On Aug 04, 2004, at 2:42 am, Mary Anne wrote:
>     Actually, the unrefined sea salts I have seen are more light gray
> in
> nature, rather than brownish. I think the final color of the product
> on sale
> depends more on how finely ground the salt is - fractionation of
> light, etc.
>     Most sea salts do not normally have "flow" additives (unless it's
> from
> Hain, what I consider a compromiser in the organic area) and can become
> sticky - like damp beach sand - if not covered well between uses. An
> alternative would be Jewish kosher salt.

I've got some hand-harvested Australian lake salt.  It comes out of the
salt mill like a snow drift.  I haven't got the box handy, but it does
quote the mineral levels- magnesium and calcium are both less than
0.5%.  I'm not sure if it's really worth eating all that sodium to get
a trace of minerals.  It does make food taste nicer, but I will stop
using it if I think it's bad for me.

Ashley