Like there is so much salt in processed food I never felt the need to actually use the salt shaker (until I cut out processed food).
What does this mean for iodine intake? [FYI iodine was added to salt a long time ago because they found people were low in iodine. At the time people used salt shakers. Are we low now because, I’m figuring, people don’t use salt shakers as much? Some googling says processed food doesn’t use iodized salt.]
When I cook, I usually salt after tasting. (I’ve recently switched to so-called “light salt”, which substitutes some potassium chloride for sodium chloride.)
When I dine out, seldom — I find most restaurants add enough salt for me.
We swapped our lo-salt as the brand was called for that himalayas pink salt recently, as the missus read a bunch of bumf about the very alleged benefits.
Pink salt is just contaminated pure salt. In a normal world that would be considered trash quality.
I have to agree, seemed to be the hot bullshit health thing for a bit there though, so a big fucking box of the stuff is in my pantry now