Is "pure and natural" sea salt better than processed and additive-laden table salt?
In today's hotly contested marketing climate, words like "fresh, natural, organic, pure" are often used to describe food that is anything but. Industry and government agencies are loath, slow and lax setting and regulating consistent standards for both processing and labeling. So it's not surprising that some confusion exists around the merits of table salt and sea salt, particularly in terms of health. More, it's easy to fall into the trap that when it costs more - a lot more - it must be better. Um. Not necessarily. Writer, Claire Harrison, digs into the subject to sort fact from fancy.