I use Himalayan Sea Salt.
Kristina

-----Original Message-----
From: Paleolithic Eating Support List [mailto:[log in to unmask]] On Behalf Of Joan Howe
Sent: Monday, June 01, 2009 7:55 AM
To: [log in to unmask]
Subject: Re: salt

 There's salt and then there's salt.  

The salt in the supermarket is chemically refined to remove the valuable trace minerals (valuable in the sense that they can sell it elsewhere for more money) so all that's left is pure sodium choloride.  It's superheated, which changes the salt molecules so they don't dissolve in water (or your digestive system) as readily as natural salt does, which keeps it from clumping in humid air.  Then they add "free flow agents" including aluminum compounds, to further ensure against lumps.  (Aluminum deposits in the brain are the medical marker for Alzeimer's.) They also add potassium iodide, since they've refined out the naturally occurring iodine and, to make the iodide additive stick to the processed salt grains, some dextrose.  Yes, folks, there's a sugar in common salt.  And then they bleach it so it looks the way people expect salt to look.