Wednesday, April 18, 2012

Also exfoliates your teeth!

So I picked up a container of "Salt Sense" in the office kitchen:

Real salt, but 33% less sodium—how do they do that?


Silicon dioxide being, of course, better known by a more common name:

Why, yes: if you sprinkle sand on your food rather than salt, you will ingest less sodium.


  1. That's how those Desert Fathers stayed so svelte!

  2. If your office staff wants to fix this, here's how. Although it would probably be easier to just buy some salt.

    Meanwhile, there's a product out there called RealSalt (Orwellian enough name for you?) that contains sand and whose website asserts having sand in the salt is a net advantage, and has an account of someone noticing the pancake batter was "dirty," to which the response was "oh, no, that's the minerals in the salt!" They also point out that the sand won't dissolve (the operating principle of the link noted above) which I guess means you'll have the joy of gritty soup. I would guess that 1/3 sand would produce grit you would notice. Anyone you served salad greens or spinach with some of this stuff would assume you aren't washing them first.

  3. That process might be worth doing just to walk around with the residual non-salt and say, "Look what people have been sprinkling on their food!"

    ... Really, I'm not sure why we have an FDA if they will allow this stuff. The first ingredient listed wasn't "sodium chloride" - that would scare people. So why use the common 4-letter s-word for "salt" but not "sand"? Because they hope to fool people. Hayek and the protection of the ignorant again.

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