try and read the lables and now I am woundering how many others are misreading.
|Check the QUANTITY of the serving size that is listed. For example one salt may list "mg of NaCl per serving", their serving size could be 1/4 tsp. The next salt may list "mg of NaCl per serving" and have a serving size of 1/2 tsp. To the casual reader the first has half the amount of SNaCl of the 2nd. I always tell my patients to pay paticular attention to the serving size and then "do the math".|
|I would guess that a volumetric serving size (1/4 tsp, for instance) could have VERY different amounts of sodium in them.
Course salt like a Koshering salt would have more or less mass per measure, that is, there is more or less weight of salt in a 1/4 tsp. There's a lot of air in between the crystals.
So if you're measuring it with dry measures like a teaspoon, it should be less sodium per serving than table salt, except of course that a recipe may need smaller crystals for it to properly dissolve, and large, undissolved crystals might make something taste saltier.
"In a pinch," (Ha! I kill me!) you might be able to grind the koshering salt down into a much finer crystal if you have a mortar and pestle
Check to see how many grams of the product are in a given serving size.
According to one substitution I saw, use less Kosher salt than table salt:
Substitutions: 1/2 tsp. rock salt = 3/4 tsp. kosher salt = 1 tsp. table salt
Perhaps a large crystal size is more important than the amount of space between crystals.
I couldn't find direct nutrition labels of different salt types online, so it will have to wait until I hit the grocery store.
|ok back to the labeles and let you know. All I was trying is reduce some in our diet.|
|I've hear the best way to reduce salt without reducing any flavor is to completely eliminate any salt in the recipe, and then add just a hint on the outside of the food. Better yet, use a salt substitute in the same manner.|
|You can also use garlic and herbs to add flavor rather than salt.|
|LOL, Ginny you are SO the cardiac rehab nurse!!!|
|Ive been suffering with hypothyroidism for the last 2 years (took 8 months for the doc to believe I was actually ill and send me to a specialist) and found some info about not cutting salt out of the diet if you have under-active thyroid. Previous to getting ill, I had cut my salt intake dramatically. I'm not saying that caused my thyroid to malfunction, but I now believe 'all things in moderation'. I find sprinkling a litte table salt onto my evening meal has helped with my illness.
Ravenmoon- thats funny about the salt sticking to paper!
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