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Table Salt vs Sea Salt
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Pamela Peeke, MD, MPH, FACP posted:
Table salt is getting a lot of competition from the new guy on the block--- sea salt. The hype about sea salt is that they claim it contains trace minerals that table salt doesn't have. Truth is, those minerals are in such a low quantity that they don't make a difference to your health. The interesting news is that because sea salt has a much more intense flavor, you end up using less of it. That's great for the prevention of high blood pressure and heart disease.
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Gtgrandma responded:
I changed to sea salt as it was my understanding there was no Iodine in it, I have become allergic to Iodine from so many C-scans using the dye which has made me have to be on an acid free diet.
Gtgrandma
 
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jetsmedic responded:
I has kidney disease and I limit my sodium intact so I try to stay away off both types salts.
 
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CaptGizwiz responded:
Does the pollution (yes, including fecal matter) which now infests our oceans worldwide--painfully evident when I scuba dive--wind up on my plate? How could they possibly remove it during or after the evaporation process?
 
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ChristDisciple responded:
the reason for switching to 'Sea Salt is that is not processed like other salt sources. It is obtained by evaporating Sea Water and leaving behind the Sea Salt. when using any salt,it is a good rule to use only enough to just taste it. But actually, you avoid salt totally. all food, no matter how poor a soil it is grown in, has more than enough sodium for our bodies. Remember also, that salt/sodium burns up Potassium and retains water and water retains fat.
 
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Tomato05 responded:
I prefer table salt with added iodine - I think iodine is important in the diet for thyroid health and brain function. A healthy thyroid is a cornerstone of good health.

One could easily not get enough iodine if you don't eat a lot of seaweed, fish, dairy or eggs.
 
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An_201891 responded:
The issue is not taste. The issue is high blood pressure in my opinion. Take two glasses of water. Put one table spoon of table salt in one and 1 table of kosher salt or sea salt in the other. Stir them up and walk away. When you come back you will see why you should not use table salt. It does not desolve. What is that doing to our bodies?
 
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KKuech responded:
It is my understanding that Sea Salt does not promote water retention as much as regular salt. Is this true?
Kevin
 
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teacher36870a replied to Gtgrandma's response:
I found some sea salt with iodine in it made by Hain at my local Walmart Supercenter. It is not the coarse variety but looks just like regular iodized table salt (like Morton's).
 
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mami2ninas responded:
prefer to just stay away from salt altogether. i dont really care for the taste of it... lol
 
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An_201892 responded:
So in essence there is more flavor but gram for gram the same amount of sodium. Makes sense to use it if you still want to have some salt to season foods since you would use less than table salt.
 
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activated responded:
Thank you..pure and simple.
 
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jhkoenig replied to ChristDisciple's response:
I don't understand your remark about "Processing" salt. Having grown up by the largest salt mine in the U.S. (it is under Lake Erie), I can tell you that the salt is pretty much table ready the minute they chip it off the wall. A bit of cleaning and crunching up, but no real processing is needed.
 
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ritaaf responded:
I think as a healthcare professional, it is vital to emphasize that the newest dietary guidelines suggest that ALL adults over the age of 50 and All folks with high blood pressure should limit their sodium intake to only 1500 mg./day to both prevent and/or control hypertension.
Therefore, it is necessary that to meet these guidelines, NO added salt should be used in either cooking NOR at the table. Salt is salt is salt, it is all made from the same minerals, sodium and chloride. Dr. Peeke is correct that the more intense flavor of sea salt may help folks use "less", but even small amounts should NOT be recommended if you are an adult over the age of 50, or if you are African American, or if you already have high blood pressure. The average American gets 3,800 mg. of sodium, or over twice the amount that is currently recommended, so most folks get more sodium than we need from the sodium that is already in foods naturally and especially, in processed foods. (By the way, the human body only needs 500 mg./day to live--the amount in 3 servings of milk or 3 slices of bread!!!!)


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