> 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.

Well, the trick here is that I have some spice blends that I really like.
But they have a touch of salt in them.  I want to use the blend instead of
salt.  I cannot recall the last time I ever added just plain salt to
anything.  But "Cajun's Choice" sure has the magic flavor for burgers.