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Iodized salt vs. pure kosher salt

  1. Mar 29, 2009 #1
    why do chefs prefer kosher salt as apposed to iodized salt they say the iodized reacts with the food to make a funny taste but is this really true or make that big of a difference.
  2. jcsd
  3. Mar 29, 2009 #2
    If you want to make it as a TV chef, you must use adjectives. Kosher, or Sea in this context is an adjective. Use vanilla and you will fail, where french vanilla will succeed. Olive oil will not do, where extra virgin olive oil will. People will turn their noses up at cyanide while gorging themselves on potassium cyanide.
    Last edited: Mar 29, 2009
  4. Mar 29, 2009 #3


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    Seems untrue:

    From a test in the University of Jordan in 1996 (Eastern Mediterranean Health Journal, http://www.emro.who.int/publications/emhj/0202/05.htm" [Broken])
    Last edited by a moderator: May 4, 2017
  5. Mar 29, 2009 #4
    I don't know what purpose it serves for cooking, but I do know that a solution of Kosher salt water can be used to irrigate the human nasal passages, while an attempt to use iodized salt water will result in an unpleasant stinging sensation. I am talking about the traditional use of the neti pot for nasal irrigation.
  6. Mar 29, 2009 #5


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    Homemade nasal saline solutions just call for plain table salt.

    The difference in Kosher is that it is a courser texture than regular table salt. Once it is dissolved, I don't believe there is a difference. Kosher salt doesn't have iodine, which is a necessary nutrient.
  7. Mar 29, 2009 #6


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    Mark Kurlansky has written a book about the history of salt. I heard an interview with Kurlansky, and the book apparently contains some interesting stories.



    Salts will taste differently depending on impurities and the different anions. In pickled products, the effects of pH and various acids may overwhelm the effect of the salt, especially depending on the solubility of various weak or strong bases/acids.
  8. Mar 29, 2009 #7


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    All of my pickle recipes call for canning salt (not iodized). Don't know why, but I'm not changing recipes that are 50+ years old.
  9. Mar 29, 2009 #8


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    Kosher(ing) and sea salt have a coarse structure, while regular table salt has a very fine structure. The coarser salt gives a different taste sensation than the fine salt (when undissolved, of course). Apparently the iodine can give a slightly metallic flavor to the salt, but that could just be a myth?
    Last edited: Mar 29, 2009
  10. Sep 8, 2010 #9
    Thanks for the info, coz I’m really confuse on difference of Kosher between the normal salt.
  11. Sep 8, 2010 #10
    as mentioned, mainly grain size. and kosher salt is guaranteed to meet jewish dietary laws.

    whatever you get, i'd make sure it's iodized.
  12. Sep 8, 2010 #11


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    Do my fish count as people?

    I use non-iodized salt as a bacterial prophylactic in my freshwater tanks.
  13. Sep 9, 2010 #12
    Many people think that the inclusion of iodine is for support of the thyroid gland, and they'd be right, but most don't know why this is so important: iodine deficiency affects 2 billion people worldwide, and is the leading cause of preventable mental retardation.

    A lot of health-food people shun iodized salt, but if they have children, they're putting them at risk, although it affects adults, too. Ideally, if you eat healthy, you should be able to get enough iodine in your diet, but that's only if the soil in which the food was grows is suitably rich in iodine. Most soils are nutrient-poor, as they've been repeatedly farmed for decades.

    Iodine is also used by many other body functions.

    Thus, it makes little sense to avoid taking advantage of iodized salt.
  14. Sep 9, 2010 #13


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    Hah. This is a great quote.
  15. Sep 9, 2010 #14
    also, processed foods tend to use plain salt, which further contributes to the problem we once cured.
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