The end of the 70's is when Americans became guinea pigs for the food manufacturers, the FDA, and BIG PHARMA. We al know the "rest of the story." RFK JR, will be cleaning house soon. I hope they are all quaking in their boots!
My favorite is none that you spoke of. Switched to Redmond's Real Salt (mined in the mountains near Redmond, Utah) years ago, and love the flavor it brings to our food. Available in a few different grind sizes for various uses. Give it a try. Let us know your thoughts.
Hello Chef. I have been in the mine in Pakistan and believe me I found peace. The salt has 30 to 60 trace minerals and does not raise the blood pressure to much. You have touch my heart liking Pakistani salt. I was moved. Please Take care dear Chef. Peace. Zeena
I have lots of pink himalayan salt all over. I use it in a respirator. It helps shorten the life of a cold and it kills germs I believe. Plus I use it as a salt rock diffuser. It kills germs. Then at the table. It does actually help fight off colds and helps with allergies.
@@AwareHouseChef I bought some grey celtic salt. Still trying to discern the taste still. Thanks for the video. I especially like it. Very informative.
I recently discovered Maldon sea salt flakes and I love it. I use so little, it is not a significant cost to me. I've tried many high end Mediterranean sea salts over the decades, and nowadays I just use Malden as it is so clearly well manufactured and clean. It is made in Maldon, Essex, UK.
😲... 55yrs old and I just learned so much about a product I've used most of my life and never given much thought to.. ... We're never too old to learn something. Thanks so much for making this great video with important information. 🙏🏾👍💚
Celtic Sea Salt changed my life (and health) in 2002. It has the lowest levels of sodium and highest levels of calcium and magnesium. It does not cause edema and it makes everything taste great. I LOVE IT!
Celtic salt is very healthy. I switched to eat months ago. I also read up on regular and Himalayan salt. I will never touch regular table salt again. The Celtic salt provides essentials for our body.
Hawaiian here 🌺 I really appreciate your information on salt, knowledge is power. As a foodie and Island Natural buyer, I would like to say that we cooks that make Hawaiian Plates only use traditional home made white, red or black salts. It’s bought in local stores, not supermarkets or grocery stores ( or Costco). Celtic salt is one of my favorites too and real Hawaiian salt is very similar. Aloha too all ❣️
Hi! Thank you for reaching out! I would imagine that real deal Hawaiian salt is amazing! It’s in my bucket list to try some in Hawaii. All the best to you!
Having seen specialty travel shows about Hawaii…with demonstrations of the Hawaiian salts…I was ready to buy some on line. But I did read the fine print and discovered charcoal was added…it was not natural at all….so I passed on spending about fifty bucks💵💵💵💵💵 Gladys🇨🇦
The Morton Salt Company, named after the owner, Joy Morton, the son of J. Sterling Morton (who founded Arbor Day - not to mention that there's a famous arboretum named after him near Chicago where the company is based) largely invented the anti-caking process which made the company a boatload of money. I also remember hearing that the Chicago area is low in naturally occurring iodine, the lack of which causes goiter. So Chicago had lots of cases of goiter. Hence the iodine in the salt. This is probably more than you ever wanted to know about the Morton Salt Company, but since I grew up in the Chicago area, I remember hearing about this stuff as a kid. I'll have to give the Celtic salt a try, since I'm mostly Irish.
At one point in history, salt was worth more than gold because you could survive (by preserving your food, as stated in the video) with salt and not with gold! 🧂
Thanks for the run down, appreciated. IMHO, The Diamond Kosher is the most versatile salt on the table. ( finishing , cooking, baking or seasoning anything) When added to boiling water ( eg. for pasta ) it's the only one that will dissolve almost instantly, many of the others will just sink to the bottom of the pot and take time to dissolve, not sure why that is but I'd guess it's one reason why restaurants use it. Also there are no additives at all. Its a medium coarse grain perfect for finishing and as you mentioned, not too salty. The best part is cost. Its a fraction of the price of most of the others The packaging is a simple cardboard box. Some of the others have plastic bags, or caps that don't recycle well.
I use Diamond Crystal Kosher salt also. I have to order it from Amazon as most of our local grocery stores and Costco only carry Morton’s Kosher salt. Since they’re not the same and I dont need to learn how to season again, I’ll stay with Diamond Crystal Kosher salt!
First time viewer and newest subscriber. I am an RN, and certified health and wellness coach with advanced degrees in integrative and functional medicine. I’m all about healthy eating and sharing knowledge with others. I love your approach to healthy eating and your understandable teaching style. Keep up the great work!
I didn’t know there was so much to learn about salt! This is the first time I’ve seen your channel, you did a great job! I’m convinced and sold on trying the Keltic salt! Thanks for an interesting and fun video! 👍🏼
Many years ago, I was a chemistry major in college. I also worked in a lab. One day, we sent out for lunch, and I ordered a sub. Problem is, it needed salt, and there was none in the lab. There was, however, reagent grade NaCl. Thinking there was no difference in flavor, I used that - only to be educated by Mother Nature. It tasted VERY bad. I would compare it to drinking distilled water. So yes. There are differences between salts!
@ihbarddx That sounds like one of those things that seemed like a good idea at the time! Yeah, I've not done that with salt but sure have with other things. That comes under the heading of Live and Learn!
I just looked up reagent grade NaCl, most of it seems to be sold as >= 99.0%. Morton iodized table salt is within spec at about 99.4%. I kinda wonder what impurities your reagent grade had in it. (And yes, you can get better than 99% reagent grade, but most common is 99%.) Distilled water tastes better to me than any other water, it's the closest to actually being flavorless. Most minerals make water taste like dirt. And contrary to popular belief, distilled water is just fine to drink, you get plenty of minerals from food where the nasty taste is covered up by more intense flavors.
@@ihbarddx I'm not disagreeing with your taste buds. I'm simply wondering what impurities were in the reagent NaCl you had that made it taste bad. And I was pointing out that typical reagent-grade NaCl isn't necessarily more "pure" than table salt.
I have tried everything you have, except for the Greek salt. But there is another you don't have listed - Kalahari Desert salt. I picked a pound up a few years ago, and it is my favorite salt, even more than the Celtic and Himalayan. If you find any authentic, try it, and see what you think. I use the Celtic salt more as a finishing salt for meats, and Himalayan as my go-to daily salt. But for something where I want the salt to lift the flavor on a simple, single-item food, (tomatoes, hard-boiled eggs, avocado, watermelon, fresh cucumber, etc...) the Kalahari is my go-to.
Himalayan salt is my 'everyday' salt. We also have the moist grey Celtic sea salt and it has a very delicious, ocean brine taste to it. We find it *very* salty, so a little goes a long way, and it does exactly what fish sauce does to dishes. It gives a hint of 'ocean' flavor. Probably why it tastes so good on seafood! We keep the Celtic sea salt in a ceramic salt grinder, which is a must because the moist salt would turn any regular steel shaker or grinder to rust in a heartbeat. We have a wooden salt cellar on our kitchen table filled with Maldon salt for sprinkling on food as we eat. It gives a delicious salty crunch to anything and is especially good on meat and vegetables.
Christine.......I didn't know about keeping the celtic sea salt in a ceramic salt grinder. Going to get both today and thanks for the other great tips with your salt usage.
Great video. It's worth mentioning that "Celtic" is just the brand. The actual salt is harvested in Bretagne (the French Atlantic coast) and many more brands are available - both cooperatives like Sel de Noirmoutier, Les Saunier d'Île de Ré or Le Guérandais (which is the French sea salt you've linked to) - and smaller, independent producers. You'll find them everywhere on the French west coast - two examples are Marais Mounet or Salines de Millac. It's super fun to geek out on this and try differents salts, and really admire the craft of these salt harvesters.
Super awesome of you to mention David! Thank you for reaching out! I have had tried many gray salts and I wondered if they were of the same type as Celtic . If you have a chance, watch my follow up video about micro plastics. Redmond salt actually gives kudos to Celtic sea salt. All the best!
To say it's just a brand is a bit misleading, Brittany is one of the few places in Europe which has maintained a Celtic culture, along with Wales and Ireland. Culturally it has many similarities with Wales. Also Brittany, at least since the time of Julius Caesar and the Gallic Wars has had strong naval traditions.
Thank you!! It would be be fun!! I geek out on all things kitchen anyway!!🥰 ramekins, spatulas, pans, dishes, glasses, silverware, spices, specialty plates, bakeware, utensils, LOVE it ALL
Lowering salt consumption also makes legs swell less. You should check that problem at specialist because your legs shouldn't be that visibly affected by salt, it could be vein, lymph or even kidney problem at early stages and some of those problems can become very nasty if keep progressing.
@@josiahrandolphbaldwin8272 would increasing calcium consumption in an elderly person with congestive heart failure and high blood pressure help keep swelling down out of the legs and feet?
@@josiahrandolphbaldwin8272 Wow, thank you for this information. I will start incorporating vitamin k and calcium into their diet. I read that when given 1,000mg of calcium per day should help with water retention. I will also check which foods are high in vitamin k as well. Blessings!
I love the Celtic Sea Salt...Amazon! It's grey in color and very moist so you need a grinder... Amazon sells it in a grinder and then I buy extra in a bag. Also, it's "salty" so a little goes a long way! DELICIOUSLY GOOD... 👍
I LOVE that you're honest about using affiliate links. I have zero issues with supporting a creator that is honest about using them. Good on you, captain. Love your content; my only constructive feedback would be to question why the footage looks like near-raw S-log footage that hasn't been color-graded?
