Don't Buy Salt Until You See This | Which Salt Is The Best For You

[@holaizzy]

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

[@AwareHouseChef]

Feeling it more now than ever. Cheers

[@dar4835]

The end of the 70's is when Americans became guinea pigs for the food manufacturers, the FDA, and BIG PHARMA. We al know the "rest of the story." RFK JR, will be cleaning house soon. I hope they are all quaking in their boots!

[@thxharvey9522]

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.

[@AwareHouseChef]

Just got mine today. I am going to follow up in a couple of weeks. Thanks!

[@LovingSoul61]

@@AwareHouseChefhow did you like it?

[@AwareHouseChef]

@@LovingSoul61 loved it. I did do a follow up video on it. Cheers

[@AwareHouseChef]

@@ElementFreedive i think this might be the one you’re looking for kzbin.info/www/bejne/jaWWi4h5Z7KYq9E

[@pamelag7553]

I liked the taste of Redmond but had to stop bc it was like chewing little pieces of sand in my food. :(

[@TomJones-tx7pb]

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.

[@AwareHouseChef]

It is a wonderful salt that I like to use for finishing. Thanks for sharing!

[@22Christy]

I also love Maldon. It make everything taste better. I use it as my cooking salt. It makes soup, potatoes, etc. taste so much better!

[@ddee51-g2g2]

😲... 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. 🙏🏾👍💚

[@AwareHouseChef]

My pleasure and thank you for your kind compliments. Learning keeps me young. All the best!

[@thomasjensen6243]

How do you know what you heard is true??? You don't.

[@zeenasworld]

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

[@AwareHouseChef]

All the best!!

[@jillpeacock4540]

I have lots of pink himalayan salt all over. I use it in a respirator. It helps shorten the life of a cold and it kills germs I believe. Plus I use it as a salt rock diffuser. It kills germs. Then at the table. It does actually help fight off colds and helps with allergies.

[@jillpeacock4540]

@@AwareHouseChef I bought some grey celtic salt. Still trying to discern the taste still. Thanks for the video. I especially like it. Very informative.

[@HeyhitmeBAM]

Lol

[@jeanh2288]

Awesome lesson!!!!

[@dreamlife2351]

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 ❣️

[@AwareHouseChef]

Hi! Thank you for reaching out! I would imagine that real deal Hawaiian salt is amazing! It’s in my bucket list to try some in Hawaii. All the best to you!

[@dreamlife2351]

@@AwareHouseChef Awwww ! I would love to show you and your family where it’s scraped off the boulders by the cliffs. Have a peaceful holiday season 🌺

[@AwareHouseChef]

@@dreamlife2351 that is so awesome! Just the gesture is humbling.

[@gladysobrien1055]

Having seen specialty travel shows about Hawaii…with demonstrations of the Hawaiian salts…I was ready to buy some on line. But I did read the fine print and discovered charcoal was added…it was not natural at all….so I passed on spending about fifty bucks💵💵💵💵💵 Gladys🇨🇦

[@Marvnval967]

There are salt ponds on the west side of Kauai where they make salt from seawater. Its reddish color is from the dirt ponds.

[@darrendanger6853]

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.

[@AwareHouseChef]

Glad to be of service! Cheers!

[@pamelacox540]

I use Diamond Crystal Kosher salt also. I have to order it from Amazon as most of our local grocery stores and Costco only carry Morton’s Kosher salt. Since they’re not the same and I dont need to learn how to season again, I’ll stay with Diamond Crystal Kosher salt!

[@WeAreStrongwithJesus]

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! 🧂

[@bluesky6985]

That's where the saying worth your salt came from

[@colleenmcintosh6974]

Absolutely, as I understand it the Romans paid their military in salt. So, it was considered that you were paid your worth in salt.

[@colleenmcintosh6974]

@@bluesky6985 quite right

[@samiam619]

I think it was pepper that was worth it’s weight in gold. Anyone with access to an ocean can make salt. But pepper came from the Far East ONLY.

[@bluesky6985]

@@samiam619 Do you know how long it takes to make salt from sea water? If you don't live near the ocean transporting it becomes a problem.

[@healthywildfree]

The problem with celtic salt is that with a recent test it tested very high in heavy metals aluminum, arsenic and lead. I recently made a video about this.. it tastes great but it isn't as healthy as it appears unfortunately.

[@poppylove3673]

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! 👍🏼

[@AwareHouseChef]

Thank you Dina! All the best!

[@oXowlXo]

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

[@AwareHouseChef]

You're very welcome! Thank you for the kind compliment!

