Anonymous asked: I was in the spice section and saw different salts, so what is the difference between pink salt, sea salt and regular table salt? Is one healthier than the other?
Pink salt is actually a type of sea salt. Although it’s typically known as “rock salt” that comes from mountains, all salt is essentially from a source of water. It’s pinkish in color simply because it has a concentrated amount of well-preserved minerals (pink salt comes from a more pristine environment in the mountains and is hand-mined), making it the purest and arguably the most nutritious salt option on the market.
Both sea salt and table salt contain the same amount of sodium, but regular table salt is highly processed. It contains more additives, less nutrients, and more (added, synthetic) iodine than do other sea salts. Though iodine is essential for thyroid function (and thus, healthy metabolism rates), too much of it can be detrimental to your health. Iodine is found in sea salts/pink salts as well, so using these other options won’t provide a disservice to your body’s iodine stores.
So, in terms of health, pink salts and sea salts may be your best options. They have many other minerals that are stripped from regular table salts through their excessive processing treatments. Table salt still contains sodium, chloride, and iodine, but consuming it means you’re missing out on the plentiful trace minerals found in pink/sea salts. Plus, your intake of other synthetic additives (i.e. additives to reduce clumping) is increased.
So, try to stick with the natural sea salts or pink salts. There’s very little difference, if any, in terms of health benefits between the two, but if you want the purest form of salt out there, then pink salt is probably for you!
Anonymous asked: Hi, I often open a can of beans or olives and use half the can and put the can in the refrigerator for a couple a days until I can use the rest of it. I heard it is bad to store the remaining food items in the original can. Is that true? Why is it bad to do that verses putting the remainder in a Tupperware like container? Thanks, nice blog.
Ideally, you would want to transfer your opened canned foods into tupperware of some sort. Tupperware ensures food safety in that it completely encloses your food, keeping out additional bacteria. Once you open a can, the food inside is exposed to all the microbes in the air, and these microbes can grow inside your food, even though it is stored in the refrigerator. Though refrigeration is a good method to use for food preservation, it is not full proof! The temperature zone in your fridge (which typically is 37-40 degrees Fahrenheit) is not cold enough to fully terminate bacterial growth. So, it is best to keep opened food completely covered in an airtight container, and to use it as soon as possible (as it has already been exposed to microbial bacteria). Also, the original can may not be as sterile as it was the day that the food was packaged inside it, as it has been transported on food trucks and handled by several people to become accessible to you in the grocery store! Therefore, using your own, clean tupperware containers ensures the cleanliest environment to store your foods :)