What is the saltiest salt in the world?

Salt can be classified, for example, by the method of production and/or extraction, degree of grinding and purification, sodium content and impurities. Although some salts may contain more different minerals than regular table salt, they still cannot be considered sources of the corresponding minerals (with the exception of iodized salt). With moderate consumption, regardless of the type of salt, the minerals accompanying sodium are supplied in extremely small quantities.

No salt can become a complete source of minerals. This means you don’t need to eat salt to get minerals.

SEA SALT

Sea salt is obtained by evaporating sea water in special baths or ponds under the influence of the sun. The purity of sea salt depends on the composition and purity of the sea water from which it is produced. The crystals of this salt are large and uneven. In addition to sodium chloride, sea salt may contain some iodine, calcium, magnesium and potassium.

COARSE SALT OR ROCK SALT

Coarse or rock salt is primarily mined from underground deposits. Rock salt is a dirty gray color. The deposits of each specific deposit contain various impurities, so it is almost impossible to achieve stable and/or uniform purity of rock salt.

BOARD OR TABLE SALT

In the case of table salt, most of the water is removed from the brine by boiling or evaporation, after which the remaining water is separated using powerful centrifuges so that at the end of the process the salt moisture content is about 3%. After additional drying, uniformly clean, fine-grained, high-quality table salt is obtained.

IODIZED SALT

Iodized salt is usually table or mineral salt with added iodine. Adding iodine does not change the taste of salt. Iodized salt is a good way to get the missing amount of iodine your body needs.

PAN-SOL

Pan salt is made by reducing the sodium content of regular table salt and adding 25–40% potassium chloride and 10% magnesium sulfate. In addition, pan salt contains the amino acid lysine, which eliminates the metallic taste of iodine. Two teaspoons of pan salt contain the same amount of sodium as one teaspoon of table salt. In fact, when consuming pan salt, sodium intake is often not reduced because it is added to food in large quantities to achieve the usual taste of food.

Sources of significant amounts of minerals include grains (especially whole grains), potatoes, fruits and vegetables, as well as berries, milk and dairy products, fish, poultry, eggs, meat, added dietary fats, nuts, seeds, oilseeds, but not salt. Only iodized salt can be considered a complete source of iodine.

In addition to regular salt, you can find multi-colored salts on sale with different names (for example, Rose, Himaalaja, Hawai, Pärsia), the composition and color of which depend on the place of production. Despite the fact that they often contain a whole list of minerals, none of these salts contain any of the minerals in such quantities that it covers a significant part of the daily requirement. In addition, salt is produced with various flavor nuances. This is, for example, flavored, garlic, smoked salt. Salt is also added to many spice mixtures (for example, pepper mixture). So with spice blends, be sure to read the label to find out how much salt they contain. Salt with added nitrite is often used in meat production. Nitrite salt is a highly purified salt specially designed for the meat industry. This salt gives the meat a pinkish-red color and inhibits the development of unwanted microorganisms, thereby extending the shelf life of the product. Some types contain more microelements, while others lose all their beneficial properties when processed. How not to make a mistake in choosing? Salt is a vital food product that ensures the normal functioning of the body. Chlorine ion ensures the synthesis of hydrochloric acid, an important element of gastric juice. And sodium is the main mineral in the blood plasma, ensuring optimal water and electrolyte balance. It is necessary for normal growth, healthy muscle function and nerve impulses. However, excess sodium retains fluid in the body and increases blood pressure. According to WHO recommendations, the daily amount of salt in the diet should not exceed 5 g for an adult. There are various types of salt available on the market today. To choose the most useful and safe one, let’s look at the features of each along with Vladimir Nekrasov, doctor of the highest category in the field of laboratory diagnostics, lieutenant colonel of the medical service, and Alisa Baltsevich, head of AGreen Altai Agroecological Company, experts from SN PRO EXPO FORUM. Materials on the topic

Salt

Table salt is a popular product used by a huge number of people. It undergoes thorough purification from impurities, which also removes useful substances from the composition, such as iron, potassium, and copper. To create a crumbly structure, special components are added to the salt – moisture evaporators, then it is bleached and potassium iodide is added, which has a negative effect on the body. Therefore, it is not recommended to abuse this salt.

Salt “Extra”

One of the most harmful is considered to be “Extra” salt, a type of table salt. To obtain it, the method of evaporation and purification with soda is used. Various chemical impurities can also be added. The final product contains practically no useful components – pure sodium chloride remains. Such salt will not bring any benefit, and in large quantities it will even harm. Materials on the topic

Iodized

Iodized salt is no less popular than table salt. And it should be noted that the difference between them is insignificant. Iodized one is enriched with potassium iodide. The product is recommended for use in case of iodine deficiency in the body or for its prevention. It is important to remember that when heated, iodized salt loses its beneficial properties.

Sea salt

This type of salt is extracted mainly from nature and contains many useful substances, including magnesium, potassium, and sulfates. But the majority are still chlorides and sodium. The iodine content in sea salt is low. Therefore, if you need to replenish its reserves, it is better to consult a doctor. He will prescribe a certain diet and medications against iodine deficiency.

Himalayan salt or pink salt

This salt is becoming more and more popular, which is due not only to the many useful microelements in its composition (sodium chloride, potassium, calcium, magnesium, fluorine), but also to its attractive appearance. Salt is widely used not only in cooking, but also in cosmetology. It gets its pleasant pink hue due to its high iron oxide content. Himalayan pink salt is mined in Pakistan, near the Himalayas, where the name comes from. Materials on the topic

Black salt

This type of salt is less popular in Russia compared to others. However, black salt is considered a common and healthy seasoning in many countries and peoples. It is mined in places where hydrogen sulfide is present. Salt goes on sale in almost unrefined form. According to scientists, it is safer and healthier for the body due to components that improve digestion. Black salt helps increase appetite, eliminates constipation and flatulence. However, it should not be confused with Thursday salt (it has the same color).

Thursday salt

Salt prepared using a special method on Maundy Thursday before Easter. Thursday salt is also called black salt. During the cooking process, it changes its color from dark gray to rich black due to mixing with rye bread and bran during the roasting process. Widely distributed among believers, it is also used in folk medicinal recipes and in cosmetology.

Which salt should you choose?

There is no particular difference for the body from regular use of a specific type of salt. In each of them, sodium chloride predominates, and only a small percentage is made up of useful microelements. But it should be noted that due to the careful processing of table salt and “Extra”, all useful elements disappear from the composition. A little more benefit and less harm can be obtained by consuming Himalayan (pink) and black salt, as well as sea salt. But no more than 5 g per day. According to experiments conducted in the 80s and 90s, the results of which were published in The Times magazine, reducing the amount of salt consumed in food by 25% reduces the risks of heart attack, stroke and sudden cardiac arrest. Materials on the topic It is important to remember, no matter what salt you choose, you should use moderation and do not forget that it is contained in many products, for example, semi-finished products and canned food.