 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Different salt uses
I like to use some iodised salt as a hedge against goitre (two members
of my family died from it before a lack of iodice was discovered to be a major cause). Some recipes call for sea salt, and I use this where it is specified if I can. And I also have rock salt and flaky sea salt for larger sprinkling. Can someone please tell me which types of dishes and food ingredients react badly to iodised salt. I know there are some, and if there is a good website for this, I would be grateful as well. Thank you all. Cheers |
|
|
|||
|
|||
|
Different salt uses
Kim > wrote in
: > I like to use some iodised salt as a hedge against goitre (two members > of my family died from it before a lack of iodice was discovered to be > a major cause). > > Some recipes call for sea salt, and I use this where it is specified > if I can. > > And I also have rock salt and flaky sea salt for larger sprinkling. > > Can someone please tell me which types of dishes and food ingredients > react badly to iodised salt. I know there are some, and if there is a > good website for this, I would be grateful as well. > > Thank you all. > > Cheers I can't tell you specific foods, but I cook with plain salt and use iodized salt in shakers at the table. IMHO, cooking seems to make the iodine taste more prominant if it's going to happen at all. -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
|
|
|||
|
|||
|
Different salt uses
Kim > wrote in
: > I like to use some iodised salt as a hedge against goitre (two members > of my family died from it before a lack of iodice was discovered to be > a major cause). > > Some recipes call for sea salt, and I use this where it is specified > if I can. > > And I also have rock salt and flaky sea salt for larger sprinkling. > > Can someone please tell me which types of dishes and food ingredients > react badly to iodised salt. I know there are some, and if there is a > good website for this, I would be grateful as well. > > Thank you all. > > Cheers I can't tell you specific foods, but I cook with plain salt and use iodized salt in shakers at the table. IMHO, cooking seems to make the iodine taste more prominant if it's going to happen at all. -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
|
|
|||
|
|||
|
Different salt uses
In article >,
Kim > wrote: > I like to use some iodised salt as a hedge against goitre (two members > of my family died from it before a lack of iodice was discovered to be > a major cause). > > Some recipes call for sea salt, and I use this where it is specified > if I can. > > And I also have rock salt and flaky sea salt for larger sprinkling. > > Can someone please tell me which types of dishes and food ingredients > react badly to iodised salt. I know there are some, and if there is a > good website for this, I would be grateful as well. > > Thank you all. > > Cheers > If you are worried about iodine intake, just buy a bottle of Kelp tablets and take one per day..... Or eat a lot of gulf shrimp! That stuff is so high in iodine during some parts of the season that you can actually taste it. :-P K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
|
|
|||
|
|||
|
Different salt uses
"Kim" > wrote in message
... > I like to use some iodised salt as a hedge against goitre (two members > of my family died from it before a lack of iodice was discovered to be > a major cause). > > Some recipes call for sea salt, and I use this where it is specified > if I can. > > And I also have rock salt and flaky sea salt for larger sprinkling. > > Can someone please tell me which types of dishes and food ingredients > react badly to iodised salt. I know there are some, and if there is a > good website for this, I would be grateful as well. > > Thank you all. > > Cheers > AFAIK the only situation is certain kind sof pickles where iodized salt can make the brine cloudy. -- Peter Aitken Remove the crap from my email address before using. |
|
|
|||
|
|||
|
Different salt uses
get a natural salt. I get it from the health food store. it is salt and all of
the minerals with no processing. It does not add any wierd tastes to the food. at 2.00 a pound it is not bad. the celtic sald tastes great but at 9.00 a pound for the ground stuff it is pretty spendy. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
|
|
|||
|
|||
|
Different salt uses
On Sun, 18 Jul 2004 19:06:56 GMT, Steve Knight
