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Cheryl Komline, RD, MS

Cheryl Komline, RD, MS
is the Public Health Nutritionist for the Bernards Township Health Department.
She  has more than 25 years experience in clinical dietetics
and nutrition education in hospital, community and college settings.


ckomline@bernards.org

direct number is 908-204-3069

Rebecca Zeltmann

Last updated Jul 21, 2010
Rebecca Zeltmann will complete her dietetic internship at the College of Saint Elizabeth in June 2010 and will sit for the Registered Dietitian exam later this summer. She has a prior degree from Cornell University's School of Hotel Administration where she trained in foodservice and food preparation. She is passionate about teaching nutrition through cooking and believes that healthy food can be not only easy to prepare, but also delicious.

Kosher Salt vs Table

Posted by Cheryl Komline, Jun 17, 2010.
Kosher Salt vs Table
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Posted by Cheryl Komline, Jun 17, 2010
What is the difference between Kosher Salt and Table Salt and which has more sodium?
RE: Kosher Salt vs Table
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Posted by Cheryl Komline, Jun 17, 2010
I was asked this question last night at our "Stroke Awareness" program. I thought you might be interested in this information:

Kosher salt is a coarsely grained salt used for cooking. It has larger grains and therefore adheres to food products more easily. Kosher salt is free of additives, including Iodine, which can give salt a mild metallic flavor. The crystals in both Kosher and sea salt are larger than table salt so they take up more room or volume.You should use about twice the amount of Kosher salt when using it in place of table salt. Both salts are Sodium Chloride and have the same amount of sodium by weight, about 375 mg of Sodium per gram of salt. 

    Ex. 1 teaspoon of table salt weighs 6 grams and contains about 2325 mg of sodium. 
    A teaspoon of sea salt weighs 5 grams and contains 1872mg of sodium. 

    And a teaspoon of kosher salt weight just 3 grams and contains 1120mg.
Since Kosher salt has larger crystals it will not dissolve as quickly as table salt. In baking this may be a problem when the recipe includes only a small amount of liquid. So, use table salt for baking.

The average American consumes about 6000 to 10000 mg of Sodium per day. The recommendations according to the Dietary Guidlines for Americans is to consume 2300 mg of Sodium per day. Most of our excess Sodium is eaten in prepared, processed, snack and fast food. Eat FRESH, WHOLE & LOCAL food to stay healthy!

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