I felt it to my soul when you said, "It actually worked a lot better in the 70's." Everything did. 🥺

My favorite is none that you spoke of. Switched to Redmond's Real Salt (mined in the mountains near Redmond, Utah) years ago, and love the flavor it brings to our food. Available in a few different grind sizes for various uses. Give it a try. Let us know your thoughts.

Many years ago, I was a chemistry major in college. I also worked in a lab. One day, we sent out for lunch, and I ordered a sub. Problem is, it needed salt, and there was none in the lab. There was, however, reagent grade NaCl. Thinking there was no difference in flavor, I used that - only to be educated by Mother Nature. It tasted VERY bad. I would compare it to drinking distilled water. So yes. There are differences between salts!

I recently discovered Maldon sea salt flakes and I love it. I use so little, it is not a significant cost to me. I've tried many high end Mediterranean sea salts over the decades, and nowadays I just use Malden as it is so clearly well manufactured and clean. It is made in Maldon, Essex, UK.

Hello Chef. I have been in the mine in Pakistan and believe me I found peace. The salt has 30 to 60 trace minerals and does not raise the blood pressure to much. You have touch my heart liking Pakistani salt. I was moved. Please Take care dear Chef. Peace. Zeena

At one point in history, salt was worth more than gold because you could survive (by preserving your food, as stated in the video) with salt and not with gold! 🧂

Hawaiian here 🌺 I really appreciate your information on salt, knowledge is power. As a foodie and Island Natural buyer, I would like to say that we cooks that make Hawaiian Plates only use traditional home made white, red or black salts. It’s bought in local stores, not supermarkets or grocery stores ( or Costco). Celtic salt is one of my favorites too and real Hawaiian salt is very similar. Aloha too all ❣️

I’ve eaten Pakistani pink salt since 2018. I researched it and found it comes from a salt range in Pakistan just below the Himalayas. This is one of the marketing lies I refuse to be a part of. I have never tried Celtic sea salt. I’m heading to Amazon to order some. Thank you for taking the time to share your salt expertise. 🙂

😲... 55yrs old and I just learned so much about a product I've used most of my life and never given much thought to.. ... We're never too old to learn something. Thanks so much for making this great video with important information. 🙏🏾👍💚

Redman's Real Salt is my favorite.

The Morton Salt Company, named after the owner, Joy Morton, the son of J. Sterling Morton (who founded Arbor Day - not to mention that there's a famous arboretum named after him near Chicago where the company is based) largely invented the anti-caking process which made the company a boatload of money. I also remember hearing that the Chicago area is low in naturally occurring iodine, the lack of which causes goiter. So Chicago had lots of cases of goiter. Hence the iodine in the salt. This is probably more than you ever wanted to know about the Morton Salt Company, but since I grew up in the Chicago area, I remember hearing about this stuff as a kid. I'll have to give the Celtic salt a try, since I'm mostly Irish.

Best thing I learned, which should have been obvious actually, is not to measure coarse and fine salts by volume, expecting the same results in recipes. I am learning pressure canning, from the best sources, but I may well have made this mistake. I have been buying "pickling salt" to use cooking, and just grinding some of it fine for sprinkling. The reason salt is called pickling salt is simply because it doesn't add cloudy chemicals to your pickles.

The only salt that doesn't make my legs swell is Himalayan pink salt and Celtic sea salt. The rest I stay away from

Thanks for the run down, appreciated. IMHO, The Diamond Kosher is the most versatile salt on the table. ( finishing , cooking, baking or seasoning anything) When added to boiling water ( eg. for pasta ) it's the only one that will dissolve almost instantly, many of the others will just sink to the bottom of the pot and take time to dissolve, not sure why that is but I'd guess it's one reason why restaurants use it. Also there are no additives at all. Its a medium coarse grain perfect for finishing and as you mentioned, not too salty. The best part is cost. Its a fraction of the price of most of the others The packaging is a simple cardboard box. Some of the others have plastic bags, or caps that don't recycle well.