[@ihbarddx]

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!

[@AwareHouseChef]

Thank you for sharing that. All the best!

[@Razm-a-Tazzi]

@ihbarddx That sounds like one of those things that seemed like a good idea at the time! Yeah, I've not done that with salt but sure have with other things. That comes under the heading of Live and Learn!

[@jonc4403]

I just looked up reagent grade NaCl, most of it seems to be sold as >= 99.0%. Morton iodized table salt is within spec at about 99.4%. I kinda wonder what impurities your reagent grade had in it. (And yes, you can get better than 99% reagent grade, but most common is 99%.) Distilled water tastes better to me than any other water, it's the closest to actually being flavorless. Most minerals make water taste like dirt. And contrary to popular belief, distilled water is just fine to drink, you get plenty of minerals from food where the nasty taste is covered up by more intense flavors.

[@lizh1988]

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.

[@MissMolly3377]

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

[@anti-ethniccleansing465]

I JUST had bought a new container of table salt... it has dextrose and that other crap in it. Dammit.

[@williambrandondavis6897]

All natural salts have trace amounts of heavy metals including lead, mercury, arsenic and uranium to name a few. So what's more harmful, dextrose or carcinogenic heavy metals? If I were a health nut and wanted to live as long as possible I would choose the purest form personally.

[@primeninja9]

@@williambrandondavis6897 so you only buy table salt

[@l.adodg3r70]

@@williambrandondavis6897 which salt you buy?

[@cherylharman9350]

@@williambrandondavis6897 I have found canning salt to be the cleanest so far.

[@markluxton3402]

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.

[@exploreworldbirds]

Correct, that salt is important for pickling. That chemical is IODINE, ABSOLUTELY NECESSARY IN YOUR BODY, BY THE THYROID GLAND ETC. SO YOU NEED IT IN OTHER FOODS

[@xxkissmeketutxx]

Oh wow I didn't know that about pickling salt. Thanks for sharing 👍

[@markluxton3402]

@@xxkissmeketutxx There seems to be a lot of recipe books that do not tell you what grind they use. The odd book tells you straight away. For American canning books, they usually call "pickling salt" the finer grind. In Canada most "pickling salt" I have seen is a coarse grind. Had I not realized this, I would have been using half as much salt, when using American canning recipes.

[@dindixie]

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.

[@AwareHouseChef]

I used to love Kalas but they’ve doctored it with crap recently.

[@Nina-xv4ie]

@@AwareHouseChef I'm so sad about this. I've been buying it for years at Titan, and never even noticed they did this.

[@AwareHouseChef]

@@Nina-xv4ie my apologies

[@DiscoCatsMeow]

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.

[@AwareHouseChef]

Great! Glad you like it!

[@bovineexcrement8635]

Iodine evaporates,

[@shdwbnndbyyt]

@@bovineexcrement8635 Generally the iodine used in salt is in an iodide salt form (Ki or NaI - potassium & sodium iodide salts), not molecular iodine (I2). Much less chance of sublimation in an ionic salt compound. The reason sublimation occurs is that the iodine (I - I or I2) molecules in the solid are only held together by weak forces. A Ionic salt crystal act like one big molecule with myriad trillions of positive and negatively charged ions held together by their charges... a much stronger bond.

[@davidsamuelson]

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.

[@AwareHouseChef]

Super awesome of you to mention David! Thank you for reaching out! I have had tried many gray salts and I wondered if they were of the same type as Celtic . If you have a chance, watch my follow up video about micro plastics. Redmond salt actually gives kudos to Celtic sea salt. All the best!

[@micahbonewell5994]

To say it's just a brand is a bit misleading, Brittany is one of the few places in Europe which has maintained a Celtic culture, along with Wales and Ireland. Culturally it has many similarities with Wales. Also Brittany, at least since the time of Julius Caesar and the Gallic Wars has had strong naval traditions.

[@estrellab6848]

W6

[@vickigonya9432]

Thank you!! It would be be fun!! I geek out on all things kitchen anyway!!🥰 ramekins, spatulas, pans, dishes, glasses, silverware, spices, specialty plates, bakeware, utensils, LOVE it ALL

[@Another_taco.Yes_please]

Always my favourite!

[@f321christine]

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.

[@AwareHouseChef]

Thanks for sharing!

[@1Bonnie777]

Or, rose quartz.

[@amye4131]

Christine.......I didn't know about keeping the celtic sea salt in a ceramic salt grinder. Going to get both today and thanks for the other great tips with your salt usage.

