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Weekly Alibi
 Nov 30 - Dec 6, 2006 
Kosher Salt

Salty Dodge

By Chef Boy Ari

Q: Dear Chef Boy Ari,

What’s the big deal with sea salt? It’s way more expensive than regular salt, and until I can be enlightened as to its advantages, I see no reason to buy it.

—Lick of Sense

A: Dear Lick,

According to Healing With Whole Foods, by Paul Pitchford, your table variety iodized salt “… is not the whole salt used for millennia by traditional people around the world, but the highly refined chemical variety that is 99.5 percent or more sodium chloride, with additions of anti-caking chemicals, potassium iodide and dextrose to stabilize the iodine.” This stuff, he says, not sea salt, is behind many salt-linked ailments, while whole salt, which is usually derived from the sea, contains as many as 60 trace minerals. Pitchford speculates that perhaps people eat too much salt these days in an effort to get minerals that are stripped from processed salt. He also warns against processed sea salt, which may also be lacking in these minerals.

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