Whole salt

The integral sea salt is obtained by evaporation of sea water, then subjected to a series of surface treatments of washing and purification. Sea water, sun and wind are therefore the essential ingredients for the creation of a good integral sea salt.

Failure to use chemical refining methods allows the whole salt to preserve the natural heritage of trace elements intact. Compared to refined table salt, the whole product boasts lower concentrations of sodium chloride, while it contains non-negligible quantities of iodine, magnesium, potassium and other microelements. However, whole sea salt cannot in any way be compared to dietary salts, such as low-sodium or iodine-enriched ones; these products are in fact intended for the "feeding of" special "categories of people, who need to take standardized quantities of one or more trace elements.For example, the iodine content of whole sea salt is normally lower than that of the iodised product, therefore insufficient to prevent iodine deficiencies (as specified in the brochure of the Higher Institute of Health, according to which the iodine content of whole sea salt is negligible). The composition of the product also varies considerably according to the extraction areas, so much so that on the market there are different varieties of this "white gold", coming from all over the world and suitable for specific culinary preparations. Equally variable, therefore, is the flavor of these products, which often have harsh tones to which the palate is not normally used.

Most of the salt we find on supermarket shelves has nothing to do with whole salt. Often it is rock salt (extracted from underground mines deriving from the slow evaporation of ancient sea basins), very white and hyper-refined; compared to the sea salt, at the origin the rock salt is richer in sodium chloride, because it contains less impurities.

The law prevents the marketing of sodium chloride obtained as a by-product of industrial processes.

Salt refining processes aim to eliminate impurities, including those potentially dangerous contaminants (arsenic, lead, mercury, cadmium and copper); for this purpose the salt is first reduced in brine, then treated with chemical substances, to precipitate the impurities, and finally dried. Additives with an anti-hygroscopic effect are also added to the refined salt, in order to avoid the absorption of humidity by the product, thus keeping the individual grains separate. The real whole sea salt, therefore, generally appears more humid and lumpy than the traditional one. , since it is not added with anti-humidity substances.

Other articles on "Integral Salt"

1. Dietary Salt
2. salt
3. Hyposodic salt
4. Iodized salt
5. Diet and Hypertension, DASH Diet
6. Sodium

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