Fancy salts like fleur de sel and Himalayan pink salt are often thought to be healthier than basic table salt. This is due to their natural origins and claims of higher mineral content, as well as a push from the gourmet food world.
Yet, critical analysis shows both types of salt consist mainly of sodium chloride. The minimal minerals sea salts retain are insignificant compared to what you would get from fruits and vegetables. The difference in processing makes little impact nutritionally.
The real issue is overall consumption. Whether sprinkled with flair or poured from a shaker, excessive salt is linked to hypertension and related health risks. Public health recommendations urge everyone to watch their intake, no matter the salt source.
To protect your health, choose whichever salt you enjoy, but use it sparingly and be alert to the “hidden” salts in processed foods.
Sea Salt, Table Salt: Is There a Health Winner?
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