Who among us has not, as we’re opening a bag of greasy, salty potato chips (organic, of course), glanced at the sodium content in the dietary info on the back. Really? You haven’t? Well, you should!
And while you’re at it, you should keep in mind the following, which our very own Molly discovered:
“In a survey conducted by the American Heart Association, 61 percent of respondents incorrectly agreed that sea salt is a low-sodium alternative to table salt. Table salt and most sea salts contain about 40 percent sodium by weight. Kosher salt and some sea salts may have larger crystal sizes than table salt, so they may have less sodium by volume (e.g., by teaspoon or tablespoon). A teaspoon of table salt has about 2,300 mg of sodium, but a teaspoon of sea salt or kosher salt may have less sodium because fewer crystals fit into the spoon.”
So even though some sea salts come with claims of less sodium than table salt, it will only be the result of crystal size. The sea salt on those organic chips could make your ankles swell just like table salt, dear. Forewarned is forearmed.
Quote from web site: “’It’s very important for people to be aware that sea salt often has as much sodium as table salt,’ said Rachel K. Johnson, Ph.D., R.D., an American Heart Association spokeswoman and the Bickford Professor of Nutrition at the University of Vermont.”
And to promote a healthy heart, you should really control your sodium intake. Too much salt, however satisfying in the moment, can put you/us at higher risk for developing high blood pressure – and that can lead to heart disease. Go to http://sodiumbreakup.heart.org/sodium-411/sea-salt-vs-table-salt/ for more info.
Crunch crunch crunch. We’re not telling you that you can’t have your chips in moderation (crunch crunch crunch again), and in fact you can also – in moderation, if you don’t already have hypertension and other health issues and ask your primary health-care provider and sign a waiver and… – enjoy some gourmet salts that have those larger crystals.
Chef Kyle Shadix, M.S., R.D., director at Nutrition + Culinary Consultants in New York City, gives you some info at http://www.eatingwell.com/is_sea_salt_healthier_than_regular_salt.
“Sel Gris de Í’lle de Ré gets its color from gray clay; Maldon has a distinct fine-flake crystal structure; and Himalayan Pink is named for the mountains where it’s mined. Another way to minimize sodium: don’t salt while you’re cooking and instead simply sprinkle a pinch of coarse sea salt on your finished dish before serving. Find interesting sea salts at gourmet shops or online at atthemeadow.com.” Okey dokey.
And now, because we love ya lots, here’s something salty and sweet and smooth and creamy and pure heaven. It’s Sea Salt Ice Cream, recipe at www.food.com/recipe/sea-salt-ice-cream-177919 and also below:
Sea Salt Ice Cream
2 c milk
1⁄3 c sugar
1 tsp vanilla
1 c heavy whipping cream
sea salt (be careful with this)
blue food coloring (looks better with it) (optional)
green food coloring (looks better with it) (optional)
Separate the eggs into two good sized bowls.
Beat the egg whites until stiff.
Mix the egg yolks and sugar until thick.
Slowly bring the milk to a boil over medium heat, stirring occasionally.
Pour the hot milk into yolk/sugar mixture and mix well.
Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON’T LET IT BOIL! also, if you can’t get it to a custard thickness,just get it as thick as you can).
Pour custard in with beaten egg whites and mix well.
Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
Put mixture in fridge to cool.
Once cool, add cream and vanilla .
(Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
Freeze, following your ice cream maker’s instructions.
If you don’t have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer.
Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.
Feel a little guilty, but ENJOY!!