Priorhouse Taste Test – SALT

Sometimes it is fun to think about photo challenge prompts. Last week, I had Paula’s “arranged” on my mind, as well as “depth” – and so this “salt taste test” post is what unfolded:

priorhouse taste test - salt

 

It all started when I was ready to start my day with some protein, I opened the fridge to find fresh brown eggs.

Geisla, a church lady friend, had sent some farm fresh eggs home with my husband. Now that the Coles have moved away, we are next in line to get eggs regularly (nice).

 

eggs from geisla
Look at these delicious beauties – and Geisla likes to share little pages from her inspirational booklets.  This is special to us because my husband’s grandma T. (RIP) used to send us little ripped out pages of inspiring stuff too.

 

 

egg - large brown spotted egg
Looking down at this large, spotted farm fresh egg.

 

I decided to wake the house with the smell of sizzling eggs.

eggs cooking - from geisla

To help carry the protein, I pulled out some “brown rice bread” – from Trader Joes.

 

brown rice bread trader joes 2015 priorhouse

The loaves are very heavy  – like a brick-  and it takes forever to toast a piece because it is so dense.

brown rice bread baby - yum- with butter

The taste of brown rice bread is smooth and not too bad.  Even though it is not my favorite bread in the world, I am grateful for it because it is gluten-free and does not interfere with the “slow going” systemic cleanse I am doing – so that makes it win-win.

nooks and crannies in brown rice bread - knife has depth

Here are the three salts we tried (all were under six dollars from Marshalls).

salt taste test
I arranged the 3 salts to show you their packages (linked to Thursday Special) – (A)Italian iodized white Sea Salt , (B) Hawaiian Hiwa Kai black sea salt, and (C)Himalayan pink crystal mountain sea salt.

 

 

This was my first sea salt taste test – and so I kept it simple.  I ground all the salt down to a medium fine powder.

 

priorhouse taste test results
Looking down on the salts, linked to LULD

 

italian sea salt
A. From the side of the box: This Italian sea salt comes from the ancient salt pans of Trapani and Marsala where crystal water, together with the strength of wind and sun, creates a unique salt rich in the precious trace elements found in sea water, such as magnesium, potassium, and iodine. making it more soluble and complete.”

 

1- black salt
B. From the plastic package: “Hiwa Kai Hawaiian Sea Salt has a stunning black color and silky texture. Solar evaporated Pacific Sea salt is combined with activated charcoal…”
3 pink salt
C. From the container label: “This gourmet salt is hand-mined deep inside the pristine Himalayan Mountains. The salt, while being locked within the earth, was infused with minerals over millions of years leaving its mark in its rich color and taste. The high mineral content range in color from white to deep reds. The darker the color the more minerals that are in the crystals.”

The results of the salt taste test:

Four of us agreed the pink one was the best -(here)  but keep in mind this was tested on eggs that were fried with olive oil.  The outcomes might not be the same if we used butter or coconut oil.  Also, the results would likely be different if sampled on meats or different food items.

One of the testers said the pink one was saltier than the white, and the black was saltiest of all.

We all agreed.

And someone else said (joking) they all just “tasted like NaCl” ha!

breakfast in bed for salt taste test

In closing, if you want to know more about the health benefits of unrefined salt – check out empowered sustenance HERE.

Have a nice day…

 

salt is good for you empowered sustenance

 

 

salty swirl


64 thoughts on “Priorhouse Taste Test – SALT

  1. I have not yet had breakfast and am now starving! Could you pop over to make me some of that deliciousness? On your way stop at Trader Joes and pick up a few things will you? Did I mention we don’t have Trader Joes in Canada? Not that I am bitter about it. 🙂

    Liked by 1 person

    1. ha – nice play on words – and hopefully you will get some of them sometime soon. when we first moved here I would drive 60 miles to the Hampden Roads TJ and it was worth every second in the car – but then I stopped going for a few years – but now have gone back for different things – – and hoping you have a lovely breakfast. 🙂

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  2. Very interesting. Glad I had already eaten before reading or I would have had to stop and go fix my breakfast. lol
    I did look at the site you suggested and found if you wake in the middle of the night or can’t sleep, you could sprinkle a little salt and sugar on your tongue. I’m putting the shaker beside my bed tonight. 🙂

    Liked by 1 person

    1. wow – I did not make it to that tip. hm – but I do know that some people are told to just stop having salt when they have physical problems – (i.e. blood pressure probs) and what is sad about it is that instead of fixing any root causes or addressing the inner imbalances – people are put on meds and given a restricted diet – without getting to the root cause and without rebuilding a health body terrain – and so telling people to not eat unrefined salt is further adding to their probs because they get less magnesium.

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    1. 🙂 – and flavor can be so good – which is something I think people do not always realize – many times plain (salt-free) and fat-free is presented as healthier – when it is not necessarily….