> wrote: >get a natural salt. I get it from the health food store. it is salt and all of >the minerals with no processing. It does not add any wierd tastes to the food. >at 2.00 a pound it is not bad. the celtic sald tastes great but at 9.00 a pound >for the ground stuff it is pretty spendy. The natural sea salt is much more expensive than the free-flow bulk pack sea salt at the supermarket. I simply wonder why so many recipes these days say sprinkle (or season) or add a pinch or X-spoonfuls of sea salt. My older recipe books simply specify salt - not any particular kind. Perhaps its just a trend? Cheers |
|
|
|||
|
|||
|
Different salt uses
On Tue, 20 Jul 2004 12:18:35 +1200, Kim >
wrote: >On Sun, 18 Jul 2004 19:06:56 GMT, Steve Knight > wrote: > >>get a natural salt. I get it from the health food store. it is salt and all of >>the minerals with no processing. It does not add any wierd tastes to the food. >>at 2.00 a pound it is not bad. the celtic sald tastes great but at 9.00 a pound >>for the ground stuff it is pretty spendy. > >The natural sea salt is much more expensive than the free-flow bulk >pack sea salt at the supermarket. I simply wonder why so many >recipes these days say sprinkle (or season) or add a pinch or >X-spoonfuls of sea salt. My older recipe books simply specify salt >- not any particular kind. > >Perhaps its just a trend? > >Cheers Howdy, I have wondered about another aspect of this for many years: The seas have been used as a dumping ground (and worse) since the dawn of human history. Salt from the sea would seem to be a truly filthy product. In contrast, mined salt (which came from the seas originally) has been sealed in the earth since long before we humans had any opportunity to add our filth to it. Why then are folks so eager to have salt from the sea? All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|
|||
|
|||
|
Different salt uses
On Tue, 20 Jul 2004 12:18:35 +1200, Kim >
wrote: >On Sun, 18 Jul 2004 19:06:56 GMT, Steve Knight > wrote: > >>get a natural salt. I get it from the health food store. it is salt and all of >>the minerals with no processing. It does not add any wierd tastes to the food. >>at 2.00 a pound it is not bad. the celtic sald tastes great but at 9.00 a pound >>for the ground stuff it is pretty spendy. > >The natural sea salt is much more expensive than the free-flow bulk >pack sea salt at the supermarket. I simply wonder why so many >recipes these days say sprinkle (or season) or add a pinch or >X-spoonfuls of sea salt. My older recipe books simply specify salt >- not any particular kind. > >Perhaps its just a trend? > >Cheers Howdy, I have wondered about another aspect of this for many years: The seas have been used as a dumping ground (and worse) since the dawn of human history. Salt from the sea would seem to be a truly filthy product. In contrast, mined salt (which came from the seas originally) has been sealed in the earth since long before we humans had any opportunity to add our filth to it. Why then are folks so eager to have salt from the sea? All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|
|||
|
|||
|
Different salt uses
Kenneth wrote:
> Why then are folks so eager to have salt from the sea? Because it's got sodium chloride in it. Commercially produced salt has almost no sodium chloride in it. Quoting from this web page: http://www.shirleys-wellness-cafe.com/salt.htm "The problem with salt is not the salt itself but the condition of the salt we eat! Major producing companies dry their salt in huge kilns with temperatures reaching 1200 degrees F, changing the salt's chemical structure, which in turn adversely affects the human body. The facts are that in the heating process of salt, the element sodium chloride goes off into the air as a gas. What remains is sodium hydroxate which is irritating to the system and does not satisfy the body's hunger and need for sodium chloride. Sodium chloride is one of the 12 daily essential minerals. In countries which do not alter their salt supply, heart disease and arthritis are so rare that many doctors have never seen a case. Their salt is dried from the ocean by the sun." Hope this helps! :-) |
|
|
|||
|
|||
|
Different salt uses
Kenneth wrote:
