I'm afraid to say, in the old days that person would be called a snake oil salesman, a real charlatan. I really can't believe the claims they make.....
Don't get me started on all the fake stuff on the internet!
I noticed that on cooking shows. Good gosh they use a ton of salt. I have high blood pressure so I use salt sparingly. I cant imagine cooking with out it. Bought Himalayan salt and am goi g to try it.
The main thing about that processed canister salt is the anti-caking agent and other additives, I don't like the idea of it. The Himalayan is natural and has minerals. I like the coarser grain because I mostly use it to finish the dish and I get a more pronounced flavor while being able to use a lesser amount.
Here's the catch basically. All salt is around 98-99% sodium chloride and trace minerals and one is not better than the other as far as health is concerned. Himalayan salt is just from a specific region in Pakistan I believe and depending on the mine the trace minerals will add some color like pink for example. It's marketing and promotion that has elevated that salt to get the prices they are. I use Himalayan pink in my salt mill right now because it was a gift but i would never pay the prices they're going for but people seemed to be convinced that it's better than any other salt.Don't get me started on all the fake stuff on the internet!
But all the same, I agree with the points made about good quality salt not being as bad for us compared to that cheap canister stuff. But it actualky helps lower hypertension?
I was aware that they were all about 98% sodium chloride. I like a coarser grain because I tend to get more salt flavor while still using lesser amounts (when using it as a finishing salt). I also like sea salt. I use them both regularly. My Himalayan pink salt isn't more expensive than sea salt and its not expensive at all, really. I think I bought a large grinder for $1.99.
