On Mar 17, 10:41 pm, Trix > wrote:

> "The salt that you find in table salt and most processed foods is
> sodium chloride. Salt in this form has been processed at high
> temperatures, which changes the molecular structure and removes vital
> minerals from the salt.

Trix... this is not supported by the links you provided. Those links
suggest water injection and simple brine evaporation. Your "celtic
salt" is brine evaported. Some filtering occurs with the centrifuges
but that's not to reduce minerals, it's to remove clay, shale and
other non salt "natural" particulates.

>Table salt also contains additives, anticaking
> agents, and even sugar.

If it does have additives it says so (by law) on the package. If it is
kosher salt or pickling salt the packaging is very specific: "PURE
SALT".

I did read the trace "analysis". It's an utterly inappropriate use of
numbers. The level of precision is not disclosed. But in general they
are talking 3 to 5 decimal places of a percent. So .001% is .00001
parts. A bucket of surface seawater vs. a sample from 200 feet varies
by much more than this.

But to get down to it...a loaf of bread gets 20 grams of salt. What
is .0000002 units of magnesium? I get 50 times the magnesium (plus
the other 82 micro-nutrients) in the bag of orchard apples bought with
the money I save using kosher salt. Or even by eating a few dried
apricots :-) Fruit minerals are bio-available...