Benefits of Sea Salt - The Ongoing Debate!

Sea Salt –v- Table Salt – What is the Difference?

The most commonly used form of salt is known as "Table salt" which is made by adding water into salt deposits, which is then evaporated off (using high temperatures) until salt crystals form. In 1924, The Morton Salt Company in the USA started adding iodine to salt as a means of preventing goiters (a thyroid problem) which were, often, an unfortunate result of iodine deficiency. At the current time, the greatest majority of table salt which is sold is iodized, submitted to severe processing and bleached; as a result, it is devoid of natural minerals. Although Iodine deficiency has been all but eliminated in the civilised world, it still presents a major health problem in developing countries.

As all salt contains at least 97% sodium chloride, it is true to say that, chemically, there is little difference between them. There are, however, noteworthy differences in the mineral content, provenance, taste, structure, use, and processing of these salts. Unrefined Celtic Sea Salt is harvested, often by hand, from clean, evaporated seawater and is not subjected to any processing, thereby leaving the minerals from the water intact. These minerals are the source of the unique flavour and colour, even though they are present in very small quantities. During processing of iodised salt, valuable trace elements such as calcium, potassium, and magnesium, which are naturally present in sea salt, are removed.

The structure of sea salt means that the grains are larger and irregular in shape. It is this feature that provides such a taste and texture sensation, and a wonderful crunch when sprinkled on food (as a condiment) before serving. Used in this way as a finishing salt, rather than adding during the cooking process, the flavours of the food are accentuated. It is highly probable that, due to the formation of the salt crystals in sea salt (they are larger than table salt), the actual amount of sodium consumed could be lower than that of table salt, because, used as a finishing salt, it is easier to judge the amount being applied when pinched between two fingers. Whilst the debate over sea salt –v- table salt will no doubt continue for a long time to come, what is clear cut is that hand-harvested natural celtic grey sea salt is clean, unprocessed, full of natural flavour, and is naturally endowed with minerals and trace elements in every crystal.

Blood Pressure and Sodium – Fact or Fiction?

The easy answer is Yes, sodium can raise blood pressure, and this is why you are recommended to limit your salt intake, especially if you are overweight, elderly, or at risk of hypertension. However, the problem may be worsened with regular table salt because whilst nearly the entire recommended daily intake of sodium is contained in one teaspoon, it is also subjected to rigorous processing where all of its beneficial natural trace minerals are removed.

Salt has been used for centuries, worldwide, to enhance the flavour of food. It serves to diminish the bitterness naturally contained in many fruits and vegetables.

Sodium is an electrolyte, essential in regulating the fluid levels in our bodies, and is therefore a necessity in controlled amounts. This is where sea salt gets the thumbs up because it is a healthier alternative (using the theory that because the crystals are larger, the amount of sodium contained on one teaspoon of sea salt is less than one teaspoon of table salt). This is especially true when used as a finishing salt on cooked food just before it is served, rather than used throughout the cooking process – some nutritionists have suggested that this is a possible way to reduce your sodium intake.

Many chefs have been experimenting for many years with their own flavoured salts, mixing speciality and artisanal salt crystals with herbs and spices, as well as seeds, fruits, flowers, and vegetables to add a new dimension to their creations. Using a well-balanced finishing salt adds a unique taste and texture sensation which cannot be obtained using just the herbs and spices alone. For instance, using my Sea Salt for Chicken adds a depth of flavour and crunchy bite which is not apparent when using the seasonings on their own.

Gourmet Celtic Sea Salts have a grand title – but are simplicity in themselves to use. They impart an unexpected dimension to any dish, even those professionally created. And just because they say "for chicken" or "for fish and seafood", they are compatible with anything you wish to add them to. The Gourmet Celtic Sea Salt world is your culinary oyster – so which salt will you try today?

Salt – Can we Live without it?

No - the simple answer. Our bodies contain fluid that is, in fact, very similar to the composition of sea water. We need sodium to survive - without salt, our bodies would cease to function properly; our muscles would stop working; our nerves would be unable to carry messages, and our stomachs would be unable to digest our food. The balance of sodium in the body is very important and absorbing too much or too little can greatly affect the way our bodies function. The human body is made up of more than 50% fluid, which contains noticeable amounts of salt. Through our daily life, salt is depleted from our systems through perspiration, the passing of water etc. Salt starvation, muscle cramps and heat exhaustion are all side effects of a lack of salt in our bodies, which can become serious if not addressed.

If you adopt a regime of using sea salt in your cooking as a finishing salt, this will go a long way to regulating your sodium intake. It is far easier to gauge the amount of salt you are adding when you do so after the food is cooked, to accentuate its natural flavour, rather than "adding as you go" during the cooking process. One of the problems of using salt during cooking is that the flavour dissipates with heat, therefore when you taste food which has been salted in the early stages of cooking, you may be tempted to add more salt to obtain the taste you crave.