So, I was in a delicatessan last week that was proudly announcing its range of Himalayan sea salt, making a big deal about how pure it was. They then went on to comment that the bright pink colour of the salt was due to its high iron content. I didn’t know whether to laugh or cry.<\/p>\n
Not very important in the grand scheme of things, I know, but I’d like to think that our food producers and retailers would be a bit more careful about how they use words like ‘pure’. Thanks for letting me get that off my chest…<\/p>\n
Andy<\/p>\n
Andrew Mitchinson (Associate Editor, Nature<\/a><\/em>)<\/p>\n","protected":false},"excerpt":{"rendered":" So, I was in a delicatessan last week that was proudly announcing its range of Himalayan sea salt, making a big deal about how pure it was. They then went on to comment that the bright pink colour of the salt was due to its high iron content. I didn\u2019t know whether to laugh or cry. Read more<\/a> Continue reading