/oss/taxonomy/term/3885/all en /oss/article/health-nutrition-you-asked/whats-difference-between-regular-salt-and-kosher-salt <p>Kosher salt should really be called “koshering salt” because it is used to draw blood out of meat based on the biblical reference that consuming blood should be avoided. It is not blessed by a rabbi nor is it healthier than any other salt. The only difference is that it is composed of large irregular shaped flakes which, after slathering it on a piece of meat to draw out the blood, can be easily washed off.</p> Fri, 17 May 2019 18:47:03 +0000 Joe Schwarcz PhD 7769 at /oss /oss/article/health-nutrition-quackery-you-asked/chemistry-lesson-food-babe-and-everyone-else-13-cyanide-salt <p>Some commercial varieties of salt have small amounts of sodium ferrocyanide added to prevent the caking (or clumping) that can occur under various conditions. When humidity is high, for example, a thin layer of moisture forms on the surface of the salt crystals causing some of the salt to dissolve in this layer thereby forming brine. If the relative humidity drops, the water then evaporates and the brine solution recrystallizes between the salt crystals, causing them to aggregate into clumps.</p> Wed, 15 Feb 2017 22:09:59 +0000 Joe Schwarcz PhD 1465 at /oss