Q&A: Kosher Versus Table Salt
Q: Is there really a difference between kosher and table salt? — Noelle, Gatlinburg, TN
A: In terms of your health? Not really. Table salt is the most common salt used in the American diet, but kosher salt and table (iodized) salt have the same chemical composition.
Kosher salt gets its name from its use in the process of making meats kosher by helping extract blood from the meat. Table salt is a finer grain that is iodized, introduced in 1924 to help decrease the incidence of iodine deficiency (appearance of goiter). One teaspoon of table salt has 2300mg sodium chloride of which 800mg is sodium.
The main differences between kosher and table salt is that Kosher salt crystals are larger due to the way they're made, and Kosher salt isn't fortified with iodine. Because of their size, one teaspoon of kosher salt has less sodium than one teaspoon of table salt, so it will taste less "salty.”
Most processed foods are already loaded with salt, so if you're still eating a lot of processed foods, there's no reason to add salt. Even if you think you're eating clean, it's best to use salt sparingly.
About The Author
Danielle LaFata – As a Performance Nutrionist at Athletes' Performance in Phoenix, Arizona, Danielle LaFata delivers nutritional counseling and education to both athletes and the general population.