What is the difference between normal table salt and a good quality sea celtic or Himalayan rock salt?
I hear this question extremely often and I advise to switch it up, making sure both salts are from highly reputable sources. A good quality Celtic is harvested using wooden rakes and not allowing any metal to touch the salt, it is then air/sun dried, preserving natural living enzymes.
I have researched this quite thoroughly. Himalayan & Celtic salt both have around 84 trace minerals and are good sources of electrolytes. Himalayan is said to be easier digested & have a significantly lower toxic exposure, however, there is apparently a higher concentration of minerals in sea salt. Use your intuition and listen to your body with this one!
Table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. It is chemically bleached and cleaned and is dried at extremely high temperatures altering the chemical structure, it also interferes with our fluid balance and then with our elimination pathways.
Go easy on all salts in the kitchen. Again-too much of anything is not great for our humble bodies to function optimally and too much salt can definitely raise our blood pressure.