Simply the fact that there’s no restriction on how they handle it. They can coat it in something that keeps it from dissolving in humid environments, they can store it among other products that could harm you they don’t have to follow any of the steps required to keep something pure, things like that. Although it’s sourced from the exact same location as himalayan salt for cooking, it’s path to you is vastly different(and less expensive to the manufacturer).
Comment on Could I theoretically grind up one of those pink salt lamps and use it to season my food?
TAG@lemmy.world 2 weeks agoSince this is “no stupid questions”, I will follow up with a question and demand that you not call me stupid: what about the lamp makes it “not food grade”? I assume that both salts are just NaCl, so do salt manufacturers put the salt through some process to remove dangerous contaminants or something?
schwim@piefed.zip 2 weeks ago
Zwuzelmaus@feddit.org 2 weeks ago
I assume that both salts are just NaCl,
One contains some other stuff too, the kind that you don’t want to eat
quick_snail@feddit.nl 2 weeks ago
The kind that many people pay a premium to eat
quick_snail@feddit.nl 2 weeks ago
It’s Himalayan salt. The reason people buy that is because it has a loooot more minerals than just NaCL. You can literally see it by the color.
Tollana1234567@lemmy.today 2 weeks ago
probably has chemicals or contaminants you cant use. i remember somone ask on another site, if we can use our own sebum oil as cooking oil.
quick_snail@feddit.nl 2 weeks ago
You mean you don’t push your cut hair through a hot oil press to extract the sebum for pancakes the next day?
Fmstrat@lemmy.world 1 week ago
Himilayan salt (from Pakistan) is not just salt, it’s pink because of the other minerals. The pink comes from iron, magnesium, and potassium.
@early_riser@lemmy.world
ThoGot@feddit.org 2 weeks ago
Food is regularly tested for any poisonous/harmful contaminats. I would assume lamps don’t undergo the same quality control