[@1Bonnie777]

I don't know what all the hype about Himalayan pink salt is; it's just rose quartz/halite (rock salt).

[@kellymorgan4304]

Himalayan Salt contains heavy metals - Send some of for analysis you’ll find it is laden

[@Jackalski57]

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.

[@robinadair8918]

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!

[@jtsra7]

You should also check out Dr. Sten Ekberg channel too! Very meticulous and detailed with the health information.

[@AwareHouseChef]

Thank you for reaching out! I appreciate you! All the best!

[@kericaswell6084]

I watch Dr. Ekberg too. I also love Dr. Berg. Both fantastic!!

[@XX-gy7ue]

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 !

[@AwareHouseChef]

Cool! Never had it that way! Thanks for sharing!

[@suzanneschristie]

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!

[@AwareHouseChef]

I really enjoy eating it. And I feel that it makes me healthier. So I agree with you! Thank you for sharing! All the best!

[@kathleenking47]

Lowers my BP to 120/80

[@edwardcasper5231]

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.

[@AwareHouseChef]

Not at all! Thank you for the information! I really appreciate you reaching out!

[@Razm-a-Tazzi]

Your comment was very interesting, edward. I am glad you posted it.

[@CrustPi]

Too much lnformation

[@TheDynamiteGuy]

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

[@AwareHouseChef]

It makes seafood taste even better than it does the vegetables. All the best!

[@lovettetlb]

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

[@freestate6200]

All sea salt has micro plastic meanwhile. The Celtic one has as well high Aluminium, good for Alzheimer, if you want to forget earlier

[@rengurenge]

Lowering salt consumption also makes legs swell less. You should check that problem at specialist because your legs shouldn't be that visibly affected by salt, it could be vein, lymph or even kidney problem at early stages and some of those problems can become very nasty if keep progressing.

[@JaneDoe-hf8bb]

@@josiahrandolphbaldwin8272 they need to check out K2 .

[@HonorIsrael168]

@@josiahrandolphbaldwin8272 would increasing calcium consumption in an elderly person with congestive heart failure and high blood pressure help keep swelling down out of the legs and feet?

[@HonorIsrael168]

@@josiahrandolphbaldwin8272 Wow, thank you for this information. I will start incorporating vitamin k and calcium into their diet. I read that when given 1,000mg of calcium per day should help with water retention. I will also check which foods are high in vitamin k as well. Blessings!

[@potterteksmith7548]

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 :)

[@AwareHouseChef]

Wait til you taste the Celtic.

[@potterteksmith7548]

@@AwareHouseChef Just ordered some online as no-one seems to stock it in my outpost location :) From experience, things that excite your tastebuds are not necessarily the healthiest options - for instance salts with potassium chloride (salt substitutes) are proven to be healthier because they reduce the sodium intake.

[@roselee4445]

Pink Himalayan has a different flavor one must adjust to. Dollar tree was selling it

[@carynmartin6053]

I found I had to use much more Himalayan pink salt than regular white sea salt or table salt

[@tahliah6691]

@@carynmartin6053exactly it doesn’t make sense….

[@robertamorrison3462]

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.

[@atye04]

... Or pools of evaporated sea water from a worldwide flood. Like the noah story that every continent seems to have a legend about. Either or. The earth is kinda ancient so who knows for sure. : /

[@squirrelcovers6340]

😂😂😂😂😂😂😂😂😂Delusional

[@robertedson2374]

That's why there's iodine in it!!

[@samiam619]

There was a VAST inland sea in the middle of the US/Canada 200k years ago (or so, DON’T quote me) Here in N. Michigan we also have fossilized sea creatures. Mostly in what was mud/clay but solidified into rock.

[@jacobusderottmann1000]

@@samiam619 - and before soil holding former huge bodies of water back let go during major quakes, maps showed coastal California as an island. Water rushing from former great lakes in the Rockies took massive amounts of soil into the channel to make the Napa Valley and connect the island to the mainland.

[@kimbadaniels1043]

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

[@michelledeloria8712]

Yes I have that one too.. purchased right at dollar tree ..I brought mine 17 of them

[@quixotiq]

Ordinary salt would be just as good. Himalayan salt exports are a scandal.

[@kimbadaniels1043]

@@quixotiq no, table salt is definitely not the same as Himalayan pink salt! Totally different. Do your research!

[@kimbadaniels1043]

@@michelledeloria8712 I dont think it would be the same. It cost minimum of $15 not $1

[@modestoca25]

They sell 1lb bags of Himalayan salt at the Dollar Tree here.

[@vikingrogaland2844]

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!

