I've recently received a lot of questions regarding Pink Himalayan Salt and its proposed health benefits. I myself use both kosher salt and/or Pink Himalayan Salt in my cooking, but for particular flavor reasons. Below are a few common questions and my answers regarding the Pink Himalayan Salt trend!
What's the difference between Pink Himalayan salt and table salt?
For starters, Pink Himalayan salt has a beautiful color that can add a vibrant twist to your classic dish. Chemically, Pink Himalayan salt is similar to table salt in that it contains up to 98% sodium chloride. The remainder of Pink Himalayan salt is made up of trace minerals that give the salt its pink tint (this includes potassium, magnesium, and calcium).
Does Pink Himalayan Salt contain less sodium than other salts?
As I mentioned before, both salts are comparable in terms of sodium content, at ~98%. However, Pink Himalayan Salt is found in larger crystals than table salt. Per teaspoon, there are more air pockets in the larger crystals so there technically is less sodium per serving. However, it is important to note that too much salt, of any type, is no good. Pink Himalayan Salt is still salt and should be used sparingly.
Does Pink Himalayan Salt taste different than regular salt?
Is Pink Himalayan Salt an Iodized Salt?
No, although Pink Himalayan Salt may contain trace amounts of iodine, it is not considered an iodized table salt. Iodine is an important mineral that the body requires to maintain proper thyroid function and cell metabolism. Although it is found in a variety of foods, iodized table salt is a common source of dietary iodine. Not having iodized salt in the diet can lead to a decrease in iodine intake; in severe cases, can lead to an iodine deficiency.
There isn't much research on Pink Himalayan Salt, so my general recommendation is to use it in moderation and incorporate it into your diet if you enjoy the taste and color benefits!