7 facts you didn't know about salt, but probably should

1. The term "Salary" is derived from the word "Salt".  

  • In ancient Rome, soldiers were paid partially in salt.  Hence "salary" was born. 
  • When someone is "not worth their salt", it means they are so bad at their job they shouldn't get paid.

2. Salt not only makes your food taste better, it actually allows you to taste more of your food.

  • Adding salt to your dish causes more Aerocarbons to be release from the food, which is what your olfactory system (your nose) interprets as flavor.

3. The pink color in Himalayan salt comes from iron molecules in the salt.

  • Iron is also what makes some fireworks burn the color red when they explode.

4. If you skipped processed food and added your own salt when cooking you would reduce your salt intake by 77%

  • Only 6%-11% of the salt you eat comes from you adding salt to your food.
  • The other 12% exists naturally in your foods.  
  • Even if you are heavy handed with your salt, you would never be able to match the salt in processed foods without an advanced degree in chemistry.

5. Corn syrup and aluminum compounds are often added to table salt

  • The corn syrup helps to bind the iodine.
  • The aluminum compounds help to reduce caking and clumping.
  • Neither of these things are good for you, so avoid highly refined salt when possible.

6. It's the only rock we eat.

  • You don't eat granite, marble, or shale, but without eating salt you would die. That's because the neurons in your brain cannot fire without sodium.

7. Any town in England whose name ends in "wich" was once a salt producing town.

  • Middlewich, Nantwich, Northwich and Leftwich were all salt producing towns.


8. All salt can technically be called "sea salt"

  • All salt, at some point, came from the sea.  Many of the sea salts you buy haven't seen an ocean in 500 Million years.

9. Human beings only need the equivalent of 1 tsp. of iodine over their entire lifetime.

  • And that's assuming you live to be 120-years old.

There are the only 4 salts you will ever need to achieve culinary mastery.  See what makes them different here.


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