Becoming Less Reliant on Microwave Cooking

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A few weeks ago my microwave oven stopped working. I was attempting to heat turkey meatballs quickly between meetings while working from home when my microwave flatlined. Basically, it was completely dead; the time started blinking and the buttons refused to work.

I must admit that I began to panic a bit when my microwave stopped working. Would I have to (gasp!) use my oven to reheat my food? How long would that even take? With limited time for breaks due to my hectic work schedule, I had definitely become reliant on my microwave over the years to reheat or cook food in a pinch. In fact, probably too reliant!

The broken down microwave didn’t cause a total disaster. In reality, the meatballs only took a few minutes to heat up in the oven. And they tasted a million times better than they would have in the microwave. Most importantly, I still had plenty of time to prep for my next work meeting.

While my food was heating up in the oven, though, I began to ponder if it was necessarily a bad thing that my microwave oven seemingly went kaput. After all, as an otherwise healthy person, I knew that I used my microwave way too often. I began to think for a moment that maybe I wouldn’t even replace my defective microwave at all. I even daydreamed about what I would do with the extra counter space – as my microwave took up prime real estate in my tiny NYC area kitchen.

My daydream was short-lived, though. Later that evening, I noticed a small piece of paper towel wedged in the microwave oven door. I swiftly removed the paper towel piece …and my microwave came back to life again.

While my microwave is now in working order, I have decided that I am going to make a concerted effort to try to use it less often.

The 1980s: Where it all Began for my Family

I remember my family’s first microwave oven. My parents purchased it in the early 80s on the way home from a visit with family in New York. It was an enormous contraption that was so big that it wouldn’t even fit on the countertop. At probably two to three times the size of a microwave today, my parents had to buy a large stand to hold the darn thing.

For the longest time, the microwave oven remained pretty much idle. It was rarely used – almost as if we were slighly skeptical of it at first. Then, seemingly overnight, it became the most popular appliance in our kitchen.

By the mid to late 1980s, microwave cooking became a hot trend. All of the ladies in the neighborhood, like my mother, had cupboards filled with microwave cookbooks and recipes. There were even cake mix kits that allowed you to make entire cakes in the microwave. (They tasted pretty dreadful, had a sponge-like consistency and didn’t last too long on the store shelves, though.) During this time, grocery stores started carrying TV dinners galore, microwave popcorn, soup that could be microwaved and so much more.

Almost everyone had a microwave. And it also became the go-to appliance for reheating food for families – moving ahead of even the regular oven.

Sometime in the late 1980s or early 1990s, word seemed to spread that microwave cooking was probably not the safest method of cooking. I remember being told repeatedly by my mother to step back from the microwave while it was in use. The words “radiation” and “potentially dangerous” became synonymous with microwave oven use. However, that didn’t stop most people from using microwaves.

Fast forward 30+ years, microwave ovens are now much smaller and sleeker than the 1980s models, and most of us still use them at least once everyday. It’s hard to find someone who doesn’t use a microwave for at least some form of cooking/reheating.

In fact, I have only met one person in my adult life who didn’t own a microwave. A former boyfriend lived life microwave free and cooked all of his meals strictly on the stove or in the oven. He would even buy TV dinners, transfer them to oven-safe dishes and heat them in the oven. I used to think it was kind of unusual that he didn’t own a microwave (and had no desire to ever own one), but now I think he was kind of on to something!

How Does a Microwave Oven Work?

A microwave oven heats food through microwave radiation. Rather, than boring you lovely readers with my attempt at scientific speak, I found a few articles that explain the science behind microwave ovens succinctly:

How Do Microwaves Work?

Explain that Stuff – How Microwave Ovens Work

What are the Dangers?

Well, the good news is that most experts agree now that the radiation that emanates from microwave ovens is not as dangerous as originally thought. Back in the day, it was widely believed that microwave ovens could cause cancer through excessive radiation exposure. No studies related to modern microwave oven models seem to suggest that this is a valid worry, though. Many experts still recommend standing a few feet away from a microwave that is in use, as a small amount of radiation exposure is possible.

