Which salt to use?

The sea salt I use (Lotus Macrobiotic Sea Salt / fine grain) is 83% sodium chloride and 7% water. A full 10% is a mix of about 80 different minerals, including potassium, sulphur, zinc, magnesium, potassium, manganese, copper, calcium, silicon, iodine and more. It is slightly gray in color, and somewhat chunky (although it dissolves very easily in water).

In comparison, standard table salt is 99.9% sodium chloride. In addition to 0.01% potassium iodide, it sometimes has things like aluminum silicate added to help it stay powdery (some brands also have a small amount of sugar added to them). I think of table salt more as a drug than a food.

[[MORE]]I've tried a number of different brands of sea salt. They vary depending on where and how the salt is harvested and cured/dried. I've noticed a surprising difference in taste from one brand to another. The Lotus brand I mentioned above comes from Spain. I've had another brand that originates in Baja California that's also good. I haven't enjoyed the "Celtic" brands nearly as much.

An tidbit from a (long-term!) evolutionary perspective: human blood has
almost exactly the same concentration of salt as sea water. In fact, I recall reading that in an emergency, sterile sea water has been successfully used instead of blood or saline in people who have suffered from blood loss due to surgery or trauma.

In addition, one of the main techniques that industrial food processors use to increase the shelf life of food is to replace potassium with sodium (salt). Unfortunately, other trace minerals are also removed at the same time.