This archive report was first published on 1 July 2021.
With the increasing popularity of alternative salts, consumers are left wondering if these options are truly better than traditional table salt.
For decades, table salt was the only option on store shelves, but with the rise of Himalayan, kosher, and sea salts, the market has become saturated with claims of these salts being premium, healthier, tastier, and more natural.
But are these claims true?
Let's take a closer look at some of the most popular alternative salts on the market.
Pink Himalayan Salt ¶
Although mined from salt rocks found near the foot hills of the Himalayas, pink Himalayan salt is chemically similar to common salt, with a sodium chloride content of 98%.
The remaining 2% is made up of several trace minerals, but the content is too little to provide any significant additional health benefit.
One of the main benefits of pink Himalayan salt is its larger crystals, which result in less salt per teaspoon.
It's also said to be tastier, allowing for smaller quantities to achieve the same taste as common salt.
Black Salt ¶
Also known as kala namak or black Himalayan salt, black salt is a volcanic salt that contains sodium chloride with additional trace amounts of sulfur compounds, giving it a pungent smell and tangy taste.
However, a lot of black salt today is made synthetically by mixing sodium chloride with sulfur compounds and charcoal.
Sea Salt ¶
Sea salt comes from the evaporation of ocean water or water from salty lakes with little or no additional processing.
This leaves behind trace elements and minerals that add to its flavor and color, but it also contains impurities, including trace amounts of heavy metals and micro-plastics.
Kosher Salt ¶
Kosher salt is used to 'kosher' meat by helping drain blood off the meat, but there is no chemical difference between kosher and table salt.
The only difference is that kosher salt tends to have larger grains and is not iodized, giving it a cleaner taste.
Ultimately, the choice of salt type is unlikely to have any substantial health benefits.
However, choosing less processed salts can help avoid additives and anti-caking compounds, which are harmless.
- Faith Biongo, a registered nutritionist with Afya Bora
