As someone who considers herself handy in the kitchen, this has been one of the most interesting (unusual?) recipes I’ve ever followed. Mostly because until yesterday I had never heard of cornmeal pudding. In fact, when I was approached by the moderators of this blog to see if I would be interested in evaluating the recipe, my first response after glancing at the ingredient list was “Oh no, they wrote cornmeal, not corn starch!” As you can imagine, I was initially apprehensive about the success of this dish.
But I’m willing to be proven wrong, and I consider myself a bit of a savant when it comes to homemade puddings, thanks in large part to the wisdom of Maya Angelou’s cookbook, The Welcome Kitchen. There are few things more comforting than a nice, warm pudding on a rainy afternoon, so I set to work.
As a dietetic intern, I often find myself noticing people’s mealtime habits. One of these is the use of sea salt. People are loading on the sea salt because they believe it’s the better-for-you version of table salt – lower in sodium and higher in healthful minerals.
What’s the truth? Is sea salt better for you? Let’s check it out.
Salt, Sodium – What’s the difference?
Table salt is sodium chloride. Salt is added to many processed and fast foods causing most Americans to consume too much salt and therefore too much sodium. And too much sodium can contribute to high blood pressure and increase risk of stomach cancer.
What’s the difference between Sea Salt and TableSalt?
One serving size of sea salt is larger in volume than one serving size of table salt because sea salt is coarser than table salt and its crystals are much larger. Here’s how they compare gram for gram:
sea salt = 320 mg of sodium
table salt = 388 mg sodium
The difference is not significant. The problem here is that we are consuming too much sodium,* not what type of salt we’re eating.