[@AwareHouseChef]

Thank you for sharing! I found out so much after I released this video that I did a follow up. Sounds like you love salt as much as me. Hope it is informative kzbin.info/www/bejne/jaWWi4h5Z7KYq9E

[@donaldcarey114]

A fool and their money are soon parted.

[@srarocmi]

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.

[@AwareHouseChef]

So incredibly kind of you to say! Very humbling! Thank you so much for reaching out! All the best!

[@tyeemeraldwilliams3697]

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🤔🤷🏽‍♀️😊

[@snowman7234]

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?

[@AwareHouseChef]

Thanks Snowman! I just hadn’t a clue about color grading back then. I think Im getting better. Long way to go. I appreciate you for reaching out. All the best

[@vickigonya9432]

I believe in being loyal. You brought the information, deserve the benefits of your research and labor!!

[@sachsgs2509]

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

[@paulajohnson3847]

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

[@AwareHouseChef]

Thank you so much Paula! All the best!

[@davidgraham2673]

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

[@AwareHouseChef]

Good times David. Cheers!

[@Leo-Waz-That]

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

[@AwareHouseChef]

I appreciate that ! All the best!

[@marianistazos5185]

Where do THEY sell it??

[@abundantmindset342]

@@marianistazos5185At your local farmer's market or Amazon.

[@terryparrott9127]

I love the Celtic Sea Salt...Amazon! It's grey in color and very moist so you need a grinder... Amazon sells it in a grinder and then I buy extra in a bag. Also, it's "salty" so a little goes a long way! DELICIOUSLY GOOD... 👍

[@AwareHouseChef]

@@terryparrott9127 So glad! Thank you for sharing your experience!

[@bobcranston3414]

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!

[@AwareHouseChef]

I think it's the accumulation of theses seemingless insignificant additives are not so insignificant in the long run. Wishing you all the best!

[@HoshPak]

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.

[@AwareHouseChef]

Try Celtic. Thank you for sharing!

[@michellekrueger5122]

I used to use regular table salt in pasta water...then I switched...the taste difference is incredible! 🤪

[@thomasschafer7268]

Sehe ich genauso ❤👍👍🇩🇪

[@donaldcarey114]

@@michellekrueger5122 Placeboes are 50% effective. Educate yourself.

[@harmonicresonanceproject]

I now use one from France called Sel de Guerande, it is grey and a bit ore briny than Maldon. it's also only £10 per kilo from the main sites. I absolutely love it.

[@M4DesignUSA]

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?

[@AwareHouseChef]

Yea! Same family of salts. Yours is a very expensive salt and it is delicious. You can make your own. Check out Alex the French guys website. He show you how to make it. Cheers!

[@maggiegoossens1894]

Just don’t buy Fleur de Sel (meaning ’flower of salt’) from the mediterreanian. The mediterranian sea is polluted, so is your salt. Celtic salt is supposed to be clean. For as much as any sea is still clean. I only use Himalayan, deep from under the mountains and pure, packed with minerals, not found in other salts. And I absolutely LOVE the taste of it! On top of that, here in Europe it’s cheaper than the ’famous’ sea salts. Works perfect for me! 😂

[@Psa141]

@MaggieGoossens interesting your comment on Mediterranean salt being polluted. Any reference? From looking, it’s reported the Atlantic, Pacific are polluted and to seek salt from the Mediterranean. Iodized salt is done to a lot of “sea salt” so buyers beware. Iodized is not the same as iodine. Love all this global trade barriers free? So many Corp chemicals, every year over a decade ago, Govs were approving on ave 2000 new ones every year. God Bless our food to thy use.

[@helenplumley4037]

❤

[@liahfox5840]

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.

[@adriand6477]

It's my go to salt, Celtic salt here in Canada is way more expensive but I did enjoy the taste so I can understand why the chef recommended it.

[@liahfox5840]

@@adriand6477 I'm using the Real Salt as my fine granular. I use it together with celtic on my tomatoes. The flavor is amazing. The finishing salts I find are best on meats, fish, and anything cooked with them.

[@LizBess-de5km]

I use Redmonds Real Salt. Has as many minerals that the seasalt and celtic salt has

[@halohat2286]

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.

[@AwareHouseChef]

Slightly Jealous… found out about it after I released this video. Cheers kzbin.info/www/bejne/jaWWi4h5Z7KYq9E

[@poppylove3673]

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

[@AwareHouseChef]

Weren't they?

[@samiam619]

I’m still trying to forget Disco!

[@bestrong1854]

At what minute he talks of poison in salt

[@bestrong1854]

@@mikek7029 thank you but were you able to see the brand name ?

