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You are correct - the difference is very discernable
however when salt was in short supply [and the Gabelle
was a recent example] neither the monopolists nor their siblings and
public 'payed' any attention.
Like many marketing needs, purity was thought to
have been an advantage. Purity is important when considering the huge
quantities needed by industry, though 30% is still m/f from solar
evaporation processing
However for physiological needs it may be noted that
The blood serum in our bodies is suprisingly similar in
composition to "sea salt" which perhaps points to what
might be considered really healthy. [A strange kettle
of fish?]
Iodide has been traditionally added to salt m/f only because salt
in the quantities required for human consumption is ideal
as a useful vehicle to induce mass intake of Iodide particularly
to poorer countries. [It has active influence on the thyroid gland
and little to do with the physiological need for salt]
----- Original Message -----From: thetasig2002Sent: Tuesday, December 23, 2003 7:05 AMSubject: Table Salt vs. Sea SaltMy apologies if this question has already been answered. I could not
find a reference in the archive.
A friend tells me that the majority of salt used today is made from
old seas that have dried up and are now mines or made from brine. A
little research shows me that a lot of today's salt is probably made
from evaporated brine and maybe some still from old mines. I guess a
secondary question is whether or not "manufacture" comes into play in
the production of salt.
My question: is there an essential difference between what we term
"table salt" and "sea salt?" From what I can gather, so-called "sea
salt" contains some 70-80 elements. But when I look at table salt
companies they show up to 99.99% sodium chloride and do not mention a
lick about other elements that might be in the 0.01%. Nor do they
seem to mention the addition of iodine (or is it iodide?) which is
supposed to be purposely removed from some European table salt (or not
added in the first place.)
The point at hand is whether or not sea salt is more healthy than
table salt due to it's presumed larger list of elements. I mean, for
example, have they removed lead, arsenic, selenium, antimony, etc.
from table salt? To my palate, there certainly is a very discernable
difference in taste between my French Sea Salt, Celtic Sea Salt (which
taste alike) and the table salt that I have but do not use.
Thanks for enlightenment.
Regards,
-=theta=-
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