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Thread: SALT-what do you use? page

  1. #1
    PrimalMike's Avatar
    PrimalMike is offline Junior Member
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    I'm looking to buy some good quality salt. But I don't know what kind I should get.

    Obviously I should go for the good quality ones and not the processed stuff.

    I've read Mark's recommendations.

    http://www.marksdailyapple.com/pepper-and-salt-varieties/


    But what about y'all?!

    SALT! What say you Primal Community?!

    semper ad meliora

  2. #2
    allie's Avatar
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    Himalayan Salt~


    Sometimes I buy Celtic Sea salt, but I prefer HS because I like the texture and I believe it tastes better. Also... it's pink! =)


  3. #3
    Tarlach's Avatar
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    It's all the same stuff.


    There is very little difference between table salt and rock/sea/Celtic salt. Unrefined salts just have other compounds in them (otherwise known as impurities). Celtic salt is the same as table salt, except it has 1.8% Minerals and Trace Elements and may not have added iodine.


    The term 'unrefined' is also a lie as completely raw sea salt is bitter because of magnesium and calcium compounds, and thus is rarely eaten.

    The "Seven Deadly Sins"

    Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
    Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
    Legumes (soy/beans/peas etc)

  4. #4
    kuno1chi's Avatar
    kuno1chi is offline Senior Member
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    PrimalMike,


    Back in the old days when I ate almost all veggies- I craved salt. Since PB, when I am eating more meat...I haven't put salt on anything.


    I have a container of "La Baliene" in my pantry---it will probably be there forever ;-)


  5. #5
    claude512's Avatar
    claude512 is offline Senior Member
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    I would say if you want to use salt in your cooking use whatever is available to you (I myself use La Baleine french salt with added iodine, for cooking)


    for seasoning (especially meat!) go ahead and buy french or Portugese Fleur de Sel (even if it is expensive), it gives a very very nice taste, and improves red meat A LOT (note the more the meat is rare (and it should be!), the better it goes with fleur de sel)...


  6. #6
    Diana Renata's Avatar
    Diana Renata is offline Senior Member
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    I love salt, but I haven't gotten too fancy with it yet. I have a salt grinder, so I just buy some good sea salt crystals from Nature's Market in Wegmans.


    Curious to see what everyone else recommends.


  7. #7
    mrd232's Avatar
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    Iodized table salt or kosher salt.


    Yeah, I'm boring.


  8. #8
    GtrBMart's Avatar
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    Sea salt and black volcano salt. Great on a nice bison steak.


  9. #9
    soror's Avatar
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    celtic sea salt tastewise I prefer smoked sea salt(smoked over wine barrels) but my pocketbook doesn't like it as well.

    Mama to 4, wife to my love

  10. #10
    janthony's Avatar
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    I buy salt from good ol' Costco. Their Kirkland Mediterranean Sea Salt is excellent, cheap, and available in bulk. Normal, everyday table salt is highly refined, and tastes like doo doo once you try sea salt.


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