Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I don't use salt for much, but my husband was a salt-fiend before paleo/primal. So I researched a bit and learned about Himalayan pink salt. It is supposedly very old (250 million years old??) and also supposedly contains about 84 trace minerals (including iodine). And it's basically purported to be the "best" sea salt one can use. So, I ordered about 1 pound finely ground, and we've been using it sparingly here and there (honestly I only use it when I crave salt, which isn't often, and the husband barely uses it either). I'm just curious if anyone else uses it? And if so, how much do you use?

I like it. It tastes just like regular salt to me. My husband says it tastes like salt x5, while others on the internet say it tastes a bit more mild than salt. To each his own, yeah?

I also ordered these grilling planks made out of slabs of the salt...Pretty awesome! I haven't tried it yet on the grill. I'm hoping to on my next days off :D

edited May 22 2012 at 21:06

asked May 22 2012 at 20:59

Veriria
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It also has alot of iron, which is probably a bad thing. – Kasra May 22 2012 at 21:24

It would be for my mother in law -- she has hemochromatosis. Luckily, my husband does not. – Veriria May 22 2012 at 21:36

@Kasra, why is that a bad thing? – Lily_7 May 22 2012 at 21:41

I did find this. While not a scientific paper, it is interesting: saltnews.com/2012/03/… – Veriria May 22 2012 at 21:42

What the others have said below is what I do - use as a finishing salt and not as my main. For main it's kosher salt. I also use Maldon and Fleur de Sel. – jesuisjuba - paleorepublic.com May 23 2012 at 0:40

show 2 more comments

Sousaphil · Answer 1 · 2012-05-22 21:10:59Z UTC

I use it on occasion as a "finishing salt", right after plating my meal. I don't salt everything I eat, but I don't deny myself this flavor enhancer. I feel like I've eliminated so much sodium from my diet just by avoiding processed foods, that this won't be an issue. Plus, HIIT training makes me sweat a lot, so replenishing electrolytes should be considered a good thing.

AmandaLP · Answer 2 · 2012-05-22 22:06:36Z UTC

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Right now, I use Celtic sea salt as my cooking salt, and Himalayan pink salt in a grinder as a finishing salt, but that's just because of the configuration they are in.

Pretty much, the salts are the same, with minor differences in trace elements, but you get so little it isn't worth stressing over.

answered May 22 2012 at 22:06

AmandaLP
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I too alternate between the 2.I like the taste of Celtic better.Haven't used regular salt in years. – desi May 23 2012 at 0:17

norwegian girl · Answer 3 · 2012-05-22 21:42:11Z UTC

I use Himalaya salt. I usually sprinkle a little bit (maybe 1/4 ts) on my dinner, or I use a little bit if I make sweet potato chips or nori chips. I haven`t noticed any "bad" effects of it. I react on "normal" salt though in for example salted, cured meat, If i eat too much of that my eyes get puffy..but I guess salted cured meat contains a LOT of salt!

April · Answer 4 · 2012-05-22 22:10:45Z UTC

I use it as a finishing salt, but that's primarily because I'm new to using it and wanted to really taste the difference. I find it to be significantly less salty than my regular sea salt or kosher salt, so while I don't know the exact quantity, I use a bit more of it than those others salts for the same purpose.

Namby Pamby · Answer 5 · 2012-05-23 13:21:28Z UTC

I also have some pink Himalayan salt. I find it pretty much identical, especially in terms of taste, to store-bought sea or crystal salt. Despite my efforts, I have not been able to find any Celtic salt in local stores.

My favorite salt it Kosher salt: it's much more finer and tastier than the regular or crystal salt. I'd be curious know if anyone else is into Kosher salt as I am: when I eat my boiled yuca, it has to be Kosher! Or else.

VB · Answer 6 · 2012-05-23 17:12:27Z UTC

I used to have it, but I did not really like it so I gave it away. I kept the little wooden spoon though. I found another salt I totally love - it called sel marin non raffine de l' Atlantique by DANIVAL. So good! Tastes way better than the pink one!

Mark C · Answer 7 · 2012-05-23 19:12:24Z UTC

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I don't dislike himalayan, but prefer other sea salts, especially flakey or smoked salts. I find they add a lot more to the food, and the flakey salts get rid of any worry that the food will taste too salty.

answered May 23 2012 at 19:12

Mark C
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Craig Almaguer · Answer 8 · 2012-05-23 22:56:59Z UTC

L.O.V.E the pink stuff! I use it on just about every meal. A couple turns of the mill. I'm with Sousaphil, eating as clean as I do, I don't worry about how much I'm consuming. It's really not that much. I estimate 1/2 teaspoon a day...maybe less. Now, I do eat my bacon, so there's some more. Though it's organic pasture raised from down the road, I don't know what kind of salts they use (I'll ask).

Who here uses pink Himalayan salt, and how much?

8 Answers