SaltWorks Heralds The Sea Salt Revolution
Following a prolonged battle that wreaked havoc on consumers' health and tastebuds, refined salt has passed away. It leaves behind a healthier, more flavorful cousin: sea salt.
OK, so no one will ever actually write an obituary about refined salt, but the fact remains that table salt is obsolete and it isn't coming back, according to Mark Zoske, founder of SaltWorks. That may sound like a liberal sprinkling of hype from a man who makes his living selling sea salt, but evidence supporting the demise of refined salt is everywhere.
"The sea salt revolution is rapidly gaining momentum," Zoske explained. "Manufacturers are already starting to replace refined salt with natural sea salt. Sea salt will soon take the place of refined salt not just in gourmet foods and specialty stores, but in frozen dinners, canned foods, snacks and even fast food."
Interest in sea salt by consumers and the food industry alike is fervent, now that refined salt is widely acknowledged as harmful to most people's health. SaltWorks receives hundreds of calls and e-mails every week from food manufacturers, restaurants and chain stores ready to make the switch now.
Still, Zoske says, there are many more companies that have yet to see the light, and he's happy to educate them on exactly what they are putting into their foods.
"The chemical companies that sell refined salts boast that their salts are 99.9% pure sodium chloride," said Zoske. "The refining process removes most, if not all, of the trace minerals naturally found in sea salt. The taste becomes harsher, and the health benefits are lost. Today educated consumers view the word 'salt' as a negative ingredient on nutrition labels, but they see 'sea salt' as a healthy, addition."
There is good reason for that, nutritionally and environmentally speaking. Unrefined sea salt is sea water evaporated by the sun and wind into natural sea salt crystals, full of trace minerals, while sodium chloride is refined using intense heat, chemical cleaning, bleaching compounds and anti-caking agents in large manufacturing operations. The resulting chemical bears little likeness in taste or appearance to genuine sea salt.
"Sea salt is not a fad," said Zoske. "Its use is a paradigm shift, a permanent change driven by consumers who know foods are healthier and tastier with sea salt. They do not want refined salts in their food, and more manufacturers are getting that message loud and clear."