David Hare-Scott wrote
> zxcvbob wrote:
>
> > If you want the purest salt possible, buy "pickling salt".
>
> Just a broad observation (not directed specifically at Bob), I find that
> many generalisations made in NGs are biased towards what is available in the
> USA and the practices common there. This is quite understandable as a large
> number of participants are from there but it means that the international
> reader has to filter and evaluate what he/she reads even when everybody says
> it is so.

Right. In the US table salt has been iodized for many decades. I do not
ever recall seeing a goiter on a living human, just in photographs of
people outside the US. I also do not ever recall seeing a container of
table salt in the US that was not marked Iodized unless it was special
purpose.

> {Long intense threads about the relative merits of brand names that I have
> never heard of make me glaze over :-) OTOH I learn things here that I
> wouldn't 'staying at home'.}

Chuckle. I love reading about products from other continents. Without
RFC, I would have never tried Lyle's Golden Syrup (yum) or Vegemite (ugh).

> So far I have determined that "table salt" and "cooking salt" mean different
> things around the world and the additives that salts do or don't have also
> varies considerably, kosher salt is probably the same.

Agreed. It's as pure as you can get with easy refining methods, with
only a little anticaking addictives. For NaCl purity, kosher is the
way to go.

Personally, I have switched to Mortons Lite Salt. It's about 50-50
potassium chloride and sodium chloride. I don't need any potassium
supplements any more. If I could get the entire world outside of my
house to switch to sea salt (with 10ish % potassium) I could also use
sea salt at home.