Pink Himalayan salt is a cultural phenomenon. Ten years back, you may find a handful of it at a local specialty store, but now, it's so difficult to find it that you probably owe it to table dinner in some fancy restaurant. Now, however, you can get such products as 'pink Himalayan stone salt' at virtually every supermarket for just a few times or even less than half the price of regular table salt.
One of the benefits of pink Himalayan stone salt is its unique pink color. In fact, in order to be considered pink Himalayan stone salt, it must have a shade of pink that is greater than one-eighth of an inch. As you know, a lot of table salts are made with the same type of rock salt, and the same type of color, but it has a different coloring because it is processed in another way. This coloring is used in a method called 'refining.'
The method of processing depends on the type of rock that was used, and the type of processing is based on how the rock was formed. In most cases, rocks formed in sedimentary formations were processed by grinding them. This grinding procedure left tiny crystals of rock salt on the surface of the rock that was printed out. These crystals become red, black, or pink Himalayan salt, depending on the process through which they are processed. These Pink Himalayan salt are the salt that is used in dishes.
Pink Himalayan stone salt has a variety of properties. It contains traces of iron, calcium, and magnesium. It's also a rich source of potassium, manganese, and phosphorus. These are all essential minerals to keep the body healthy and functioning properly, and when you eat these minerals, you're actually getting a balanced diet. So in essence, pink Himalayan salt helps you stay in good health.
The downside to pink salt, however, is that because it is so much cheaper than regular table salt, it's often used in cooking that has little nutritional value. You'll often see pink Himalayan salt used in recipes where there is little or no nutritional value to the food. The salt will remove the nutrients from the food by interacting chemically with the proteins and fats in the food, leaving you with little if any nutrients. While this can seem like a bad thing, it is actually a good thing because regular table salt often lacks the nutrients that are added in.
Another downside to using this type of salt in cooking is that since it is so inexpensive, it is easy to overfill your container and use it all year round. Because of its low price, many cooks will do this. When it's hot outside, they will pour too much pink Himalayan salt into their pots and pans and then use them while they're cooking. When it's cold outside, they use less and save the rest for the freezer or to use as a garnish for desserts.
What should you use pink Himalayan salt in? In short, make sure that the food you cook with it is made with healthy ingredients and that you are getting the right balance of minerals and vitamins and nutrients in it. You shouldn't use it on meat, fish, poultry, or other food items that you wouldn't eat on a daily basis if you didn't have to.
If you do enjoy cooking with pink salt, try to limit its use to the best foods possible. The most important rule to remember is to get a balanced diet filled with the right nutrients and avoid the foods that are full of chemicals and additives. A little Himalayan pink salt may be okay for cooking but don't eat it on purpose and leave the rest for desserts!