View Full Version : Cerulean Sea Salt vs Celtic Sea Salt?
06-18-2005, 01:10 PM
My salt says it's 'Cerulean Sea Salt,' and it's white and looks just like Morton's. It doesn't say anything about the way it's processed. Is it important to switch to Celtic sea salt? What's in my health food store is big grains, gray and wet. It's not something you'd really sprinkle in food.
Sharon in Colorado
06-18-2005, 01:41 PM
I use the grey wet stuff (Celtic) myself, but I bought mine too coarse and for some reason my grinder won't grind them finer, I think because of how wet they are.
Don't know if the processing makes it different, but I've also seen solar sea salt which is sun dried instead of kiln dried. Does yours have a website?
Whether you buy Celtic, pink Himilayan, regualr sea salt, etc, they are all about 98% sodium chloride and very little minerals (which you're getting through your greens anyway, and your natural sodium through tomatoes, lemons & celery) so if you can do without, you are probably better off.
06-19-2005, 12:50 AM
the reason you can't grind your Celtic Sea Salt in a regular grinder is because it has too much moisture, they actually sell a salt grinder for Celtic Sea Salt. but I don't have one.
I use very little salt in my food, so if I need any, it is usually in a recipe.
As I don't salt anything on my plate before I eat it.
06-19-2005, 12:36 PM
About the only thing I use it for is banana ice cream. I'm not sure how those coarse, wet chunks of Celtic sea salt would do in that. :p
I might end up just not using salt in the ice ream, maybe it doesn't need it. I'm noticing a parched feeling in my body sometimes after eating it, and I don't like that.
06-20-2005, 02:25 PM
Pailani, I make the banana ice cream alot! Only the first time, did I add salt. It is wonderful without the salt, too!
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