WTF moment. I was just staring at a box of table salt and floored to see sugar has been added

[snagglepuss]

Geez Louise when did salt manufacturers start adding sugar to table salt? Brand: Windsor Table Salt

List of ingregients:
Salt
Calcium Silicate
Sugar
Potassium Iodide


:WTF:

[hlthe2b]

1. what brand?

[snagglepuss]

4. Windsor Table Salt

[Renew Deal]

2. Is sugar cheaper than salt?

What brand?

[snagglepuss]

5. Windsor Table Salt

[Renew Deal]

11. This one?

http://www.windsorsalt.com/food_salts/salt.html.htm

[snagglepuss]

16. Yep.

[snagglepuss]

13. I doubt it so they must have determined that worth their while to do so.

[Brickbat]

3. What brand is it?

[elleng]

6. 3 of us quickly ask: WHAT BRAND???

[snagglepuss]

7. Ooops. added that to my OP. Its Windsor Table Salt. Box says its been

making salt since 1893.

[xchrom]

8. isn't it in the OP -- what's windsor brand if not? nt

[uppityperson]

9. Found the answer. To keep Iodide from breaking down to iodine (link here...)

http://sci-toys.com/ingredients/table_salt.html

Glucose is a sugar (the main sugar in corn syrup), and is added in small amounts (0.04%) to salt to prevent the potassium iodide from breaking down into iodine, which evaporates away (sublimes). Other potassium iodide stabilizers include sodium bicarbonate (baking soda), sodium carbonate, and sodium thiosulfate.

Calcium silicate

Calcium silicate is an anti-caking additive. Salt is hygroscopic, meaning it absorbs water from the air. This water dissolves the salt, and the resulting salt water combines with the remaining salt, cementing the grains together into a solid mass. Calcium silicate absorbs moisture from the air better than salt, and does not dissolve in the water it absorbs. This protects the salt from caking, and ensures that it pours freely. Less that 0.5% is generally used, so in very humid weather, the salt may still become lumpy.

[snagglepuss]

15. Thanks for that info. When I was a kid my mom would always put a few rice grains in

salt shakers to prevent clumping. There have been times I've wondered why salt no longer clumps. Now I have the answer.:hi:

[snooper2]

10. sugar stabilizes the iodine in commercial salt.

Glucose is a sugar (the main sugar in corn syrup), and is added in small amounts (0.04%) to salt to prevent the potassium iodide from breaking down into iodine, which evaporates away (sublimes). Other potassium iodide stabilizers include sodium bicarbonate (baking soda), sodium carbonate, and sodium thiosulfate. "


Morton's Iodized Table Salt contains 0.04 percent dextrose or 40 milligrams per 100 grams

[uppityperson]

12. When they started adding iodide.

http://www.answerbag.com/q_view/837493
Table Salt contains sodium (pure salt) it also contains Potassium Iodide a form of salt, which was added to salt to give people this essential nutrient to prevent goiter (a thyroid issue).

Potassium Iodine sublimes (evaporates) out of pure sodium, the addition of sugar (and sodium bicarbonate (baking soda), sodium carbonate, and sodium thiosulfate) all work to stabilize the Sodium/Potassium Iodine combination, meaning that the Potassium Iodine will not evaporate out of the salt.

The amount of sugar added (usually in the form of corn syrup) is about (0.04%).

Another ingredient used is Calcium Silicate this is to prevent clumping. Salt is hygroscopic - that means it absorbs water from the air. In humid areas if there was not calcium silicate in the salt the salt would cake or form clumps of hard crystals over time - much like the granulation of honey if it sits on the shelf. Unlike honey adding a wee bit of heat does not dissolve salt crystals, one would need to grind the salt again.

Read more: Why is sugar an ingredient in most commercially packaged salt? | Answerbag http://www.answerbag.com/q_view/837493#ixzz1LUplHtWX

[matt819]

14. Well, whaddaya know?

So does the Morton's in my cupboard.

Go search for "is there sugar in my salt." Lots of hits, though a quick check shows lots of questions about this on blogs, but no answers. I'll keep checking. Interesting WTF, though.

[uppityperson]

17. Here is the answer, same as several of us have given already. To keep iodide from changing to iodine

http://sci-toys.com/ingredients/table_salt.html

[snagglepuss]

21. I also just found some info about a product called RealSalt. I wonder if its better

or just marketing hype.

snip

"However, there are alternatives to commercial table salt. Unrefined sea salt and RealSalt® are good salts the body can use for many of the roles sodium plays.

RealSalt is

A pollutant-free salt extracted from an ancient seabed in Utah.

It is not altered with coloring, additives or bleaching and it is not kiln dried.

It also has a full complement of trace minerals, including iodine.

Total Health Magazine: Understanding Salt and Sodium


snip

"Compared to RealSalt, many sea salts appear stark white because they have undergone a harsh refining process. Unlike RealSalt, these salts are filled with silicates, dextrose, and other additives.

By contrast, RealSalt is an all-natural, kosher-certified sea salt extracted from deep within the earth, crushed, screened, and packaged. RealSalt's unique flecks of color are the result of more than 50 natural trace minerals essential to human health (including natural iodine!). Experience the goodness of RealSalt!"



http://www.causeof.org/salt.htm#Avoid

[snagglepuss]

18. In searching to find out if sugar is added to sea salt, I came across this interesting site

about salt even though the title seems questionable.



http://www.causeof.org/salt.htm#Avoid

[frazzled]

19. I haven't bought a box of regular table salt in so many years

For cooking and seasoning I use almost exclusively kosher salt (Morton brand, coarse; ingredients: salt, yellow prussiate of soda (anti-caking agent), as well as sea salt (Baleine brand, ingredients: sea salt, magnesium oxide, yellow prussiate of soda (anti-caking agent)). I also have a jar of fleur de sel if I want some special strong and crunchy flavor to add to a prepared salad or vegetables.

I'm sure the amount of sugar in the table salt is so miniscule it's not to be considered much of anything.

I love salt, and I have enjoyed learning the special properties of non-table salts that are easily available today. Since it's something that lasts a very long time, I don't mind paying a tad extra for other types.

[shraby]

22. If you live in the Great Lakes area, you need the table salt

with Iodine in it..otherwise due to the lack of it in the water, you are more suseptible to goiters. Was taught that in school and made sure my children know it just in case their teacher doesn't teach that anymore.

[frazzled]

24. I get plenty of it from the various foods I eat outside ...

of my home, or in canned soups, etc.

[FLAprogressive]

20. I prefer High Fructose Corn Syrup in my salt.

:spank:

[meow mix]

23. this "floored" you?

:spray: