Table Salt, Kosher Salt, Sea Salt | Which One Should I Buy
The first staple food used by the ancestors was clay. They took water from the sea and dug it. The main source of salt on land also comes from the sea that no longer exists, and all salt is ‘cooking salt’. The ancient Romans built large lakes near the sea to collect salt. In fact, the Romans valued salt so much that soldiers were given the special right to buy it, called “salarium.
Salt is useful not only for taste. There are also safety benefits. When the outside of a bacterium or fungus has a higher salinity than the inside, water enters the cell and lowers the salinity outside. This process of “osmosis” stores water inside the cell and then expels it. Corned meat is born from marinated meat, by dipping it in brine or with salt so that it can be called “corn”.
Table Salt
Whether it’s table salt, kosher salt, sea salt, we’re talking about anything that contains at least 98% sodium chloride. (For more information on the difference between sea salt, see Ada Standard Salt article on our website with thumbnails of sea salt, kosher salt and table salt.) Sea salt is made by extracting seawater, salt is made by extracting salt from all over the world, Himalayan salt is made locally Punjab in Pakistan, and halal salt is made by boiling water or salt.
Kosher Salt
First, make kosher salt. It does not mean that the clay is blessed or arranged. The name comes from the use of bloody meat. Based on Leviticus 7:26 (“You shall not eat the blood of birds or animals in your place”), according to the Jewish diet, the blood of slaughtered animals must be dried first. eat. The heat from the salted fish absorbs the water from the surface, and the large granules do this better than the small granules that dissolve in the fish, depending on the preparation method. Most seawater tends to contain larger particles. There are air gaps between the large crystals, so adding a teaspoon will take some time. A teaspoon of halal salt has less salt than a regular teaspoon, so you get the same taste from other ingredients in food. However, if you are sprinkling on dry food like French fries, you will need a little kosher or sea salt. This is because the larger the crystal, the better it interacts with the taste.
However, high sodium levels are associated with high blood pressure, so the difference is significant. Moderate sodium contains about 580 mg of sea salt and about 480 mg of kosher.
Himalayan Salt
“Himalayan salt” is said to be healthy because it contains trace amounts of potassium, silicon, phosphorous, vanadium and iron. Look natural, but without food. Himalayan salt is said to protect against sunburn, pulp pus in the lungs, relax clogged arteries, prevent varicose veins, correct irregular heartbeats, regulate blood pressure and prevent excess brain acid. brain) please see if Himalayan rose salt is better for you? Our website is up and running.
Another attack destroys the salt’s message to others, drying it to a temperature “where protons affect the salt’s chemical structure”. Salts consist of sodium and chloride ions and have no “chemical structure” when dissolved. A small amount of ferrocyanide, phosphate or silicate is used as an additive to help remove it, and potassium iodide is added to provide iodine for the body to produce thyroid hormones. In fact, goiter is almost extinct in North America due to iodine deficiency. Potassium iodide is very stable, but reacts slowly with oxygen to form iodine. When some sugar is added to clay, it reacts with oxygen to prevent iodide formation and commits itself to prevent oxidation.
Conclusion
In short, it’s not what kind of salt you use, it’s how much. And remember, the salt added to the salt pan makes up about 15% of our total food intake. Food like salami is a big problem. In fact, the word salami comes from the Latin word for “salted things.”. And we eat a lot of salt.
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