Welcome to another bonus episode of Calm History, an extra treat for my Silk Plus members.

The History of Salt and Other Fun Facts.

I want to begin by explaining the differences between four popular types of salts and where they come

from. These are table salt, sea salt, kosher salt, and Himalayan salt.

Let me start with what is table salt?

This is the salt you probably sprinkle on your food, at home, or in a restaurant.

You might guess that it's isolated from some saltwater source, but it isn't.

All table salt is extracted from salt mines.

Yeah, sort of like extracting gold from gold mines.

Once extracted from salt mines, most of it then gets processed in three ways to turn it into

typical table salt.

Number one, other minerals are removed to optimize the look and taste of pure salt.

Number two, iodine is added to reduce iodine deficiency health problems like goiter.

And number three, anti-caking agents are added, so it doesn't clump up in your humid kitchen

or on rainy days.

The clumping of salt used to be a big problem in many kitchens prior to the addition of anti-caking agents.

At one point, Morton Salt didn't have any anti-caking agents,

so it would get clumpy on rainy days.

They fixed this in 1911 by adding anti-kaking agents.

To inform consumers that their improved salt doesn't clump on rainy days.

They created that famous slogan.

When it rains, it pours.

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