What Salt Should You Use?

There is a large variety of salts available today in the Indian market. Which one should you use? To understand this, it’s important to appreciate that anywhere from 95-98% of all salts on the market are still just Sodium Chloride. In fact, the FSSAI guidelines mandate this! The remaining bits are mostly moisture and a tiny amount of minerals. A lot of “health benefits” are often associated with these minerals and quite often, pink salts (the pink colour comes from a tiny amount of Iron oxide) and rock salts are considered to be “healthier” because they are “natural”. As I’ve said many times before, natural does not always imply “healthier”. If something is 97% sodium chloride, it’s important to remember this rather important mathematical concept from middle school - THE DENOMINATOR. When you have a large denominator, things tend to become statistically insignificant. This is what happens with minerals in fancy, “natural” salts. There simply isn’t enough for it to make a meaningful difference when you consider the overall amount of salt you tend to consume in a day (Indians consume an average of 2 tsp a day while doctors recommend 1 tsp 😅)

From a flavour standpoint, larger crystals can lend a burst of salty flavour in certain dry dishes, but beyond that, it’s all just salt!

And oh - if you are buying the “natural” salts, try and get the ones that have been fortified with iodine!

Just eat whatever salt you want. It doesn’t really matter.

PS: please don’t use low-sodium salt unless a doctor prescribes it specifically for you

[harishraj]

He is a very practical, pragmatic person with a tremendous common sense...based in scientific truths...

[keerthan]

Well said, it should be noted that if anybody is confused why chefs use certain type of salt say Kosher salt for seasoning or garnishing it is mostly for texture or aesthetics. Kosher salt has larger, rough crystals that give the food a crunchy texture when sprinkled on top

[ranganathanpv]

What I like in most of your clips is the crisp to the point presentation 👌

[thaisstone]

I use iodized table salt in my cooking/baking. If I need a bit more (which is rare for me) of a salt flavor, I will put a wiggle of sea salt on it.

[steveh]

Sanguinely sane saline sentiments. Thank you

[kallumama]

Pink salt is formed from the sea/ocean water trapped near subduction zones millions of years ago. This makes it devoid of pollutants that are being dumped into the ocean especially micro plastics.

[H-pluswaytowellness]

About 12 years ago, there was an advertisement for a salt brand enriched with minerals, priced at ₹80 per kilogram. One of my relatives proudly showed me that she had started using it. The ad featured a celebrity in excellent shape, claiming the salt was "natural" and packed with 84 minerals. I explained to her that even the periodic table doesn’t list 84 mineral elements, and humans don’t need all of them. Plus, is salt really the best source for minerals? Despite my explanation, she continued using it anyway. I also explained to her that the sodium content in most types of salt is more or less the same, regardless of where it comes from, just as you mentioned in your video.

[swapnasridhar]

Thank you, thank you. Looking at my Himalayan salt 🧂 jar and 🤔🙈. Love the content and the T.

[sagar]

What are your thoughts on potassium chloride as a salt substitute?

Ps. Very happy that you started this mini series!

[AshutoshShelkeP]

Never thought cooking could be this fun. You have single handedly intrigued my interest in cooking.

[shantielangovan]

Yet another aspect missed out is the bleaching of sea salt to make it milk white and free-flowing .what about கல் உப்பு ?(crystal sea salt)

[vidyashastry]

Krishashok-sahb, could you please do a video on electrolytes? Not just sodium, but also potassium, magnesium etc. So important in a diabetic blood profile. And please include plant sources as many of us are vegetarian (not necessarily vegan). Thank you in advance!

[SrinivasanR-nduy]

Saw this video now and liked it but please do a video on sanikatta salt which has lot of minerals because the salt made from that water runs through forests and joins aganashini river please do your reaserch on sanikatta salt and post videos think it over thanks God bless you blessins from an architect and reasercher in various kinds of salt for the kitchen

[megajatt]

What do u have to say about korea and japan, where salt intake is 5-6 grams per days, about 3x the dosage recommended by scientists, yet populations in those places are not at a statistically significantly elevated risk of cardiovascular disease?

[rajkumarreddy]

I use the Lunn desert salt. Which is low in microplastic.

[rajanikumari]

Thank you for trying to explain about salts
May i know about any references, scientific proof of the details. Similarly explain about oils too

[AnirbanMukerji]

Thanks for the video, I switched back to table salt after listening to you

[peeptom]

Hi! Rochni here. My dilemma - I m hypothyroid. Iodine intake is vital 2 correct it. Salt & eggs r my main source of iodine.

However, regular Table Salt has following hiccups -
1. D Salt is bleached
2. Anti caking agents include Aluminium which is harmful
3. Contains tiny amounts of sugar
4. Has microplastic.
5. MOST importantly - Although fortified with iodine, d bleaching & anticaking agents PREVENTS iodine absorption!?!

Your thoughts...

[baljitsinghkhalis]

Can u research on polished and unpolished dal

[ram.]

Can we use low sodium salt for whole family. Often we cook the food for whole family and not cook seperately for people with Hypertension. So, is it good to use low sodium salt for whole family?