All of the news about microwave oven use is not positive, though. Research indicates that microwave ovens can alter the nutrients of food, heating food in some plastic containers could be dangerous as toxins from plastic could leach on to food during the heating process and microwave ovens heat larger food items inconsistently which could result in some food borne illnesses. And that’s just the beginning. For more details about potential microwave oven dangers, check out the articles below:

The Hidden Hazards of Microwave Cooking

Why You Should Never Microwave Your Food

Tips for Using the Microwave Less

As I previously exclaimed, I am now committed to using my microwave less often based on the articles above and my own belief that microwave cooking is probably not the healthiest heating/cooking option. I have done a pretty good job so far of weaning myself off regular microwave use. It can be done! Below are tips that may help if you too are ready to give your microwave a bit of the cold shoulder treatment:

  1. Plan your meals and snacks for the day: The simple task of planning your meals will help you avoid using your microwave so often. For example, I will often have a sweet potato with lunch or dinner. I’ll now factor into my schedule that I need to place the potato in the oven about 45 minutes before I plan to eat. This planning also helps to curb mindless eating throughout the day or in the evenings.
  2. Consider buying an inexpensive electric kettle for heating liquids. This was the best $22 I’ve spent in a long time! Instead of plopping a mug in the microwave and having some of the liquid explode all over the place (not to mention having to use a towel or oven mitt to handle the scorching hot mug!), I now heat liquid in my stainless steel electric kettle. The kettle only takes about 2-3 minutes to heat liquid and shuts off when it is done. I no longer have to worry about being burned by a hot microwaved mug when making tea again. Here is an electric kettle for only $20 and change at Amazon!
  3. Use small/medium glass storage containers for leftovers. Transfer your restaurant or home cooked meal leftovers into versatile glass storage containers. These glass containers make reheating food in the oven super easy. Just make sure that your glass containers are safe for the oven. Here are affordable Pyrex glass storage containers for under $20! (If you must use your microwave, these glass containers are also a much safer alternative than most plastic containers.)
  4. Keep more raw foods and snacks handy. One way to use the microwave less is to keep your fridge or pantry stocked with fruits, salad ingredients, nuts, nut butters and snacking vegetables. I always keep some protein handy that I can to salads. If I make grilled chicken or meatballs for dinner, I will often refrigerate the leftovers and add them cold to my salad. These meals are quick, easy and don’t have me going anywhere near my microwave oven.

 

Tips for Eating Healthy During Chaotic Times and a Simple Carrot Slaw Recipe

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This week got the best of me! It was likely the sweltering heat, the multiple deadlines at work, the mid-week concert in Central Park, the dinner celebration for a family member and the general running around like a headless chicken that all contributed to me feeling more exhausted than usual by the end of this week. I haven’t welcomed a weekend with the enthusiasm as I did today in a very long time.

We’ve all had those weeks! For some reason, these action-packed and exhausting weeks tend to happen most often in the balmy summer months. It must be something in our blood that makes us want to spend as much time outdoors as possible in the summer and fill our calendars during these months to the max.

During these frenzied weeks, the last place most of us want to be is spending hours in our kitchens preparing meals. For some, increased stress and crazy schedules are the perfect excuse to veer off the healthy eating path. This doesn’t have to be the case, though! Plenty of quick, easy and most importantly diet compliant options are available even when time is of the essence.

My Healthy Eating Tips for Hectic Weeks

Unfortunately, most of the convenience foods that do not take long to make tend to be the most unhealthy for us (TV dinners, prepared foods from stores, etc.). And hectic weeks seem to give some of us an excuse to hop in the car and head straight to fast food joints for our meals. Don’t be tempted, though!  During the weeks when I am running around like a mad woman, I try to keep the following healthy items stocked in my kitchen instead of any unhealthy “convenience” foods:

  • Natural and Organic Rotisserie Chicken (from a local store)
  • Ground turkey or chicken (for a simple stir fry, burgers or meatballs)
  • Eggs (for quick and easy scrambled eggs or hard-boiled eggs)
  • Sweet potatoes
  • Spinach, arugula, carrots and other salad fixings
  • Plenty of fruit (for snacking and smoothies)
  • Nut butters (click here for information about how to find healthy nut butters)
  • Dairy-free and gluten-free protein powder
  • Rxbars

Also Keep Simple Recipes Handy for Snappy Cooking

During crazy weeks, I also rely on my quick and easy recipes that encourage the use of only a few staple ingredients and pre-diced or cut vegetables (which cuts down food prep time immensely). I have shared some of these speedy recipes in previous blog posts, including:

Beyond my recipes, there are many fast and delicious recipes that you can browse in other blogs, Twitter, Instagram, Pinterest and food-related websites. Keep them simple, though. I recommend focusing on recipes with only a few ingredients that can be made in under a half hour. Any more elaborate recipes just lead to more stress and post-cooking clean-up – which is the last thing we need when we are frenzied. Save the fancy recipes for quieter weeks.

