Ohdanigirl Posted January 5, 2014 Share Posted January 5, 2014 Last year, when I was asking about moving back to the states after many years in Mexico, I received many good suggestions for books, preparing the boys, visiting friends, etc. Why didn't anyone tell me salt would taste so weird? For the first week, I couldn't figure out why my beans tasted so strange . It wasn't until I was able to hit the grocery store and stock up on kosher salt. Now I am the weird woman who swears the beans tasted like metal..... thanks a lot. The boys are adjusting well, by the way. Quote Link to comment Share on other sites More sharing options...
happi duck Posted January 5, 2014 Share Posted January 5, 2014 I'm curious...was it iodized salt that tasted weird? Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted January 5, 2014 Share Posted January 5, 2014 Did you use sea salt in Mexico? You can get sea salt here in the US too. Quote Link to comment Share on other sites More sharing options...
Kalmia Posted January 5, 2014 Share Posted January 5, 2014 Regular table salt has anti-caking agents in it such as sodium aluminosilicate or aluminum ferrocyanide. Maybe you can taste the aluminum? Table salt is also bleached with chlorine bleach. Buy sea salt and you will be happy again. Quote Link to comment Share on other sites More sharing options...
Amira Posted January 5, 2014 Share Posted January 5, 2014 What else has seemed strange? We've only been in Mexico for a few months, but there is already a lot of food (and other things) I'll miss when we move from here. Quote Link to comment Share on other sites More sharing options...
J-rap Posted January 5, 2014 Share Posted January 5, 2014 Do you have soft water where you are now? That can really change the flavor of things like soups and coffee. We have a separate faucet that uses the unsoftened water, and that makes all the difference. You could try cooking your beans in spring water or Culligan water or something like that, and see if they taste better. If they do, then you know it's the water. Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 5, 2014 Share Posted January 5, 2014 Regular table salt also contains sugar! Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 5, 2014 Share Posted January 5, 2014 Are you sure? They certainly don't list it on any container I've ever seen. It's in the form of dextrose which is a sugar. Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 5, 2014 Share Posted January 5, 2014 Morton's Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 5, 2014 Share Posted January 5, 2014 Well that's strange. When I went to their site they explained why they used dextrose in their salt. I'm on my phone tho so maybe I'm misreading due to the small font. I do remember tho that all the table salt we used growing up was cut with dextrose. Apparently it has anti-caking properties. We've used sea salt for years so I'm going on memory. I'll check back once I'm on the laptop. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted January 5, 2014 Share Posted January 5, 2014 I've never seen salt with dextrose in it. At least they don't list it. I was going to say that was nuts, then I went and looked at my Hain Iodized Sea Salt, and watcha know, there's dextrose in there! That's not the usual brand I buy, but I tried it because most sea salt I can get here doesn't have added iodine, and I thought it would be good to have some iodized salt on hand. Yeah, they also added a few other things - the non caking stuff, and also the dextrose. :glare: Guess I won't be buying that again. My TJ's salt that I also have has one ingredient: Sea Salt. Quote Link to comment Share on other sites More sharing options...
nmoira Posted January 5, 2014 Share Posted January 5, 2014 A small amount of dextrose is used to help stabilize the iodide. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted January 5, 2014 Share Posted January 5, 2014 A small amount of dextrose is used to help stabilize the iodide. Ah - so the iodine and dextrose always go hand-in-hand? Do they make iodized salt with just iodine? Quote Link to comment Share on other sites More sharing options...
nmoira Posted January 5, 2014 Share Posted January 5, 2014 Ah - so the iodine and dextrose always go hand-in-hand? Do they make iodized salt with just iodine? The place to find out is from corn-free folks. Anyone with a corn allergy should avoid dextrose. My corn-free friends just use sea salt; some use an iodine supplement, but I don't know details. Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 5, 2014 Share Posted January 5, 2014 Yes, what nmoira said. The dextrose is commonly used as a stabilizing agent and has some anti-caking properties. Sparkly, Morton's doesn't put dextrose in their kosher salt so that's why you've not seen it. Morton's FAQs, scroll down 1/3 of the page. Quote Link to comment Share on other sites More sharing options...
Kathryn Posted January 5, 2014 Share Posted January 5, 2014 Yep, what nmoira said. When DS was allergic to corn, we used only sea salt. We used kelp flakes for iodine. Quote Link to comment Share on other sites More sharing options...
Ohdanigirl Posted January 5, 2014 Author Share Posted January 5, 2014 I'm curious...was it iodized salt that tasted weird? Yes, I finally figured out that this was the issue. Did you use sea salt in Mexico? You can get sea salt here in the US too. This is exactly what I am doing. In Mexico salt usually isn't iodized, though. What else has seemed strange? We've only been in Mexico for a few months, but there is already a lot of food (and other things) I'll miss when we move from here.It is mostly cultural things. I have gone from always being the women with the least make-up to often feeling overdressed. After so many years in Mexico, my casual is no where near American casual. I have to remind myself that exchanges with men need to be dry(for lack of a better word). Lest they or their wives mistake me for a flirt. Do you have soft water where you are now? That can really change the flavor of things like soups and coffee. We have a separate faucet that uses the unsoftened water, and that makes all the difference. You could try cooking your beans in spring water or Culligan water or something like that, and see if they taste better. If they do, then you know it's the water. I can actually smell the chlorine in the faucet water. Yuck! I guess I am cheating a bit. At the last minute, hubby's work placement changed, and we ended up near the Mexican border. I am able to get lot's of the things I would otherwise miss. Quote Link to comment Share on other sites More sharing options...
Ohdanigirl Posted January 5, 2014 Author Share Posted January 5, 2014 Double post Quote Link to comment Share on other sites More sharing options...
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