On Tue, 18 Mar 2008 19:21:42 -0400, Kenneth
> wrote:

>On Tue, 18 Mar 2008 18:41:50 -0400, Boron Elgar
> wrote:
>
>>On Tue, 18 Mar 2008 16:35:55 -0400, Kenneth
> wrote:
>>
>>>On Tue, 18 Mar 2008 13:55:25 -0400, Boron Elgar
> wrote:
>>>
>>>>Kosher salt may have a chemical agent in it to help it flow.
>>>
>>>Hi Boron,
>>>
>>>In what sense do you mean "may?"
>>>
>>>Do you mean that it is "allowed" to, or "sometimes has" such
>>>an additive?
>>>
>>>I ask because I check the labels and buy only the Kosher
>>>salt that shows only "Salt" as its contents.
>>>
>>>All the best,
>>
>>It depends on who makes it. Kosher salt is titled that way because it
>>is used for koshering meat. Morton's has sodium ferrocyanide as an
>>anti-caking agent. Diamond Crystal doesn't
>>
>>Boron
>
>Hi Boron,
>
>That's why I'm a Diamond Crystal man...
>
>(I've been trying to cut back on my ferrocyanide compounds.)
>
>All the best,


I am a big believer in iodized salt. I have known 2 people who
developed goiters that could have been easily prevented with iodized
salt.

Now, I also have non-iodized salt in the house, but that is for nasal
lavage.

And I have various sea salts, too, mostly obtained through free or
very cheap means. There are slightly different flavors/accents among
them, based on mineral content and crystal size and grinder used. I do
not use them for health reasons, but do so on taste or for the
specific foods they might be sprinkled on. They can add a deliberately
salty taste or a sparkly look. Recipes get plain old iodized table
salt.

Boron