Before I go put my feet up, slap on a facial mask and officially kiss this crazy work week goodbye, I wanted to share one more quick and easy dish: Carrot Slaw. This colorful dish is fabulous as a side dish or you can add grilled chicken for a full-on entrée.

Recipe: Carrot Slaw

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This recipe is so incredibly simple! This dish will literally be ready in about ten minutes, including prep time. This recipe below yields 2 servings.

Kitchen Items You Will Need:

  • Frying pan/skillet
  • Measuring cups and spoons

Ingredients:

  • 3 tablespoons oil (olive oil, avocado oil, hazelnut oil or coconut oil all work well with this recipe)
  • 2 cups of shredded carrots (I recommend buying the pre-shredded carrots available at most grocery stores.)
  • 1/3 cup of slivered almonds (unsalted)
  • 1/2 tablespoon cayenne pepper
  • 1/4 tablespoon dried thyme
  • Some fresh herbs such as thyme, rosemary or parsley (optional)
  • A pinch of sea salt (I use fine sea salt for this recipe.)
  • A pinch of black pepper
  • A pinch of red pepper flakes

Instructions:

  1. Set the stove heat to medium.
  2. Add the oil to the skillet/frying pan.
  3. Pour in the carrots followed by the slivered almonds.
  4. Add the cayenne pepper, dried thyme, salt, pepper and red pepper flakes.
  5. Mix all ingredients well until all carrots and almonds are coated in oil.
  6. Add the fresh herbs if applicable.
  7. Stirring regularly, cook on medium heat for approximately 8-10 minutes (or until you begin to see a bit of brown on the carrots).
  8. Serve as a side or add grilled chicken if preferred.

Enjoy! And Happy Weekend!

 

Recipe: Ultimate Turkey and Veggie Burger Mashup

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A good turkey burger is hard to find! Ordering turkey burgers at restaurants is always hit or miss. Many times I have been completely let down when waiters or waitresses have delivered dry, whitish-looking pieces of meat that they attempt to pass off as turkey burgers. Sometimes the burgers even taste like they have been frozen for ages (even if they haven’t). Occasionally, I’ll find a good one that is tasty, juicy and looks appetizing – but sadly my experience is that most turkey burgers at restaurants are pretty lame.

I haven’t had too much luck with store-bought turkey burgers either. Most of the frozen turkey burgers are so incredibly thin, fall apart easily or include preservatives or other ingredients that leave them tasting like anything but turkey burgers. The pre-made and ready-to-cook turkey burgers, which are available in most meat sections of supermarkets, are most of the time okay; however, they are – let’s face it – a bit boring.

A Turkey and Veggie Burger Mashup

As the old saying goes: sometimes, when you want something done right, you have to do it yourself. So, I began experimenting and making my own turkey burgers with turkey ground meat and various other ingredients and seasonings. My favorite creation thus far is a turkey/veggie burger mashup.

Since it is impossible to find a pre-made veggie burger out there that is grain-free, Low FODMAPs diet friendly and soy-free, I decided to add my favorite (and diet compliant) vegetables to the turkey burgers. After a few tweaks here and there, I think I found a turkey burger recipe that will blow you away! I literally can’t get enough of these burgers. Here is the recipe:

The Ultimate Turkey Veggie Burger

This recipe yields 4 medium to large burgers. Double the recipe for larger families.

Kitchen Supplies You Will Need:

  • 2 frying/skillet pans (or 1 frying/skillet pan and a grill or grill pan)
  • Measuring cups and spoons
  • Grater
  • Chopper or chopping knife (if you don’t buy pre-chopped veggies)
  • Mixing bowl
  • Spatula or grill utensil

Ingredients:

  • 1 package of ground turkey (for best taste, look for ground turkey meat that is pinkish in color vs. white)
  • 1 egg (egg whites only)
  • 1/3 cup of diced celery (I buy pre-diced celery at the store to save time. For those of you on the Low FODMAPS diet, you may want to hold the celery or reduce the quantity – as celery is high in FODMAPS if greater than 5 cm of the celery stalk is used. If you don’t have any FODMAPS restrictions, you can substitute the celery for onions.)
  • 1/3 cup of diced red and/or green peppers (I buy pre-diced peppers to save time.)
  • 1/3 cup of diced carrots (As you probably guessed, I buy pre-diced carrots. You could also substitute with shredded carrots.)
  • 1/3 cup of grated/shredded sweet potato (some folks on the Paleo diet do not consider sweet potatoes to be Paleo compliant while others do. (I eat them!) Simply skip this step if they are not part of your diet.)
  • 1 teaspoon sea salt (I prefer fine sea salt)
  • 1 1/2 teaspoon of ground pepper
  • 1 1/2 teaspoon dried thyme
  • 2 teaspoons of cayenne pepper (or chipotle seasoning or any spicy seasoning… cut this back a bit if you are not into food that is too spicy; add a bit more if you like your food super spicy!)
  • Cooking oil (avocado oil or other heat tolerant oil if you will by frying your burgers on the stove; olive oil is okay for sauteing the veggies. Click here for information about the best cooking oils.
  • 1 cup of Arugula (optional)
  • Juice from a lemon (optional)

