The table salt we commonly use is mainly composed of sodium and chlorine, noting a higher percentage of sodium.

This variety of salt offers no additional essential minerals and is often subjected to chemical bleaching processes to obtain a whiter appearance. The reason for this is that anti-caking substances are introduced during production, some of which contain aluminium or cyanide compounds, which are usually not considered beneficial to health.

In contrast, sea salt is an alternative choice that contains potassium and magnesium in addition to sodium, making it a more balanced source of minerals. This type of salt does not undergo the bleaching process and is not enriched with anti-caking substances.

In general, the best choice would be to use whole sea salt, easily available, for example, in Sicilian salt works. However, it is important to emphasise that although salt consumption is often discouraged due to possible problems with water retention and cellulite, the key lies in carefully selecting the quantity and quality of salt in our diet, rather than eliminating it completely.

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