Sodium and Salt; Are Certain Salts Better for You than Others?

Talk about a potpourri to choose from! Table salt, Kosher salt, Sea Salt, etc. Powdered, Coarse, Extra Coarse, and crystals…oh my!  All of these may give your food a different type of taste, but very similar from a health point of view, according to Amy Keating, R.D., a CR Nutritionist. Each product comes from a different source.  Regular table salt is usually mined from a salt mine, Sea salt comes from the ocean and has trace amounts of minerals, from the sea. Regular table salt, usually has iodine added to it.  Iodine “helps with preventing thyroid problems-but iodine is also found naturally in dairy products, eggs, seafood, and grains”.

The sodium levels do vary as “ most types of salt-technically sodium chloride-are roughly 40 percent sodium by weight,” Keating says. However, things get confusing when you are perusing the various labels regarding nutritional values, etc.  The differences in sodium that you will see are based on different serving sizes (average serving size is ¼ teaspoon).  Larger granules, like in Sea Salt, Coarse Salt, and Kosher salt fit less granules on a spoon, so less sodium overall.

“For example, Morton table salt has 590 mg per ¼ teaspoon, coarse sea salt has 580/ mg, and coarse Kosher salt has 480 mg.”

Accoriding to *CR, in recipes, if you replace table salt-teaspoon for teaspoon-with coarse sea salt or kosher salt, it may help cut sodium intake, and chances are you won’t notice the difference in taste!  The crystals may also may give a surge in a salty taste so you can actually use less!

*Above article summarized from CR (Consumer Reports) August 2020
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