My apologies if this question has already been answered. I could not
find a reference in the archive.

A friend tells me that the majority of salt used today is made from
old seas that have dried up and are now mines or made from brine. A
little research shows me that a lot of today's salt is probably made
from evaporated brine and maybe some still from old mines. I guess a
secondary question is whether or not "manufacture" comes into play in
the production of salt.

My question: is there an essential difference between what we term
"table salt" and "sea salt?" From what I can gather, so-called "sea
salt" contains some 70-80 elements. But when I look at table salt
companies they show up to 99.99% sodium chloride and do not mention a
lick about other elements that might be in the 0.01%. Nor do they
seem to mention the addition of iodine (or is it iodide?) which is
supposed to be purposely removed from some European table salt (or not
added in the first place.)

The point at hand is whether or not sea salt is more healthy than
table salt due to it's presumed larger list of elements. I mean, for
example, have they removed lead, arsenic, selenium, antimony, etc.
from table salt? To my palate, there certainly is a very discernable
difference in taste between my French Sea Salt, Celtic Sea Salt (which
taste alike) and the table salt that I have but do not use.

Thanks for enlightenment.

Regards,

-=theta=-