First time viewer and newest subscriber. I am an RN, and certified health and wellness coach with advanced degrees in integrative and functional medicine. I’m all about healthy eating and sharing knowledge with others. I love your approach to healthy eating and your understandable teaching style. Keep up the great work!

Great video. It's worth mentioning that "Celtic" is just the brand. The actual salt is harvested in Bretagne (the French Atlantic coast) and many more brands are available - both cooperatives like Sel de Noirmoutier, Les Saunier d'Île de Ré or Le Guérandais (which is the French sea salt you've linked to) - and smaller, independent producers. You'll find them everywhere on the French west coast - two examples are Marais Mounet or Salines de Millac. It's super fun to geek out on this and try differents salts, and really admire the craft of these salt harvesters.

I will never buy regualr table salt, again. I am so glad I watched this video.

When I saw kalas salt i knew were in Greece 🇬🇷💙

Potassium chloride, one of the ingredients in the Morton table salt, provides an essential ion -- Potassium. Adding potassium to the diet helps many rid the body of excess sodium and reduce retained fluid. Without potassium life is not possible. Many people are prescribed potassium chloride if they have to take certain blood pressure medications. So, it isn't "just another chemical" added to the salt.

another comment lol, I now use your Celtic Grey on my husbands butter poached lobster tails and I season his shrimp with it as well, it is a win win every time, like you said, he can actually TASTE the flavor of the seafood coming thru. Again, thank you!!

the best foods of Greece or Italy are made with sea water - note , the most delicious macaroni is made in/with seawater at the beach !

I didn’t know there was so much to learn about salt! This is the first time I’ve seen your channel, you did a great job! I’m convinced and sold on trying the Keltic salt! Thanks for an interesting and fun video! 👍🏼

I remember the balancing trick with that exact type of salt shaker. Once you got it to balance, you blew away all the excess salt, and just a couple of grains would be holding it in place

Have you tried "Real Salt" yet? A lot of people seem to love that one. It's priced and looks much like the Celtic salt. I love how you used tomatoes to test it. Tomatoes and cucumbers really shine with salt.

The pink Himalayan sea salt is actually from an ancient ocean, which was pushed upwards when two tectonic plates collided forming the Himalayan mountains. Not that unusual, it's why you might spot fossilized seashells, if you ever go into the Grand Canyon.

Himalayan salt is my 'everyday' salt. We also have the moist grey Celtic sea salt and it has a very delicious, ocean brine taste to it. We find it *very* salty, so a little goes a long way, and it does exactly what fish sauce does to dishes. It gives a hint of 'ocean' flavor. Probably why it tastes so good on seafood! We keep the Celtic sea salt in a ceramic salt grinder, which is a must because the moist salt would turn any regular steel shaker or grinder to rust in a heartbeat. We have a wooden salt cellar on our kitchen table filled with Maldon salt for sprinkling on food as we eat. It gives a delicious salty crunch to anything and is especially good on meat and vegetables.

I came across the different types of salt, versus the white refined salt that is said to be dangerous due to extrem heating, and added anti clumping agent etc. So I have for the last 14 years basically stuck with Pink Himalaya salt, Black Himalaya salt, Balinese Seasalt that I bought straight from the little business on the beach in South East of Bali. Then I had some black Indian salt some years ago. Now in my humble room in Thailand I have also Thai Sea salt, and Lunn Desert salt summer harvest from Northern India. I also tried the Real Salt from Utah, very nice. Yummy and healthy stuff!

I've tried regular mortons, various "sea" salts, I like himalayan, but recently came across the Fleur de Sel, wow! "finishing" salt? Who knew (not me). Feel so "sophisticated" sprinkling a pinch on everything ;-) Great taste and love the soft crunch. Have to try the Celtic next?

Informative tutorial, I enjoyed the comedic delivery. I never thought to read the ingredient list for salt, thank you for the info.

