How To Cook Useful And Harmful Types Of Salt - Recipe

Salt provides a person with vital minerals that are essential for overall health. In this article we will look at which are the best and which are the worst types of salt and why some are better than others.

We are often warned that high salt consumption causes high blood pressure and kidney problems. The key is to use the right types of salt and avoid refined types, such as table salt, which is devoid of important trace elements.

Let's look at the eleven most common salts, classified from the most useful to the most harmful.

The most useful types of salt

Pink Himalayan sea salt is mostly used in the health and wellness industry due to its supposed health benefits. This specific type of salt is produced in Pakistan, near the Himalayas, and contains trace minerals such as potassium and magnesium. The iron oxide in the salt gives it its characteristic pink color.

Benefits: This natural salt contains up to 84 different trace minerals (small amounts of selenium, chromium, iron, fluorine, copper, iodine, zinc, cobalt and manganese) and elements. Pink Himalayan sea salt has the highest content of potassium, magnesium and iron of all.

Fleur de Sel is an unrefined salt that originates in France and is one of the best finishing salts available. Its name means "salt flower". Fleur de Sel is the most expensive salt, available in both fine and fine and coarse crystals formed on the surface of salt lagoons.

It has a very strong taste and aroma of algae, so a small amount of it is quite enough. It can be used in paleo recipes to give a better taste to dishes. You can sprinkle on steamed vegetables, gourmet salads or desserts.

Benefits: This pure salt contains minerals and electrolytes such as calcium, magnesium and potassium. It is almost impossible to salt food with it.

Sel Gri is a special aromatic salt that is available in different shades of gray. It is mined in France on the Atlantic coast and in the vicinity of the city of Gerand. Sel Gri comes from salt ponds covered with clay. The salt is crispy and moist.

Advantages: Each salt crystal is fragrant and full of minerals. Pure unrefined salt Sel Gri contains calcium and magnesium, which are lacking in refined ones.

Often called black sea salt, black lava salt, Indian black salt or "Kala Namak" is a salt that contains activated carbon, which gives it its unique aroma and helps to detoxify the body. It looks black, but is actually pale pink when crushed finely. It darkens when added to food and absorbs moisture.

This salt contains sodium chloride, magnesium, iron sulfide and hydrogen sulfide. The latter gives it the characteristic smell of boiled egg yolk. This salt can be used to replace eggs in recipes.

Benefits: Activated charcoal helps remove toxins from the body. The salt is suitable for people who have swelling or heart problems, because when consumed it does not increase the sodium content in the body.

Also known as red Alae salt, this salt gets its beautiful color from the purified volcanic red clay from an island in Hawaii called Kauai. The clay in the salt helps to emphasize the taste of many dishes, and is also said to help stop moisture when cooking meat, making it juicy and appetizing. Hawaiian red salt dissolves slowly because it is very hard. It has a sweet or hazelnut taste. Used in grilled meat dishes, seafood, poultry, salads, desserts and more.

Benefits: Hawaiian red salt contains trace minerals and electrolytes and is a very good source of digestible iron.

Celtic sea salt is mined off the coast of France. Its natural color is gray due to the interaction of salt with clay in the crystallization process. It has a softer and richer taste than other salts.

Benefits: This salt is a high quality source of sodium that can help to:

• alkalizing the body;
• maintaining electrolyte balance;
• raising energy levels;
• regulation of blood pressure;
• reduction of muscle spasms.

The salt of the flakes adds a beautiful note to many dishes. That is why it is a very good choice for decorating desserts.

Advantages: This salt contains many minerals if made naturally. When the sea evaporates in outdoor pools through the use of natural sources - sun and wind.

Natural sea salt is obtained by evaporating seawater and is crispier and stronger in taste than table salt, although the sodium content is almost the same in both. It can be refined or unrefined, depending on the method of production.

Advantage: When sea salt is unprocessed, it still contains trace minerals. Some of them, which are contained in natural sea salt, are potassium, magnesium and calcium.

Kosher salt is commonly used in Jewish dishes. In order for salt to be kosher, it must not contain any additives. It is used in the process of making "beehive meat", where this salt extracts blood from the meat.

The crystals of kosher salt are larger than other types of salt. This makes them ideal for decorating desserts.

The most harmful types of salt

Preserving salt is used for canning and marinating. It is pure sodium chloride and is super fine, so it dissolves easily. This salt should be avoided. Like table salt, canning salt is refined and does not contain as many health-promoting minerals and electrolytes as some of the species listed above.

If you want to make a homemade marinade, you better use sea salt.

Table salt is at the very end of this list, as it is the most processed. It comes from salt deposits and is then subjected to prolonged processing, during which the minerals are removed from the salt. The result is a super fine, highly processed salt that contains anti-caking agents and fewer health benefits than other types of salt.

Table salt is commonly used in recipes because its texture makes baking and cooking with it easier. But this is the most unhealthy choice you can make.

Conclusion

There are many different types of salts that you can use in your favorite recipes, and some are definitely much healthier than others. Remove the salt from the table so as not to overdo it. Replace table salt with one of the nine better options listed above. Try using different types when cooking.