[@shayekisitu]

Agreed 💯 times over.👌🏻

[@Posie1970]

Redman's Real Salt is my favorite.

[@AwareHouseChef]

Has become on of mine as well. Cheers!

[@jacobusderottmann1000]

I notice it's pink and the flavor is a lot like Himalayan

[@AwareHouseChef]

@@jacobusderottmann1000 it does but it's still unique

[@modestoca25]

yes!

[@saphedbarph]

Nice!

[@rubyjools]

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! 😊

[@AwareHouseChef]

My son is there now. Wonderful country. Thanks for sharing!

[@lianav707]

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

[@dragunovbushcraft152]

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.

[@bovineexcrement8635]

Yup, I still remember when Perrier water was recalled because they didn't get the recipe right

[@couchphotography8861]

What dyou expect with the name Cargill? Synonymous with very bad "food"

[@cindytennessee]

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. 🙂

[@AwareHouseChef]

My pleasure and thank you! Please let me know how you like it

[@bobbyatman273]

What marketing lies are you talking about?

[@cindytennessee]

@bobby altman The pink salt doesn’t come from the Himalayan mountain range.

[@bobbyatman273]

@@cindytennessee I and many people know it's from the mountains of Pakistan, you didn't understand my initial question

[@cindytennessee]

@bobby atman Okay

[@Kuyetgaiya]

This man is a "Saltist"

[@chichibangbang3667]

Does that make him Salty?

[@frontlinersaudi8076]

I thought you'd say Pakistanist. 😒

[@ylYolk]

@@frontlinersaudi8076 doesn't even make a grain of sense pal

[@frontlinersaudi8076]

@@ylYolk eat peanuts "pal" add mallows on your hot drinks 😆

[@bryanharrison3889]

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.

[@ladyphoenix8079]

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! 👍✌️

[@AwareHouseChef]

Thank you! I appreciate your kind comment. Cheers!

[@aubz81]

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

[@AwareHouseChef]

We're on the same page. Cheers!

[@scummings9878]

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

[@AwareHouseChef]

Please let me know how you like it and thank you for sharing!

[@hy1ib]

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!

[@AwareHouseChef]

Thank you Meghan. I appreciate you reaching out and your kindness. All the best!!

[@imari2305]

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.

[@AwareHouseChef]

I found out about Redmond later on. I did a follow up video all about it. Thanks! kzbin.info/www/bejne/jaWWi4h5Z7KYq9E

[@brachashighhopeshomestead226]

IMARI, what are you waiting for? join the rest of us.

[@imari2305]

@@brachashighhopeshomestead226 I'm going to order very soon.

[@littleloulou1]

The grey Celtic salt is one he has here. I like the fine ground for finish and the coarse for cooking and I put a pinch in my water for electrolytes (the minerals in the salt as well as the salt). The pink salt carries necessary iodine however, eating red fish or seasoning with kelp (and no, ice cream kelp is not the same LOL😂) will fulfill your iodine needs.

[@daphneraven6745]

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.

[@AwareHouseChef]

My pleasure! In all fairness Celtic sea salt is pretty easy to spot out. It has a wonderful flavor. I own a restaurant and buy hundreds of pounds of it. All the best

[@daphneraven6745]

@@AwareHouseChef : That’s another excellent point. I’ve never heard of it before your video, but fully intend to try it now as soon as I can find it. :-)

[@Jupe367]

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

[@jaynarobinson4225]

Me too. Maybe Bc it’s chunky?

[@angelvenus-africa4161]

I find that also to be true. Especially if your cooking with the bigger grains, I use less.

[@patriciaburr4826]

I put mine in a grinder then use less.

[@nhmooytis7058]

Funny I find the opposite, after using Himalayan for several years other salts are too salty.

[@kristinegrevstad7521]

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.

[@AwareHouseChef]

Glad we’re on the same page Kristen! Love the stuff! All the best.

[@LindaKuwahara]

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!!

[@AwareHouseChef]

My pleasure. I just ordered 110lbs for my restaurant. Cheers!

[@hannahmore9118]

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

[@tcan4959]

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

[@AwareHouseChef]

Thanks for sharing. Cheers!

[@Lykapodium]

What raises BP is not enough potassium consumed during the day. It's more important than the NaCl

[@LindaKuwahara]

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.

[@AwareHouseChef]

I’m so glad! Thank you for sharing!

[@cynthiawhipple9]

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).