I have tried everything you have, except for the Greek salt. But there is another you don't have listed - Kalahari Desert salt. I picked a pound up a few years ago, and it is my favorite salt, even more than the Celtic and Himalayan. If you find any authentic, try it, and see what you think. I use the Celtic salt more as a finishing salt for meats, and Himalayan as my go-to daily salt. But for something where I want the salt to lift the flavor on a simple, single-item food, (tomatoes, hard-boiled eggs, avocado, watermelon, fresh cucumber, etc...) the Kalahari is my go-to.

I LOVE that you're honest about using affiliate links. I have zero issues with supporting a creator that is honest about using them. Good on you, captain. Love your content; my only constructive feedback would be to question why the footage looks like near-raw S-log footage that hasn't been color-graded?

I used to work in the Cargil salt plant, in Newark CA. You should take a tour there. The salt is "farmed". Tricalcium Phosphate, Calcium Carbonate, Magnesium Carbonate, and Yellow Prussiate of soda (YPS), is what is used as an anti caking agent at Cargil Salt.

It looked as though if you substitute regular salt for Kosher salt, then halving the quantity would be just about right (better yet, slightly less than half). According to your measure, the regular weighed about twice as much as the Kosher. The Celtic salt was an interesting read as far as mineral composition goes. The natural balance of Sodium to Potassium is somewhat similar to what we need in our bodies, since we need more Potassium than we normally get. Many sports drinks also supply much more Sodium and do little to replenish Potassium. Nice variety of trace minerals too. Morton makes a "Lite Salt Mixture", which has Iodine, but is about a 50/50 mix of Sodium salt and Potassium salt. Unfortunately, it does contain the declumping agents as well, but it's a healthier mix than regular Sodium salt.

This man is a "Saltist"

For me in Germany, Maldon sea salt has been the best one so far. It's very affordable if you live in Europe. Bought a 1,4 kg bucket which is still more than half full after one year. I still use cheap salt for seasoning pasta water, however I figure I should switch over to rock salt as it's the traditional way and free of those nasty dosing aids.

Thank you so much! This video was so informative and it’s frustrating to find out that they’re putting crap in table salt. It makes sense why it’s cheaper than sea salt though. I learned so much from this!

I just ordered the Kalas salt a couple of weeks ago from Amazon. I'm lacking in iodine and it seemed a good source. It does have an additive that is perfectly stable under 400°. I use it as a finishing salt. It has a wonderful flavor and natural iodine.

My husband has a himalayan pink salt inhaler and it works great! Helps mucus, any kind of breathing problem 👍 and he has asthma.

I know this video is 3 years old, but it helped me out so much!! As it turned out, I am now in love with the Celtic Sea Salt!!! I used it on my chicken last night, and it enhanced the flavor so much that my husband wanted to know what I did differently it was so good! Also, thanks for letting me know which ones to stay away from too. The Morton table salt went out with the trash yesterday.

I am very blessed to live in Brittany (la Bretagne) France 🇫🇷. Celtic salt is actually sea salt harvested from the Guérande estuaries in Brittany. Its interesting to take a little trip down to the coast about 40 minutes away & see the salt traps. I use nothing else . Vive la France! 😊

I read an article that said either Himalayan pink salt or Celtic sea salt were the best. Lol, I decided on Himalayan. Will try Celtic next time.

This is the most informative, entertaining and healthy for the body and the mind 15 minutes of anything I've seen on You Tube in countless hours of watching over several years. I look forward to much more of the collective generational wisdom you have to share with us all. Thank you for the blessing of a day started with laughter and learning, 2 things I love as much as good food, good health, good company.

I live 20 miles from the Redmond Real Salt mine. Not only good salt, but great employees and product selection. Tours available and an on site store. We have a 10 pound chunk of salt in the house, kinda cool ha.

