(Geoffrey) #1

I’ve been using Himalayan Pink Salt since I started carnivore. I don’t like it. The flavor is good but I don’t like the minerals in it. It like eating food that’s had sand kicked in it. Reminds me of my days as a boy scout cooking outdoors.
It’s not to terribly bad on meat but in eggs that grit really stands out.
So, question is, does Redman’s salt have those gritty minerals in it too? If so, is there any natural salt that doesn’t contain the minerals?

(Todd Allen) #2

Redmond’s has most of the naturally occurring elements in the periodic table including things such as gold, lead and uranium although most are in vanishingly trace quantities so one isn’t going to get rich separating out the gold in their salt. I haven’t noticed any grit but it does look much like other pink salts with crystals of varying shades and a few are fairly dark.

(KM) #3

Have you tried different brands? I’ve never noticed grit in any of mine.

(Allie) #4

Never had grit in any salt I’ve used and use Himalayan a lot. Maybe you have a dodgy brand?

(Peter - Don't Fear the Fat ) #5

I use Lo Salt Geezy … not sure what it’s called in the US. Though very fine I use it for the potassium content. That was advice I got early on from … errr not sure who

(Geoffrey) #6

Not yet. I’ve heard a lot about Redman’s but haven’t been able to find it locally so far. I just didn’t want to waste money on other salts if their not going to be any different than what I’m already using.

(Geoffrey) #7

Maybe. I’m using Morton’s. It’s a large national brand so I would have assumed (we know what that can mean) that the quality would be good.

(Bob) #8

Unless you have tons of Pink Himalayan salt laying around still, you could just get some Redmond’s anyway. It’s not like salt goes bad.

I’ve been using Pink Himalayan salt and haven’t noticed anything odd about it. I do plan to try Redmond’s some day, but I think I have 1.5 years of salt left still, lol.

(Todd Allen) #9

I bought a small shaker bottle of it off Amazon for $3 or $4. It was maybe 4 oz so a ridiculous price per oz but a cheap enough way to find out if I liked it. Since then I have been buying it in 25 lb sacks ordered direct from Redmond’s at a fraction of the price per oz although still not a cheap salt. But a bag lasts us 2 to 3 years so it’s a tiny fraction of our total food budget.

(Geoffrey) #10

So this is what I’m talking about, see the little brown bits in with the salt? That’s the minerals. Very gritty.

And this is the brand I’m using.

(Todd Allen) #11

Redmond’s looks similar although the darker bits in it are still salt crystals and it dissolves when I put it in my beverages, sauces, salad dressings, etc. and I haven’t noticed any insoluble grit such as one might get if there was sand or rock particles in it.

(Joey) #12

If you’re super sensitive about the graininess thing, you won’t likely be happy with any sea salt or mined salt that isn’t ground to a fine powdery crystal size. All salt starts out as larger grains - it’s the grinding that matters, not the source of the salt.

Consider a mortar and pestle?

FWIW, we love Redmond’s - both in the large (“coarse”) grain size we refill into our hand twist-grinder and the “fine” grain bags we put in a plain (non-grinder) shaker. We order it on Amazon through the Redman store.

I’d say, yes, compared to Morton’s plain old iodized salt, it’s grainier than that. This doesn’t bother us at all, whether in eggs or other recipes. BTW, I put a teaspoon in my water jug (along with Mag Citrate) and it dissolves nicely. Haven’t found any gold yet :wink:

Happy hunting and stay sodium-chlorinated.

(BTW, there’s nothing I ate as a boy scout that brings back any fond memories. I’m with you on that.)

(Bacon is a many-splendoured thing) #13

Chemically, sodium chloride is sodium chloride, whatever the source. If you don’t like the taste associated with one brand, try another.

The only problem with the commercial white salt sold by Morton’s, Diamond, and the other brands I’m aware of is that they can contain maltodextrin as an anti-clumping agent. So what salt you use is really a matter of preference, not health.

Flavoured salts can be fun, but I find I get tired of them more easily than I do of purified table salt. the other matter, too, is that the less plant material I eat, the less I want salt on my food. The salt already in the food is sufficient, and added salt very quickly starts to taste unpleasant. I had heard that many carnivores have experienced the same, so it didn’t surprise me when it started happening to me, too. But this is a very individual thing, and we have at least one carnivore here on the forums who still has to add salt to her food.

My only issue with eating less salt is that it tends to constipate me–an effect compounded by the fact that I am taking an opioid at the moment, for post-surgical pain. However, I have taken Dr. Anthony Chaffee’s advice and started eating more fat, and that takes care of the constipation admirably!


Used a handful of different Himalayan salts and never been able to tell different minerals apart or tasted sand like grit. The teeth in your grinder OK?

(Karen) #15

I like the crunch in the salts. I prefer sea salt and especially in the french butter i buy from marks & spencer… that has the same gritty crunch to it and i love it… note to self by some more french butter!

I eat ordinary salt too tho i have moved on to reduced sodium as i was starting to eat quite a bit.

Part of my dental aftercare has been to bathe area in salted water so just as well i kept the table salt in the cupboard.

(Chuck) #16

I mostly use sea salt, we have a salt grinder for use like table salt. The same for grinding pepper corn for table use.


I love Himalayan pink, super cheap, pretty and somewhat tasty too :wink: I never had problems with it. We use fine sea salt with iodine and Himalayan Pink (the finest but it is grainy a bit and I never grind it as I like it so and some parts even come out from my salt shaker :D) alike.

(Geoffrey) #18

Well maybe it’s just my little phobia about something crunchy in my eggs. Yes it’s a real thing for me. My wife thinks it’s silly but I can’t help it. If I bite down on an eggshell, that’s it, I’m done. Can’t eat another bite.

(Polly) #19

I have not noticed my Himalayan Pink Salt [HPS] being gritty but my general use salt is Maldon Sea Salt and occasional Lo Salt to change the potassium : sodium ratio.

If I use the HPS it is often in black coffee or in broth so it dissolves anyway.


It’s not silly, we simply have different tastes. My SO hates grainy sweetener in his pancakes (we have rolled filled thin pancakes here. I would never put sweetener into the dough, makes no sense to me) while I strongly prefer that in the rare case when I eat sweet pancakes… He HATES that feeling when one grinds some of the crystals with their teeth while I love it.
We both are fine with grainy salt though. Fine Himalayan Pink grainy, at least, I wouldn’t use bigger grains and my white salt must be fine. But I enjoy various textures and various sizes of particles :smiley:

You just need to grind your salt then :slight_smile: Or get a finer one if yours isn’t the finest Himalayan Pink yet and use this one in dishes where the grains dissolve.