A Salt by Any Name is Still Salt
by Donna Quirk, MBA RD LD
LMC Clinical Nutrition Manager
When asking clients about their use of salt, I frequently hear, “I use Sea Salt. It’s lower in sodium”
Unfortunately, that is not true.
Whether salts are called iodized, table, rock, kosher, or sea they are mostly sodium chloride. So when you add salt to foods – no matter the type – you are increasing your sodium intake. The consequences to your health are the same.
So, what are the differences in the types of salt?
Rock Salt is mined from the earth where ancient seas left deposits. It is a course grain and grey in color because of impurities. It is usually what you think of as ice cream salt. It is safe to eat if marked “edible”.
Table Salt is Rock Salt that is purified and pulverized to a fine grain.
Iodized Salt is Table Salt with added sodium or potassium iodide. Iodide was added in the early 1900’s to eliminate goiter.
Kosher Salt today is an umbrella term for course grained, additive free salt.
Sea Salt is salt obtained by the evaporation of seawater. Seawater contains other minerals that give Sea Salt a different taste that many people prefer.
To improve your blood pressure, you must cut back on sodium. If you want to sprinkle something low in sodium on your food, go for a sodium free herb blend.