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Topic Review (Newest First)
01-20-2020 03:13 AM
Freedomwithout You should also note that the fad on sea salt is reducing your ability to consume iodine. If you have problems with slow metabolism, thyroid, dry skin, heart rate rapid or slow, you could be lacking iodine. Table salt or iodized salt, has iodine in it. So if you don’t consume loads of eggs a day or fish, you shouldn’t be using sea salt specifically in a SHTF preparations.
01-15-2020 08:54 AM
blackriver
Quote:
Originally Posted by SheepDog68 View Post
The coloration youíre talking about is in the sea salt that is being made/processed today and yes it is I believe from algae. (Several colors available!)



The pre flood salt takes its coloration from trace minerals.



SD
I concur with the explanation, assuming that by preflood you mean rock salt.

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01-14-2020 08:03 PM
SheepDog68
Quote:
Originally Posted by thequintessentialman View Post
I was curious and had expected trace minerals/elements but the articles I read stated algea. I'm more inclined to believe as you stated.

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The coloration youíre talking about is in the sea salt that is being made/processed today and yes it is I believe from algae. (Several colors available!)

The pre flood salt takes its coloration from trace minerals.

SD
01-14-2020 11:03 AM
thequintessentialman
Quote:
Originally Posted by blackriver View Post
Besides being 98% NaCl, it also contains KCl, Mg and Ca, which give the tint.

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I was curious and had expected trace minerals/elements but the articles I read stated algea. I'm more inclined to believe as you stated.

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01-14-2020 10:54 AM
blackriver
Quote:
Originally Posted by thequintessentialman View Post
Pink halite gets its color from red algae, yum.



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Besides being 98% NaCl, it also contains KCl, Mg and Ca, which give the tint.

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01-14-2020 10:50 AM
~Black.Dog~
Quote:
Originally Posted by thequintessentialman View Post
Pink halite gets its color from red algae, yum.



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I've always read that it is from trace minerals

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01-14-2020 10:32 AM
thequintessentialman
Quote:
Originally Posted by Justme11 View Post
The Himalayan pink salt comes from a mine. The salt was supposedly deposited by some ancient sea a million years ago, so no plastics etc.



Also, the very process of salt crystallization tends to be a purifying process.

In the formation of each crystal, the salt atoms arrange themselves into a tight lattice, excluding pretty much anything else unless it has the same size and characteristics of NaCl. of course there can still be some contaminants between crystals.
Pink halite gets its color from red algae, yum.



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01-14-2020 09:54 AM
IamZeke People looking for unique flavors from salt should just add the flavor.

Some herbs are seasonal, especially for those up north. When it gets too hot or too cold the herb dies. Either you save or buy seed and do it again next year. Or you can take about 3 loosely packed cups of herbs, chop it fine, pour on a half cup of any course salt and begin to grind the two together in a bowl, mortar, or food processor. The salt will dry out the herb if left to breathe and take the herb moisture in. If it stays too wet sticky pasty after letting it air dry a few hours then add a bit more salt and mash it in there. The concoction should dry most up clumpy style. Put it in a glass jar and it will last fine until next year's crop. Want a hint of cilantro or dill taste in the winter then use your herb salt.

That's just an annual saving trick, but you can do more.

Take any liquid flavor, like lemon juice, tomato juice, or beef bouillon, and 2 tablespoons of basic table salt to a cup of the liquid. Just simmer it down dry and then crush it up again. Lemon salt, beef salt, tomato salt, etc. If you can juice celery and remove the fiber then you can make classic celery salt. Onion juice salt and chili lime can be done too. Once fully dry it's basically ageless. It's not like the herb salt above that has too much plant material. Jar it up and you can use it years from now. That recipe doesn't make a lot though. Maybe a bit more than the few tablespoons of salt you started with.

I've never made it, but you can make smoked salt too.
https://www.wellpreserved.ca/smoked-...ow-to-make-it/



I don't object when people give me fancy salts, but I don't buy it. Coarse kosher, basic table iodized, and curing salt is all I buy.

If I want flavor in my salt then I add the flavor.
01-14-2020 06:43 AM
Justme11
Quote:
Originally Posted by thequintessentialman View Post
IDK, does all the mercury, PCBs, micro-plastics and other modern pollution affect the flavor...?

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The Himalayan pink salt comes from a mine. The salt was supposedly deposited by some ancient sea a million years ago, so no plastics etc.

Also, the very process of salt crystallization tends to be a purifying process.
In the formation of each crystal, the salt atoms arrange themselves into a tight lattice, excluding pretty much anything else unless it has the same size and characteristics of NaCl. of course there can still be some contaminants between crystals.
01-13-2020 09:56 PM
Aceoky I use mainly the Pink Himalayan salt; I store some regular bulk salt as well.
01-13-2020 09:48 PM
ajole
Quote:
Originally Posted by thequintessentialman View Post
IDK, does all the mercury, PCBs, micro-plastics and other modern pollution affect the flavor...?
Nope. Itís salt. A mineral. None of that stuff affects it.
01-13-2020 08:38 PM
labellavita Pink Himalayan and Real Salt in mylar bags and I've been buying seaweed that I will mylar bag too. The seaweed is for iodine, I can use it when making beef stock for soups.
01-04-2020 04:37 PM
SheepDog68 https://sfsalt.com/collections/bulk/...lt-bulk-25-lbs

This company has been my salt source for several years! You can buy in bulk and choose what grain size you want.

Of course they sale many different kinds, but the Himalayan is my go to!

SD
01-04-2020 12:25 PM
blackriver Sea salt and rock salt have all sorts of trace elements our body craves, like lithium.

Refined table salt is great for cooking taste as it lacks the iodine and is virtually pure NaCl, but it lacks the iodine, and the lithium, etc.

It is my understanding that rock salt, i.e. mined salt, lacks iodine.

I would imagine sea salt from the caribbean, atlantic islands or southern europe is almost 100% free of Fukushima crap and Chinese pollutants. The ocean's volume is huge.

Unremarkable pink himalayan salt has great marketing behind it. Some Bin Laden sympathizing wealthy oligarch family in Pakistan lives quite well from it, I have no doubt.

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01-04-2020 12:16 PM
blackriver
Quote:
Originally Posted by charliemeyer007 View Post
What do you want to do with the salt. I like the Pink Himalayan salt for food/cooking. Generic table salt for my other uses. Both at good prices at my local Winco.



I try and not eat much sea stuff these days. 9 nuke subs are lost in the ocean, plus Chernobyl and Fukushima.
That himalayan pink salt... is pink from iron oxide and is produced in Pakistan... just saying...

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01-04-2020 12:05 PM
Jack Swilling I use "Real Salt"
From a salt mine in Utah
In a SHTF most any salt with iodine would be fine for an emergency stash
01-04-2020 11:56 AM
Justme11
Quote:
Originally Posted by cantankerous View Post
So not much difference.
Just the price. Maybe cosmetically different.
01-04-2020 10:57 AM
cantankerous
Quote:
Originally Posted by Justme11 View Post
I think if you look at the assay of the fancy sea salt, you will find it is still very pure salt, and not much else.

https://www.healthline.com/nutrition...-salt#minerals
So not much difference.
01-04-2020 09:58 AM
thequintessentialman
Quote:
Originally Posted by cook View Post
At first I thought it did taste different.
IDK, does all the mercury, PCBs, micro-plastics and other modern pollution affect the flavor...?

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01-04-2020 07:14 AM
Justme11 I think if you look at the assay of the fancy sea salt, you will find it is still very pure salt, and not much else.

https://www.healthline.com/nutrition...-salt#minerals
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