Another aspect of salt is that SOME naturally have heavy metals - pink salt being one of those (varying degrees of heavy metals depending upon where it is mined). I follow the Lead Safe Mama who tests foods, etc. for heavy metals - found that my drinking bottle that I carried while hiking had lead in it as a "seal" on the bottom. Its helpful to reduce consumption of heavy metals, as often they settle in the brain and lead to cognitive decline. ( I rely on Celtic salt which is not high in heavy metals).

I love the "Celtic Grey Sea Salt" for all the same reasons you do! My fav, the way it makes veggies pop!

I find Himalayan salt to be saltier (double) than iodine salt.

I don’t know your work, but I did enjoy the presentation and thought that it was pretty impressive the way you could tell the salt blindfolded. The first time I saw a toxin on the side of the salt container, that particular salt went off any future shopping list, and the container I had was only good for salting the sidewalk out front in winter. I was not aware that the yellow Prussiate ingredient which occasionally shows up and disqualifies no brand of salt for purchase, at least from my perspective, also had a cyanate in it. That’s good to know and I sure appreciate it.Thank you.

I've been using Celtic Sea Salt for years because it tastes so good. Definitely not harsh like regular table salt. I use the regular salt, not the fine ground. I bought a salt grinder for when I need it finer.

I never knew listening to a Salt lecture would b so informative.....excellent and refreshing .Good job sir

It worked a lot better in the 70’s! 😂. Best times were the 70’s and 80’s!

I must agree about the 'Himalayan' salt and I've been using for years. Seems to have much more flavour 'punch' than the regular iodised types so you end up using less of it for a better result :)

Really enjoyed your video. Salt purchases are a new endeavor. I am using Himalayan Salt and it's ok but I too miss the flavor from Greece. I lived on the island of Crete for a few years and I miss it so much. I learned all about oregano, olives and the olive oil made directly by my landlord. He owned his olive orchard and grape vineyard.....geeze I was spoiled. The seafood was always cooked to perfection. I am going to try the Celtic Salt

earned your self a subscription. I'll spend some time with your past vids now.

Thank you. Very informative video. I’ve never tried Celtic Sea Salt 🤔. A must try.

This is why I LOVE affiliate videos vs. sponsored videos. With affiliate videos, you get a small commish from sales of the various products, but you give your honest opinion and you present more than one product, all of which are products you would use personally. Sponsor videos are also cool, but it can be tough to sort out a legitimate opinion from a sponsored video, you never know how much of what is said is straight truth. With affiliate links, you present the products, explain why you like or don't like them, and then let the viewer decide if they want to try them, and which ones they want to try. Best option in my opinion for a revenue video format.

All mined salts are formed by ancient seas which dried out and were buried, sometimes left exposed, like salt flats, and sometimes uplifted by geologic events, the uplift of the Himalayas when India crashed in to Asia for instance. So he’s not a geologist, this is a great video. I’m trying Celtic sea salt.

As a kid on a fishing boat, I remember the toilet emptied directly into the ocean. I can't help thinking of that when passing on the "sea salt".

Thank you sir for this informative video. After viewing, I went through my cabinet to look at the ingredients of my salt inventory. Found "yellow prussiate of soda" in the Morton Mediterranean Sea Salt Fine and the Morton Coarse Kosher Salt. Both are now sitting at the bottom of my trash can. Many thanks!

Just discovered your channel this morning & I’ve watched several videos. How in the HELL do you only have 17,000 subscribers? You should be at least 500,000. I just subscribed! Keep up the great work.

I am a salt snob. I admit it. I am absolutely in love with salt. My BP is 101/65..

I always grew up using that blue that little girl with the umbrella on it still use that this day the key is to slow down on usage and eventually replace with a better seasoning to me🤔🤷🏽‍♀️😊

I've been binging your content. Well informed, well shot, well edited. You're a funny guy too, love your personality. You deserve all the success and more that will come your way

I've been using Pink Himalayan sea salt for over 8 years now. Through some of the home steaders I'm subscribed to, I recently learned the U.S. has its' own mined salt found in the state of Utah. The company name is Redmond's Real Salt and I'm seriously considering switching after learning about the harsh conditions the workers in Pakistan are subjected to mining Pink Himalayan sea salt. Thanks so much for sharing this info.

