<williammaw wrote
Stan Horwitz wrote:

>> Why not use regular salt for your fried rice? I seriously doubt you will
>> taste any difference between regular table salt and finely ground sea
>> salt in your fried rice.

> I read on the internet that the processing methods of the table salt
> (mined salt) strips away the ingredients that balance the effect of
> sodium on your body, whereas they are present in the sea salt. The
> author states that even though the amount of those balancing
> ingredients are very small, they have a measurable effect on your
> body, and further suggests to switch sea salt for table salt for a
> week if in doubt. So, this is the second day and the second meal.

Grin, William you can find anything on the internet. That doesn't mean it's
true. You'd actually get more of those trace elements by eating a wider
variety of foods. The 'feel better after a week' catch is a placebo effect.
If you 'believe it's true' then you'll convince yourself it's doing
something for you.

I don't have anything against sea salt. I use it in some things here when
the grain size and texture differences make it preferrable. Like, I often
make breadsticks and pretzels. Sea salt makes a nice salty addition to the
exterior with the larger granules just 'right' whereas regular table salt is
too finely ground. It's easier to find the larger granules in sea salt types
than anything else at least locally, so I use that.

If grinding it down a bit and using it to cook with makes you happy, then
enjoy it!