Salt- friend or foe?
Not me in the picture :))
I feel that we can't talk about cooking without talking about salt.
I was watching a cooking show in which one of the competing families was cooking without salt because they were proponents of a healthy lifestyle. It made me wonder, what do people think/know of salt in general?
If we look at the use of salt throughout the history of humankind, we see that the use of salt as seasoning goes back thousands of years. Salt was used for food preservation by fermenting vegetables with salt, meat preservation, and also as a form of payment.
Did you know that the word salary comes from the Latin word “salarium” which means "salary" and has the root sal, or "salt." In ancient Rome, it meant the amount of money awarded to a Roman soldier to buy salt, which was an expensive but essential commodity.
The story of “salt is the enemy” started back in 1976, when Jean Mayer, then president of Tufts University, called salt "the most dangerous food additive of all." Four years later, The New York Times linked excessive salt consumption to high blood pressure, heart and kidney disease, and stroke. The insanity began.
So what is the problem with salt now, 50 years later? I think that we can’t get rid of certain ideas in the medical world, can we? I keep hearing things like:
-I am not allowed to eat salt because I have heart problems;
-I am diabetic, and I need to be salt-free.
-I am on a salt-free diet because of y, x, z reasons
Not once do I hear a doctor asking about sugar intake, gluten, dairy, food additives, MSG, food colorants, pesticides, or other toxic chemicals that might be lurking in your food.
We live in the era of research and published scientific articles; you don't have to believe me; read for yourself. Sugar is proven to damage the kidneys, making diabetes the leading cause of kidney disease. Added white processed sugar is the real culprit behind high blood pressure and cardiovascular disease.
We have been blaming the wrong white powder all along!
Refined vs unrefined salt?
Whether salt is healthy or not for you it depends on the type of salt that you are consuming, refined or unrefined. The concept of ‘‘salt is salt’’ is not true. There are many types of salt. As you will understand reading forward, there are two main problems with salt, iodine and microplastics.
Table salt — The white crystal sodium chloride on your dinner table or in your processed foods. Table salt is a chemically refined version of the original full-spectrum mineral form that occurs in nature. Not recommended.
Iodized salt — A chemically refined table salt with the addition of iodine to help thyroid health. Sadly, this version can do more damage than act as a nutrient. Some studies show that excess iodine can lead to autoimmune problems of the thyroid, especially for susceptible populations with recurring thyroid disease, the elderly, fetuses, and neonates. Not recommended.
Kosher salt — Larger crystal (coarse) salt used for cooking or canning, not used as a table condiment; doesn’t have iodine added. Good choice for fermentation.
Himalayan salt — Salt mined from the Himalayan Mountains. Known for its full spectrum of 84 different minerals. Does not contain microplastics. My favorite option for cooking and fermentation.
Hawaiian salts — Salt mined from Hawaii. Varieties can be found in either black (from charcoal) or red (from vulcanic clay). Healthy choice but can be expensive used in cooking; I use it for some recipes.
Redmond’s Real Salt — Salt mined in from an ancient seabed in Utah; does not contain microplastics. Great option for cooking.
Sea Salt — Salt obtained from the ocean. Includes iodine naturally, may be high in microplastics. Better option than table salt.
Celtic sea salt — Salt filtered from the ocean using a specific Celtic harvesting method. The original varieties are harvested in France using the traditional methods of collecting and filtering the salt. Many brands were tested and don’t contain microplastics. Great choice for cooking and fermentation.
Kala Namak— Indian black salt. This salt is high in natural sulfur and may come from India, Bangladesh, Nepal, or Pakistan. I use it for special meals, it adds a certain umami, I love the taste.
Specialty salts—There are so many specialty salts out there like Persian Hogweed salt, Cyprus Black Lava Finishing Sea Salt, Qab-nab Taab Sea Salt from El Salvador; smoked salts like Bourbon Smoked Sea Salt from Kentucky, Hawaiian Tiki Smoked Guava Wood Sea Salt, Viking Oak Smoked Sea Salt from Denmark; flavored salts like Asian Thai Ginger Salt, and more. Great for flavoring certain recipes, please pay attention to the ingredients.
Salt is not the enemy, my friends; health problems are way more complicated than the use or not of a simple ingredient! We need salt for our bodies to function optimally. Salt is vital for our endocrine system, adrenal glands, thyroid gland, electrolyte balance, detoxification, hormone health, kidney health, and more.
If you have thyroid problems, I encourage you to find a functional health practitioner to support and guide you through your struggles. Our thyroid gland needs more than iodine for proper function. You may need diet changes, lifestyle changes, other supplements, and maybe medication.
So go ahead and use salt in moderation, but please pay attention to the type of salt you use for cooking. Also, please understand why eating out all the time might not be the best choice for your health; you can’t control the ingredients.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to research the matter further. I am just trying to share my sincere opinion hoping that I can help some of you to make better choices.
In good health,
Ioana