Reddit mentions: The best kosher salts

There is certainly a transition period from glucose to ketone energy. Your body needs to adapt to using ketones and fatty acids efficiently, and it can take months to reach fat adaption, but once you do it is a steady source of energy and endurance is great. But for now you're definitely pushing it. Keto is also diuretic, you lose minerals and that will drain energy fast. Unless you replenish them daily, your kidneys start recycling your water to hang onto salts, which can stall loss from dehydration. Easiest way to ensure you get some more electrolytes is drinking a ketoade daily. You can search out recipes and tweak a concoction of your own.

My ketoade is 1/4tsp salt for sodium; 1/2tsp lite salt for sodium/potassium. You could also use 1/4tsp Nu/No Salt instead, or buy a potassium citrate powder; 1tsp magnesium citrate powder. I use a nice water bottle that unscrews so I can dump in the mixture and add water; 1Tbsp lemon juice; and sweetener. Tastes like a mild lemonade. You could also flavor with Mio or powdered drink packet or other water enhancers, instead. Refrigerate and grab in the morning to drink throughout the day along with plain water, might want a couple bottles each day. It leaves room to get electrolytes in food, but ensures you get enough to not feel horrible if you can't get enough from meals.

Do what I do, Make your meal at work.

You need to push for your work to have a small toaster oven.

here is what you will need:

1. a nice oven save containers
   
2. Your own silverware if office only has pastic.
   
3. those cooler aid thingy/ice pack
   
4. a cheap thermometer but not needed after a while you know how your work oven works
   
5. well insulated cooler. I'll recommend LL Bean
   
6. kosher salt , prefernly somthing with large flakes
   
   Now go home and make a few dressings/marinade for meat.
   
   Now just go crazy mixing and matching the meat/marinade, throw them in the oven save container, put that in your cooler with ice packs and start baking them fresh at work.
   
   
   This has few advantages:
   
   
7. You will be seasoning the meat for quite a while, the salt will draw out moisture, dissolve and enter the meat back in.
   
8. you can mix and match all kinds of meat. I stick with salmon and tilapia, way healthier.
   
9. You can mix and match sides too!, today carrots, tomorrow rice, day after asparagus.
   
10. eat from the same damn bowl
    
11. you can eat fish, baking wont stick up the kitchen like microwaving will.
    
12. If you get a large enough cooler, you can bring fruits and drinks/soda if you have an expensive vending machine at work!
    
13. You can bring frozen meat and let it thaw till lunch time if needed and slather the marinade on top later.
    
    
    Some cool marinades:
    
    
14. Ginger scallion sauce
    
15. Creole chilli WARNING: This shit is hot, better used as a side in small amounts for simple salt and peppered meat.
    
16. various version of lemon pepper.
    
    
    offcourse this means starting the cooking 30 min before intended lunch time
    

Have you tried Amazon? Granted, I know that what's on Amazon for one country (I'm in the US) isn't always available for another country.

But here's the same box I usually buy. Even if it's a bit more expensive- I pay about $3-4 for that much- that's easily enough to go for six months unless you have a huge family or use recipes that call for huge quantities of it, like salt-crusting beef.

Magnesium & Calcium along with potassium and sodium. This one has sodium, potassium, and magnesium and for $6, isn't bad. It's the one I use instead of salt on my food. I figure it may not be the ideal amount, but at least it's something. That may work for you if you want something simple.

This is pretty much everything you need as electrolytes go (and if not, please correct me) for a tenth of the price of Pedialyte and with better quality ingredients.

Anything with sugar or calories would break a fast I think.

EDIT: Added additional information and another link

To answer you question in a way I give you the organic nonGMO chemical free salt from amazon:

http://www.amazon.com/Salt-Himalayan-Gourmet-Organic-Pesticides/dp/B007PRB96U/ref=sr_1_7?s=grocery&ie=UTF8&qid=1415039370&sr=1-7

You can get kosher salt in the UK, just not off the shelf in supermarkets. You can order it online. I use Diamond Crystal Pure & Natural Kosher Salt from Amazon.

Sure,

• Pork Belly: $2.99/lb
  
• Pink Cure #1: $14.22
  
• Kosher Salt: $7.91
  
• Brown Sugar: $6.00
  
  Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.

http://www.amazon.co.jp/dp/B006K2SK2W/

Pricy, but maybe using the same search term you can find other sellers.

Also, while technically not kosher, if you just want the larger grain texture, this brand is damned delicious: https://www.nbkk.co.jp/english/product/entry.php?id=2016

Amazon links:

Flour: https://www.amazon.com/365-Everyday-Value-All-Purpose-Flour/dp/B074MG5TW6/ref=sr_1_3?keywords=flour&qid=1562223167&s=pantry&sr=8-3

Salt: https://www.amazon.com/Morton-Coarse-Kosher-Salt-Box/dp/B00ATGXZFC/ref=sr_1_6?keywords=kosher+salt&qid=1562223087&s=gateway&sr=8-6

Bread: https://www.amazon.com/Wonder-Classic-White-Bread-20/dp/B00HFEL0M6/ref=sr_1_14?fpw=fresh&keywords=bread&qid=1562223310&s=gateway&sr=8-14

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Violin site: https://fiddlershop.com/collections/professional-violins?sort=price-ascending

Anyone know if there is a cheap place to buy kosher salt? It costs about 1100 yen on the Japan Amazon store, as compared to $2.50 USD in the US.

Edit: Just want to clarify that I don't care if the salt has iodine, it's the coarseness that I'm concerned about.

https://www.amazon.com/Morton-Salt-Kosher-lbs/dp/B001GHYO44

You could probably use smaller grains of salt, but use less. Some of the granules fall off, but I don't really worry about it. I used about a small handful (I'm a petite lady) and rubbed the outside of the bird down. I don't wash it off. And I didn't go under the skin, just the outside. I remember reading that salt has a hard time penetrating the fat, and considering the skin is fatty, I wasn't too worried that the meat itself would get too salty.

If you PM me your address I'll pot you some. I have a huge 4lb box I bought in America (I'm American) but can't go through that much so easily..

Or alternatively buy https://www.amazon.co.uk/Diamond-Crystal-Kosher-1-36kg--American/dp/B0011BPMUK/

You know with just an ounce or two of 91% alcohol and salt (I like coarse kosher salt) plus ~10 seconds of shaking and it is all done. I plug up the down stem hole with TP, and when I'm done, I use the left over alcohol with a paper towel to clean up the resin that gets in the sink from cleaning the bowl. I use a nylon pipe brush for the down stem, just drop the down stem in the bottle of alcohol and go to town with the brush. Entire process takes no more then 3-5 minutes.

https://www.amazon.com/Diamond-Crystal-Kosher-Salt-lbs/dp/B0011BPMUK

I buy mine from here: https://www.amazon.co.uk/gp/aw/d/B0011BPMUK?psc=1&ref=ppx_pop_mob_b_asin_image

It’s a must! Once you go kosher...

Am besten ist koshering salt, z.B. das hier
https://www.amazon.de/Kosher-Salt-1-36kg-American-Misc/dp/B0011BPMUK/ref=sr_1_1

here you go: https://www.amazon.co.uk/gp/product/B0011BPMUK/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1