Sea Salt Health Benefits

WHAT IS SEA SALT? HOW DOES IT DIFFER FROM TABLE SALT?

Table salt is the most common form of salt used. It is made by sending water into salt deposits, and then evaporating the water until salt crystals form. The Morton Salt Company began adding iodine to salt in 1924 to help prevent goiters which, at that time, were typically caused by iodine deficiency. Today, nearly all table salt sold in the United States is iodized, highly processed, bleached, and devoid of natural minerals. Iodine deficiency has been virtually eliminated in North America, but is still a present health problem in developing countries.

Chemically, there is little difference between salts. All are at least 97 percent sodium chloride. But there are, however, significant differences in the mineral content, provenance, taste, texture, application, and processing of these salts.

Sea Salt is harvested from clean, evaporated seawater and does not receive any processing, leaving intact the minerals from the water in which it came from. These minerals flavor and color the salt slightly. Valuable trace elements that are removed during the processing of iodized table salts such as calcium, potassium, and magnesium are naturally present in sea salt. Though these trace elements are present in small quantities, they are unique to each salt’s flavor and taste.

Sea salt also possesses larger, irregular grains that add a delightful crunch and hint of briny flavor when sprinkled on food before serving. Sea salt is a finishing salt, added after cooking to accentuate the flavor of food. The mineral content and coarser texture not only provide a different mouth-feel, but also allow changes in flavor due to its different rate of dissolution.

Though there is chemically little difference between the amount of sodium chloride that salts contain, sea salt might have less sodium because the shape of the crystals means that a specific volume of sea salt will contain more air (and consequently less salt) than the same volume of table salt. You may potentially use and need less sea salt to finish a dish than repeatedly adding table salt as you cook. Sea salt is also coarser and easier to measure each application when pinched between two fingertips.

The sodium debate will no doubt continue, but what remains indisputable is that hand-harvested Fleur de Sel sea salt is clean, bright, flaky, and has a mineral content that is naturally occurring within each flake.

DOESN’T SALT RAISE BLOOD PRESSURE? SHOULDN’T WE CONSUME LESS SALT IN OUR DIETS?

Salt gets a negative rap because yes, sodium can raise blood pressure. Most scientists and nutritionists recommend limiting sodium intake, particularly if you're obese, elderly, or at risk for hypertension. But the problem may lie with regular table salt. Not only does one teaspoon contain nearly the entire recommended daily intake of sodium, table salt is also so highly processed that it's stripped of beneficial natural trace minerals.

Salt is a surprisingly versatile seasoning. It brings out the flavor of any food, whether sweet or savory, and suppresses the natural bitterness in many fruits and vegetables. Sodium, which makes up 40 percent of the sodium chloride we use to salt our food, is an essential electrolyte that regulates your body's fluid levels. Fortunately, for salt lovers, sea salt is a healthy alternative. These salts have crystals that are larger than those of table salt, so each teaspoon has less sodium. Moreover, most of them are sprinkled on food just before it's served--not added throughout the cooking process--which nutritionists say may reduce your sodium intake. More and more chefs are experimenting with flavored salts these days, in which they mix specialty and artisanal salt crystals with spices, herbs, seeds, and even flowers, fruits, and vegetables to brighten their dishes. A finishing dash of these salts adds an element that the flavoring agent alone cannot give. For instance, using a Nicoise Olive flavored salt creates an unexpected texture that the olive lacks on its own. Culinary chefs tend to agree that this new melding of flavor and texture excites the palate and makes a dish more vibrant.

Despite being labeled a sophisticated gourmet product, flavored sea salts are user-friendly and easy to apply. They’re also compatible with nearly all types of food such as poultry, fish, vegetables, game meats, salads, fruits, desserts, and even classic cocktails.

CAN WE LIVE WITHOUT SALT?

The simple answer is no. In fact, the salt composition of our body tissues is similar to that of seawater. The body needs sodium to survive. Without salt, the body would not be able to function properly. Our muscles would not work, our nerves would not be able to carry messages, and our food would remain undigested. However taking in too much or too little can impair the way our bodies function. Over half of the human body consists of fluids that contain appreciable amounts of salt. Each day, our bodies lose a significant quantity of salt throughout perspiration and urine excreted by the kidneys. If salt is rapidly lost from the body, as in the case of excessive perspiration, salt starvation can occur. Shortly after, this can cause muscle cramps followed by heat exhaustion.

Even our tears contain salt.

One of the simplest ways to meet our dietary needs is to incorporate a healthy amount of sea salt into our cooking. Cooking with table salt and continuously ‘adding-as-you-go’ makes it difficult to gauge the amount of salt you use; whereas a touch of a finishing sea salt is sufficient to accentuate a food’s natural ingredients. Flavored Fleur de Sel salts are bright, minerally, and delicate; but they are also potent in flavor. A sprinkle (or two) is just enough to highlight any entrée.