DEAR DR. GOTT:
Please explain the health benefits of using sea salt for cooking in place of regular iodized salt.
DEAR READER:
In a word, none. The only real difference is in the taste and texture, but both have identical nutritional values. Iodized table salt is generally derived from rock salt mined from mineral deposits and is fine grained. On the other hand, sea salt is harvested from sea water through evaporation and is available in both fine and coarse grains. Its flavor is more subtle and often preferred because it contains no iodine or additives.
All people require iodine for normal thyroid function. Fish, dairy products and many processed foods contain adequate amounts, therefore all households on well-balanced diets can switch to sea salt without concern of inadequate iodine intake. In fact, it is rare that an individual consumes too little iodine and it is more likely that too much is ingested.
The general recommended intake of sodium (in any form) is between 1500 and 2300 mg daily for healthy adults. Excessive sodium can lead to hypertension, obesity, fluid retention and a host of other serious medical conditions. Salt makes food taste good, yet it isn’t good when consumed in excess. We’ve all seen people reach for a salt shaker when dinner arrives at the table, without even tasting food. They haven’t any idea if the food is over-salted to begin with or extremely spicy and not requiring any seasoning. The answer is to eliminate salt from foods prepared at home and to remove the salt shaker from the dinner table. It goes without saying that snacks are often high in sodium content and should be avoided as well.
To give you related information, I am sending you a copy of my Health Report “Hypertension”. Other readers who would like a copy should send a self-addressed, stamped, number 10 envelope and $2 to Newsletter, PO Box 167, Wickliffe, OH 44092. Be sure to mention the title.
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