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Old 02-01-2007, 11:15 AM   #1
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Know Your Salt

Note the soduim levels.

Iodized Morton is 590mg also. Just thought you might like to know.
First on the left is Morton canning and pickling salt 590mg In the middle Morton Kosher 480mg On the end Dimond Kosher salt 280mg. Big diffrence.
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Old 02-01-2007, 11:33 AM   #2
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But what that doesn't tell you is how much you need to use of each when you are replacing one with the other. When exchanging one salt for the other, you need to do it by weight if you are using a recipe that you want to come out like it did with another salt. That brings the sodium levels back in line with each other. Its not that there is more or less sodium in the salt, it's the size of the crystals and the quantity of crystals that fit in 1/4 tsp (the measurement that was on the box).

Conversly, I do replace table salt with kosher 1:1 in my food because I NEED to reduce my sodium intake. But if I'm cooking for others, I use weight as the measurement to make sure the recipe comes out right.
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Old 02-01-2007, 11:38 AM   #3
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True Finster. Each salt has it's place. Example, a huge plate of french fries gets Dimond. My rubs get Morton Kosher. All the flavor of salt with less sodium.
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Old 02-01-2007, 10:16 PM   #4
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I don't get it. How can bags of salt have different sodium levels? They are all 100% sodium chloride, right?

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Old 02-01-2007, 10:25 PM   #5
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We need a salt primer here. Add to list what the "cures" are what they do. Tenderquick is mostly sodium with a drizzel of other stuff...
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Old 02-01-2007, 10:28 PM   #6
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http://www.answers.com/topic/edible-salt
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Old 02-02-2007, 02:13 AM   #7
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I actually make it a point to try and use the Morton Iodized. Alot of folks don't realize that Iodine is a necessary nutrient and there are few sources.
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Old 02-02-2007, 04:30 AM   #8
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Quote:
Originally Posted by Griff
I don't get it. How can bags of salt have different sodium levels? They are all 100% sodium chloride, right?

Griff
Somehow, I thought I explained this in my post above....

Quote:
Originally Posted by Finney
Its not that there is more or less sodium in the salt, it's the size of the crystals and the quantity of crystals that fit in 1/4 tsp (the measurement that was on the box).
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Old 02-02-2007, 06:09 AM   #9
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I'm with Woody. There are some applications where I use sea salt or kosher but in most cases, I stick with iodized. The reason they started adding iodine to it in the first place is because your body needs it to help keep the thyroid working properly and prevent goiters.

More info is here:

http://www.saltinstitute.org/37.html
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Old 02-02-2007, 07:43 AM   #10
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Quote:
Originally Posted by Woodman
I actually make it a point to try and use the Morton Iodized. Alot of folks don't realize that Iodine is a necessary nutrient and there are few sources.
The problem with using salt with Iodine is that it leaves streaks when using in BBQ and sausage make stuff...
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