Ferrante wrote:

> I see in many recipes that seal salt is called for. I love salt and
> use too much. I am afraid that if I use sea salt, I might ingest even
> more sodium than I am getting right now. Is the taste that much
> better?

Naturally dried sea salt is packed with sodium chloride.
Commercially produced salt has almost no sodium chloride in it,
so you certainly may experience a difference.

Quoting from this web page:
http://www.shirleys-wellness-cafe.com/salt.htm

"The problem with salt is not the salt itself but the
condition of the salt we eat! Major producing
companies dry their salt in huge kilns with
temperatures reaching 1200 degrees F, changing
the salt's chemical structure, which in turn adversely
affects the human body. The facts are that in the
heating process of salt, the element sodium chloride
goes off into the air as a gas. What remains is
sodium hydroxate which is irritating to the system
and does not satisfy the body's hunger and need
for sodium chloride. Sodium chloride is one of the
12 daily essential minerals. In countries which do not
alter their salt supply, heart disease and arthritis are
so rare that many doctors have never seen a case.
Their salt is dried from the ocean by the sun."

Hope this helps! :-)