Garam laut

Garam laut (Tulisan Jawi:ڬارم لأوت) adalah garam yang dihasilkan daripada penyejatan air laut. Ia digunakan dalam masakan dan kosmetik. Ia juga dikenali sebagai garam teluk^[1] atau garam suria.^[2] Seperti garam galian, pengeluaran garam laut boleh dijejak kembali ke zaman prasejarah. Sesetengah tukang masak percaya rasanya lebih baik daripada garam dari lombong. Walau bagaimanapun, terdapat sedikit atau tiada manfaat kesihatan untuk menggunakan garam laut melebihi lain-lain bentuk garam natrium klorida.^[3]

^ Brownrigg, William (1748). The Art of Making Common Salt, as Now Practised in Most Parts of the World. m/s. 12. Dicapai pada November 2007. Check date values in: |accessdate= (bantuan)
^ Forbes, R. J. (1955). Studies in Ancient Technology. iii. Brill Archive. m/s. 169. Dicapai pada 10 December 2012.
^ http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/sea-salt/faq-20058512

[1] Brownrigg, William (1748). The Art of Making Common Salt, as Now Practised in Most Parts of the World. m/s. 12. Dicapai pada November 2007. Check date values in: |accessdate= (bantuan)

[FORBES1955-2] Forbes, R. J. (1955). Studies in Ancient Technology. iii. Brill Archive. m/s. 169. Dicapai pada 10 December 2012.

[3] ttp://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/sea-salt/faq-20058512

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Garam laut

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