Thanks Snowman! I just hadn’t a clue about color grading back then. I think Im getting better. Long way to go. I appreciate you for reaching out. All the best
This is the most informative, entertaining and healthy for the body and the mind 15 minutes of anything I've seen on You Tube in countless hours of watching over several years. I look forward to much more of the collective generational wisdom you have to share with us all. Thank you for the blessing of a day started with laughter and learning, 2 things I love as much as good food, good health, good company.
Same here! I find Himalayan pink salt "saltier" than regular table salt. Now I am curious about the others. Fleur de sel is pronounced fler (roll the r) de cell. 😉❤️. This was surprisingly interesting. Thank you!
I came across the different types of salt, versus the white refined salt that is said to be dangerous due to extrem heating, and added anti clumping agent etc. So I have for the last 14 years basically stuck with Pink Himalaya salt, Black Himalaya salt, Balinese Seasalt that I bought straight from the little business on the beach in South East of Bali. Then I had some black Indian salt some years ago. Now in my humble room in Thailand I have also Thai Sea salt, and Lunn Desert salt summer harvest from Northern India. I also tried the Real Salt from Utah, very nice. Yummy and healthy stuff!
Thank you for sharing! I found out so much after I released this video that I did a follow up. Sounds like you love salt as much as me. Hope it is informative ua-cam.com/video/Wt3ZUC2Meuo/v-deo.html
I've tried regular mortons, various "sea" salts, I like himalayan, but recently came across the Fleur de Sel, wow! "finishing" salt? Who knew (not me). Feel so "sophisticated" sprinkling a pinch on everything ;-) Great taste and love the soft crunch. Have to try the Celtic next?
Yea! Same family of salts. Yours is a very expensive salt and it is delicious. You can make your own. Check out Alex the French guys website. He show you how to make it. Cheers!
Just don’t buy Fleur de Sel (meaning ’flower of salt’) from the mediterreanian. The mediterranian sea is polluted, so is your salt. Celtic salt is supposed to be clean. For as much as any sea is still clean. I only use Himalayan, deep from under the mountains and pure, packed with minerals, not found in other salts. And I absolutely LOVE the taste of it! On top of that, here in Europe it’s cheaper than the ’famous’ sea salts. Works perfect for me! 😂
@MaggieGoossens interesting your comment on Mediterranean salt being polluted. Any reference? From looking, it’s reported the Atlantic, Pacific are polluted and to seek salt from the Mediterranean. Iodized salt is done to a lot of “sea salt” so buyers beware. Iodized is not the same as iodine. Love all this global trade barriers free? So many Corp chemicals, every year over a decade ago, Govs were approving on ave 2000 new ones every year. God Bless our food to thy use.
Have you tried "Real Salt" yet? A lot of people seem to love that one. It's priced and looks much like the Celtic salt. I love how you used tomatoes to test it. Tomatoes and cucumbers really shine with salt.
@@adriand6477 I'm using the Real Salt as my fine granular. I use it together with celtic on my tomatoes. The flavor is amazing. The finishing salts I find are best on meats, fish, and anything cooked with them.
I don’t know your work, but I did enjoy the presentation and thought that it was pretty impressive the way you could tell the salt blindfolded. The first time I saw a toxin on the side of the salt container, that particular salt went off any future shopping list, and the container I had was only good for salting the sidewalk out front in winter. I was not aware that the yellow Prussiate ingredient which occasionally shows up and disqualifies no brand of salt for purchase, at least from my perspective, also had a cyanate in it. That’s good to know and I sure appreciate it.Thank you.
My pleasure! In all fairness Celtic sea salt is pretty easy to spot out. It has a wonderful flavor. I own a restaurant and buy hundreds of pounds of it. All the best
@@AwareHouseChef : That’s another excellent point. I’ve never heard of it before your video, but fully intend to try it now as soon as I can find it. :-)
I remember the balancing trick with that exact type of salt shaker. Once you got it to balance, you blew away all the excess salt, and just a couple of grains would be holding it in place
Best thing I learned, which should have been obvious actually, is not to measure coarse and fine salts by volume, expecting the same results in recipes. I am learning pressure canning, from the best sources, but I may well have made this mistake. I have been buying "pickling salt" to use cooking, and just grinding some of it fine for sprinkling. The reason salt is called pickling salt is simply because it doesn't add cloudy chemicals to your pickles.
Correct, that salt is important for pickling. That chemical is IODINE, ABSOLUTELY NECESSARY IN YOUR BODY, BY THE THYROID GLAND ETC. SO YOU NEED IT IN OTHER FOODS
@@xxkissmeketutxx There seems to be a lot of recipe books that do not tell you what grind they use. The odd book tells you straight away. For American canning books, they usually call "pickling salt" the finer grind. In Canada most "pickling salt" I have seen is a coarse grind. Had I not realized this, I would have been using half as much salt, when using American canning recipes.
I just ordered the Kalas salt a couple of weeks ago from Amazon. I'm lacking in iodine and it seemed a good source. It does have an additive that is perfectly stable under 400°. I use it as a finishing salt. It has a wonderful flavor and natural iodine.
@@bovineexcrement8635 Generally the iodine used in salt is in an iodide salt form (Ki or NaI - potassium & sodium iodide salts), not molecular iodine (I2). Much less chance of sublimation in an ionic salt compound. The reason sublimation occurs is that the iodine (I - I or I2) molecules in the solid are only held together by weak forces. A Ionic salt crystal act like one big molecule with myriad trillions of positive and negatively charged ions held together by their charges... a much stronger bond.
I am very blessed to live in Brittany (la Bretagne) France 🇫🇷. Celtic salt is actually sea salt harvested from the Guérande estuaries in Brittany. Its interesting to take a little trip down to the coast about 40 minutes away & see the salt traps. I use nothing else . Vive la France! 😊
I live 20 miles from the Redmond Real Salt mine. Not only good salt, but great employees and product selection. Tours available and an on site store. We have a 10 pound chunk of salt in the house, kinda cool ha.
Thank you so much! This video was so informative and it’s frustrating to find out that they’re putting crap in table salt. It makes sense why it’s cheaper than sea salt though. I learned so much from this!
It looked as though if you substitute regular salt for Kosher salt, then halving the quantity would be just about right (better yet, slightly less than half). According to your measure, the regular weighed about twice as much as the Kosher. The Celtic salt was an interesting read as far as mineral composition goes. The natural balance of Sodium to Potassium is somewhat similar to what we need in our bodies, since we need more Potassium than we normally get. Many sports drinks also supply much more Sodium and do little to replenish Potassium. Nice variety of trace minerals too. Morton makes a "Lite Salt Mixture", which has Iodine, but is about a 50/50 mix of Sodium salt and Potassium salt. Unfortunately, it does contain the declumping agents as well, but it's a healthier mix than regular Sodium salt.
I've been binging your content. Well informed, well shot, well edited. You're a funny guy too, love your personality. You deserve all the success and more that will come your way
Really enjoyed your video. Salt purchases are a new endeavor. I am using Himalayan Salt and it's ok but I too miss the flavor from Greece. I lived on the island of Crete for a few years and I miss it so much. I learned all about oregano, olives and the olive oil made directly by my landlord. He owned his olive orchard and grape vineyard.....geeze I was spoiled. The seafood was always cooked to perfection. I am going to try the Celtic Salt
Thank you sir for this informative video. After viewing, I went through my cabinet to look at the ingredients of my salt inventory. Found "yellow prussiate of soda" in the Morton Mediterranean Sea Salt Fine and the Morton Coarse Kosher Salt. Both are now sitting at the bottom of my trash can. Many thanks!
All natural salts have trace amounts of heavy metals including lead, mercury, arsenic and uranium to name a few. So what's more harmful, dextrose or carcinogenic heavy metals? If I were a health nut and wanted to live as long as possible I would choose the purest form personally.
For me in Germany, Maldon sea salt has been the best one so far. It's very affordable if you live in Europe. Bought a 1,4 kg bucket which is still more than half full after one year. I still use cheap salt for seasoning pasta water, however I figure I should switch over to rock salt as it's the traditional way and free of those nasty dosing aids.
I now use one from France called Sel de Guerande, it is grey and a bit ore briny than Maldon. it's also only £10 per kilo from the main sites. I absolutely love it.
Just discovered your channel this morning & I’ve watched several videos. How in the HELL do you only have 17,000 subscribers? You should be at least 500,000. I just subscribed! Keep up the great work.
Man, I can’t thank you enough ! That means everything. The algorithm doesn’t seem to favor me right now. But it is still a relatively young channel so you’re inspiring me to continue pressing on. All the best to you!
The pink Himalayan sea salt is actually from an ancient ocean, which was pushed upwards when two tectonic plates collided forming the Himalayan mountains. Not that unusual, it's why you might spot fossilized seashells, if you ever go into the Grand Canyon.
... Or pools of evaporated sea water from a worldwide flood. Like the noah story that every continent seems to have a legend about. Either or. The earth is kinda ancient so who knows for sure. : /
There was a VAST inland sea in the middle of the US/Canada 200k years ago (or so, DON’T quote me) Here in N. Michigan we also have fossilized sea creatures. Mostly in what was mud/clay but solidified into rock.
@@samiam619 - and before soil holding former huge bodies of water back let go during major quakes, maps showed coastal California as an island. Water rushing from former great lakes in the Rockies took massive amounts of soil into the channel to make the Napa Valley and connect the island to the mainland.
The problem with celtic salt is that with a recent test it tested very high in heavy metals aluminum, arsenic and lead. I recently made a video about this.. it tastes great but it isn't as healthy as it appears unfortunately.
My favorite is Mediterranean sea salt. (just looked at the bottle and no additives.) Thanks to this video I just realized that I have a bit of a collection going on in my kitchen. Funny I hadn't realized before.
