So, what’s the argument – doesn’t all salt come from the sea? Yes, of course, “table salt” is “sea salt.” The use of the terms “table salt” versus “sea salt” is a good attempt to distinguish the salt most people call “salt” from its healthier, whole food counterpart.
“Table salt” is a highly refined, highly processed “sea salt.” After being mined, it is heated and chemically treated. It is bleached, as most salt in it’s natural state is whitish-gray or even pinkish in color.
“Table salt” is the equivalent of “white sugar,” “white flour,” and other refined, de-natured foods. In processing salt, the minerals – other than sodium and chloride – are removed, and often iodine is added in. Iodine is one of eight trace minerals that are very important in small amounts.
“Sea salt” is the unrefined salt obtained directly from the oceans through natural evaporation. Manufacturers do not refine it like other types of salt. Therefore, it contains varying amounts of minerals and trace minerals (including iodine) and other nutrients. “Sea salt” therefore is considered a healthier option than “table salt.” It is available in coarse, fine and extra fine grain size.
Eating a wide variety of fruits, vegetables, nuts, seeds and grains (and fish, eggs and some meat and dairy, if you choose) insures that we are providing our body with enough iodine and all the other nutrients we require. Eating one sheet of nori a few times a week (dried seaweed used in sushi/vegetables rolls), or any other seaweed, will most likely provide enough iodine, and lots of other nutrients. For more info, visit EarthClinic.