sea salt vs table salt (purchase, food, using, pimples)

[saibot]

I use non-iodized sea salt because I prefer the taste. I mostly eat homemade food and take a kelp supplement for iodine; the rest of my family eats more food out and I figure they get enough iodine there.

[greatblueheron]

Originally Posted by Mr_Geek

I do not like the taste of iodized salt. Once I started using non-iodized I can't go back, it just tastes too gross/chemically to me.

Me too....

[Debsi]

Since I don’t have a thyroid anymore, this is one thing I don’t have to worry about. I use kosher salt for everything but popcorn except when I remember that I also have some lovely pink Himalayan salt.
Those salts sure do taste better.

[mrs.cool]

Hunh. I guess I never noticed a difference in taste. I guess I'll have to go home and taste the salt now...

[littlelou]

I think my mom couldn't use the iodized because of thyroid problems - that popped into my head while reading the responses.... I need to check my cabinet - I know I need salt - and put it on my grocery list.

thanks!

[hotzcatz]

if you eat a lot of seaweed in your diet, then you'd be able to get iodine from there instead of the salt. Or use iodine on scratches, that'd probably soak in enough to make a difference? Obviously, I'm not a doctor and don't even play one on TV....

[hertfordshire]

I've been using Himalayan Pink Salt lately. I like it much better than the regular stuff.

[evening sun]

I use iodized salt for boiling pasta etc. For table use, I prefer the pink salt, it does taste batter. Once the current container of iodized salt is empty, I will probably switch to sea salt for cooking purposes.

[bg7]

I'd be wary of too much sea salt. It contains a lot more things other than salt (NaCl) since it is the crystals left over after removing the water from sea water. That's was great back in the day - but given the state of our seas nowadays...


This article just published is timely:
https://www.theguardian.com/environm...lastic-studies




Table salt, which is basically just mined salt (sometimes with an anti-caking agent, sometimes with iodide, but otherwise pure NaCl with no other minerals in it) comes from seas that dried up millions of years ago - before mankind $%^ed them up.

[Debsi]

Originally Posted by writerwife

I don't know that most of the salt that is already in products we ingest is in fact iodized. How does one find that out?

I googled that question after reading your post and the top hits all said that most processed and fast foods don't use iodized salt.

https://www.health.harvard.edu/heart...-iodine-intake

To get all your iodine from salt, you would need more than half a teaspoon of iodized salt a day. That's two-thirds of the daily allotment of sodium (1,500 milligrams) recommended by the American Heart Association.
It makes more sense to get your iodine from food. That way you can cut back on salt and not worry about losing out on this important element. Ocean-caught or ocean-farmed fish and shellfish tend to be naturally rich in iodine. Other good sources include milk, cheese, yogurt, eggs, and vegetables grown in iodine-rich soil. Multivitamin pills that also contain minerals usually provide 150 micrograms of iodine.