But don’t be too quick to write off the household staple.
want to choose one over the other when cooking.
though it’s often marketed as a better choice.
For good health, adults are supposed to eat no more than 6g of salt a day, but the average consumption
in the UK is around 8.6g, and even more for men.
all major killers in this country. Switching to sea salt is unlikely to lower your risk, as it's the sodium in salt
which is thought to be behind these conditions.
harvested and how they are processed.
to remove trace minerals and give it its fine, uniform texture.
It usually has an anti-caking agent added, to prevent clumping and in the UK,
some brands have added iodine.
It is generally less refined and so often contains trace amounts of minerals such as magnesium,
calcium and potassium. It may also contain trace amounts of iodine, but shouldn't be relied upon
as a dietary source of this essential nutrient.
Its minimal processing gives the salt its characteristic rough or granular texture.
It comes in different grades of coarseness, so you can choose the one you like best.
The coarseness of the salt has no effect on its nutritional value.
comes only from the deposits left behind from its natural state, which are not processed away
like they might be with table salt.
roast potatoes, though they may become lost when it is used in cooking.
while table salt is good for cooking dishes where the salt is not meant to be a
standout ingredient.
So it’s up to you to decide if you prefer sea salt’s taste over that of the traditional table variety.