No, that was just a comment. The first thing that came to mind after reading your comment. This is the answer. I needed a few minutes to look it up.
I cut and pasted the info because I think you have to be a member to read the article.
http://articles.mercola.com/sites/articles/archive/2010/08/25/why-has-this-lifesustaining-essential-nutrient-been-vilified-by-doctors.aspx Salts of the Earth
As it turns out, salt is a very general term that can mean many things. All salts are NOT equal in terms of origin, chemistry, crystal structure, biological effects — or even flavor!
Chemically speaking, a salt is simply any ionic compound arising from the joining of a positively charged ion and a negatively charged ion, so that the product is electrically neutral.
When people talk about salt, they are usually referring to refined table salt, or sodium chloride. But in fact, most minerals are salts, including magnesium sulfate (Epsom salt) and ammonium nitrate (used in fertilizer).
But with typically edible salts, most people do not realize there are enormous differences between common, refined table salt and natural, unrefined salt.
One is health damaging, and the other is healing.
ALERT — Natural Salt is 85 Percent Sodium Chloride and Processed Salt is 98 Percent
Ordinary table salt
undergoes a great deal of processing between the factory and your grocer. It is approximately 97.5 percent sodium chloride and 2.5 percent chemicals such as iodine and moisture absorbents, dried at over 1,200 degrees Fahrenheit. This high heat alters the natural chemical structure of the salt.
By contrast, unrefined salt is 84 percent sodium chloride and 16 percent other naturally occurring minerals, including many trace minerals like silicon, phosphorous and vanadium.
If you want your body to function properly, you need a balanced salt, complete with all-natural elements and free of pollutants. I will speak more about my favorite natural salt a bit later.
The important point is, today's ordinary table salt has nothing in common with natural sea salt.
The Adulteration of Table Salt
What remains after ordinary table salt is "chemically cleaned" is sodium chloride, an unnatural chemical form of salt that your body recognizes as something completely foreign. Therefore, when you add more salt to your already salty Spaghettios, your body receives more salt than it can dispose of.
Typical processed salt has independent crystals that are totally isolated from each other. In order for your body to try to metabolize processed salt , it must sacrifice tremendous amounts of energy.
Inorganic sodium chloride in the form of processed salt can keep you from an ideal fluid balance and can overburden your elimination system.
When your body tries to isolate the excess salt, water molecules must surround the sodium chloride to break them up into sodium and chloride ions before your body can neutralize them. To accomplish this, water is taken from your cells.
This results in a less-than-ideal fluid balance within your cells.
Every gram of excess sodium chloride your body has to neutralize uses up 23 grams of cellular water. Hence, eating too much common processed salt will cause fluid to accumulate in your tissues, which contributes to:
- Unsightly cellulite
- Rheumatism, arthritis and gout
- Kidney and gall bladder stones
Processed salt will also oftentimes contain potentially dangerous preservatives.
Calcium carbonate, magnesium carbonate, and aluminum hydroxide are often added to improve salt's "pourability."
Aluminum is a light alloy that deposits into your brain — a potential cause of Alzheimer's disease.
