Salt, and more Salts: The First Crystal

 

Promising that this may not be an exhaustive site, but hoping to share something new or interesting, one or two salts at a time.

Iodized sea salt in black plate
Iodized sea salt. Photography by Wayne Stanley.

Let us start with sea salt and table salt.

Sea salt is produced by the evaporation of water from seawater or saltwater lakes, and little processing. Table salt is mined from subterranean salt deposits.

The differences between sea salt and table salt can be found in their coarseness, color, processing, taste, and texture. Notably, the more processing, the more trace minerals, and elements, are extracted.

Sea salt and table salt have the same basic nutritional value, despite the fact that sea salt is often promoted as being healthier. The sodium content is about the same in sea and tablet salt, but most table salt also has added iodine, that helps maintain a healthy thyroid. Table salt usually contains an additive to prevent clumping. Use both, and you’ll be fine.

Salt never gets old, so it can be stored for years. Bacteria don’t grow in salt. In fact, salt has been used for centuries as a preservative. 

The earliest recorded history of salt use, in 6000BC,  is by the Chinese, and Lake Yuncheng gave birth to the earliest salt works.

The Egyptians also highly valued salt, and put it to a myriad of uses, from preserving food to mummification. Salt from the Natrun riverbed, they called Netjry, and Natron as we know it. These archived records reach back to 4000BC.

Probiotic Foods

Probiotics are the live bacteria and yeasts that are essential to maintain our health.They are essential for our digestive system. A question that crosses our minds, is that bacteria and yeasts are associated with illnesses, which is true. However our bodies have both good and bad bacteria and yeasts, and probiotics are the good ones.

Probiotics are usually taken as supplements, but consider that there are foods that are probiotics.

These foods include aged cheeses, miso soup, sauerkraut, Kimchi, and Tempeh. Continue reading “Probiotic Foods”