We all understand the adverse conditions from eating too much processed food packed with salt. However, salt is essential to all mammals, and that includes you and me.
(See “Different Types of Salt” to learn where different salts come from and what is unique about each.) I found the following summary about the differences in tastes helpful:
Differences In Taste
Foodies and chefs primarily choose their salt based on taste, texture, color and convenience.
The impurities, including the trace minerals, can affect both the color and taste of the salt.
The size of the salt can also affect how the salty flavor hits the tongue. Salt with a larger grain size can have a stronger flavor and last longer on your tongue.
However, if you allow the salt to dissolve in the food, then there shouldn’t be any major taste difference between plain refined salt and the other “gourmet” types of salt.
If you like to use your fingers to sprinkle salt on food, then dry salts with a larger grain size are much easier to handle.
This week, be aware that even subtle changes can produce significant results. Rather than dump a large amount of refined salt in your food, sprinkle on a pinch of the good kind. This is not just about salt….
(Maybe you missed my Tip for Well-being about salty lemonade as a headache remedy. Here is that link: Salty Lemonade.)
Tips from 5 April 2010 to 6 August 2012 are here: Archived Tips
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Rev. Debra Basham
Voice or text: (269) 921-2217 Email: debra@scs-matters.com http://DebraBasham.com http://ImagineHealing.info http://SurgicalSupport.info Small Changes … Infinite Results™
“If we have no peace, it is because we have forgotten that we belong to each other.” ~ Mother Teresa |