- Functions of water in the body
- Diverticulosis and diverticulitis
- Cuts of beef
- Food label
- see all
- Anatomy of a whole grain
- Reading food labels
- Recipe makeover: Morning glory muffins
- Pyramid or plate? Explore these healthy diet options
- Video: Honey crusted chicken
- Video: Pineapple chicken stir-fry
- Video: Hearty turkey chili
- Video: Apple berry cobbler
- see all
- Slide show: Your guide to spices
- Slide show: Guide to beans and legumes
- Slide show: Guide to portion control for weight loss
- Slide show: Guide to a high-fiber diet
- see all
Slide show: Guide to gourmet saltBy Mayo Clinic staff
Beyond your grandmother's table salt
Many varieties of gourmet salt are finding a place in the kitchens of both everyday cooks and top chefs. Salt occurs naturally around the world as the mineral halite and in seawater and saline (saltwater) lakes. All salt contains a mix of sodium and chloride. Salt may also naturally contain small amounts of other minerals, giving it variations in taste. But salt is processed and refined in many different ways, resulting in different textures and colors as well as tastes.
Whichever type of salt you enjoy, do so in moderation. Limit sodium to less than 2,300 milligrams a day — or 1,500 milligrams if you're age 51 or older, or if you are black, or if you have high blood pressure, diabetes or chronic kidney disease.Next slide
- Iodized salt, sea salt or kosher salt, oh my! American Dietetic Association. http://www.eatright.org/Media/Blog.aspx?id=4294968231&blogid=269. Accessed Aug. 12, 2011.
- Sodium. American Heart Association. http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Sodium-Salt-or-Sodium-Chloride_UCM_303290_Article.jsp. Accessed Aug. 12, 2011.
- Duyff RL. American Dietetic Association Complete Food and Nutrition Guide. 3rd ed. Hoboken, N.J.: John Wiley & Sons; 2006.
- Nelson JK (expert opinion). Mayo Clinic, Rochester, Minn. Aug. 12, 2011.
- Dietary Guidelines for Americans, 2010. U.S. Department of Health and Human Services. http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm. Accessed Aug. 17, 2011.