> Why then are folks so eager to have salt from the sea? Because it's got sodium chloride in it. Commercially produced salt has almost no sodium chloride in it. Quoting from this web page: http://www.shirleys-wellness-cafe.com/salt.htm "The problem with salt is not the salt itself but the condition of the salt we eat! Major producing companies dry their salt in huge kilns with temperatures reaching 1200 degrees F, changing the salt's chemical structure, which in turn adversely affects the human body. The facts are that in the heating process of salt, the element sodium chloride goes off into the air as a gas. What remains is sodium hydroxate which is irritating to the system and does not satisfy the body's hunger and need for sodium chloride. Sodium chloride is one of the 12 daily essential minerals. In countries which do not alter their salt supply, heart disease and arthritis are so rare that many doctors have never seen a case. Their salt is dried from the ocean by the sun." Hope this helps! :-) |
|
|
|||
|
|||
|
Different salt uses
Kenneth wrote:
> Why then are folks so eager to have salt from the sea? Because it's got sodium chloride in it. Commercially produced salt has almost no sodium chloride in it. Quoting from this web page: http://www.shirleys-wellness-cafe.com/salt.htm "The problem with salt is not the salt itself but the condition of the salt we eat! Major producing companies dry their salt in huge kilns with temperatures reaching 1200 degrees F, changing the salt's chemical structure, which in turn adversely affects the human body. The facts are that in the heating process of salt, the element sodium chloride goes off into the air as a gas. What remains is sodium hydroxate which is irritating to the system and does not satisfy the body's hunger and need for sodium chloride. Sodium chloride is one of the 12 daily essential minerals. In countries which do not alter their salt supply, heart disease and arthritis are so rare that many doctors have never seen a case. Their salt is dried from the ocean by the sun." Hope this helps! :-) |
|
|
|||
|
|||
|
Different salt uses
On Tue, 20 Jul 2004 07:07:42 GMT, Mark Thorson >
wrote: >Kenneth wrote: > >> Why then are folks so eager to have salt from the sea? > >Because it's got sodium chloride in it. Commercially >produced salt has almost no sodium chloride in it. > >Quoting from this web page: >http://www.shirleys-wellness-cafe.com/salt.htm > >"The problem with salt is not the salt itself but the >condition of the salt we eat! Major producing >companies dry their salt in huge kilns with >temperatures reaching 1200 degrees F, changing >the salt's chemical structure, which in turn adversely >affects the human body. The facts are that in the >heating process of salt, the element sodium chloride >goes off into the air as a gas. What remains is >sodium hydroxate which is irritating to the system >and does not satisfy the body's hunger and need >for sodium chloride. Sodium chloride is one of the >12 daily essential minerals. In countries which do not >alter their salt supply, heart disease and arthritis are >so rare that many doctors have never seen a case. >Their salt is dried from the ocean by the sun." > >Hope this helps! :-) > Howdy, You switched from "mined" vs. "sea" salt to the methods used by major production companies. Also, even if we accept that the major producers dry the salt at "1200 degrees F" surely they are not heating the salt to that temperature to "dry" it. As it dries, it would maintain its own temperature at the boiling point of water (212F) and thus, heating it beyond that point would have no drying benefit whatever. If the kilns in which the drying occurs were indeed at 1200F that would have no effect (chemical or otherwise) on the salt. If the producers are heating the salt to 1200F they are doing it at incredible cost, and to no drying benefit. Assuming for the moment that everything you have quoted is absolutely true, surely there are sources for unaltered mined salt that have all the advantages I mentioned with none of the disadvantages you mentioned. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|
|||
|
|||
|
Different salt uses
Kenneth wrote: > On Tue, 20 Jul 2004 07:07:42 GMT, Mark Thorson > > wrote: > Assuming for the moment that everything you have quoted is absolutely > true, surely there are sources for unaltered mined salt that have all > the advantages I mentioned with none of the disadvantages you > mentioned. Last week I was up along the Thai/Lao border (thousands of kilometers from the sea) in a small town that produces salt from an underground salt 'river.' They use counterweighted buckets to draw the salt water from about 100 feet below ground, then pour the water into large woks (1 meter across) set on clay 'stoves' heated from below by wood fires. http://www.photoenvisions.com/Salt.jpg After most of the water evaporates, they shovel the semi dry salt into baskets suspended higher over the oven to dry it further. Being a good husband, I bought Nobuko two kilos (about 5 lbs.) of salt. You can't imagine her happiness upon opening her gift.  )I'd love to have an analysis done on it to determine it's actual chemical composition, but I don't have to time to bring it to a lab. Anyone know of some home tests I could run? That would be more fun anyway. Steve Kramer Chiang Mai, Thailand http://www.photoenvisions.com -- "The voyage of discovery lies not in seeking new horizons, but in seeing with new eyes." - Marcel Proust |
