Pink Salt
Himalayan pink salt is essentially sodium chloride (~98%) with trace minerals. Health-wise it functions as table salt; trace mineral content is too low to provide nutritional benefit at culinary intakes.
What it is
Pink salt typically refers to Himalayan pink rock salt, mined sodium chloride containing trace minerals that give a pink color. (Note: in cured-meat contexts, 'pink curing salt' is sodium nitrite-based, very different.)
Seasoning and flavoring salt; sometimes marketed for trace mineral content.
Why it's flagged
- high sodium contribution
- trace lead/contaminants in some samples
What regulators actually say
"Sodium chloride ... is generally recognized as safe for use in food when used in accordance with good manufacturing practice."
"Eating too much sodium can raise blood pressure ... Most Americans consume more sodium than recommended (2,300 mg/day)."
Regulatory status
United States — FDA
Sodium chloride is GRAS (21 CFR 182.1)
European Union — EFSA
Standard salt; same nutrient guidance applies
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