Surely the answer is to use a naturally evaporated and unrefined sea salt,
such as Celtic salt.


<<With few exceptions, all traditional cultures use some salt...most
discussions ignore the issue of salt processing....few people realize that
our salt - like our sugar, flour and vegetable oils - is highly refined; it
is the product of a chemical and high temperature industrial process that
removes all the valuable magnesium salts as well as trace minerals occurring
in the sea....to keep salt dry, salt refiners adulterate this "pure" product
with several harmful additives, including aluminum compounds. To replace the
natural iodine salts that are removed during processing, potassium iodide is
added in amounts that can be toxic. To stabilize the volatile iodide
compound, processors add dextrose which turns iodized salt a purplish color.
A bleaching agent is then necessary to restore whiteness to the salt...
    Sun dried sea salt contains traces of marine life that provide organic
forms of iodine..Some researchers claim that this form of iodine remains in
the body for many weeks, whereas the iodine released from iodide salts passes
through the body very quickly...Even most so-called sea salt is produced by
industrial methods...the best and most health promoting salt is extracted by
the action of the sun on seawater in clay-lined vats..Its light grey color
indicates a high moisture and trace mineral content..this natural salt
contains only about 82% sodium chloride; it contains 0.5% all-important
magnesium salts and nearly 80 trace minerals  The best and purest
commercially available source of unrefined sea salt is the natural salt
marshes of Brittany, where it is "farmed" according to ancient methods....>>

From Nourishing Traditions, by Fallon and Enig

Charles
San Diego, CA