There is pink salt! Just do be careful asking for it: "pink salt" is also a common name for meat-curing salts, which may produce yummy bacon-y flavor but you definitely don't want them sprinkled directly on your dinner!

If you (the general "you") stop using regular table salt and switch to one of the "fancy" salts, check the iodine content. It may not have enough.

Most "fortified" foods (bread, breakfast cereals, etc) also have iodine in them these days - it's not so necessary to get it directly from iodized salt anymore.

There's an article on salt tasting in the Times today by Harold McGee. On iPhone so no link.

Most "fortified" foods (bread, breakfast cereals, etc) also have iodine in them these days - it's not so necessary to get it directly from iodized salt anymore.

That's what I thought. Perhaps I need more iodine than the average. Perhaps the Mt Dew, love of my life, made me need more. I don't know. I can only report my personal anecdata.

Just do be careful asking for it: "pink salt" is also a common name for meat-curing salts, which may produce yummy bacon-y flavor but you definitely don't want them sprinkled directly on your dinner!

I've also found that the price of Himalayan pink salt goes up in direct proportion to the number of bullshit health claims written on the package. (The one I have claims that it is both the purest salt ever to salt the earth and to have some kind of magical harmonious balance of vitamins and minerals that will cure cancer and make me fart rainbows. Like I said, it was a gift.)

Since I don't have a thyroid, I don't need iodine anymore. However, I switched to Kosher salt many moons ago because I had to go on a low-iodine diet and needed iodine-free salt. Kosher is iodine-free and that made me a happy girl.

I do love my kosher salt. Just remember that if you're following a recipe that calls for table salt, use twice as much kosher salt as table salt.

If you're following a recipe that calls for (table) salt, use half as much as the recipe calls for.

Trufax.

I need new ballet flats. These have caught my eye. Anyone know anything about the Fitzwell brand? I've never heard of them.

I have a tiny bag of black salt that I bought at an Indian grocery store about two years ago. I'm still going through it -- I originally bought it for a vegan omelette recipe, because black salt makes things taste eggy, but I thought the omelette was gross, so now, pretty much the only thing I use it for is matzo brei, which I only make during Passover and only takes a pinch or two of black salt, anyway.