Salt Matters—But Not the Way You Think

Chefs’ favorites and market trends nudge us toward colorful, artisanal salts. But behind the hype, nutrition experts say it’s sodium quantity, rather than salt variety, that really matters.
Despite minor differences, all salts are made mostly of sodium chloride. The additional elements like magnesium are so minor they don’t resolve any nutritional gap that can’t be filled by a serving of fruit.
Too much sodium is a proven trigger for high blood pressure and chronic diseases. The recommended six-gram guideline is frequently surpassed, often through processed foods.
For good health, start by reducing high-sodium foods and adding less salt to your kitchen creations, whether natural or refined.