"kosher salt" news and stories

I haven't added salt to food in 15 years. I have high blood pressure and don't want to risk any possible increase. Besides, a lot of food we eat already has enough salt in it and I haven't missed it. If I add anything at all, it's pepper or one of the many flavors that Mrs. Dash gives us.

The Salt Institute has a large FAQ page about salt. You can find out what salt exactly is, how much is produced in the U.S., effects it has on the human body, how animals react to salt, how much salt an athlete needs. There's even a huge list of recipes that contain salt. Recipes that contain salt? Wouldn't that be too big a list to have even on the web? Actually, they're recipes for food where salt is a vital ingredient.

Generally speaking, salt by any other name is still salt, and whether you used large flake sea salt or plain table salt, your food will still turn out well. This is especially true of savory foods. In things like sauces and soups, all kinds of salt will dissolve due to the heat of the dish and produce equally flavorful results. When adding a spice rub to meat or simply adding a sprinkle to food already on your plate, the salt will not only add flavor, but a small amount of texture and a bit of crunch. You might find that while the saltiness is the same, you prefer to use larger, flaked salt for that extra edge. Salads, too, are usually enhanced by adding a bit of salt and using a coarser salt will really enhance the veggies in your bowl.