Look for sun-dried sea salt.  Not only does it have the minerals your body
needs in the proportions and configurations in which your body can use
them, but plain table salt is as refined a product as sugar.  And just as
with sugar, if you ingest too much processed salt, your body has to
compensate by giving up some of it's own mimerals in order to deal with it.
 There is also some discussion to the point that the added iodine in table
salt is of little or no value as it is in the wrong form for the body to
use, and can actually be toxic.

Actually, once you start cooking with sea salt, you'll also notice that
your food tastes much better.  I made a few gallons of chicken soup last
night and the difference is noticeable.

Take care,
John Pavao

----------
The book arrived this afternoon.  Read it.  Now I understand.

It is the health factor that gives you the weight loss.  The more you can
improve your health, the more weight you will lose.

It sounds like regular bacon and vinegar are definitely out.

Now my question is about salt.  The recipes in the book seem to mention
"salt to taste" so it seems that salt is not so bad.  My impression is
that some salt is perfectly fine.  The problem comes in too much salt.

Some of the zero carb, MSG free spices that I like do contain some salt
(not the primary ingredient).  I take it that a bit of this on my burgers
is fine?