I've heard that colored salts are colored by mineral (metallic) impurities, but these
visible impurities magically have no effect on the taste. R i i i ght. And in the incredibly chemically complex world of molecular reactions that take place while combining and heating ingredients in different sequences, a super reactive material is going to somehow act exactly the same regardless of the size or uniformity of the particles you're using (e.g. ground salt contains various-sized chunks, all the way down to fine powder)?
I think these "salt is salt" people are desperately trying to appear smarter than everyone.
Quote:
salt ... is not fresher after coming out of a grinder
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Strawman much?
Quote:
pink salt promoted as an “alternative” salt that doesn’t cause blood pressure issues
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This is just stupid.
All fish is sea fish. All cows are land cows. I'm so smart!