First of all, it’s important to understand that all salts are essentially sodium-chloride. And it is high intakes of sodium-chloride that have been repeatedly found to raise blood pressure, which dramatically raises our risk of heart attacks, strokes, and many other serious health concerns.
Himalayan salt is a pink salt mined in the Himalayan Mountains. It is 95 to 98% sodium chloride. Its pink color appears largely due to traces of iron.
There is no reason to believe that Himalayan salt or any other sea salt is any better than another salts despite the fact that it may cost 100 times more than canning salt. What is canning salt?
Canning salt is a fine-grain salt with no additives. Made of pure sodium chloride, pickling salt doesn’t contain the iodine and anticaking agents that are traditionally added to table salt. Because of its purity and its ability to dissolve easily, canning salt is ideal for pickling vegetables and canning and preserving other foods.
While Himalayan salt has been used by a lot of people the same way they had been using table salt, some researchers have found out that the Himalayan salt lacks one of the most important elements that are required in any salt, iodine.