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      1. That’s one of my biggest “things” about healthy food myths: healthy doesn’t have to be bland! And “free” doesn’t always mean better for you, healthy food can taste better than regular food, if you put some thinking into it.

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    1. well it is so funny Debbie but when I post I realize that the “teacher” in me is always showing up – ha! and so just for educational purposes –

      well keep in mind that sometimes when our body reacts badly to something – it does not always mean we should eliminate it forever – and while the topic can be lengthy – well sometimes we can ingest something that started a healing or cleaning process – but it will make us feel like crap (HERX effect) before it will lead to wellness. so for example, someone takes spirulina and gets tired, groggy and feels completely bad. they stop eating the spriulina and go back to “normal” – but that could be because the greens were starting a detox effect and it was helping them – (can be tiring to heal up and clean up) but many times we are too quick to assess.

      however – with salt we do need to be careful –

      some people are highly “salt sensitive” because they have other things going on that need to repaired – they need to rebuild their immune system and clean out any microbes or build up of mucoid that is clogging their mucosa lining and other parts of the GI (which then stresses their adrenals and puts pressure on all systems) and so when they eat salt it makes their blood pressure spike – or puffs/swells them up – etc.
      and the thing that is so funny is that blood pressure is also spiked by fructose, processed food and stress – but you never hear docs saying “quit sugar” – quit boxed crap foods – but they will be quick to say go salt free.
      so when it comes to ingesting salt….
      especially with underlying conditions – we all need to remember this motto with all things is to “first do no harm” –

      and from Marks daily apple:

      “Rather than obsess over the amount of salt in your diet, focus on eating enough potassium-rich foods, avoiding excessive fructose, and managing your stress. These will do more for your heart health, blood pressure, and overall enjoyment of life than measuring out 1/8 teaspoons of salt. You think calorie counting is bad? Try sodium ion counting!”

      and MDA also notes this (just FYI)

      “Other than saturated fat, I can’t think of a nutrient that’s been so universally maligned and demonized as salt.”

      Read more: http://www.marksdailyapple.com/salt-what-is-it-good-for/#ixzz3QvHR8tst

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  3. Such a detailed analysis of the varieties of salt. And in favoring the pink one you’re not absolute in its crowning, which I like, because the same salt, as you said, may taste different on a different dish. The eggs look fresh. A deliciously healthy post!

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  4. Interesting! I have never had pink salt. As for farm fresh eggs, I had them recently from a friend and they were soooo much tastier than in store – as well as being a brighter yellow for the yolk! Great photos too, by the way 🙂

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    1. Thanks Christy – and with the eggs – I really notice a different in the texture too – at least with geisla’s fresh ones – but I wonder if I would be able to choose in a taste test between fresh and store-bought fresh and store bought old –
      likely not – especially if scrambled. hm –

      Liked by 1 person

  5. Hello Yvette 🙂 I like your experiment. I have never had black salt before, but I have Himalayan pink and white sea salt at home. We find that pink salt is not salty enough so we mostly use the white one, but pink one is healthier. Now I am really in trouble – which one of these photos will I showcase…. Thank you very much for this experiment 🙂

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    1. well thx for sharing – and I think the white salt we tried is very low end – and so not all white sea salt is the same – and this one was also iodized – making it a bit processed – but I bet there are much better versions of the the white…

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  6. I never knew there was so many different salts and that they would taste so different. I use white sea salt crystals. I definitely know how different fresh eggs straight from the chooks taste, I was spoilt with them when we were house sitting at Malanda, https://pommepal.wordpress.com/2013/09/19/eggs-eggs-and-more-eggs/ The supermarket ones are rubbery in comparison. Now I am going to get us lunch, your post has made me hungry…

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    1. Hi S – well that is funny about carrying that salt all the way there to have it there. one time my husband drove to Californian from Florida – and they did an inspection as he was going into California – it was Dec 2001 and they said they were having a big fruit fly problem – so they asked him if he had any produce (coming from Florida) and he reported that he might have a couple in the cooler – and opened it up – and the two oranges said “California Navel” – so he brought west coats oranges from the east coast back to the west coast!
      also, I guess the feather color of the hen determines the wheel color – (hens with white feathers = white-shells; hens with red-ish feathers = brown eggs).

      Liked by 1 person

    1. Hi Lisa – thanks for saying that – and your comment reminded me that I actually did take an rtsy photo of the three salts – here is the swirl – which was just a quick second to make – when I was about to toss the salt out back (salt is good for the garden too – hmmm well I guess epsom salt is)

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    1. well thanks for dropping by Indah – and if you do try it let me know – we found that the black was very potent – but you know – it kinda did look like pepper too!