I know this video is 3 years old, but it helped me out so much!! As it turned out, I am now in love with the Celtic Sea Salt!!! I used it on my chicken last night, and it enhanced the flavor so much that my husband wanted to know what I did differently it was so good! Also, thanks for letting me know which ones to stay away from too. The Morton table salt went out with the trash yesterday.
I like the kosher salt in his display for cooking... you can add it slowly... it also crumbles in your fingers so it becomes finer for sprinkling on popcorn
I am in the UK and always, always use Celtic sea salt which I have sent to me from France. It is loaded with so many beneficial minerals and you need to use far less of it compared to other salt. You can’t mistake it as it is grey in colour and I find it best to store in a mason jar when the salt pig is full.
@@AwareHouseChef Maldon is only a stone’s throw away from where I live here in the UK. So Maldon sea salt is my other ‘go to’ salt. You mentioned you only could get the flaky, well naturally it comes in all grain sizes here, from fine salt for the table to coarse grain and flaky for cooking. I should imagine it is expensive for you to purchase in the States, whereas it is not expensive at all here when you consider that is is specific just to Maldon, which after all is only a small town near the east coast. Thankyou for your very informative vid which I thoroughly enjoyed whilst painting the ceiling! ☺️
Great video! Very well explained. Which one has the lowest amount of sodium tho? And the Celtic Salt only has the one ingredient? And does celtic salt have iodine in it? Thx!
So NaCl is salt and that is where we get our sodium. Celtic sea salt has other minerals in it so there is more flavor when you use it. It contains less NaCl then table salt like Morton’s which is pretty much all NaCl. There’s a naturally occurring iodine in sea salt which is what Celtic is. But you do not know how much you need and I cannot tell you. Iodine is not something you should play guessing games with. If you are concerned about iodine you need to ask a nutritionist. Luckily the average person doesn’t need all that much. You can get a good amount by eating seafood and also seaweed like in sushi. Celtic does make a seaweed salt that I high in iodine as well. Hope that helps amzn.to/3ljZP6y
@@adriand6477 my biggest complaint about Real salt is my lack of local availability. I have to order it online , via Amazon, or hope I stumble on it somewhere outside of my local area when I'm traveling.
I must agree about the 'Himalayan' salt and I've been using for years. Seems to have much more flavour 'punch' than the regular iodised types so you end up using less of it for a better result :)
@@AwareHouseChef Just ordered some online as no-one seems to stock it in my outpost location :) From experience, things that excite your tastebuds are not necessarily the healthiest options - for instance salts with potassium chloride (salt substitutes) are proven to be healthier because they reduce the sodium intake.
@@ToozieGranna my pleasure. We need iodine. There are far better natural sources, especially in fish. I did a separate video addressing microplastic here. Cheers! ua-cam.com/video/Wt3ZUC2Meuo/v-deo.htmlsi=VCaxamb4xDTzWAu9
Thanks kathy! I appreciate the kindness! I'm finding out more and more that salt that is extracted from a mine is healthier than salt that is extracted from the sea because of microplastics. I'm doing a lot more research on that now.
The problem with Iodinized salt is... if you are deficient ..you need to consume to much salt to get it...in America iodine was put in bread ..but commercial bakeries replaced iodine with bromides...decades ago ..Australia recently ban bromides in bread and returned to iodine...as a study showed increased obesity and lower IQ in school age children..now I bake my own bread with King Arthur organic bread flour it’s bromide free...and had taken Nasent Iodine for 2 years..in that time I lost 42 lbs without trying..Bromides were used to treat seizure disorders in the 60s but they stopped using it because it’s retained..
All mined salts are formed by ancient seas which dried out and were buried, sometimes left exposed, like salt flats, and sometimes uplifted by geologic events, the uplift of the Himalayas when India crashed in to Asia for instance. So he’s not a geologist, this is a great video. I’m trying Celtic sea salt.
Read the story of Redmonds here in the US.... Redmond Real Salt® The Way Salt Should Be We think salt should be simple. It shouldn’t contain artificial additives or unhealthy pollutants. And it shouldn’t be stripped of beneficial trace minerals. It should be sea salt the way nature made it- nothing added, nothing taken away. Redmond Real Salt is unrefined sea salt mined from an ancient seabed in Utah where it’s safe from modern pollutants. It’s pure, unprocessed, and full of trace minerals that give it one-of-a-kind nutritional benefits and a subtly sweet flavor that brings out the best in each bite.
I’ve eaten Pakistani pink salt since 2018. I researched it and found it comes from a salt range in Pakistan just below the Himalayas. This is one of the marketing lies I refuse to be a part of. I have never tried Celtic sea salt. I’m heading to Amazon to order some. Thank you for taking the time to share your salt expertise. 🙂
I always grew up using that blue that little girl with the umbrella on it still use that this day the key is to slow down on usage and eventually replace with a better seasoning to me🤔🤷🏽♀️😊
Another aspect of salt is that SOME naturally have heavy metals - pink salt being one of those (varying degrees of heavy metals depending upon where it is mined). I follow the Lead Safe Mama who tests foods, etc. for heavy metals - found that my drinking bottle that I carried while hiking had lead in it as a "seal" on the bottom. Its helpful to reduce consumption of heavy metals, as often they settle in the brain and lead to cognitive decline. ( I rely on Celtic salt which is not high in heavy metals).
Yes, mentioned this too, and stopped using Celtic Salt because of having a genetic bend toward ALZ I don’t need extra heavy metals on or in my food. I was so sad as I too loved the flavor of Celtic on salads or raw veggies, and grilled asparagus with Steak to finish them both. It’s flavor is just so yummy. Darn Lead!
Celtic was not in a good range though on her report unless she updated after I just read it in the last few months. She recommends others as lower so switching to them.
@@SouthFloridaSunshineAlzheimer, to me, is a modern disease caused by an inappropriate diet, and environmental toxins play a part sure. Other animals do not have this, only us. If you want to completely prevent the disease and rid yourself of other potential or existing illnesses, why not do carnivore? That is what we are all supposed to be.
Born & raised on the Lower East Side, when you said your wife was gonna help out and it was your son I smashed the subscribe button. I hope all your reviews are as genuine as this one was bro. Peace.
I've been using Celtic Sea Salt for years because it tastes so good. Definitely not harsh like regular table salt. I use the regular salt, not the fine ground. I bought a salt grinder for when I need it finer.
This is why I LOVE affiliate videos vs. sponsored videos. With affiliate videos, you get a small commish from sales of the various products, but you give your honest opinion and you present more than one product, all of which are products you would use personally. Sponsor videos are also cool, but it can be tough to sort out a legitimate opinion from a sponsored video, you never know how much of what is said is straight truth. With affiliate links, you present the products, explain why you like or don't like them, and then let the viewer decide if they want to try them, and which ones they want to try. Best option in my opinion for a revenue video format.
I know what I'll be doing this fine New Year's Day (2021) I'm binge-watching this channel. Really enjoyed this salt video. I keep Morton's, Maldon, Diamond Crystal, Himalayan Pink, & Fleur de Sel on hand but mainly use Diamond Crystal (from a pig next to the stove) or the Pink (in my salt mill). Yep, I'll be giving your Celtic a go. If only I had a handsome young lad like yours to administer my blind taste test. ;-D Happy New Year......let's hope it's better than 2020.
Great video... I usually use fine sea salt, and was going to order some iodized salt off Amazon. However, after watching your vid - will stick with the pink Himalayan salt I have on the side, and try some of the Celtic salt because I cook a lot of fish. Thank you!
I've been using Pink Himalayan sea salt for over 8 years now. Through some of the home steaders I'm subscribed to, I recently learned the U.S. has its' own mined salt found in the state of Utah. The company name is Redmond's Real Salt and I'm seriously considering switching after learning about the harsh conditions the workers in Pakistan are subjected to mining Pink Himalayan sea salt. Thanks so much for sharing this info.
The grey Celtic salt is one he has here. I like the fine ground for finish and the coarse for cooking and I put a pinch in my water for electrolytes (the minerals in the salt as well as the salt). The pink salt carries necessary iodine however, eating red fish or seasoning with kelp (and no, ice cream kelp is not the same LOL😂) will fulfill your iodine needs.
With the oceans so polluted, can we still have clean seasalt, without plastic, or other garbage, like mercury?? That for me was the reason to buy himalayan salt ; not polluted. By the way ; I buy it as bigger rocks (1-2 inch diameter) and pulverize it myself, because there are effectively imitations on the market.
These days, most, if not all, sea salts have microplastics in them due to the amount of plastics in the oceans around the world. I switched to Redmond's because it is mined out of the ground in Utah, and has not been exposed to microplastics. Plus, it tastes great due to the other minerals mixed in.
Redmond's Real Salt is the best. We buy in 50lb bags of course salt and regrind in blender for table use. Very economic and no chemicals and not forced dryed. The best mineral salt!!
I don't know why, but I have always been passionate about salt! 😀 I know all the kinds of salts you have presented and I am 100% aligned with you! Thank you and great job! Love it! 👍✌️
I see that this is two years old, but it is the first time i'm being introduced to you; via the algorithm. This is a simple, but explanatory video. What sets you apart is your style, attitude, family interaction (besides Guga), and your story of fish in Greece. That is what has me as a fan, yet i'm not Greek. While unique, I get vibes of a Strong Island Anthony Bourdain, and I mean that as a compliment - he had a great ability to tell a story as well. Not sure if you read your comments from video's this far back, but I don't sign on my computer to give compliments, often, either. I briefly scrolled through your collection of videos and found it ironic how a majority cover the very questions i've had over time, but not the time, or resources to delve into myself. I find it hard to believe you only have around 40k subscribers (I mean that respectfully, as that 37,300+ more viewers than that zero I have) with the library of information you seem to cover. Looking forward to binging your vids. Thanks!