Instructions:

  1. If you didn’t buy pre-chopped vegetables, chop the celery, carrots and peppers using a chopper or knife. You’ll need 1/3 of a cup of each vegetable.
  2. Peel the top portion of a sweet potato. Grate 1/3 cup of sweet potato using a grater.
  3. Add two tablespoons of oil to a hot frying pan/skillet. (Olive oil is okay for this step because you will be using low heat.)
  4. Add the celery, carrots, peppers and sweet potatoes to the pan.
  5. Saute on low heat on the stove for 8 minutes. And remove pan from heat and let cool for 2 minutes.
  6. Add one package of ground turkey to the mixing bowl.
  7. Pour in the salt, pepper, thyme and cayenne pepper.
  8. Add the vegetables to the turkey in the mixing bowl.
  9. Crack one egg and add just the egg whites to the turkey mixture.
  10. Mix all ingredients together well with your hands.
  11. Form 4 medium/large patties.
  12. In a separate frying pan, add 1 1/2 tablespoons of oil (avocado oil is great with this recipe).
  13. Add the turkey patties to the pan. (I tend to cook 2 at a time.)
  14. On medium-high heat on the stove, cook 6 minutes on each side. If your turkey burgers are not ready at that point, cook for an additional 2 minutes per side.
  15. Serve over a bed of arugula (drizzled in a bit of fresh lemon juice) if preferred.

The burgers are also fantastic on the grill (or on a grill pan)! Heat the grill to medium and cook for approximately 10 minutes per side or until the interior of the turkey burger reaches 160 degrees on a meat thermometer.

Enjoy!

 

 

 

It’s a Bit Nutty What’s In Most Nut Butters

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Yesterday while food shopping at my favorite grocery store, I spent at least 15 minutes reading label after label of the various nut butters stocked on the shelves. (I know; I totally need to get a life!) I thought it would be quick and easy to find some new and nutritious nut butters to add to my regular dietary line-up. After all, I was shopping in the “healthy” foods section of the store.

Boy, was I wrong, though! What I found instead was some sneaky and unhealthy ingredients being added to these “healthy” nut butters.

A Good Nut Butter is Hard to Find

Nut butters are one of my favorite sources of protein from a non-animal source. Because I am an omnivore, I like to diversify my protein sources as much as possible. While I avoid peanut butter (for reasons I describe below), a broad selection of other nut butter options are readily available in most supermarkets and health food stores these days.

My typical poison, or so to speak, when it comes to nut butters is almond butter. I always have almond butter stocked up and ready to eat in my kitchen. It’s a great go-to afternoon snack on its own, fabulous in smoothies and just delightful paired with fruit.

I have been purchasing the same brand of almond butter for several years: Woodstock Natural Almond Butter. It’s one of the few almond butters available in regular supermarkets without any troubling added ingredients. On the plus side, this brand is 100% natural (almonds are literally the only ingredient). The down side is that it is a bit pricey (close to $13 a pop). In fact, the only other nut butters without additives I found at the well-stocked supermarket last night were even more expensive ($15 and up!).

Additives We Just Don’t Need

Why Added Sugar?

Almost nothing annoys me more than when manufacturers add sugar to products that really don’t need sugar. Most of the cheaper nut butter jars and even some more expensive options at the supermarket I shopped at last night contained added sugar. And I studied all of the different varieties (e.g., almond, cashew, hazelnut, brazil, walnut) on the shelves. Seeing cane sugar pop up time and time again in many nut butters just left me shaking my head and wondering why extra sugar is needed in nut butters at all? We all get enough sugar in our diets; so, the last thing we need is sugar in hidden sources.

Palm: The Unnecessary Nut Butter Oil

Another troubling additive that I found in a lot of nut butters is palm oil. It turns out, palm oil is one controversial oil. It is not only super high in saturated fat; the palm oil industry is linked to some pretty serious environmental issues.

