OK, here's my personal experience.
Common sea salt, which is the most common type of salt, is in nature a 50% mix of sodium chloride and potassium chloride.
Sea water tastes bitter-salty because of the potassium; take that away and it'll taste like watered down fish stock...
What I'm tying to say is, common table salt is plain old sea salt with that 50% potassium chloride taken away, it's pure sodium.
Rock salt may be "fossil sea salt", or other kinds of salt (as the one they dig up in the Sahara and whisk away in 100lb. "bars") and other metals will be present.
It is not safe to eat in its natural form but it never reaches the table that way so don't worry.
ANY table salt is processed, in more ways than one: the potassium is taken away from the sea salt, iron, copper, zinc, magnesium are taken away from rock salt, etc.
Furthermore, table salt has an additive which will make salt more resistant to domestic moisture; I remember Morton's Salt commerical, with a girl in the rain "It pours when it pours"
If you have to avoid salt, the obvious remedy is to "walk around" the problem.
Do NOT dress your salads with bluecheese or 1000Island (superfat anyway) use olive oil and wine vinegar instead; to make your salad tastier, add thin slices of peeled apple and carrots.
Do NOT salt your steak while cooking, use a bit of mustard on the side as you eat OR salt it very gently only when it's on your plate.
You'll be surprised how little salt you need when you season your steak away from the grill/BBQ !
Enjoy Tomatoes with your meat, instead of potatoes.
The truth is, our body is actually quite comfortable with the salt available in the foods we eat, without the need to add any.
Adding salt was, "in the days way back when", to show how rich you were; pepper had a similar status.
FISH can be broiled salt-free, especially the marine species.
Chicken is a bit of a
pig to eat without salt...
S'looong !
PS A nice glass of red wine will wash away all excess salt in no time
Pages: 1 