Thank you. I’ve been studying salt for a while. I think the additives are what raises blood pressure. I’m allergic to corn. Which is in dextrose and cellulose. So this helped. Good video. So real. Your response to your son was exactly what I say when people do things like that to me
I use the Himalayan too, however, the Redmond’s is a North American product and is at least as good for you as any other. If I’m very observant, I can sometimes get Redmond’s Kosher salt. But the Celtic is nice to work with too. Redmond’s is the salt recommended for a keto/carnivore diet. It’s said that salt harvested from modern oceans contains small plastic particles (is the term “nanoplastic” particles?). I’m not an expert. But I do like the Celtic too.
Redmond's should be considered a finishing salt. There are no health benefits; only taste, and you mostly only taste it when it's on the outside of food.
@@madthumbs1564 : we will have to agree to disagree. In my experience “finishing” salt is usually “flaked” such as Maldon’s. How would you finish with fine salt?
Dang, everything worked better in the '70's 😅 "Real Salt" brand sea salt is mined in Utah. It has rocks in it. This was very well done and very informative. Thank you for making and sharing! My best regards to the sandbar!
Thank you for reaching out! I love real salt. Thanks to suggei. It's now one of my personal faves. Wish I knew about it before making the video. Cheers!
No, the fish you eat ate the poop. Then the bigger fish ate the poopy fish. You catch the bigger fish, catch poop eating crab and shrimp, eat them and voila... you're a poop eater.
I used to work in the Cargil salt plant, in Newark CA. You should take a tour there. The salt is "farmed". Tricalcium Phosphate, Calcium Carbonate, Magnesium Carbonate, and Yellow Prussiate of soda (YPS), is what is used as an anti caking agent at Cargil Salt.
@@domingodeanda233 It also has trace heavy metals including arsenic, mercury and uranium. Check out a chemical analysis of Himalayan pink sea salt if you want.
BTW I just posted on your microplastic thread some detailed info about salt mining techniques, even here in the USA they use water@@AwareHouseChef I ordered the redmon's too
I felt it to my soul when you said, "It actually worked a lot better in the 70's."
Everything did. 🥺
Feeling it more now than ever. Cheers
The end of the 70's is when Americans became guinea pigs for the food manufacturers, the FDA, and BIG PHARMA. We al know the "rest of the story."
RFK JR, will be cleaning house soon. I hope they are all quaking in their boots!
@@MichaelTheophilus906is it still the age of Aquarius?
@@Thomas.3698 no I'm afraid not😢
@@AwareHouseChef ...when it comes to quality, cleanliness/purity (non-contamination) REDMOND SALT from here the USA
My favorite is none that you spoke of. Switched to Redmond's Real Salt (mined in the mountains near Redmond, Utah) years ago, and love the flavor it brings to our food. Available in a few different grind sizes for various uses. Give it a try. Let us know your thoughts.
Just got mine today. I am going to follow up in a couple of weeks. Thanks!
@@AwareHouseChefhow did you like it?
@@LovingSoul61 loved it. I did do a follow up video on it. Cheers
@@ElementFreedive i think this might be the one you’re looking for ua-cam.com/video/Wt3ZUC2Meuo/v-deo.html
I liked the taste of Redmond but had to stop bc it was like chewing little pieces of sand in my food. :(
Hello Chef. I have been in the mine in Pakistan and believe me I found peace. The salt has 30 to 60 trace minerals and does not raise the blood pressure to much. You have touch my heart liking Pakistani salt. I was moved. Please Take care dear Chef. Peace. Zeena
All the best!!
I have lots of pink himalayan salt all over. I use it in a respirator. It helps shorten the life of a cold and it kills germs I believe. Plus I use it as a salt rock diffuser. It kills germs. Then at the table. It does actually help fight off colds and helps with allergies.
@@AwareHouseChef I bought some grey celtic salt. Still trying to discern the taste still. Thanks for the video. I especially like it. Very informative.
Lol
Awesome lesson!!!!
I recently discovered Maldon sea salt flakes and I love it. I use so little, it is not a significant cost to me. I've tried many high end Mediterranean sea salts over the decades, and nowadays I just use Malden as it is so clearly well manufactured and clean. It is made in Maldon, Essex, UK.
It is a wonderful salt that I like to use for finishing. Thanks for sharing!
I also love Maldon. It make everything taste better. I use it as my cooking salt. It makes soup, potatoes, etc. taste so much better!
Yes yes yes
😲... 55yrs old and I just learned so much about a product I've used most of my life and never given much thought to.. ... We're never too old to learn something. Thanks so much for making this great video with important information. 🙏🏾👍💚
My pleasure and thank you for your kind compliments. Learning keeps me young. All the best!
How do you know what you heard is true??? You don't.
Celtic Sea Salt changed my life (and health) in 2002. It has the lowest levels of sodium and highest levels of calcium and magnesium. It does not cause edema and it makes everything taste great. I LOVE IT!
I really enjoy eating it. And I feel that it makes me healthier. So I agree with you! Thank you for sharing! All the best!
Lowers my BP to 120/80
Celtic salt is very healthy. I switched to eat months ago. I also read up on regular and Himalayan salt. I will never touch regular table salt again. The Celtic salt provides essentials for our body.
Hawaiian here 🌺 I really appreciate your information on salt, knowledge is power. As a foodie and Island Natural buyer, I would like to say that we cooks that make Hawaiian Plates only use traditional home made white, red or black salts. It’s bought in local stores, not supermarkets or grocery stores ( or Costco). Celtic salt is one of my favorites too and real Hawaiian salt is very similar. Aloha too all ❣️
Hi! Thank you for reaching out! I would imagine that real deal Hawaiian salt is amazing! It’s in my bucket list to try some in Hawaii. All the best to you!
@@AwareHouseChef Awwww ! I would love to show you and your family where it’s scraped off the boulders by the cliffs. Have a peaceful holiday season 🌺
@@dreamlife2351 that is so awesome! Just the gesture is humbling.
Having seen specialty travel shows about Hawaii…with demonstrations of the Hawaiian salts…I was ready to buy some on line. But I did read the fine print and discovered charcoal was added…it was not natural at all….so I passed on spending about fifty bucks💵💵💵💵💵
Gladys🇨🇦
There are salt ponds on the west side of Kauai where they make salt from seawater. Its reddish color is from the dirt ponds.
The Morton Salt Company, named after the owner, Joy Morton, the son of J. Sterling Morton (who founded Arbor Day - not to mention that there's a famous arboretum named after him near Chicago where the company is based) largely invented the anti-caking process which made the company a boatload of money. I also remember hearing that the Chicago area is low in naturally occurring iodine, the lack of which causes goiter. So Chicago had lots of cases of goiter. Hence the iodine in the salt. This is probably more than you ever wanted to know about the Morton Salt Company, but since I grew up in the Chicago area, I remember hearing about this stuff as a kid. I'll have to give the Celtic salt a try, since I'm mostly Irish.
Not at all! Thank you for the information! I really appreciate you reaching out!
Your comment was very interesting, edward. I am glad you posted it.
Too much lnformation
I went to Morton East High School, in Cicero! I think all Chicagoland kids learned about Morton in grade school.
Your body needs the salt of the motherland
At one point in history, salt was worth more than gold because you could survive (by preserving your food, as stated in the video) with salt and not with gold! 🧂
That's where the saying worth your salt came from
Absolutely, as I understand it the Romans paid their military in salt. So, it was considered that you were paid your worth in salt.
@@bluesky6985 quite right
I think it was pepper that was worth it’s weight in gold. Anyone with access to an ocean can make salt. But pepper came from the Far East ONLY.
@@samiam619 Do you know how long it takes to make salt from sea water? If you don't live near the ocean transporting it becomes a problem.
Thanks for the run down, appreciated. IMHO, The Diamond Kosher is the most versatile salt on the table. ( finishing , cooking, baking or seasoning anything) When added to boiling water ( eg. for pasta ) it's the only one that will dissolve almost instantly, many of the others will just sink to the bottom of the pot and take time to dissolve, not sure why that is but I'd guess it's one reason why restaurants use it. Also there are no additives at all. Its a medium coarse grain perfect for finishing and as you mentioned, not too salty. The best part is cost. Its a fraction of the price of most of the others The packaging is a simple cardboard box. Some of the others have plastic bags, or caps that don't recycle well.
Glad to be of service! Cheers!
I use Diamond Crystal Kosher salt also. I have to order it from Amazon as most of our local grocery stores and Costco only carry Morton’s Kosher salt. Since they’re not the same and I dont need to learn how to season again, I’ll stay with Diamond Crystal Kosher salt!
Informative tutorial, I enjoyed the comedic delivery. I never thought to read the ingredient list for salt, thank you for the info.
You're very welcome! Thank you for the kind compliment!
First time viewer and newest subscriber. I am an RN, and certified health and wellness coach with advanced degrees in integrative and functional medicine. I’m all about healthy eating and sharing knowledge with others. I love your approach to healthy eating and your understandable teaching style. Keep up the great work!
You should also check out Dr. Sten Ekberg channel too! Very meticulous and detailed with the health information.
Thank you for reaching out! I appreciate you! All the best!
I watch Dr. Ekberg too. I also love Dr. Berg. Both fantastic!!
When I saw kalas salt i knew were in Greece 🇬🇷💙
I read an article that said either Himalayan pink salt or Celtic sea salt were the best. Lol, I decided on Himalayan. Will try Celtic next time.
