Sea Salt Debate

During the summer months, my salt intake increase because of our garden's production of radishes and tomatos.  My husband has insisted that we switch to all Sea Salt because it's "healthier" than regular salt.  He wouldn't take my word that each have about the same amount of sodium chloride in them, essentially having the same affect on blood pressure.  So I had to find the information in writing and from a reputable source.  This information is from the Ohio Diabetes Prevention and Control Program quarterly newsletter, Fall of 2011. 
The Facts
Recently, the American Heart Association surveyed 1,000 people nationwide about their thoughts on sodium and heart health.  Sixty one percent said that they believed sea salt was a low-sodium alternative to table salt.  They can be forgiven for thinking so.  Sea salt is marketed as a health food, added to soups, potato chips and a wide variety of packaged snacks labeled low sodium, all natural and/or healthy. 

But in reality, sea salt and table salt are not terribly different, at least chemically.  The real differences are in how the two are used in cooking. 
Table salt comes from underground salt deposits.  Companies that sell it typically add an anti-caking agent to keep it from clumping, as well as iodine, an essentail nutrient.  During processing, table salt is stripped of many of its natural minerals. 

Sea salt, on the other hand, is made from evaporated seawater.  With little processing, it retains most of its magnesium, calcium and other minerals, which some cooks say give it a better flavor. 

But both contain the same amount of sodium chloride by weight, which means they contribute equally to total sodium consumption and have the same effect on blood pressure.

Dietary Guidelines for Americans recommend limiting sodium to less than 2300 mg a day -- or 1,500mg if you're age 51 or older, or if you are African American, or have high blood pressure, diabetes or chronic kidney disease.

Yet most Americans consume more than double the amount they need, mostly from processed foods, so it is best to limit salt -- of any kind. 

I guess I need to learn to eat my radishes and tomatoes plain. By the way, we now have both salts in our kitchen!