With all the health gurus and food pandits waging a verbal war on refined products,there is one important ingredient that many people fail to take into consideration.We should shift our focus to salt and it’s origins.
With all the health gurus and food pandits waging a verbal war on refined products,there is one important ingredient that many people fail to take into consideration. We should shift our focus to salt and it’s origins.
If you notice, traditional recipes will mention either a kal uppu or induppu (the Malayalam name for rock salt). Kal uppu also refers to the salt crystals derived from the sea and known as sea salt.
These crystals that are mined in underground salt caves or procured from the sea through a process of evaporation do contain 99% of sodium chloride which is similar to that of table salt.
But this is where the similarities between the natural salt and the refined table salt end. Table salt which is of the free flowing, sand grain like texture is got by a process of heating the natural salt crystals which ends up destroying most of the nutrients present in the salt. It is then bleached to blinding whiteness and fortified with iodine.
Now in India all table salt is iodine enhanced because it is believed that we are an iodine deficient society. A diet that is lacking in iodine leads to a lethargy, sluggishness, muscular ailments, impairment of mental faculties brought on by a condition called hypothyrodisim. Considering that those living below the poverty line in this country may not have access to iodine rich foods like curd, organic potatoes, sea weed, organic strawberries, cheese etc it is understandable. But is there a need to refine the natural salts to do so ? Also what about those of us who do not require additional iodine in our foods?
A few years ago we as a family made the conscious shift to consuming only natural salts. We also experimented with the many kinds that were available from time to time. The colours of the different salts ranged from a dull grey , creamy beige to a pretty pale pink. The salt provided not just seasoning to the dish but most importantly served as a flavour enhancer. So naturally, when an ingredient has it’s own taste element one does tend to use less of it than when compared to the refined alternative.
For sprinkling on a dish, we just powdered a small quantity of the rock salt crystals to add when necessary to the salt shaker.Another option is to get a small salt mill, where a few twists is all that’s necessary for a good cracking of salt flakes. It’s also easy to make flavoured salts. Drop an unpeeled clove of garlic into a jar of salt crystals or some lemon rind or dried chillies or any other favourite ingredient. Let it sit for a week and infuse. Grab a slice of crusty, whole grain bread, dribble some melted butter or extra virgin olive oil and shake on your salt of choice. I tend to flavour the lemon salt. It’s a simple healthy snack, provided eaten in moderation and has endless possibilities in terms of combinations.
These naturally occurring salt crystals contain traces of natural iodine and help greatly in replacing the body’s electrolytes and maintaining a ph balance. The high mineral content also benefits the body and does not do as much damage unlike the intake of table salt.
Whether it is gargling for a sore throat or relieving stomach ailments, ancient kitchen remedies only talk of the natural rock salt. With the seas now coming under the scanner for their high pollution levels, the pink Himalayan crystal salt has gained in popularity. These are said to be sourced from the ‘ancient sea beds’ in the Himalayas. The pink crystals owe their colour to the high iron content that is present in the grains.
Try a bit of this salt on the tip of the tongue. You will not scrunch your face up to a puckering distaste but will rather get an idea of the actual ‘taste’ of this special salt.It is easily available in most natural stores and is a sensible investment for good health.
Often we are told that salt is the leading cause for many ills as it leads to excess water retention. Why not pay attention to the hidden salts in our packaged foods ? Let’s eliminate those instead and give these natural salts a bit of space on our kitchen shelves. Food education is of paramount importance to general wellness.
If you notice, traditional recipes will mention either a kal uppu or induppu (the Malayalam name for rock salt). Kal uppu also refers to the salt crystals derived from the sea and known as sea salt.
These crystals that are mined in underground salt caves or procured from the sea through a process of evaporation do contain 99% of sodium chloride which is similar to that of table salt.
But this is where the similarities between the natural salt and the refined table salt end. Table salt which is of the free flowing, sand grain like texture is got by a process of heating the natural salt crystals which ends up destroying most of the nutrients present in the salt. It is then bleached to blinding whiteness and fortified with iodine.
Now in India all table salt is iodine enhanced because it is believed that we are an iodine deficient society. A diet that is lacking in iodine leads to a lethargy, sluggishness, muscular ailments, impairment of mental faculties brought on by a condition called hypothyrodisim. Considering that those living below the poverty line in this country may not have access to iodine rich foods like curd, organic potatoes, sea weed, organic strawberries, cheese etc it is understandable. But is there a need to refine the natural salts to do so ? Also what about those of us who do not require additional iodine in our foods?
A few years ago we as a family made the conscious shift to consuming only natural salts. We also experimented with the many kinds that were available from time to time. The colours of the different salts ranged from a dull grey , creamy beige to a pretty pale pink. The salt provided not just seasoning to the dish but most importantly served as a flavour enhancer. So naturally, when an ingredient has it’s own taste element one does tend to use less of it than when compared to the refined alternative.
For sprinkling on a dish, we just powdered a small quantity of the rock salt crystals to add when necessary to the salt shaker.Another option is to get a small salt mill, where a few twists is all that’s necessary for a good cracking of salt flakes. It’s also easy to make flavoured salts. Drop an unpeeled clove of garlic into a jar of salt crystals or some lemon rind or dried chillies or any other favourite ingredient. Let it sit for a week and infuse. Grab a slice of crusty, whole grain bread, dribble some melted butter or extra virgin olive oil and shake on your salt of choice. I tend to flavour the lemon salt. It’s a simple healthy snack, provided eaten in moderation and has endless possibilities in terms of combinations.
These naturally occurring salt crystals contain traces of natural iodine and help greatly in replacing the body’s electrolytes and maintaining a ph balance. The high mineral content also benefits the body and does not do as much damage unlike the intake of table salt.
Whether it is gargling for a sore throat or relieving stomach ailments, ancient kitchen remedies only talk of the natural rock salt. With the seas now coming under the scanner for their high pollution levels, the pink Himalayan crystal salt has gained in popularity. These are said to be sourced from the ‘ancient sea beds’ in the Himalayas. The pink crystals owe their colour to the high iron content that is present in the grains.
Try a bit of this salt on the tip of the tongue. You will not scrunch your face up to a puckering distaste but will rather get an idea of the actual ‘taste’ of this special salt.It is easily available in most natural stores and is a sensible investment for good health.
Often we are told that salt is the leading cause for many ills as it leads to excess water retention. Why not pay attention to the hidden salts in our packaged foods ? Let’s eliminate those instead and give these natural salts a bit of space on our kitchen shelves. Food education is of paramount importance to general wellness.