In May of 2007 my husband Stephen and I went to Europe for a six week vacation. One of the most interesting sites we visited were the salt mines outside of Salzburg, Austria, at Berchtesgaden, that opened in 1517. One might find it hard to believe that the Salt mines are an actual tourist attraction where friends, families and tourists vacation and can easily spend an entire day touring such a vast facility. 
Touring the salt mines was an amazing experience, as we actually were given the same black and white overalls to wear that the miners wore when they were mining salt for our tour. 
The tour started on a train ride that lead us through tunnels into the depths of the earth below, where we actually slid down to the bottom of the mine on polished wooden slides. We laughed as we tumbled further underground only to find a body of water where the mining took place.
At one time, salt was known as 'white gold" and many wars were fought and won over the value of salt. Today we all take salt for granted. A large container of Morton's Iodized Salt can be purchased for under a dollar and can probably last most families a year or more.
Lately I have noticed more and more concern as consumer awareness is heightened over the salt content in our food. More consumers read packaging labels on products purchased in our grocery stores, whether it is a pre-packaged frozen item, shelf stable, refrigerated or canned item. I commend all consumers for reading the labels; it is about time we look to see what we are eating before we actually consume it. According to a recent article that appeared in the May 2009 edition of the Washington Restaurant Association's Front Burner Magazine, health officials claim that "sodium levels in food items have risen exponentially since the 1970's." How can we combat this? I believe this can be done quite simply - by learning to cook your own food at home. The easiest way to control the amount of salt that is in your diet is by controlling it yourself. Did you know that there are many different salts that are available for us to use?
Table Salt: Is white in color and is mined from the earth. Crystals are highly refined to remove trace minerals. Iodine is added along with other anti caking chemicals. Salt, like vanilla is bitter and looks better than it actually tastes.Kosher Salt: Is a coarse grained salt that has been certified by a rabbi and is 
unrefined. Kosher salt is ideal for curing meats as its crystals or larger grains help to extract the blood from the meat as the blood can not be consumed in a Jewish diet. Kosher salt is great to use when grilling or roasting meats, seafood it is perfect for dusting the rim of a margartiais glass. Kosher salt is not recommended for baking. If a recipe calls for one teaspoon of salt, that equals 2 teaspoons of kosher salt.
unrefined. Kosher salt is ideal for curing meats as its crystals or larger grains help to extract the blood from the meat as the blood can not be consumed in a Jewish diet. Kosher salt is great to use when grilling or roasting meats, seafood it is perfect for dusting the rim of a margartiais glass. Kosher salt is not recommended for baking. If a recipe calls for one teaspoon of salt, that equals 2 teaspoons of kosher salt.
Natural Sea Salt: Natural sea salt is off white in color, free of iodine, irregular in shape, clumps easily and does not contain any additives. Natural sea salt retains natural trace minerals. Many people believe that sea salt is more flavorful than table salt and improves the taste of ones food better than table salt.Himalayan Crystal Salt: Was once reserved for royalty! Who would have known... Himalayan salt is mined by hand from the Himalayan Mountains and contains no impurities. It is alive with nutrients and promotes a healthy balance of electrolytes maintaining your bodies' natural fluids.
Celtic Sea Salt: Is unprocessed whole salt that is harvested by farmers in southern France that comes from the clay found in the salt beds. Salt crystals are gray in color and add a sweet, mellow aspect that will complement any food. Celtic Sea salt adds additional flavor to your food and many people believe that Celtic Sea salt has an added digested benefit to it that can improve ones health.
Redmond Salt: Also know as Real salt, Redmond salt is harvested a few hundred miles from Salt Lake City, Utah and is brought to us in a pure natural state. Redmond salt is free of additives and is never heated. It is pink in color and contains 50 trace minerals including natural iodine. It is well known for its use in detoxifying one's body.
Organic Sea Salt Is a plant and cannot be organically grown. Certified Organic sea salt must have the Nature and Proges Certification and is only harvested and processed salt following Organic methods and standards of France. Organic salt is unrefined and natural and is gathered from ponds in a nature reserve that are free of chemicals, pesticides, air pollutants industry fumes. The only accepted method of drying salt is by the wind and the air. Organic salt is packaged in big bags of poly propylene. Organic sea salt may be ground but the grinding methods can not alter the salt's quality.
Who would have imagined that there are so many variations of salt to choose from? Or that centuries ago salt was once traded for food and grain. Today we know that adding salt to fresh vegetables, fruits, soups, sauces, meats, fish and poultry will enhance it's flavor. But are we all aware of the benefits that salt has to offer us?
At home I have recently switched to using Celtic Sea Salt over table salt to cook with as I am concerned over my husband's high blood pressure and found that when I prepare meats, sauces, stews, and soups with the sea salt we use less of it then the traditional table salt. The flavor is definitely superior. Let me know what you find out once you have tried sea salt, natural salt or Kosher salt over everyday table salt.