Palm oil is derived from the palm oil fruit, which is grown on trees in palm oil plantations (typically in Indonesia and Malaysia). Since palm oil is used in many food and products beyond nut butters, the demand for palm oil continue to grow. As a result, farmers are clearing out rainforests and other forest lands to expand palm oil plantations. This expansive deforestation has been linked to reduced biodiversity and increased greenhouse gas emissions – which of course is linked to climate change.

Regardless of the environmental implications, palm oil is absolutely unnecessary in nut butters. The 100% natural, one ingredient nut butters taste amazing without this oil; so why add it in the first place?

Skipping the Peanut Butter All Together

One “nut” butter I will never drop in my shopping cart is peanut butter. (I put nut in quotations because the peanut is not technically a nut; it is a legume.) Even though peanut butter and jelly sandwiches were a staple growing up, I’ve since learned that peanut butter consumption can be harmful to our health.

Peanuts contain toxic molds, too much Omega 6 fats which can cause inflammation and often have high levels of pesticides. Some even have trans fats due to added vegetable oil. See the articles below for more information about the dangers of regular peanut butter consumption:

Hidden Dangers of Peanut Butter

Reasons You Should Not Eat Peanut Butter

Why I Gave Up Peanut Butter?

Finding Healthy Nut Butters Online

If, like me, you run into trouble finding a good selection of natural and healthy nut butters at your regular grocery stores, online stores are another option. In fact, sometimes you can snag even better prices online on amazon.com, vitacost.com or via Thrive Market. Here are a few excellent online options:

A Final Option: Make Nut Butter Yourself

One last option is to make your own nut butters at home. I have yet to make nut butter but plan to give it the old college try in the future. If you want to try to make your own nut butters, check out sites like Pinterest and YouTube for some guidance from experts!

Say Sayonara to Soda and Hello to Better Options!

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It’s no secret to anyone I know; I am no fan of sugary or fake sugary (diet) sodas. In fact, my family members, friends and twitter followers are likely growing weary of my regular tweeting and lecturing on the topic.

I gave up sugary and diet sodas about 10 years ago. The truth of the matter is that soda and I were growing apart for a long time before that. My initial “a-ha” moment about the potential dangers of soda came to me when I was just out of college. While at my first post-college job, I received a forwarded chain message about 50 unknown uses for Coca Cola. (Remember those forwarded chain emails that people would clog your email with 24/7; thankfully, that trend fizzled.)

I don’t remember who sent me the email about the uses of Coca Cola, but the more I scrolled through the list, the more mortified I became. Coca Cola was not only the refreshing beverage that I had come to know and love – it included chemicals that were capable of bleaching a toilet, removing oil stains from a garage floor, dissolving a tooth, stripping paint off metal furniture and more. Ick! In case you’re curious, here’s a similar list:

50+ Uses for Coca Cola

A Slow Goodbye

You would think that forwarded email would be enough to end my relationship with Coca Cola (and soda in general) once and for all; but it was not. Soda was a tough habit to break. It took a few more years and lots more articles and research on the topic before I said goodbye for (mostly) good.

I haven’t really thought about soda much in the last 10 years. On a few EXTREMELY rare occasions, mostly at parties or when it was the only option available wherever I was, I have splurged and sipped on a glass of Sprite or Ginger Ale. Soda is just not worth my time or energy overall any more, though. I have become content with the many other safer and healthier beverage choices out there. (See some healthier options below.)

Soda is Not Just Unhealthy…It’s Dangerous

Scientists and physicians have long studied the effects of regular soda consumption. For years, we were warned about the high sugar content of regular soda and the dangers of the artificial sweeteners in diet soda. Soda has been linked to everything from obesity to diabetes. Some of the latest research is even more troubling, linking soda consumption to higher rates of stroke, tooth decay and reduced bone density.

