Recognize good salt

Without salt, our food would be pretty boring. Tasty food needs salt. It is an important flavor carrier and natural flavor enhancer. When dissolved in water or liquid, it helps to dissolve all the other organic substances in the dish better and give more flavor nuances. The right amount of salt (in quantity and quality) makes almost all our dishes delicacies - and our cells are happy to be supplied with natural salt. The right pinch is quite individual, there are salt-affine and salt-sensitive people. The personal salt requirement also depends on whether you do sports or sweat a lot. Then up to 20g per adult and day are recommended while the WHO an average amount of salt from 5g recommends. As for quality, natural salt in its entirety without any additives is the right choice.

To judge the quality, the less processed or processed the salt, the better. Draining often indicates an additive, while low residual moisture is responsible for the quality of the salt. The best way to recognize the quality of the taste itself: a few salt crystals about 1 cm behind the tongue tip. Good salt tastes pleasantly salty, leaving nothing burning or aggressive on the tongue. Sea salt usually tastes a bit milder than rock salt. Fleur de Sel (or the flower of salt), is the noblest among the salts and highly appreciated by gourmets and top chefs. The origin of clean regions plays a role especially with sea salt. For finished products such as bread, sausage, cheese, etc., which often uses a lot of salt, it pays to question whether natural salt or common salt was used.

"Conventional cooking or table salt is highly purified, refined salt, so pure sodium chloride (NaCl) - made for machines and required for many industrial manufacturing processes. But for our body it is an unnaturally isolated substance, an aggressive cytotoxin. In most cases, iodine or fluorine are added to the table salt. These so-called "organohalogen compounds" are increasingly being criticized, as they are known to cause allergies and harmful to health, "explains Waltraud Stefan von Khoysan, Your rule of thumb for salt: The less processed, the better. For personal reasons, Stefan offers only the best sustainable salt, just like Marcus Drapa, from the family business Drapal: "With salt in Drapal organic herbal salt, we rely on whole salt, which comes from Austrian or Bavarian salt pans. Some people would prefer sea salt or other salts, but we appreciate the locality, utility, and purity of this full salt. "

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