[@SouthFloridaSunshine]

Yes, mentioned this too, and stopped using Celtic Salt because of having a genetic bend toward ALZ I don’t need extra heavy metals on or in my food. I was so sad as I too loved the flavor of Celtic on salads or raw veggies, and grilled asparagus with Steak to finish them both. It’s flavor is just so yummy. Darn Lead!

[@SouthFloridaSunshine]

Celtic was not in a good range though on her report unless she updated after I just read it in the last few months. She recommends others as lower so switching to them.

[@hugoanderkivi]

​@@SouthFloridaSunshineAlzheimer, to me, is a modern disease caused by an inappropriate diet, and environmental toxins play a part sure. Other animals do not have this, only us. If you want to completely prevent the disease and rid yourself of other potential or existing illnesses, why not do carnivore? That is what we are all supposed to be.

[@nathanvaldez4870]

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

[@AwareHouseChef]

Super kind of you to say Nathan! Very humbled and thankful for your comment! All the best!

[@leonszczepkowski5620]

IT'S ABOUT SALT , IDIOT !

[@pmboston]

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.

[@JustWatchMeDoThis]

Read the story of Redmonds here in the US.... Redmond Real Salt® The Way Salt Should Be We think salt should be simple. It shouldn’t contain artificial additives or unhealthy pollutants. And it shouldn’t be stripped of beneficial trace minerals. It should be sea salt the way nature made it- nothing added, nothing taken away. Redmond Real Salt is unrefined sea salt mined from an ancient seabed in Utah where it’s safe from modern pollutants. It’s pure, unprocessed, and full of trace minerals that give it one-of-a-kind nutritional benefits and a subtly sweet flavor that brings out the best in each bite.

[@copisetic1104]

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

[@AwareHouseChef]

Very much looking forward to trying it!

[@geo_neo9]

@@AwareHouseChef try Celtic sea salt too

[@wcstrawberryfields8011]

Ancient inland ocean! Loaded with all the trace minerals and elements that our depleted soils no longer possess.

[@geo_neo9]

@@wcstrawberryfields8011 try shilijit mountain blood

[@blackberryfarm7179]

Redmond's Real Salt is the best. We buy in 50lb bags of course salt and regrind in blender for table use. Very economic and no chemicals and not forced dryed. The best mineral salt!!

[@brandyboo]

Great video... I usually use fine sea salt, and was going to order some iodized salt off Amazon. However, after watching your vid - will stick with the pink Himalayan salt I have on the side, and try some of the Celtic salt because I cook a lot of fish. Thank you!

[@AwareHouseChef]

Let me know how you like it! Cheers!

[@rickyl8359]

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

[@AwareHouseChef]

Enjoy it! Thank you for sharing!

[@CasadoMarques]

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.

[@MR-xf8xg]

Potassium can easily come from other foods. If salt was meant to also have potassium it would. It is a paradigmatic deficiency to think that people should be adding chemicals to every thing to make them better, when what is really needed is a RETURN to a "balanced," chemical free and unprocessed diet. Let's try that. 😉

[@soundimpact4633]

You have to be very careful with potassium chloride because it can literally stop your heart if you take too much of it. People we're heavy dosing potassium chloride many years ago and it was a trend. I tried it and my heart about jumped out of my chest. potassium chloride has to be very carefully monitored because too much or too little has equal problems. Food sources are best and low dose 99 mg tablets available at your health food store can be added to your diet.

[@simonestreeter1518]

Don't be ridiculous--potassium is in most fruits and lots of vegetables. Just eat real food, and put plain salt on it if you like.

[@soundimpact4633]

@@simonestreeter1518 plain table salt throws off your mineral levels. That's where sea salts are so much better because at least it does have up to 84 various minerals in small amounts. White "morton" table salt has been raped of all nutrients with just iodine added back in. It's actually terrible for you.

[@ownpetard8379]

Potassium chloride can counteract too much sodium chloride (table salt) - as in, you ate something too salted. It is also found in salt substitutes.

[@daniellow426]

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

[@AwareHouseChef]

Welcome Daniel! Thanks!

[@keithlong1387]

@@AwareHouseChef me too my salty friend (:!

[@AwareHouseChef]

@@keithlong1387 thanks! Cheers!

[@TheLadybughug]

Same here! I find Himalayan pink salt "saltier" than regular table salt. Now I am curious about the others. Fleur de sel is pronounced fler (roll the r) de cell. 😉❤️. This was surprisingly interesting. Thank you!

[@RobertMarshall-d2n]

all salt is sea salt no matter where it comes from, the only difference is what minerals are in it when collected. iodine was added to solve the issue of rickets which did away with the problem, as more people start using salt without iodine rickets are beginning to be a problem.