I didn’t know there was so much to learn about salt! This is the first time I’ve seen your channel, you did a great job! I’m convinced and sold on trying the Keltic salt! Thanks for an interesting and fun video! 👍🏼
Thank you Dina! All the best!
Many years ago, I was a chemistry major in college. I also worked in a lab. One day, we sent out for lunch, and I ordered a sub. Problem is, it needed salt, and there was none in the lab. There was, however, reagent grade NaCl. Thinking there was no difference in flavor, I used that - only to be educated by Mother Nature. It tasted VERY bad. I would compare it to drinking distilled water. So yes. There are differences between salts!
Thank you for sharing that. All the best!
@ihbarddx
That sounds like one of those things that seemed like a good idea at the time! Yeah, I've not done that with salt but sure have with other things. That comes under the heading of Live and Learn!
I just looked up reagent grade NaCl, most of it seems to be sold as >= 99.0%. Morton iodized table salt is within spec at about 99.4%. I kinda wonder what impurities your reagent grade had in it. (And yes, you can get better than 99% reagent grade, but most common is 99%.)
Distilled water tastes better to me than any other water, it's the closest to actually being flavorless. Most minerals make water taste like dirt. And contrary to popular belief, distilled water is just fine to drink, you get plenty of minerals from food where the nasty taste is covered up by more intense flavors.
@@jonc4403 The incident happened as I have described it. I apologize if I threatened your world view by recounting it.
@@ihbarddx I'm not disagreeing with your taste buds. I'm simply wondering what impurities were in the reagent NaCl you had that made it taste bad. And I was pointing out that typical reagent-grade NaCl isn't necessarily more "pure" than table salt.
I have tried everything you have, except for the Greek salt. But there is another you don't have listed - Kalahari Desert salt. I picked a pound up a few years ago, and it is my favorite salt, even more than the Celtic and Himalayan. If you find any authentic, try it, and see what you think. I use the Celtic salt more as a finishing salt for meats, and Himalayan as my go-to daily salt. But for something where I want the salt to lift the flavor on a simple, single-item food, (tomatoes, hard-boiled eggs, avocado, watermelon, fresh cucumber, etc...) the Kalahari is my go-to.
I used to love Kalas but they’ve doctored it with crap recently.
@@AwareHouseChef I'm so sad about this. I've been buying it for years at Titan, and never even noticed they did this.
@@Nina-xv4ie my apologies
Himalayan salt is my 'everyday' salt. We also have the moist grey Celtic sea salt and it has a very delicious, ocean brine taste to it. We find it *very* salty, so a little goes a long way, and it does exactly what fish sauce does to dishes. It gives a hint of 'ocean' flavor. Probably why it tastes so good on seafood! We keep the Celtic sea salt in a ceramic salt grinder, which is a must because the moist salt would turn any regular steel shaker or grinder to rust in a heartbeat. We have a wooden salt cellar on our kitchen table filled with Maldon salt for sprinkling on food as we eat. It gives a delicious salty crunch to anything and is especially good on meat and vegetables.
Thanks for sharing!
Or, rose quartz.
Christine.......I didn't know about keeping the celtic sea salt in a ceramic salt grinder. Going to get both today and thanks for the other great tips with your salt usage.
I don't know what all the hype about Himalayan pink salt is; it's just rose quartz/halite (rock salt).
Himalayan Salt contains heavy metals - Send some of for analysis you’ll find it is laden
I love the "Celtic Grey Sea Salt" for all the same reasons you do! My fav, the way it makes veggies pop!
It makes seafood taste even better than it does the vegetables. All the best!
Great video. It's worth mentioning that "Celtic" is just the brand. The actual salt is harvested in Bretagne (the French Atlantic coast) and many more brands are available - both cooperatives like Sel de Noirmoutier, Les Saunier d'Île de Ré or Le Guérandais (which is the French sea salt you've linked to) - and smaller, independent producers. You'll find them everywhere on the French west coast - two examples are Marais Mounet or Salines de Millac. It's super fun to geek out on this and try differents salts, and really admire the craft of these salt harvesters.
Super awesome of you to mention David! Thank you for reaching out! I have had tried many gray salts and I wondered if they were of the same type as Celtic . If you have a chance, watch my follow up video about micro plastics. Redmond salt actually gives kudos to Celtic sea salt. All the best!
To say it's just a brand is a bit misleading, Brittany is one of the few places in Europe which has maintained a Celtic culture, along with Wales and Ireland. Culturally it has many similarities with Wales. Also Brittany, at least since the time of Julius Caesar and the Gallic Wars has had strong naval traditions.
W6
Thank you!! It would be be fun!! I geek out on all things kitchen anyway!!🥰 ramekins, spatulas, pans, dishes, glasses, silverware, spices, specialty plates, bakeware, utensils, LOVE it ALL
Always my favourite!
The only salt that doesn't make my legs swell is Himalayan pink salt and Celtic sea salt. The rest I stay away from
All sea salt has micro plastic meanwhile. The Celtic one has as well high Aluminium, good for Alzheimer, if you want to forget earlier
Lowering salt consumption also makes legs swell less. You should check that problem at specialist because your legs shouldn't be that visibly affected by salt, it could be vein, lymph or even kidney problem at early stages and some of those problems can become very nasty if keep progressing.
@@josiahrandolphbaldwin8272 they need to check out K2 .
@@josiahrandolphbaldwin8272 would increasing calcium consumption in an elderly person with congestive heart failure and high blood pressure help keep swelling down out of the legs and feet?
@@josiahrandolphbaldwin8272 Wow, thank you for this information. I will start incorporating vitamin k and calcium into their diet. I read that when given 1,000mg of calcium per day should help with water retention. I will also check which foods are high in vitamin k as well. Blessings!
Thank you. Very informative video. I’ve never tried Celtic Sea Salt 🤔. A must try.
I appreciate that ! All the best!
Where do THEY sell it??
@@marianistazos5185At your local farmer's market or Amazon.
I love the Celtic Sea Salt...Amazon! It's grey in color and very moist so you need a grinder... Amazon sells it in a grinder and then I buy extra in a bag. Also, it's "salty" so a little goes a long way! DELICIOUSLY GOOD... 👍
@@terryparrott9127 So glad! Thank you for sharing your experience!
I never knew listening to a Salt lecture would b so informative.....excellent and refreshing .Good job sir
Thank you so much Paula! All the best!
I LOVE that you're honest about using affiliate links. I have zero issues with supporting a creator that is honest about using them. Good on you, captain. Love your content; my only constructive feedback would be to question why the footage looks like near-raw S-log footage that hasn't been color-graded?
Thanks Snowman! I just hadn’t a clue about color grading back then. I think Im getting better. Long way to go. I appreciate you for reaching out. All the best
I believe in being loyal. You brought the information, deserve the benefits of your research and labor!!
This is the most informative, entertaining and healthy for the body and the mind 15 minutes of anything I've seen on You Tube in countless hours of watching over several years. I look forward to much more of the collective generational wisdom you have to share with us all. Thank you for the blessing of a day started with laughter and learning, 2 things I love as much as good food, good health, good company.
So incredibly kind of you to say! Very humbling! Thank you so much for reaching out! All the best!
earned your self a subscription. I'll spend some time with your past vids now.
Welcome Daniel! Thanks!
@@AwareHouseChef me too my salty friend (:!
@@keithlong1387 thanks! Cheers!
Same here! I find Himalayan pink salt "saltier" than regular table salt. Now I am curious about the others. Fleur de sel is pronounced fler (roll the r) de cell. 😉❤️. This was surprisingly interesting. Thank you!
I came across the different types of salt, versus the white refined salt that is said to be dangerous due to extrem heating, and added anti clumping agent etc. So I have for the last 14 years basically stuck with Pink Himalaya salt, Black Himalaya salt, Balinese Seasalt that I bought straight from the little business on the beach in South East of Bali. Then I had some black Indian salt some years ago. Now in my humble room in Thailand I have also Thai Sea salt, and Lunn Desert salt summer harvest from Northern India. I also tried the Real Salt from Utah, very nice. Yummy and healthy stuff!
Thank you for sharing! I found out so much after I released this video that I did a follow up. Sounds like you love salt as much as me. Hope it is informative ua-cam.com/video/Wt3ZUC2Meuo/v-deo.html
A fool and their money are soon parted.
I've tried regular mortons, various "sea" salts, I like himalayan, but recently came across the Fleur de Sel, wow! "finishing" salt? Who knew (not me). Feel so "sophisticated" sprinkling a pinch on everything ;-) Great taste and love the soft crunch. Have to try the Celtic next?
Yea! Same family of salts. Yours is a very expensive salt and it is delicious. You can make your own. Check out Alex the French guys website. He show you how to make it. Cheers!
Just don’t buy Fleur de Sel (meaning ’flower of salt’) from the mediterreanian. The mediterranian sea is polluted, so is your salt. Celtic salt is supposed to be clean. For as much as any sea is still clean. I only use Himalayan, deep from under the mountains and pure, packed with minerals, not found in other salts. And I absolutely LOVE the taste of it! On top of that, here in Europe it’s cheaper than the ’famous’ sea salts. Works perfect for me! 😂
@MaggieGoossens interesting your comment on Mediterranean salt being polluted. Any reference? From looking, it’s reported the Atlantic, Pacific are polluted and to seek salt from the Mediterranean. Iodized salt is done to a lot of “sea salt” so buyers beware. Iodized is not the same as iodine. Love all this global trade barriers free? So many Corp chemicals, every year over a decade ago, Govs were approving on ave 2000 new ones every year. God Bless our food to thy use.
