Whereas, according to [1], iodized salt has these "chemicals used to keep the salt from absorbing water and caking", which dilute the mineral content per gram: magnesium carbonate, calcium silicate, calcium phosphate, magnesium silicate, and calcium carbonate.
0: https://www.livestrong.com/article/534033-what-are-the-84-mi...
Total crap.
Farmed salt of today is contaminated with anything that is in the sea, including microplastics. If you don't want "chemicals" and want "natural" avoid farmed salt.
How do you propose to remove grains of plastic the size of salt crystals from the salt? And once done is it affordable or commercially viable?
http://pubs.rsc.org/en/content/articlelanding/2017/ay/c6ay02...
253 days ago
223 points
56 comments
However, the iodine is independent of the anti-caking additives. You can have iodized salt which still cakes up when it is humid, but why would you want to?
On top of that, not even your [0] claims that most of those elements are necessary nutrients for humans.
If Himalayan sea salt actually contains detectable quantities of basically all the elements naturally occurring in all creation, that's goddamn fascinating (although I'd probably say "bullshit" just on that point), but I'm not sure why it makes the salt good to eat.