Thank you. I’ve been studying salt for a while. I think the additives are what raises blood pressure. I’m allergic to corn. Which is in dextrose and cellulose. So this helped. Good video. So real. Your response to your son was exactly what I say when people do things like that to me

Celtic Sea Salt changed my life (and health) in 2002. It has the lowest levels of sodium and highest levels of calcium and magnesium. It does not cause edema and it makes everything taste great. I LOVE IT!

With the oceans so polluted, can we still have clean seasalt, without plastic, or other garbage, like mercury?? That for me was the reason to buy himalayan salt ; not polluted. By the way ; I buy it as bigger rocks (1-2 inch diameter) and pulverize it myself, because there are effectively imitations on the market.

I went hiking a few years ago and met an old man who was 101 years old… I asked him his secret to longevity and he said pure structured water and real salt. He said that fake salt is filled with sand and glass so definitely don’t go cheap on salt. If you want pure salt look up PERSIAN BLUE SALT. I do like Celtic and Redmonds as well.

Using salt as a currency and people were paid with salt is where the word “Salary” came from

I don't know why, but I have always been passionate about salt! 😀 I know all the kinds of salts you have presented and I am 100% aligned with you! Thank you and great job! Love it! 👍✌️

I am in the UK and always, always use Celtic sea salt which I have sent to me from France. It is loaded with so many beneficial minerals and you need to use far less of it compared to other salt. You can’t mistake it as it is grey in colour and I find it best to store in a mason jar when the salt pig is full.

Just ordered your favorite Himalayan pink salt plus I used your link. I have enjoyed your other videos reviews and thank you do a good job..

I don’t know about the other salts but Himalayan pink salt has over 80 minerals and it is great for sore throat and constipation.

Two peanuts walk into a dodgy late night bar, one was a salted

The first time we tried Himalaya sea salt- we passed it around like we'd been missing some mineral or something.

Hello I am from Greece, from the island of Ikaria,and Santorini because my dad is from Santorini and my mom from Ikaria. I love the island life.

I just learned the history of salt, thank you. My favourite is sea salt.

Celtic sea salt is my favorite too! Redmans real is a close second, ties with himalayan pink salt.

I never knew salt could be so interesting. I have Kalas in my cupboard!

we call himalayan sea salt as sendhaa namak (=sendhaa-salt, aka sindhav) ... it is mined in sindh province or in neighboring desert provinces in india wherever mines exist ... we also use black salt which is actually sodium ammonium chloride and a sprinkled spice product called chaat masala ... chaat masala is innovation and every manufacturer or roadside eatery will have their own secret recipe ... my favorite is chunky chaat masala made by mdh ... (added: oops forgot to write my bit on himalayan salt ...) this name himalayan is afaik not any indians' invention ... i am 100% sure this is invention by a foreigner to avoid direct mention of any indian or pakistani area because word sindhav is ancient and it just means salt from sindh and we know it is mined variety which was even used in ancient ayurvedic texts and so at least indians have no need to invent new word

My leg became stiff with iodized salt, then I used Himalayan salt,now my leg is better,thank God

I have used Celtic Salt for 10 years.Its the best

The pink 'Himalayan' has a softer flavor than celtic salt(also my fav). Use differently.

