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I think the Himalayan salt is pretty much 1:1
Celtic salt has 34% sodium
"Salt" (in common language) is one sodium atom and one chlorine atom. So what are those percentages you gave? What is all that "excess" chlorine doing?
Chemistry was by far my worst subject but I think there is some misinterpretation going on here, not by you but by wherever those numbers came from (I see them reported ad nauseum on the net, with no traceable source), most likely to make it seem like sea salt has much less sodium that other "table salts", which I don't think is true.
"Salt" (in common language) is one sodium atom and one chlorine atom. So what are those percentages you gave? What is all that "excess" chlorine doing?
Chemistry was by far my worst subject but I think there is some misinterpretation going on here, not by you but by wherever those numbers came from (I see them reported ad nauseum on the net, with no traceable source), most likely to make it seem like sea salt has much less sodium that other "table salts", which I don't think is true.
Exactly right. Except for some trace elements, all sea salt, it makes no difference where it came from, has the same composition. It's NaCl.
Table salt, the stuff in the blue box, is actually sea salt. It is from seas that dried up a long time ago. It has been cleaned up to remove the trace elements, has usually been iodized to prevent iodine deficiency, and has an additive added so "it pours when it rains."
Why do you use it? What are the benefits? Why do you choose to use Celtic Sea Salt rather than Himalayan if applicable?
I use iodized salt. It tastes the best on my home fries.
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