What’s so special about kosher salt, is it actually healthier than table salt?
Photo: Castorly Stock / Pexels
The salt is a basic ingredient in the kitchen, it is possibly the most used condiment in the world. It is a mineral made up of two elements, sodium (Na) and chlorine (Cl). In the market we usually find different types of salt, including the traditional one table salt, Himalayan salt, kosher salt and sea salt.
Most of the world’s salt is extracted from salt mines or from the evaporation of seawater and other mineral-rich waters.
In many recipes we usually find kosher salt as an ingredient. We will see what is the difference between kosher salt and regular salt, is one healthier than the other?
Table salt
Table or regular salt is the most common salt. It is a refined salt , therefore its grains are very fine and most of its impurities and trace elements have been removed. Anti-caking additives such as calcium silicate are added to prevent to prevent lump formation.
Common salt is mainly composed of sodium chloride (97% or more). A lot of table salt is also iodized, which means that iodine has been added.
Why iodine
For most people, iodized salt is probably the easiest way to maintain sufficient iodine intake. In the United States, the practice of iodizing salt began in 1924 as a economical and effective means of combating iodine deficiencies and prevent goiter and hypothyroidism , as explained by the School of Public Health of Harvard (HSPH).
Kosher salt
The main difference between regular salt and kosher salt is the size.
Kosher salt has a large grain size which makes it suitable for the cooking process according to the laws dietary Jewish . If it dissolves in food, you will hardly notice the difference.
Healthline explains that traditional Jewish law requires that draw blood from meat before eating. Since kosher salt has a thick and flaky structure , it is convenient to draw blood.
The kosher salt is not usually contain iodine , although it may have an anti-caking agent.
Is kosher salt better than table salt?
The Table salt tends to have a more concentrated and salty taste than kosher salt. large ones that make kosher salt easier to scoop up with your fingers and sprinkle over food.
Sa granules Larger and thicker do not dissolve as easily or evenly when cooking, but they do offer a burst of flavor. The HSPH notes that is best used sprinkled on meats and vegetables before cooking or immediately after. Should not be used in baking recipes.
The salt Kosher really wouldn’t be any healthier than table salt
World Health Organization points out that whatever the origin of the salt, it is sodium that causes health problems.
High sodium intake and insufficient potassium absorption contribute to high blood pressure and increase the risk of heart disease and stroke.
In addition, the WHO indicates that all salt consumed must be iodized, which is essential for a healthy brain development of the fetus and of the young child as well as for optimize mental functions in general.
Iodized salt in the United States contains 45 micrograms of iodine per gram of salt. To obtain the Recommended Daily Intake for Adults (1200 mcg) it takes just under half a teaspoon of table salt.
In the kitchen you can use kosher salt for table salt and vice versa. Although the amount of table salt must be less than the kosher salt indicated in a recipe.
One teaspoon of table salt equals 1.5 to 2 teaspoons of kosher salt, depending on the brand.
It may interest you:
