Guest guest Posted October 10, 2002 Report Share Posted October 10, 2002 My salt says this on the back: " Lima sea salt is harvested by hand from the pollution free Isle of Noirmoutrier off the Atlantic coast of France. This salt is gathered by French salt makers called " Sauniers " who use the same traditional techniques in harvesting salt that have been used for centuries. Lima sea salt is naturally damp as it is unrefined. Many other sea salts may be white or dry as they have either had their minerals removed through refining or drying agents have been added. " Sounds to me like there's no difference with the Celtic. Is Celtic a brand, method, or does it all come from Ireland or something? Mine comes in something that's kind of a shaker, but it's one for cooking use, that has really big holes, and an opening on the other side to use with a spoon. It came in this bottle, and I haven't tried putting it in a shaker yet. I just turn it horizontal and tap it, which generally works pretty well, though sometimes a big chunk comes out, if so, I just spread it over whatever I'm eating. The salt is more moist than the sea salt I've been using for the past few years, and it is kind of a tan color rather than white. If Celtic is a method, maybe this is Celtic salt? If not, is my salt missing anything? Thanks much if anyone has an answer, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 I love Celtic Sea Salt. There are many reasons to use it but for me the most important is that it is not processed with harsh chemicals, it has all the minerals salt is supposed to have, and will not cause edema/swelling. Since I have switched to the Celtic Sea Salt I always get puffy when I eat the other stuff. It is a bit on the wet side, impossible to shake out of a shaker, and can be a real pain to work with, but once you get used to it you will never want to eat the other type of salt again. You might want to check into getting a salt grinder. Go to a search engine like www.altavista.com and type in " Celtic sea salt, " there will be a lot of great articles. Hope you enjoy yours. Kat http://www.katking.com ----- Original Message ----- From: <ChrisMasterjohn@...> < > Sent: Thursday, October 10, 2002 4:01 PM Subject: celtic sea salt. > I get French Atlantic sea salt, which is hand-harvested and unrefined. A lot > of stuff in NT and on WAPF says use only Celtic sea salt. What _is_ Celtic > sea salt, and what are it's advantages? Is the stuff I have harmful in the > meantime, until I eventually get Celtic salt? > > Thanks, > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 It is a bit on the wet side, impossible to shake out of a shaker, and can be a real pain to work with, but once you get used to it you will never want to eat the other type of salt again. You might want to check into getting a salt grinder. ----------->ooohhh...a salt grinder, now there's a good idea! I hate eating BIG chunks of salt, although i adore my sea salt. I would LOVE smaller chunks that i can spread more evenly over my food. where do you get a salt grinder, kat? or can a pepper grinder be used? Thanks! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 is your salt made by LIMA? Either way I think I know the salt you are speaking of. The difference is typically the mineral content when discussing the high end sea salts. Using Lima as the comparison to Celtic they are processed in the same safe way but Lima just has a little less of certain mineral contents. If I am thinking of the same salt you have the same is true only the mineral content difference is even greater. Celtic is worth the time and effort to get. DMM Suze, you can get a salt grinder in any gourmet kitchen shop. DMM > I get French Atlantic sea salt, which is hand-harvested and unrefined. A lot > of stuff in NT and on WAPF says use only Celtic sea salt. What _is_ Celtic > sea salt, and what are it's advantages? Is the stuff I have harmful in the > meantime, until I eventually get Celtic salt? > > Thanks, > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 a few years ago I remember looking into this. Lima is distributed by Eden foods I believe and is a fantastic salt. When you look at the breakdown its just a little less than Celtic. I prefer the taste of celtic although we use lima from time to time. DMM > My salt says this on the back: > " Lima sea salt is harvested by hand from the pollution free Isle of > Noirmoutrier off the Atlantic coast of France. This salt is gathered by > French salt makers called " Sauniers " who use the same traditional techniques > in harvesting salt that have been used for centuries. Lima sea salt is > naturally damp as it is unrefined. Many other sea salts may be white or dry > as they have either had their minerals removed through refining or drying > agents have been added. " > > Sounds to me like there's no difference with the Celtic. Is Celtic a brand, > method, or does it all come from Ireland or something? Mine comes in > something that's kind of a shaker, but it's one for cooking use, that has > really big holes, and an opening on the other side to use with a spoon. It > came in this bottle, and I haven't tried putting it in a shaker yet. I just > turn it horizontal and tap it, which generally works pretty well, though > sometimes a big chunk comes out, if so, I just spread it over whatever I'm > eating. > > The salt is more moist than the sea salt I've been using for the past few > years, and it is kind of a tan color rather than white. > > If Celtic is a method, maybe this is Celtic salt? If not, is my salt missing > anything? > > Thanks much if anyone has an answer, > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 Suze- >ooohhh...a salt grinder, now there's a good idea! I hate eating >BIG chunks of salt, although i adore my sea salt. I would LOVE smaller >chunks that i can spread more evenly over my food. where do you get a salt >grinder, kat? or can a pepper grinder be used? A regular grinder will have metal parts that will rust from contact with the damp celtic salt. The Grain & Salt Society (which sells celtic sea salt) has a grinder which uses only ceramic instead of metal, so there's nothing to rust. I've only had it a couple months, but so far I'm very happy with it. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 I love the Celtic Sea Salt but any salt that is " wet " will do. I had not heard of the Lima, sounds good.\ I did try one of those brands from Mexico. It was a LOT cheaper, but I really don't like it as much. Kat http://www.katking.com ----- Original Message ----- From: <ChrisMasterjohn@...> < > Sent: Thursday, October 10, 2002 5:06 PM Subject: Re: celtic sea salt. > My salt says this on the back: > " Lima sea salt is harvested by hand from the pollution free Isle of > Noirmoutrier off the Atlantic coast of France. This salt is gathered by > French salt makers called " Sauniers " who use the same traditional techniques > in harvesting salt that have been used for centuries. Lima sea salt is > naturally damp as it is unrefined. Many other sea salts may be white or dry > as they have either had their minerals removed through refining or drying > agents have been added. " > > Sounds to me like there's no difference with the Celtic. Is Celtic a brand, > method, or does it all come from Ireland or something? Mine comes in > something that's kind of a shaker, but it's one for cooking use, that has > really big holes, and an opening on the other side to use with a spoon. It > came in this bottle, and I haven't tried putting it in a shaker yet. I just > turn it horizontal and tap it, which generally works pretty well, though > sometimes a big chunk comes out, if so, I just spread it over whatever I'm > eating. > > The salt is more moist than the sea salt I've been using for the past few > years, and it is kind of a tan color rather than white. > > If Celtic is a method, maybe this is Celtic salt? If not, is my salt missing > anything? > > Thanks much if anyone has an answer, > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2002 Report Share Posted October 13, 2002 >> A regular grinder will have metal parts that will rust from contact with the damp celtic salt. Walmart has a very cheap spice grinder with a ceramic mechanism. I've been using it for nearly a year for sea salt and it's great. ~ Carma ~ " Real learning is a process of discovery and if we want it to happen, we must create the kind of conditions in which discoveries are made. We know what these are. They include time, leisure, freedom, and lack of pressure. " ~ Holt ~ Home Education Resources & Links Directory: http://members.ispwest.com/paden/ Quote Link to comment Share on other sites More sharing options...
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