❤
Have you tried "Real Salt" yet? A lot of people seem to love that one. It's priced and looks much like the Celtic salt. I love how you used tomatoes to test it. Tomatoes and cucumbers really shine with salt.
It's my go to salt, Celtic salt here in Canada is way more expensive but I did enjoy the taste so I can understand why the chef recommended it.
@@adriand6477 I'm using the Real Salt as my fine granular. I use it together with celtic on my tomatoes. The flavor is amazing. The finishing salts I find are best on meats, fish, and anything cooked with them.
I use Redmonds Real Salt. Has as many minerals that the seasalt and celtic salt has
I don’t know your work, but I did enjoy the presentation and thought that it was pretty impressive the way you could tell the salt blindfolded.
The first time I saw a toxin on the side of the salt container, that particular salt went off any future shopping list, and the container I had was only good for salting the sidewalk out front in winter.
I was not aware that the yellow Prussiate ingredient which occasionally shows up and disqualifies no brand of salt for purchase, at least from my perspective, also had a cyanate in it.
That’s good to know and I sure appreciate it.Thank you.
My pleasure! In all fairness Celtic sea salt is pretty easy to spot out. It has a wonderful flavor. I own a restaurant and buy hundreds of pounds of it. All the best
@@AwareHouseChef : That’s another excellent point. I’ve never heard of it before your video, but fully intend to try it now as soon as I can find it. :-)
I remember the balancing trick with that exact type of salt shaker. Once you got it to balance, you blew away all the excess salt, and just a couple of grains would be holding it in place
Good times David. Cheers!
Best thing I learned, which should have been obvious actually, is not to measure coarse and fine salts by volume, expecting the same results in recipes. I am learning pressure canning, from the best sources, but I may well have made this mistake.
I have been buying "pickling salt" to use cooking, and just grinding some of it fine for sprinkling.
The reason salt is called pickling salt is simply because it doesn't add cloudy chemicals to your pickles.
Correct, that salt is important for pickling. That chemical is IODINE, ABSOLUTELY NECESSARY IN YOUR BODY, BY THE THYROID GLAND ETC. SO YOU NEED IT IN OTHER FOODS
Oh wow I didn't know that about pickling salt. Thanks for sharing 👍
@@xxkissmeketutxx There seems to be a lot of recipe books that do not tell you what grind they use. The odd book tells you straight away. For American canning books, they usually call "pickling salt" the finer grind. In Canada most "pickling salt" I have seen is a coarse grind.
Had I not realized this, I would have been using half as much salt, when using American canning recipes.
I just ordered the Kalas salt a couple of weeks ago from Amazon. I'm lacking in iodine and it seemed a good source. It does have an additive that is perfectly stable under 400°. I use it as a finishing salt. It has a wonderful flavor and natural iodine.
Great! Glad you like it!
Iodine evaporates,
@@bovineexcrement8635 Generally the iodine used in salt is in an iodide salt form (Ki or NaI - potassium & sodium iodide salts), not molecular iodine (I2). Much less chance of sublimation in an ionic salt compound. The reason sublimation occurs is that the iodine (I - I or I2) molecules in the solid are only held together by weak forces. A Ionic salt crystal act like one big molecule with myriad trillions of positive and negatively charged ions held together by their charges... a much stronger bond.
I am very blessed to live in Brittany (la Bretagne) France 🇫🇷. Celtic salt is actually sea salt harvested from the Guérande estuaries in Brittany. Its interesting to take a little trip down to the coast about 40 minutes away & see the salt traps. I use nothing else . Vive la France! 😊
My son is there now. Wonderful country. Thanks for sharing!
I live 20 miles from the Redmond Real Salt mine. Not only good salt, but great employees and product selection. Tours available and an on site store. We have a 10 pound chunk of salt in the house, kinda cool ha.
Slightly Jealous… found out about it after I released this video. Cheers ua-cam.com/video/Wt3ZUC2Meuo/v-deo.html
Thank you so much! This video was so informative and it’s frustrating to find out that they’re putting crap in table salt. It makes sense why it’s cheaper than sea salt though. I learned so much from this!
Thank you Meghan. I appreciate you reaching out and your kindness. All the best!!
It looked as though if you substitute regular salt for Kosher salt, then halving the quantity would be just about right (better yet, slightly less than half). According to your measure, the regular weighed about twice as much as the Kosher.
The Celtic salt was an interesting read as far as mineral composition goes. The natural balance of Sodium to Potassium is somewhat similar to what we need in our bodies, since we need more Potassium than we normally get. Many sports drinks also supply much more Sodium and do little to replenish Potassium. Nice variety of trace minerals too.
Morton makes a "Lite Salt Mixture", which has Iodine, but is about a 50/50 mix of Sodium salt and Potassium salt. Unfortunately, it does contain the declumping agents as well, but it's a healthier mix than regular Sodium salt.
I've been binging your content. Well informed, well shot, well edited. You're a funny guy too, love your personality. You deserve all the success and more that will come your way
Super kind of you to say Nathan! Very humbled and thankful for your comment! All the best!
IT'S ABOUT SALT , IDIOT !
This man is a "Saltist"
Does that make him Salty?
I thought you'd say Pakistanist. 😒
@@frontlinersaudi8076 doesn't even make a grain of sense pal
@@ylYolk eat peanuts "pal" add mallows on your hot drinks 😆
Such Salty Tears you have
Really enjoyed your video. Salt purchases are a new endeavor. I am using Himalayan Salt and it's ok but I too miss the flavor from Greece. I lived on the island of Crete for a few years and I miss it so much. I learned all about oregano, olives and the olive oil made directly by my landlord. He owned his olive orchard and grape vineyard.....geeze I was spoiled. The seafood was always cooked to perfection. I am going to try the Celtic Salt
Please let me know how you like it and thank you for sharing!
My husband has a himalayan pink salt inhaler and it works great! Helps mucus, any kind of breathing problem 👍 and he has asthma.
Yes I have that one too.. purchased right at dollar tree ..I brought mine 17 of them
Ordinary salt would be just as good. Himalayan salt exports are a scandal.
@@quixotiq no, table salt is definitely not the same as Himalayan pink salt! Totally different. Do your research!
@@michelledeloria8712 I dont think it would be the same. It cost minimum of $15 not
$1
They sell 1lb bags of Himalayan salt at the Dollar Tree here.
Thank you sir for this informative video. After viewing, I went through my cabinet to look at the ingredients of my salt inventory. Found "yellow prussiate of soda" in the Morton Mediterranean Sea Salt Fine and the Morton Coarse Kosher Salt. Both are now sitting at the bottom of my trash can. Many thanks!
I think it's the accumulation of theses seemingless insignificant additives are not so insignificant in the long run. Wishing you all the best!
I will never buy regualr table salt, again. I am so glad I watched this video.
I JUST had bought a new container of table salt... it has dextrose and that other crap in it. Dammit.
All natural salts have trace amounts of heavy metals including lead, mercury, arsenic and uranium to name a few. So what's more harmful, dextrose or carcinogenic heavy metals? If I were a health nut and wanted to live as long as possible I would choose the purest form personally.
@@williambrandondavis6897 so you only buy table salt
@@williambrandondavis6897 which salt you buy?
@@williambrandondavis6897 I have found canning salt to be the cleanest so far.
For me in Germany, Maldon sea salt has been the best one so far. It's very affordable if you live in Europe. Bought a 1,4 kg bucket which is still more than half full after one year. I still use cheap salt for seasoning pasta water, however I figure I should switch over to rock salt as it's the traditional way and free of those nasty dosing aids.
Try Celtic. Thank you for sharing!
I used to use regular table salt in pasta water...then I switched...the taste difference is incredible! 🤪
Sehe ich genauso ❤👍👍🇩🇪
@@michellekrueger5122 Placeboes are 50% effective. Educate yourself.
I now use one from France called Sel de Guerande, it is grey and a bit ore briny than Maldon. it's also only £10 per kilo from the main sites. I absolutely love it.
Just discovered your channel this morning & I’ve watched several videos. How in the HELL do you only have 17,000 subscribers? You should be at least 500,000. I just subscribed! Keep up the great work.
Man, I can’t thank you enough ! That means everything. The algorithm doesn’t seem to favor me right now. But it is still a relatively young channel so you’re inspiring me to continue pressing on. All the best to you!
This is really interesting. Thanks for the info.
Thank you!!
The pink Himalayan sea salt is actually from an ancient ocean, which was pushed upwards when two tectonic plates collided forming the Himalayan mountains. Not that unusual, it's why you might spot fossilized seashells, if you ever go into the Grand Canyon.
... Or pools of evaporated sea water from a worldwide flood. Like the noah story that every continent seems to have a legend about. Either or. The earth is kinda ancient so who knows for sure. : /
😂😂😂😂😂😂😂😂😂Delusional
That's why there's iodine in it!!
There was a VAST inland sea in the middle of the US/Canada 200k years ago (or so, DON’T quote me) Here in N. Michigan we also have fossilized sea creatures. Mostly in what was mud/clay but solidified into rock.
@@samiam619 - and before soil holding former huge bodies of water back let go during major quakes, maps showed coastal California as an island. Water rushing from former great lakes in the Rockies took massive amounts of soil into the channel to make the Napa Valley and connect the island to the mainland.
The problem with celtic salt is that with a recent test it tested very high in heavy metals aluminum, arsenic and lead. I recently made a video about this.. it tastes great but it isn't as healthy as it appears unfortunately.
My favorite is Mediterranean sea salt. (just looked at the bottle and no additives.) Thanks to this video I just realized that I have a bit of a collection going on in my kitchen. Funny I hadn't realized before.
Doesn't the Mediterranean Sea salt just make a huge difference in the flavor of the food? Thanks for sharing! All the best!
