It’s pretty cool, I have it in my kitchen.
I actually completely replaced salt with MSG in my cooking and couldn’t be happier with it. In nowadays groceries/spices you get a lot of salt as it is
If anyone is looking to lower their sodium intake, then they could try Himalayan or Celtic sea salt instead of traditional table salt.
How? Are they saltier tasting with less actual salt (NaCl)? I know potassium chloride is sold as a salt replacer. What is the chemical makeup that makes ‘less sodium’ possible in natural salts? There are a lot of sea and rock salts in the world. Why are those two special?
I’ve seen a few comparisons, from studies that have been done, where traditional table salt had 39% sodium while Himalayan/Celtic sea salts were 31-33% sodium.
No seriously, Himalayan salt is just. Salt with some impurities in it that make it – Less salt-y.
Reading through some claims online impurities do account for a slight difference in sodium content. The thing that gets cited for major differences is volumetric comparisons. Sea salt and coarse rock salt usually have bigger chunks than table salt, so less fits in a spoon. Therefore every spoon of a coarse salt has substantially less sodium …and substantially less salt flavor when dissolved.
Article says “research postulates that replacing some salt with MSG can reduce people’s sodium intake by approximately 3% without sacrificing flavor”. What about Himalayan and Celtic sea salt?
Studies, research findings, and interesting tidbits from the ever-expanding scientific world.
Be sure to also check out these other Fediverse science communities: