Hello Marie and all, Marie, I was looking through one of your cookbooks tonight while trying to decide what to make for dinner and noticed that you make reference to using sea salt often both in your cookbooks and on vegTV. I was wondering why you advocate for using sea salt over other forms of salt. To me, coming from a Mathematics/Physics background, salt is salt- sodium chloride. It is because of the other salts present in sea water (IE nigari), primarily philosophical, a little of each, etc...? Is there an intrinsic health benefit to sea salt over mined salt?
Just curious I've always wondered, the hamster in my mind is running around in its wheel!
