On 2013-12-03 12:08 PM, Steve Freides wrote:
> Polly Esther wrote:
>> I see lots of recipes that are very specific about which salt is to
>> be used. My pantry has plain old salt and popcorn salt. Do any of you
>> really think that the others such as kosher, sea or Epson have a real
>> advantage? Well. Epson is good if you need to soak tired feet but
>> what magic do the others bring to the party? Polly
>
> Your mileage may vary. Sea salt and kosher salt are what we use here,
> and it's sea salt for just about everything.
>
> http://www.mayoclinic.com/health/sea-salt/AN01142
>
> is but one bit of reading you can do on the subject. We think sea salt
> tastes better which is why we use it.
>

My ex SiL the health food Nazi insisted that sea salt was healthier..
She claimed that if had a saltier taste. It did no good to explain to
her that the table salt we get is from old dried up oceans and the same
basic chemicals as "sea salt". She switched to table salt (which is all
iodized here) when her daughter developed a goiter.