The Health Junction Mail Box: Gas From Chickpeas, Omega-3 Enriched Eggs, and Kosher Salt

Here are some interesting questions I’ve encountered over the past few weeks.  Enjoy – and feel free to email me your own questions to TheHealthJunction@Mail.com.

Dear The Health Junction,

What is the difference between regular salt and kosher salt – is one healthier than the other?

From,

CP

Dear CP,

There are a few different types of salt on the market; kosher salt, sea salt, iodized salt, and table salt.  All of these different types of salt are made from both chloride and sodium.  Salt is sourced two ways.  The first is via mining since salt is part of many different types or rocks.  The other way is through evaporating water from the ocean – once the water is removed, the salt remains.  Sea salt has more nutrients than rock salt since there are many other different types of  minerals contained in ocean water.

Kosher salt has less to do with religion and more to do with the size of the salt granules.  Kosher salt is technically regular old salt but it’s made so that the granules are larger and the reason for this is that it’s used by people who practice Judaism when koshering fresh meat.  The larger salt granules are more effective at pulling blood out of uncooked meat.

Iodized salt is simply salt which has been iodized.  Why?  When the thyroid doesn’t get enough iodine, it’s common for a goiter to form so iodize salt is a simple way of making sure you get enough iodine in your diet.  All “table salt” in Canada is iodized.  Other sources of iodine include salt water seafood, lima beans, corn, green peas, turkey, soy nuts, eggs, pinto beans, and many grain products.

Dear The Health Junction,

Are omega-3 enriched eggs worth the money?

From,

ElB

Hi El B,

There are two different categories of omega-3 fatty acids.  The first is DHA + EPA and the other is ALA.  DHA + EPA typically comes from fish and is the type of omega-3 that has been extensively studied for its effect on helping to reduce inflammation, prevent heart disease, improve cell integrity, and is supportive of cognition and mood.  ALA comes from walnuts, chia, helm seeds, and flax.  This type of omega-3 fatty acid is also good for us and like DHA + EPA is anti-inflammatory, but the impact on heart and cell health is less understood.

Omega-3 enriched eggs are produced from chickens that are fed a diet high in flax seeds and their eggs contain a mix of DHA + EPA and ALA omega-3 fatty acids which is great.  One egg will yield about 130 mg of DHA while a serving of fish will provide over 3500 mg (DHA + EPA).  So, are eggs worth it?  Considering we should be getting around 1000 mg’s of DHA+EPA each day, I would say sure, the omega-3 eggs are not a bad idea.  But you could easily purchase organic eggs and try having a serving or two of fish each week (salmon, herring, mackerel) since it provides both DHA+EPA while the eggs only give us DHA.

Dear The Health Junction,

help…