Consider the soda facts and research: It’s downright shocking that one 12 oz. can of Coca Cola includes almost 40g of sugar!  A 20 oz. bottle of Mountain Dew contains 77g of sugar. Diet soda is often branded as the healthier soda option. While diet soda does not contain sugar, the artificial sweeteners have been linked to weight gain and increased risk of developing metabolic syndrome (high blood pressure, high cholesterol, large waist circumference and elevated glucose). Check out the research for yourself: 

Stop Drinking Soda

Risks of Diet Soda

Soft Drinks and Disease

Not to Fret…Better Options Are Here

Nobody can deny that soda provides the ultimate thirst refreshment; however, I’ve found a few fizzy beverage options that come pretty darn close to a satisfying glass of soda but without the health red flags. Here goes:

1)      Plain Old Seltzer or Mineral Water

It may be the obvious substitute but chilled seltzer or mineral water is almost as refreshing as soda – without the sugar or artificial sweeteners. If you are buying seltzer from a store, just make sure you steer clear of the options with added flavors or other additives. If you want to make your own seltzer, SodaStream is a great option; just avoid any of the SodaStream flavorings which are riddled with sugar or sweeteners.

2)      Seltzer with a Twist

My sister enlightened me to the art of doctoring up a seltzer. Here are a few things that you can add to seltzer to immediately up the flavor ante:

  • Fresh lemon or lime juice (or both)
  • Cucumber slices
  • Fresh ginger slices
  • A half teaspoon of vanilla or almond extract
  • Sliced strawberries, raspberries and grapes… in fact, why not make a pitcher of seltzer and make a seltzer sangria!

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3)      Sparkling Kombucha

Kombucha, which is fermented tea with a culture of yeast and bacteria, is an acquired taste for some. I’ve heard it compared to skunked beer, vinegar and much worse (if you could imagine). I actually found a sparkling kombucha that is mild and refreshing: Raw & Organic Live Kombucha – Sparkling Ginger. It’s much healthier than soda (about ¼ of the sugar) and contains billions of live probiotics in one bottle. Plus, the founder’s personal story is inspiring – as he was on a quest to create a healthy and tasty kombucha following the death of his sister to cancer. If you have shied away from kombucha in the past, give this one a try.

4)      Sparkling Herbal Tea

Make your regular tea a bit more exciting by adding some sparkling water. Simply brew your favorite herbal tea (my favorites include ginger, chamomile and mint), chill and add sparkling water. Enjoy!

The Great Salt Debate

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While scrolling through Twitter last week, I came upon a tweet about the dangers of consuming too much table salt. Table salt (otherwise known as iodized salt) has gotten a bad rap for a long time. For as long as I could remember, it was linked to everything from increased blood pressure to heart disease. Doctors often advise most patients to “go easy on the salt.”

So many of us listened. In fact, I stopped cooking with salt for a short time and even shunned the salt shakers on restaurant tables. But, that didn’t last long. Let’s face it; salt makes everything taste better. So, salt came back in my life in an entirely different form: unrefined sea salt. But is sea salt really better than table salt? Let’s discuss.

What’s the Deal with Table Salt?

Pros

  • Table salt contains added iodine which many of us are lacking in our diets.
  • It’s available everywhere (food stores, restaurants, pharmacies, etc.).
  • Table salt (in my humble opinion) is sometimes easier to use while cooking.

Cons

  • Table salt is highly processed to remove minerals.
  • Iodized salt contains additives (including some potentially dangerous ones such as silica, talc and ferrocyanide)
  • Many of us consume way too much salt (predominantly table salt) as it is contained in most processed foods.

  The 411 on Unrefined Sea Salt

Pros

  • Unrefined sea salt is natural and unprocessed.(Unrefined sea salt is typically not bright white in color, but may be pink, beige, gray or other colors.)
  • It contains no additives.
  • Unrefined sea salt contains trace minerals which could be beneficial, including selenium and boron.

Cons

  • Sea salt contains the same amount of sodium chloride as table salt – so even sea salt must be consumed in moderation.
  • Unrefined sea salt is typically more expensive than table salt and not as widely available.
  • It’s easier to add too much or too little salt to recipes when cooking with sea salt. (Practice makes perfect though!)

 Moderation is Key

Regardless of which type of salt you fancy, moderation is key! And you must also factor in salt added to the processed foods you may consume. In fact, most of the sodium that you consume (up to 75% according to the FDA) may be in the packaged foods you eat every day. So, it is important to read food labels carefully.

The U.S. Food and Drug Administration recommends that Americans over the age of 4 consume less than 2,300 milligrams of salt per day. (If you have a history of heart disease, high blood pressure or diabetes, it is recommended that you consume less than 1,500 milligrams of salt per day.)

Do Your Research

Based on dozens of articles on this topic that I have read, I have decided to stick with unrefined sea salt (in moderation of course!) and continue to limit my table salt intake (knowing that some of the packaged foods and restaurant foods will contain table salt). Since I am not a medical expert, I highly recommend that you do your own research or consult your physician or nutritionist for advice on this topic.