Salt vs. Sodium
Salt is our friend!
Sea salt, that is, as long as it is unrefined. Unrefined sea salt contains many natural trace minerals that Morton's table salt does not* and Morton's contains more sodium.
Natural, unprocessed sea salts, whether sun-dried in the coastal marshes of France or mined from long dried sea beds in the Himalayas, have a wide range of good-for-you minerals, including iodine.
Kosher salt, by the way, is about the same in nutritional value as table salt – just ground less finely.
Let's see, there's:
- Himalayan (pink)
- Hawaiian (also pink)
- Sel Gris (French grey)
- Fleur de Sel (a fabulous by-product of Sel Gris)
- Maldon (British grey)
Gotta have salt at the table for those pesky eaters who reach for it before tasting your lovingly prepared (and seasoned) dishes?
- Politely suggest/request they taste before adjusting.
- Offer sea salt at the table – it's available in a finer grind, so it can be sprinkled from a shaker or you can offer it freshly ground from something akin to a pepper grinder.
- Get old fashioned (I seem to say that a lot): Offer coarse sea salt from tiny "salts" (individual salt dishes, once a part of formal place settings) with a tiny salt spoons.
*I have read that Morton's strips the natural minerals in the salt refining process and then sells them to supplement manufacturers so you can pay many times more to add them back into your diet. I'm thinkin' unrefined sea salt is a much less expensive and far tastier option!
Fun exercise: go on an antiquing expedition to round up a "salt" or two and accompanying salt spoons – I found one (spoon) that was made into a pin!