I used to work in an aquarium shop, where they sold "aquarium salt" for people who, for various reasons liked to add about a teaspoon per gallon of salt to their freshwater aquarium. The salt for this purpose had to be pure because fish, living submerged in water, are extremely sensitive to even minute quantities of chemicals in the water. What I found was that the owner would go to the supermarket and buy canning and pickling salt, then take it to the back room of her shop and repackage it in her own containers. Canning and pickling salt is pure sodium chloride with no additives. It is cheaper than the same brand of table salt because it comes in a bigger box and will cake. You can actually see the difference. Take two clear glasses of water, about eight ounces, dissolve about two teaspoons of table salt in one, and the same amount of canning and pickling salt in the other. The glass with the canning salt will be crystal clear and the table salt will be cloudy. That cloudiness is the minerals added to prevent caking. If you put that cloudy salt in your aquarium, it would clog the gills of your fishes and slowly suffocate them. As to the clumping of the pure salt, keep it in a sealed container to lessen the amount of moisture it comes in contact with, and put it in a small shaker with a cap that screws shut. When you put it on your food, tap the shaker sharply on the table and shake it before you sprinkle. This will break up the clumps and let the salt flow freely.

Why the sugar(dextrose) is in the salt-Preventing evaporation and oxidation: Dextrose acts as a stabilizing agent, binding to the iodide (the form of iodine added to salt) and preventing it from evaporating or reacting with oxygen. This helps maintain the iodine content in the salt over long periods of storage. Minimal amount used: The quantity of dextrose added is extremely small. According to Morton Salt, their iodized salt contains only 0.04% dextrose. This translates to about 40 milligrams of dextrose per 100 grams of salt, which is a negligible amount in terms of dietary impact.

Iodine is super importatnt in our diet, but fancy salts of course don't have it, so more people having issues. Sawlt. Who knew.

I like the kosher salt in his display for cooking... you can add it slowly... it also crumbles in your fingers so it becomes finer for sprinkling on popcorn

The table salt that is highly refined, treated with desiccant and bleached devoid of its richness of minerals - bad for you. The sticky, gray salt is rich in hydrophilic magnesium and very healthy for you. The ionized sea salt is good too. The only table salt containing only NaCl is very very bad.

I really enjoyed watching this with my mom-we learned so much about the various salts, their benefits, and culinary uses.

The salt must flow! Stay salty!😉

I use Kalas for light salting (salads) as it’s a milder salt. Black salt for hard boiled eggs and tequila shots. Himalayan pink for pretty much anything but it’s especially good in Indian and Thai cooking. Iodized salt for cooking soups. Now I have to try Celtic salt. What a great salt lesson! Thank you for sharing.

In UK we say: "MAULDEN"

Lol, yes! Make sure you have the right salt😉 I made pickles with regular salt..... They were beyond salty!!!! Luckily I soaked them in plain water for a few weeks in the fridge but still weren't great

Honestly the best damn video I have ever watched on salt...kinda thirsty now too! Well done!!!

Love the humor & wisdom ! Instant fan. Thanks for videos

Thank you for your demonstration . . . I always purchase Himalayan pink salt, but, am ordering your preference: Celtic Sea Salt from Amazon. 😘❤️🌹

I read Maldon sea salt is what Queen Elizabeth prefers, and I ordered it from Amazon and it is amazingly good. I carry a tiny tube of it in my purse for those dine out days.

My favorite is Mediterranean sea salt. (just looked at the bottle and no additives.) Thanks to this video I just realized that I have a bit of a collection going on in my kitchen. Funny I hadn't realized before.

Himalayan salt can be purchased, of all places, at Dollar Tree...SALT 84...HIMALAYAN PINK SALT...Fine Grain...1 Pound bag...Contains up to 84 minerals and trace elements....This pink bag of salt cost only $1.00, plus tax. It seems to a very high quality. I have been using it for about two years. No odd taste. Tastes just like regular salt to me. Peace!

This definitely clears things up more for me. Whenever I buy a salt that isn’t what my mom has always bought -iodized, family members say I “need to stop buying it because it doesn’t have iodine in it and the body needs iodine.” Lol. What food do we eat a lot of that has iodine in it? Thanks!

In the west we use Redmond salt, comes from a mine that is in the middle of nowhere, high mineral and salt. Really good.