A few decades ago salt was salt and that was it. In recent years the offer has multiplied: we have iodized salt, sea salt, fleur de sel, Maldon salt, pink salt, Himalayan salt, iodized salt, black salt or spring salt, among others.

Beyond the differences in flavor that gourmets appreciate, from a health point of view Sea salt and iodized salt are especially recommended. In recent times, references to spring salt as especially healthy have increased.

What is spring salt?

Any salt is basically sodium chloride. The proportion varies between 80.5% in sea salt, 99% in Himalayan pink salt or 100% in rock salt or refined halite salt.

The spring salt It is surely the least known although it is very ancient: comes from saline springs underground that emerge to the surface where the salt is obtained by evaporation. It is collected and offered without subjecting it to any refining process, nor is it exposed to environmental contaminants of human origin, such as microplastics.

Analyzes indicate that this salt is also among those with the greatest diversity and quantity of minerals. However, the contribution of other minerals apart from sodium is not significant at a dietary level.

Is iodized salt better?

Iodized salt is sea salt or rock salt to which sodium iodate has been added. Iodine is an essential mineral that may be lacking in the diet of people who do not consume fish or dairy products.

The iodine deficiency It alters thyroid function and can lead to a variety of hormonal, metabolic and neurological problems. That is why the WHO recommends its consumption, taking into account that, at the same time, it advises not taking more than 5 g of salt (of any type of salt) to avoid excess sodium.

The dilemma is choosing between iodized sea salt or iodized rock salt. Sea salt used to be preferred by nutritionists because it does not involve a refining process, no anti-caking agents are added, and it contains some minerals. However, recently several scientific studies have drawn attention to the presence of microplastics in sea salt.

In conclusion, the best option seems to be an iodized spring salt because it has not been refined, does not contain microplastics and provides iodine.

spring salts in Spain

• In Spain there are several inland salt mines that produce highly appreciated spring salts.
• The salt of the Salt Valley of Añana In Álava it is known for its purity and quality.
• The salt of You sleepin Córdoba, was a treasure for the Romans and continues to be so today, like the salt of Valloaded in Utrera, Seville.

The Villena salt in Alicante, the Saelices in Guadajara and about twenty more inland salt flats that constitute a peculiar natural and cultural heritage of the Iberian Peninsula, since they are not found in such abundance in other places in the world.

The reason is that they owe their origin to the fact that Tethys Sea which occupied half the space of the current peninsula 200 million years ago (Upper Triassic).

Another salty option: herbal salt

Hypertension is the health problem that leads many people to reduce their salt consumption. In this case, so that the recipes do not lose their appeal, it may be interesting to use the so-called «herbal salt».

It is about combining good salt with plants and wild fruits that can provide a wide variety of flavors to the kitchen. You can preMake your own herbal salt blend to give personality to your culinary creations.