helwen

I don't add much salt at home, myself, but this makes for extra consideration of what to eat when on the road. Nevermind being GF or not, commercial bread in the U.S.A. is a hazard because of the sodium levels. What's interesting though is that they talk about the different kinds of salt -- the problem with refined/processed salts is they're missing all the important minerals we need in our diet.

http://www.trueactivist.com/scientists-officially-link-processed-foods-to-autoimmune-disease/

It does make me wonder if this is one of the reasons homemade bread bothered me a lot less than say, Dominoes pizza, back when I was eating bread regularly.

But now I should check the granola bars too I guess; really, I'm overdue for getting on with that anyway. I tried out a few new types recently and kept the boxes so I can write down what I like for my own recipe.

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So, then, what should I do with the salt in my cupboard, I wonder? Some is sea salt, so that's okay. Some is kosher but probably not much better in the mineral department than Morton.... thoughts?