|
|
|||
|
|||
|
Different salt uses
>(Doug Freyburger) claims:
> >Kenneth wrote: >> Doug Freyburger wrote: >> > Kim wrote: >> >> > > The natural sea salt is much more expensive than the free-flow bulk >> > > pack sea salt at the supermarket. >> >> > Salt in ocean water is roughly 90% sodium chloride, roughly 9+% >> > potassium chloride and a bit under a percent of other trace minerals. >... >> > Salt from mines or some brands of processed sea salt are purified >> > sodium chloride that has well under a percent of anything else. >> >> Perhaps you can clarify for me... >> >> You said that "Salt from mines or some brands of processed sea salt >> are purified sodium chloride that has well under a percent of anything >> else." >> >> But the salt from mines __is__ sea salt (just from a while back). >> >> Why would you suppose it is of different composition? > >Salt from mines is salt *from* the sea that got deposited by >potentially incomplete evaporation. That's not the same thing >as saying it is the same composition as sea salt. <oceans of gibberish snipped> "potentially incomplete"... you are a complete idiot... and no potentially about it. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|
|||
|
|||
|
Different salt uses
>(Doug Freyburger) claims:
> >Kenneth wrote: >> Doug Freyburger wrote: >> > Kim wrote: >> >> > > The natural sea salt is much more expensive than the free-flow bulk >> > > pack sea salt at the supermarket. >> >> > Salt in ocean water is roughly 90% sodium chloride, roughly 9+% >> > potassium chloride and a bit under a percent of other trace minerals. >... >> > Salt from mines or some brands of processed sea salt are purified >> > sodium chloride that has well under a percent of anything else. >> >> Perhaps you can clarify for me... >> >> You said that "Salt from mines or some brands of processed sea salt >> are purified sodium chloride that has well under a percent of anything >> else." >> >> But the salt from mines __is__ sea salt (just from a while back). >> >> Why would you suppose it is of different composition? > >Salt from mines is salt *from* the sea that got deposited by >potentially incomplete evaporation. That's not the same thing >as saying it is the same composition as sea salt. <oceans of gibberish snipped> "potentially incomplete"... you are a complete idiot... and no potentially about it. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|
|||
|
|||
|
Different salt uses
|
|
|
|||
|
|||
|
Different salt uses
|
|
|
|||
|
|||
|
Different salt uses
|
|
|
|||
|
|||
|
Different salt uses
|
|
|
|||
|
|||
|
Different salt uses
On 22 Jul 2004 14:47:16 -0700, (Doug Freyburger)
wrote: >Kenneth wrote: >> Doug Freyburger wrote: >> Also, might you point me to a source or two that would tell me that >> sea salt is made by "boiling" sea water? That would help me to regain >> my strength... > >Here's one from Steve Kramer of non-sea salt water being partially >boiled with a small amount of runoff: > >http://groups.google.com/groups?hl=e...eatraveler.com Hi Doug, Interesting link (that I had already seen) and unrelated to our discussion. We were exploring your claim that "sea salt" is made by boiling off the water. I'd still like to see a source or two... That is not to say that you are wrong. I might be. I am often wrong, but... Given the high costs of energy and the great amounts of energy it would take to boil sea water, together with the very low cost of sea salt, I doubt that it is made by boiling at all. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Salt, salt, salt (not Jimmy Buffett) | Preserving | |||
| Need suggestion for no salt and extremely low salt recipes | General Cooking | |||
| What Exactly is 'Kosher Salt' ?, As Opposed to Normal Salt?... | General Cooking | |||
| Salt - which kind - Salt is NaCl - Sodium Chloride. | Sourdough | |||
| Source of coarse salt for salt mill | Cooking Equipment | |||
Linear Mode