[@johnbauman4005]

Iodine deficiency does NOT cause rickets. Vitamin D deficiency causes rickets. Iodine deficiency can cause a type of goiter and other problems but not rickets.

[@serenitybay5544]

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.

[@AwareHouseChef]

Thanks Serenity. Obviously I love it and agree with you. Thanks for sharing! Cheers!

[@serenitybay5544]

@@AwareHouseChef Maldon is only a stone’s throw away from where I live here in the UK. So Maldon sea salt is my other ‘go to’ salt. You mentioned you only could get the flaky, well naturally it comes in all grain sizes here, from fine salt for the table to coarse grain and flaky for cooking. I should imagine it is expensive for you to purchase in the States, whereas it is not expensive at all here when you consider that is is specific just to Maldon, which after all is only a small town near the east coast. Thankyou for your very informative vid which I thoroughly enjoyed whilst painting the ceiling! ☺️

[@AwareHouseChef]

@@serenitybay5544 thank you for sharing!!

[@trudymaenza9672]

I never heard of Celtic Sea Salt, have to try!

[@IllyaLeonovMorganFreepony]

The salt from salt mines is also sea salt. It is from oceans long ago which dried. Sometimes the ancient sea beds were uplifted and folded by metamorphic processes but they are still sea beds. Even Himalayan salt is from ancient sea beds. So it is all sea salt.

[@gloschmitz7468]

I loved your salt presentation. But your relationship with your son is precious.

[@AwareHouseChef]

Thanks! My heart's kind of melting. He's back in school. All the best!

[@gloschmitz7468]

I had a long talk of sea salt and himalayan salt with my Dr. She said that they the same. I decided I'm going to order celtic salt. Thanks!

[@kathleenaltherr6836]

As a nurse I found this very informative. I prefere Himalayan because I need the iodine. Thank you for posting.

[@AwareHouseChef]

Thanks kathy! I appreciate the kindness! I'm finding out more and more that salt that is extracted from a mine is healthier than salt that is extracted from the sea because of microplastics. I'm doing a lot more research on that now.

[@shayquegan1]

Nascent Iodine on Amazon is a good supplement

[@shayquegan1]

The problem with Iodinized salt is... if you are deficient ..you need to consume to much salt to get it...in America iodine was put in bread ..but commercial bakeries replaced iodine with bromides...decades ago ..Australia recently ban bromides in bread and returned to iodine...as a study showed increased obesity and lower IQ in school age children..now I bake my own bread with King Arthur organic bread flour it’s bromide free...and had taken Nasent Iodine for 2 years..in that time I lost 42 lbs without trying..Bromides were used to treat seizure disorders in the 60s but they stopped using it because it’s retained..

[@clairewyndham1971]

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

[@johnuittien5217]

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.

[@AwareHouseChef]

Did a follow up video just on that. Check it out. Thanks for the comment!

[@floief]

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.

[@AwareHouseChef]

Doesn't the Mediterranean Sea salt just make a huge difference in the flavor of the food? Thanks for sharing! All the best!

[@alfalockeye9445]

@@AwareHouseChef true. Greetings from Greece 👍

[@AwareHouseChef]

@@alfalockeye9445 yiasou

[@BigLob2]

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.

[@AwareHouseChef]

Man, I can’t thank you enough ! That means everything. The algorithm doesn’t seem to favor me right now. But it is still a relatively young channel so you’re inspiring me to continue pressing on. All the best to you!

[@icanhaslike1358]

This is really interesting. Thanks for the info.

[@AwareHouseChef]

Thank you!!

[@cathymarshall366]

I use either Himalayan or Celtic-when I can get it. I just love the Celtic -it just tastes better but I can only buy it at a health food store. And thanks for talking about Himalayan--I didnt know this info.

[@AwareHouseChef]

You're welcome! All the best!

[@mariadanezis5333]

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.

[@AwareHouseChef]

There is nothing quite like it. Even on Long Island where I live when you’re by the water it’s lovely.

[@jjcnyc6313]

Born & raised on the Lower East Side, when you said your wife was gonna help out and it was your son I smashed the subscribe button. I hope all your reviews are as genuine as this one was bro. Peace.

[@AwareHouseChef]

Super kind of you. Many thanks!!

[@karametzgar8310]

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

[@AwareHouseChef]

Thank you Kara! Gotta laugh and smile... Always!! Cheers!

[@garyhocker7876]

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.

