i keep seeing people posting on tiktok that 3 spoons of salt kills you and im so scareddd im 15 and 7stone so underweight and it says its worse if ur under weight and i had lots of salt in my pasta my mums telling me it wasnt 3 spoons lf it but i dont believe her she put some in the water when cooking and after she cooked it and then later i had chips from the chippy and they put salt in there chips so im scared im going to die i saw someone say if u dont be sick after then ur probably going to die soon and i didnt be sick but i have felt nauseous ever since and im so scared my hearts going to stop

Wife bought a bag of Pink Himalayan salt. I usually put a bit of salt in water when I boil it, and noticed that there was "debris" left behind after the water would boil.

I decided to test it out a bit, and sure enough, there's quite a bit of "stuff" left behind, regardless if I try to boil it, or let it sit in hot water (and then overnight for 48 hours).

The "remnants" are a mixture of pink, brown, and various colors that look like salt crystals.

Is this normal? Happy to take a picture if it helps.

Example: A small banana has like 1 mg of sodium, 100 grams of tomato have like 3 mg of sodium, 100 grams of lentils have like 8 mg of sodium; only meat, with 70 mg of salt per 100 grams, has high sodium content. Humans can't live without adding artificially sodium to their meals or requirements are in truth really low?

I had a dream. I was in the bar waiting for Dr. Jones. I overheard this guy telling the bar owner, let's call her, Mariam, the he invented Himalayan Salt. He said he made it by dumping pink car antifreeze on a bag of regular salt.

Hello! I'm interesting in doing an art piece with salt.

Does anyone know if you can glue salt crystals together? How fragile they are? If you can layer them by adding more crystal growing solution to different areas?

Any aesthetic salt / salt crystal knowledge would be appreciated!

I was cooking at my sister in law's and needed salt. She had Mortons Kosher salt and Mortons table salt. I reached for the kosher and she said "yeah I don't really use the other one because of the sugar in it". I haven't used Mortons salt in like 30 years because my family has been bringing salt from my family saltbeds in Peru everytime someone visits. I also have been using Himalayan salt for salting pasta water or when I'm running low on my Maras salt. I also remember my grandmother saying that the reason people vilify salt is because of Mortons and salt is good for you since I was very young. So I was shocked when my SIL said there's sugar in her salt and lo and behold there's dextrose listed in the ingredients! Why? Edit:word

What do you think of all these health gurus saying that you need to add a pinch of salt to water every time you fill up your bottle ?

Native Hawaiian salt makers combat climate change and pollution to protect a sacred tradition
https://candorium.com/news/20240103134220337/Native-Hawaiian-salt-makers-combat-climate-change-and-pollution-to-protect-a-sacred-tradition

Recently joined, I hope you can help.

I have a big bag of very coarse pink himalayan (it was a gift.) Debating whether to get a salt mill to deal with it or not. I love all kinds of salt and never waste it no matter what.

If I do get a salt mill, what's a good brand for say less than $50? How long should one last?

If I don't go for a salt mill, how else can I use this really coarse stuff? Just salting pasta water???

Edit for clarity: 2 lbs of very very coarse salt, almost unusable for normal seasoning - I'm considering a mill to try to break it down into more manageable "large grains."

A few years ago I got my parents some Murray River Salt as a stocking stuffer and they absolutely adore it and use that most of the time. Is there any salt that is similar that they might enjoy? They've mentioned really liking the flakiness of it. I know my mom was not a fan of the pink Himalayan salt.

I have been hunting. I cannot find a chicken salt that tastes the same as the one that fish n chip places use.

It needs to be bright yellow goddamit. And needs to taste just like the one chip places use.

Please any help would be very very appreciated 🙏