salt of the earth, no sea - what? [Added April, 03, 2008]

Salt.  If you are anything like me, you love it.  Too much.  

Yep, we all know too much salt is bad for us, causing everything from cellulite to heart attacks.  The thing is, there are lots of different kinds of salt, and knowing a bit about it helps you make an informed decision, like everything else in life.  So, I've done some digging, not salt, information.

Sea salt:   Must be refined a little to rid it of the bitter taste of magnesium and calcium.  Only 3 percent of salt production across the world is used for table salt.  The rest is used for soap, detergents, and other industrial uses.  (!)  It is refined by pumping the brine into shallow basins where is evaporates and the crystals can be harvested (this is a huge simplification, so engage your imagination).  

Table salt:  99% refined sodium chloride, and is legally chemically manufactured in Europe. Contains anti-caking agents as loves moisture from the atmosphere.  Hence those weird yellow grains of rice in amongst the powdery salt in the greasy spoon.  Various different countries allow iodine to be added to table salt to prevent diseases associated with iodine deficiency, such as goitre, these include the USA, Canada and Australia.  

As sea salt is the natural one of the two products, of course, I am in favour of it, and use it daily.  I have tried all sorts of different sea salt from the UK, and abroad.  They really do taste different: less bitter, and softer.  

The best thing about salt, is that its necessary for animal life.  So eat, drink and salt those chips!