[@lisasantiago2784]

Hi, thanks for the info. I have here Morton iodized salt brought by my brod from California to the Phils. I was hesitant to use it after viewing one video that says iodized salt is Fake Salt! With your info, I'm happy to say I'm relieved with my useless worries. Anyway I'm gonna use it now before it expires then buy other safer healthier brand available in the Phils.🇵🇭 God bless 🙏🙏🙏

[@TOOLMAKERA]

Redman's Real Salt is my current preferred Salt for both cooking and table usage. I will look into the Celtic Salt though, it sounds interesting.

[@modestoca25]

I agree Redman's Real Salt is great

[@adriand6477]

Same all about Real salt, I wish it was more affordable so more people could enjoy it.. I get it in pales to keep the cost down.

[@TOOLMAKERA]

@@adriand6477 my biggest complaint about Real salt is my lack of local availability. I have to order it online , via Amazon, or hope I stumble on it somewhere outside of my local area when I'm traveling.

[@einsteinwallah2]

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

[@AwareHouseChef]

Thank you for sharing that!

[@gregorysharkey6660]

Salt from the shores of the great Himalayan Sea? I think it might be called Himalayan salt because it comes from the Himalayan mountains, whether Pakistan, India or Nepal.

[@sangio_davese]

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

[@AwareHouseChef]

Thank you!

[@cheery-hex]

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

[@AwareHouseChef]

Thank you! Just be a little careful because the new Kalas that they have out has anti-caking agents in it. All the best!

[@tomhicks4097]

Useful and enjoyable presentation. Thanks.

[@AwareHouseChef]

Thank you Tom!! All the best!!

[@HK-uj9qc]

Great video! Very well explained. Which one has the lowest amount of sodium tho? And the Celtic Salt only has the one ingredient? And does celtic salt have iodine in it? Thx!

[@AwareHouseChef]

So NaCl is salt and that is where we get our sodium. Celtic sea salt has other minerals in it so there is more flavor when you use it. It contains less NaCl then table salt like Morton’s which is pretty much all NaCl. There’s a naturally occurring iodine in sea salt which is what Celtic is. But you do not know how much you need and I cannot tell you. Iodine is not something you should play guessing games with. If you are concerned about iodine you need to ask a nutritionist. Luckily the average person doesn’t need all that much. You can get a good amount by eating seafood and also seaweed like in sushi. Celtic does make a seaweed salt that I high in iodine as well. Hope that helps amzn.to/3ljZP6y

[@ginawiggles918]

I know what I'll be doing this fine New Year's Day (2021) I'm binge-watching this channel. Really enjoyed this salt video. I keep Morton's, Maldon, Diamond Crystal, Himalayan Pink, & Fleur de Sel on hand but mainly use Diamond Crystal (from a pig next to the stove) or the Pink (in my salt mill). Yep, I'll be giving your Celtic a go. If only I had a handsome young lad like yours to administer my blind taste test. ;-D Happy New Year......let's hope it's better than 2020.

[@AwareHouseChef]

Thanks Gina. I don't know if I want to boost his ego but I will pass that little tidbit along! All the best

[@glenesis]

Dang, everything worked better in the '70's 😅 "Real Salt" brand sea salt is mined in Utah. It has rocks in it. This was very well done and very informative. Thank you for making and sharing! My best regards to the sandbar!

[@AwareHouseChef]

Thank you for reaching out! I love real salt. Thanks to suggei. It's now one of my personal faves. Wish I knew about it before making the video. Cheers!

[@md9710]

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.

[@syscoladyliberty6080]

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

[@AwareHouseChef]

Very kind of you! Thank you! Cheers!

[@j3558]

LOL I just sipped spring water I swear I tasted salt lol

[@Karina-gs9bc]

that's funny, I got thirsty too watching it

[@syscoladyliberty6080]

@@Karina-gs9bc 🤣👍

[@jacobsladderpa]

I use Maldon on my chocolate chip cookies! Love it.

[@AwareHouseChef]

I do too Rob! Cheers !

[@mrsangelleah1981]

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!

[@AwareHouseChef]

My pleasure. Iodine is best in its natural state like in fish or seaweed (sushi paper) . Some people have a serious iodine deficiency and a course of action is best monitors by a health professional. All the best!

[@marywest2896]

thank you so much for this information. it was very helpful. my favorites are the celtic and the himalayan salts.

[@AwareHouseChef]

Thank you Mary! I appreciate your kind comment! All the best!

[@petesfeeder]

Great review. I love different mineral salts and have even accomplished making some custom mineral salts myself. Thanks for your time.

[@AwareHouseChef]

Thanks for watching! My pleasure!