Our favorite salts for low carb {vlog}
In today’s NJroute22.com VLOG – we talk briefly about salt.
Over the years, “salt” and “sodium” have been completely trashed. And we feel that has been a major misinformation campaign. Read the book Salt Your Way to Health by Dr. Brownstein for more on that.
To sum up one of the major points – that there is a profound difference between salts. Processed salt is only sodium. With the over 80+ other valuable minerals removed. Any other salts – mainly sea salts – are 100% unprocessed and have those important minerals still in them. Salt the way Mother Nature left it for us. In fact – while they taste the same – one salt is literally bad for you, and the other is incredibly beneficial. Go figure.
It’s good to know that “table salt” (the processed kind) is actually highly acidic. While unprocessed sea salt is alkaline, which is better for your body. And it is believed that the other 80+ minerals are there for a reason – that they may work synergistically together to actually help the body.
Almost all commercial products use the horrible processed “table” salt version. So read your products carefully. Good products go out of their way to specify SEA SALT in the ingredients. However, in general, it’s probably a bad idea to eat ANY packaged food whatsoever. But who’s splitting hairs?
That said – it’s generally a wise idea to use sea salt EXCLUSIVELY at all times. Throw all your non-sea salts away, or just use them for other household tasks – or if you need to gargle with saltwater, etc. As far as the sea salts, practically any kind is fine. But note there are differences.
There are two distinct ways to use salt in your cooking. One is during preparation – specifically COOKED foods. You can use any particular kind of sea salt for your cooked foods (such as sauces or meats). We prefer the taste of the REAL SALT brand (out of Utah, USA). The taste is hard to explain. Almost perfect. Other sea salts can have an almost over-salty taste, regardless of how much you use. (Link to buy here.)
The next step is for either cold foods (such as salads), or as additional salt at the dinner table on top of prepared hot foods. In this case, you want to use what is called a FINISHING salt. Here, the texture is one key in adding complexity and taste to your dishes. We use exclusively MALDON SEA SALT FLAKES. Check out our Maldon Sea Salt Video Review – one of our earliest videos! (Link to buy here.) It takes your food to the next level. And we don’t say that lightly. It’s the real deal.
So that’s it – the basics with salt.
You might want to delve deeper into it yourself. That book we mentioned is a good start. And sampling salts is also fun. But hacking through the weeds of contradicting data can be discouraging for some. “Salt is bad” vs. “Salt is good” – the odds are stacked. Most information you get from (crooked) internet searches will lead you to think that salt is death. Try to get through that and find the truth.
Most importantly – is to get the “salt is bad” mindset out of your system. Natural, unprocessed salt is so good for you, it makes you wonder why they parroted this massive misinformation campaign for so long. Who benefited? We think we know. Can you connect the dots as well?
Have a great day!