@@AwareHouseChef true. Greetings from Greece 👍
@@alfalockeye9445 yiasou
The pink 'Himalayan' has a softer flavor than celtic salt(also my fav). Use differently.
Celtic sea salt is my favorite too! Redmans real is a close second, ties with himalayan pink salt.
We're on the same page. Cheers!
Redmond os like eating sand, hate
I know this video is 3 years old, but it helped me out so much!! As it turned out, I am now in love with the Celtic Sea Salt!!! I used it on my chicken last night, and it enhanced the flavor so much that my husband wanted to know what I did differently it was so good! Also, thanks for letting me know which ones to stay away from too. The Morton table salt went out with the trash yesterday.
I’m so glad! Thank you for sharing!
I like the kosher salt in his display for cooking... you can add it slowly... it also crumbles in your fingers so it becomes finer for sprinkling on popcorn
I am in the UK and always, always use Celtic sea salt which I have sent to me from France. It is loaded with so many beneficial minerals and you need to use far less of it compared to other salt. You can’t mistake it as it is grey in colour and I find it best to store in a mason jar when the salt pig is full.
Thanks Serenity. Obviously I love it and agree with you. Thanks for sharing! Cheers!
@@AwareHouseChef Maldon is only a stone’s throw away from where I live here in the UK. So Maldon sea salt is my other ‘go to’ salt. You mentioned you only could get the flaky, well naturally it comes in all grain sizes here, from fine salt for the table to coarse grain and flaky for cooking. I should imagine it is expensive for you to purchase in the States, whereas it is not expensive at all here when you consider that is is specific just to Maldon, which after all is only a small town near the east coast. Thankyou for your very informative vid which I thoroughly enjoyed whilst painting the ceiling! ☺️
@@Timetangle100 thank you for sharing!!
I never knew salt could be so interesting. I have Kalas in my cupboard!
Thank you! Just be a little careful because the new Kalas that they have out has anti-caking agents in it. All the best!
Great video! Very well explained. Which one has the lowest amount of sodium tho? And the Celtic Salt only has the one ingredient? And does celtic salt have iodine in it?
Thx!
So NaCl is salt and that is where we get our sodium. Celtic sea salt has other minerals in it so there is more flavor when you use it. It contains less NaCl then table salt like Morton’s which is pretty much all NaCl. There’s a naturally occurring iodine in sea salt which is what Celtic is. But you do not know how much you need and I cannot tell you. Iodine is not something you should play guessing games with. If you are concerned about iodine you need to ask a nutritionist. Luckily the average person doesn’t need all that much. You can get a good amount by eating seafood and also seaweed like in sushi. Celtic does make a seaweed salt that I high in iodine as well. Hope that helps amzn.to/3ljZP6y
I never heard of Celtic Sea Salt, have to try!
Redman's Real Salt is my current preferred Salt for both cooking and table usage. I will look into the Celtic Salt though, it sounds interesting.
I agree Redman's Real Salt is great
Same all about Real salt, I wish it was more affordable so more people could enjoy it.. I get it in pales to keep the cost down.
@@adriand6477 my biggest complaint about Real salt is my lack of local availability. I have to order it online , via Amazon, or hope I stumble on it somewhere outside of my local area when I'm traveling.
I must agree about the 'Himalayan' salt and I've been using for years. Seems to have much more flavour 'punch' than the regular iodised types so you end up using less of it for a better result :)
Wait til you taste the Celtic.
@@AwareHouseChef Just ordered some online as no-one seems to stock it in my outpost location :)
From experience, things that excite your tastebuds are not necessarily the healthiest options - for instance salts with potassium chloride (salt substitutes) are proven to be healthier because they reduce the sodium intake.
Pink Himalayan has a different flavor one must adjust to. Dollar tree was selling it
I found I had to use much more Himalayan pink salt than regular white sea salt or table salt
@@carynmartin6053exactly it doesn’t make sense….
What about the micro plastics of sea salt? Are you saying we no longer need iodine in our salt? Thank you for pointing out the additives to salt.
@@ToozieGranna my pleasure. We need iodine. There are far better natural sources, especially in fish. I did a separate video addressing microplastic here. Cheers! ua-cam.com/video/Wt3ZUC2Meuo/v-deo.htmlsi=VCaxamb4xDTzWAu9
As a nurse I found this very informative. I prefere Himalayan because I need the iodine. Thank you for posting.
Thanks kathy! I appreciate the kindness! I'm finding out more and more that salt that is extracted from a mine is healthier than salt that is extracted from the sea because of microplastics. I'm doing a lot more research on that now.
Nascent Iodine on Amazon is a good supplement
The problem with Iodinized salt is... if you are deficient ..you need to consume to much salt to get it...in America iodine was put in bread ..but commercial bakeries replaced iodine with bromides...decades ago ..Australia recently ban bromides in bread and returned to iodine...as a study showed increased obesity and lower IQ in school age children..now I bake my own bread with King Arthur organic bread flour it’s bromide free...and had taken Nasent Iodine for 2 years..in that time I lost 42 lbs without trying..Bromides were used to treat seizure disorders in the 60s but they stopped using it because it’s retained..
All mined salts are formed by ancient seas which dried out and were buried, sometimes left exposed, like salt flats, and sometimes uplifted by geologic events, the uplift of the Himalayas when India crashed in to Asia for instance. So he’s not a geologist, this is a great video. I’m trying Celtic sea salt.
Read the story of Redmonds here in the US....
Redmond Real Salt®
The Way Salt Should Be
We think salt should be simple. It shouldn’t contain artificial additives or unhealthy pollutants. And it shouldn’t be stripped of beneficial trace minerals. It should be sea salt the way nature made it- nothing added, nothing taken away. Redmond Real Salt is unrefined sea salt mined from an ancient seabed in Utah where it’s safe from modern pollutants. It’s pure, unprocessed, and full of trace minerals that give it one-of-a-kind nutritional benefits and a subtly sweet flavor that brings out the best in each bite.
Love the humor & wisdom !
Instant fan. Thanks for videos
Thank you Kara! Gotta laugh and smile... Always!! Cheers!
I’ve eaten Pakistani pink salt since 2018. I researched it and found it comes from a salt range in Pakistan just below the Himalayas. This is one of the marketing lies I refuse to be a part of. I have never tried Celtic sea salt. I’m heading to Amazon to order some. Thank you for taking the time to share your salt expertise. 🙂
My pleasure and thank you! Please let me know how you like it
What marketing lies are you talking about?
@bobby altman The pink salt doesn’t come from the Himalayan mountain range.
@@cindytennessee I and many people know it's from the mountains of Pakistan, you didn't understand my initial question
@bobby atman Okay
I always grew up using that blue that little girl with the umbrella on it still use that this day the key is to slow down on usage and eventually replace with a better seasoning to me🤔🤷🏽♀️😊
Another aspect of salt is that SOME naturally have heavy metals - pink salt being one of those (varying degrees of heavy metals depending upon where it is mined). I follow the Lead Safe Mama who tests foods, etc. for heavy metals - found that my drinking bottle that I carried while hiking had lead in it as a "seal" on the bottom. Its helpful to reduce consumption of heavy metals, as often they settle in the brain and lead to cognitive decline. ( I rely on Celtic salt which is not high in heavy metals).
Yes, mentioned this too, and stopped using Celtic Salt because of having a genetic bend toward ALZ I don’t need extra heavy metals on or in my food. I was so sad as I too loved the flavor of Celtic on salads or raw veggies, and grilled asparagus with Steak to finish them both. It’s flavor is just so yummy. Darn Lead!
Celtic was not in a good range though on her report unless she updated after I just read it in the last few months. She recommends others as lower so switching to them.
@@SouthFloridaSunshineAlzheimer, to me, is a modern disease caused by an inappropriate diet, and environmental toxins play a part sure. Other animals do not have this, only us. If you want to completely prevent the disease and rid yourself of other potential or existing illnesses, why not do carnivore? That is what we are all supposed to be.
Fleur de Sel, the "el" part is pronounced a little like the letter "L". Great video! Learned a ton.
Thank you!! All the best!
Good info
@@barbararenovato2471 thank you!
This was such an Eye opener! I had no idea of the differences! Thanks a lot!
@@karenroot450 thank you for your kindness! It was my pleasure!
Born & raised on the Lower East Side, when you said your wife was gonna help out and it was your son I smashed the subscribe button.
I hope all your reviews are as genuine as this one was bro. Peace.
Super kind of you. Many thanks!!
I've been using Celtic Sea Salt for years because it tastes so good. Definitely not harsh like regular table salt. I use the regular salt, not the fine ground. I bought a salt grinder for when I need it finer.
Glad we’re on the same page Kristen! Love the stuff! All the best.
I find Himalayan salt to be saltier (double) than iodine salt.
Me too. Maybe Bc it’s chunky?
I find that also to be true. Especially if your cooking with the bigger grains, I use less.
I put mine in a grinder then use less.
Funny I find the opposite, after using Himalayan for several years other salts are too salty.
This is why I LOVE affiliate videos vs. sponsored videos. With affiliate videos, you get a small commish from sales of the various products, but you give your honest opinion and you present more than one product, all of which are products you would use personally. Sponsor videos are also cool, but it can be tough to sort out a legitimate opinion from a sponsored video, you never know how much of what is said is straight truth. With affiliate links, you present the products, explain why you like or don't like them, and then let the viewer decide if they want to try them, and which ones they want to try. Best option in my opinion for a revenue video format.
the best foods of Greece or Italy are made with sea water - note , the most delicious macaroni is made in/with seawater at the beach !
Cool! Never had it that way! Thanks for sharing!
