Friday, January 3, 2014
Stephanie's Food For Thought: Sea Salt
My sister Adrienne mentioned to me, since I was on a soap box about unrefined sugar, maybe I should also consider salt and what is done during its refining process. She pointed out a post by Chef Brad found here. I like Chef Brad, he has a cooking show on the BYU Channel and he is the self proclaimed grain guy. He also has a great blog found here. He talks about salt and says:
"1~Check to see if there is a list of minerals on the back. Good salt is filled with minerals. Bad salt will say just salt.
2~The color will tell a lot. Pure white salt is probably processed to death and pure white salt is devoid of minerals.
3~Check out the source. Remember even healthy companies use marketing to deceive the public.
So just because the company says its a good one, be careful.
4~Good salt is not dirt cheap. Bad salt is."
I was at my local Mediterranean themed grocery store and found the above salt. It is imported from Italy and has minerals listed in the ingredients. A little side note about my little Mediterranean grocery store, above the cash registers it is painted to look like the ceiling of the Sistine Chapel and I think Asians now own the store. My husband served a mission in Italy and has been to the place where this salt is mined, go figure. This salt was $3. If you go to Chef Brad's salt post you will see he lists several salts he recommends. I have had Real Salt, and I like it, but I have to order it online where I live now. I remember watching a cooking show with Michael Chiarello. He said never trust a salt that is white.