The fundamental component – sodium chloride – doesn’t change. But there are *many* other kinds of salts that may be present in trace amounts, along with other very tiny impurities like a little bit of magnesium or potassium or calcium. Those other minerals can very subtly change the flavor of the salt.
It should be noted that there are no other benefits for consuming any particular kind of table salt. You *may* be lacking in certain trace minerals that you might find more of in one kind of salt, but it’s doubtful it’ll make a difference, especially when there are plenty of supplements readily available.
The fundamental component – sodium chloride – doesn’t change. But there are *many* other kinds of salts that may be present in trace amounts, along with other very tiny impurities like a little bit of magnesium or potassium or calcium. Those other minerals can very subtly change the flavor of the salt.
It should be noted that there are no other benefits for consuming any particular kind of table salt. You *may* be lacking in certain trace minerals that you might find more of in one kind of salt, but it’s doubtful it’ll make a difference, especially when there are plenty of supplements readily available.
The fundamental component – sodium chloride – doesn’t change. But there are *many* other kinds of salts that may be present in trace amounts, along with other very tiny impurities like a little bit of magnesium or potassium or calcium. Those other minerals can very subtly change the flavor of the salt.
It should be noted that there are no other benefits for consuming any particular kind of table salt. You *may* be lacking in certain trace minerals that you might find more of in one kind of salt, but it’s doubtful it’ll make a difference, especially when there are plenty of supplements readily available.
The biggest practical difference is that table salt is usually sold as a fine grain and the others are typically sold as coarse grain. I use fine grain for cooking since it’s easier to be consistent with the amount and I use coarse grain for seasoning after the food is cooked because I like the texture.
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