Useful and enjoyable presentation. Thanks.
Thank you Tom!! All the best!!
Honestly the best damn video I have ever watched on salt...kinda thirsty now too!
Well done!!!
Very kind of you! Thank you! Cheers!
LOL I just sipped spring water I swear I tasted salt lol
that's funny, I got thirsty too watching it
@@Karina-gs9bc 🤣👍
Great video. Thank you. In my estimation, perfect in your presentation.
Thank you! All the best!
I know what I'll be doing this fine New Year's Day (2021) I'm binge-watching this channel. Really enjoyed this salt video. I keep Morton's, Maldon, Diamond Crystal, Himalayan Pink, & Fleur de Sel on hand but mainly use Diamond Crystal (from a pig next to the stove) or the Pink (in my salt mill). Yep, I'll be giving your Celtic a go. If only I had a handsome young lad like yours to administer my blind taste test. ;-D Happy New Year......let's hope it's better than 2020.
Thanks Gina. I don't know if I want to boost his ego but I will pass that little tidbit along! All the best
I loved your salt presentation. But your relationship with your son is precious.
Thanks! My heart's kind of melting. He's back in school. All the best!
I had a long talk of sea salt and himalayan salt with my Dr. She said that they the same. I decided I'm going to order celtic salt. Thanks!
Great video... I usually use fine sea salt, and was going to order some iodized salt off Amazon. However, after watching your vid - will stick with the pink Himalayan salt I have on the side, and try some of the Celtic salt because I cook a lot of fish. Thank you!
Let me know how you like it! Cheers!
Redman's Real Salt is my favorite.
Has become on of mine as well. Cheers!
I notice it's pink and the flavor is a lot like Himalayan
@@jacobusderottmann1000 it does but it's still unique
yes!
Nice!
I've been using Pink Himalayan sea salt for over 8 years now. Through some of the home steaders I'm subscribed to, I recently learned the U.S. has its' own mined salt found in the state of Utah. The company name is Redmond's Real Salt and I'm seriously considering switching after learning about the harsh conditions the workers in Pakistan are subjected to mining Pink Himalayan sea salt. Thanks so much for sharing this info.
I found out about Redmond later on. I did a follow up video all about it. Thanks! ua-cam.com/video/Wt3ZUC2Meuo/v-deo.html
IMARI, what are you waiting for? join the rest of us.
@@brachashighhopeshomestead226 I'm going to order very soon.
The grey Celtic salt is one he has here. I like the fine ground for finish and the coarse for cooking and I put a pinch in my water for electrolytes (the minerals in the salt as well as the salt). The pink salt carries necessary iodine however, eating red fish or seasoning with kelp (and no, ice cream kelp is not the same LOL😂) will fulfill your iodine needs.
With the oceans so polluted, can we still have clean seasalt, without plastic, or other garbage, like mercury??
That for me was the reason to buy himalayan salt ; not polluted.
By the way ; I buy it as bigger rocks (1-2 inch diameter) and pulverize it myself, because there are effectively imitations on the market.
Did a follow up video just on that. Check it out. Thanks for the comment!
These days, most, if not all, sea salts have microplastics in them due to the amount of plastics in the oceans around the world. I switched to Redmond's because it is mined out of the ground in Utah, and has not been exposed to microplastics. Plus, it tastes great due to the other minerals mixed in.
It worked a lot better in the 70’s! 😂. Best times were the 70’s and 80’s!
Weren't they?
I’m still trying to forget Disco!
At what minute he talks of poison in salt
@@mikek7029 thank you but were you able to see the brand name ?
Agreed 💯 times over.👌🏻
In the west we use Redmond salt, comes from a mine that is in the middle of nowhere, high mineral and salt. Really good.
Very much looking forward to trying it!
@@AwareHouseChef try Celtic sea salt too
Ancient inland ocean! Loaded with all the trace minerals and elements that our depleted soils no longer possess.
@@wcstrawberryfields8011 try shilijit mountain blood
Redmond's Real Salt is the best. We buy in 50lb bags of course salt and regrind in blender for table use. Very economic and no chemicals and not forced dryed. The best mineral salt!!
I don't know why, but I have always been passionate about salt! 😀 I know all the kinds of salts you have presented and I am 100% aligned with you! Thank you and great job! Love it! 👍✌️
Thank you! I appreciate your kind comment. Cheers!
I see that this is two years old, but it is the first time i'm being introduced to you; via the algorithm. This is a simple, but explanatory video. What sets you apart is your style, attitude, family interaction (besides Guga), and your story of fish in Greece. That is what has me as a fan, yet i'm not Greek. While unique, I get vibes of a Strong Island Anthony Bourdain, and I mean that as a compliment - he had a great ability to tell a story as well.
Not sure if you read your comments from video's this far back, but I don't sign on my computer to give compliments, often, either. I briefly scrolled through your collection of videos and found it ironic how a majority cover the very questions i've had over time, but not the time, or resources to delve into myself. I find it hard to believe you only have around 40k subscribers (I mean that respectfully, as that 37,300+ more viewers than that zero I have) with the library of information you seem to cover. Looking forward to binging your vids. Thanks!
Thank you ! I am honored. I am looking forward to any suggestions for future video topics you may have. All the best!
Thank you ! I am honored. I am looking forward to any suggestions for future video topics you may have. All the best!
Thank you. I’ve been studying salt for a while. I think the additives are what raises blood pressure. I’m allergic to corn. Which is in dextrose and cellulose. So this helped. Good video. So real. Your response to your son was exactly what I say when people do things like that to me
Thanks for sharing. Cheers!
What raises BP is not enough potassium consumed during the day. It's more important than the NaCl
Great review. I love different mineral salts and have even accomplished making some custom mineral salts myself.
Thanks for your time.
Thanks for watching! My pleasure!
thank you so much for this information. it was very helpful. my favorites are the celtic and the himalayan salts.
Thank you Mary! I appreciate your kind comment! All the best!
Super helpful video. Thanks alot man!
My pleasure. You’re the best!
I enjoyed the salt descriptions. I use Redmond’s real salt, from Utah. My second go-to salt is Himalayan . I will try your go-to salt.
You are the second person to mention Redmond. I'm looking forward to giving that a try as well. All the best!
I use the Himalayan too, however, the Redmond’s is a North American product and is at least as good for you as any other. If I’m very observant, I can sometimes get Redmond’s Kosher salt. But the Celtic is nice to work with too. Redmond’s is the salt recommended for a keto/carnivore diet. It’s said that salt harvested from modern oceans contains small plastic particles (is the term “nanoplastic” particles?). I’m not an expert. But I do like the Celtic too.
Redmond's should be considered a finishing salt. There are no health benefits; only taste, and you mostly only taste it when it's on the outside of food.
@@madthumbs1564 : we will have to agree to disagree. In my experience “finishing” salt is usually “flaked” such as Maldon’s. How would you finish with fine salt?
I use Redmond's salt too. I read it supplies us with needed minerals and yes, doesn't have plastic nanoparticles from modern sea salts.
Dang, everything worked better in the '70's 😅
"Real Salt" brand sea salt is mined in Utah. It has rocks in it. This was very well done and very informative. Thank you for making and sharing! My best regards to the sandbar!
Thank you for reaching out! I love real salt. Thanks to suggei. It's now one of my personal faves. Wish I knew about it before making the video. Cheers!
As a kid on a fishing boat, I remember the toilet emptied directly into the ocean. I can't help thinking of that when passing on the "sea salt".
Fish and whales poop too
@@горькаябрусника you took the word's right out of my mouth !
🐳🐙🐡🐠🐟🐬🐋🐊🕊🐧🦀🦂=💩
No, the fish you eat ate the poop. Then the bigger fish ate the poopy fish. You catch the bigger fish, catch poop eating crab and shrimp, eat them and voila... you're a poop eater.
@@johncooper8839 Haha. Yep. I don't understand why people eat that crap, literally. Yuck.
It is like manure, on your vegetables. Yummy. 😋
I would prefer the same as you Celtic then Himalayan.
I used to work in the Cargil salt plant, in Newark CA. You should take a tour there. The salt is "farmed".
Tricalcium Phosphate, Calcium Carbonate, Magnesium Carbonate, and Yellow Prussiate of soda (YPS), is what is used as an anti caking agent at Cargil Salt.
Yup, I still remember when Perrier water was recalled because they didn't get the recipe right
What dyou expect with the name Cargill? Synonymous with very bad "food"
The first time we tried Himalaya sea salt- we passed it around like we'd been missing some mineral or something.
Sometimes I crave salt and I will suck on a grain or two of Himalayan pink sea salt
@@gerrigeorge8606 just a grain or 2 ? 😁
@@gerrigeorge8606
I mix Pink Himalayan salt and raw honey when I have a craving for salt and sweet
Himalayan salt has 84 a minerals
@@domingodeanda233 It also has trace heavy metals including arsenic, mercury and uranium. Check out a chemical analysis of Himalayan pink sea salt if you want.
Fab video. Nice, relaxed, no "you must or else" vibe. Subscribed. 😎🇬🇧
Just ordered your favorite Himalayan pink salt plus I used your link. I have enjoyed your other videos reviews and thank you do a good job..
My pleasure and thank you for your kindness! All the best!
BTW I just posted on your microplastic thread some detailed info about salt mining techniques, even here in the USA they use water@@AwareHouseChef I ordered the redmon's too
I'm a Diamond Crystal Kosher salt guy. I keep looking around for Malden Sea Salt just to check it out, but no luck finding it!
I will keep an eye out for it!
I get Malden sea salt at Amazon. They also have smoked.
@@charlainemarkesen4708 thankee kindly!!