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  7. Your salt photos are really eye catching. The eggs, in their shells, and bread are very appealing subjects.
    I rarely add salt to my food because when I eat out the food has more than enough salt in it.
    Is olive oil better than rice or canola oil for frying?
    Thanks for an interesting post with stunning photos.

    Liked by 1 person

    1. Hey Dr. Jack – well I know what you mean about not needing to add salt to foods while dining out 🙂 – and with the oils and frying = I am still learning so much = I know nothing about rice oil…
      but I do know that the olive oil should be extra virgin good quality for it to be resistant to oxidative damage from cooking – also, butter and coconut oil are really good choices – (and peek here at MDA’s article on “ghee” (HERE) which is “blend of coconut oil and clarified butter” – or butter w/ milk solids removed – never tried it but sounds interesting).

      peace

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      1. Why I asked about the oil, I was frying with olive oil and Pauline said to use rice. I am not too clued up on these things I just try to keep away from highly processed food. Thanks for communicating so well with your comments.

        Liked by 1 person

  8. Thank you for this beautiful and informative post about delicious breakfast foods. Your family must have been so happy to wake up to the wonderful aromas of eggs and toast. Your comments on the rice bread interest me. I’ve been making sourdough all winter, and sometimes the loaves are heavy and dense. But sliced thin and toasted, they are just wonderful. We sometimes dip the slice into a dish of olive oil and top with ground salt, garlic, rosemary and ground pepper before slipping it into a hot oven to toast. Just a wonderful way to enjoy it with soup. Thank you for the taste test on the three salts. I’ve been considering the pink Himalayan salt for a while, and your encouragement will send me to Home Goods to buy some now. My go to choice is “sea salt,” but your explanation of the benefits of ancient mined salts is compelling. Happy weekend! Cheers! WG

    Liked by 1 person

    1. thanks for your comment WG – the description was right from the label – and I will be very curious to hear about how you like the pink.
      I just think that the little things can add up – and a few trace minerals here and there sound good to me – and I cannot find it now – but I have heard of an amazing hydration drink that includes a tablespoon of sea salt – I wish I could find the recipe to share – but it replaces gatorade which is sugar laden with additives. if I find it I will post it here later.

      oh – and completely drooling at your beautiful description……

      dip the slice into a dish of olive oil and top with ground salt, garlic, rosemary and ground pepper before slipping it into a hot oven to toast. Just a wonderful way to enjoy it with soup…” mmmmmmm

      Liked by 1 person

      1. It is funny that you mentioned adding salt to beverages. Lately I’ve been adding a little grind of sea salt to our coffee grounds before brewing the coffee. I hope you try to olive oil and herb toast. As you say, the little things do add up. Enjoy the crunch 😉 Best wishes, WG

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      2. how interesting to add salt to coffee – ☕
        ~
        we have a health food store that sells bags of bagel chips – which I think are similar to your “herb toast” – I will try and drop by your blog to let you know how they come out when I get to trying them…

        and here is a picture of something I make in the summer – I call it GARDEN DELIGHT –

        it has everything from my little container garden area: japs, tomatoes, basil, red peppers, parsley – and in this version I did a light sauté with butter – hint of fresh parm – served on trader joe’s penne bread – lightly toasted….

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      3. That looks amazingly delicious! I love that you grow everything yourself in containers! It goes to show how much we can grow for ourselves with a little planning and imagination. I bet that is hot and spice with the peppers 😉 And white wine?

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    1. well you guessed it at first from a single photo – so I am very impressed indeed. and 20 years w/ chef??? – sounds like a lot of food exposure for sure… (m) peace

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  9. Gosh! I am impressed. Such a delicious post about salt. One of the most basic ingredients and one which was worth its weight in gold many years ago. (Before my time). I must confess that I am a bit of a salt addict – I could easily go without the sugary stuff, but would struggle not to have salt – especially on eggs! And yes, I use the Himalayan Pink Salt, have done so for the last three years. It is delish. (As is your lovely arty salty photo)

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    1. Amy = I am very grateful for brown rice bread right now – it is very hearty – not bad tasting – and makes excellent toast – which then goes with anything – like eggs – or soup, etc.

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  10. (EN) So tasty post Y….I feel hungry 😉 Those who say” it’s simply salt” ,maybe are blind….simple things are so tasty and various….just an opinion mine.Thanks a lot for your post 🙂
    (IT) Cosí gustoso il tuo post Y…Mi vien fame 😉 Quelli che dicono” è semplicemente sale” ,forse sono ciechi….le cose semplici sono cosí gustose e varie…solo un opinione la mia.Grazie molte per il tuo post 🙂

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  11. Ooh… Nice salt-art in the last photo. Someone gifted us some Himalayan pink salt a while back, but it’s just been lying in my pantry. Will be bringing it out soon, given your taste-test 🙂

    Liked by 1 person

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