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We've had salt on our minds lately, and not just because it's World Salt Awareness Week (who knew?). Specifically, we've been fascinated by sea salt. It's everywhere: on restaurant tables, in those teensy rustic wooden bowls that look like they came from a dollhouse replica of Chez Panisse; sprinkled on caramels, chocolates and cupcakes; mixed into the Five Ingredient Salad we make several times a week (the other ingredients are Boston lettuce, pine nuts, lemon juice and olive oil). It seems more sophisticated than regular iodized salt, which is more of a condiment than a starring ingredient, and it's more substantial (the crunch!), but what we've been wondering is: Is it healthier?

You'd think so, considering sea salt, which is harvested from evaporated seawater, is more natural and less processed than table salt, which comes from underground mines and is refined and fortified with iodine and anti-caking agents before it reaches us. But we found out that when it comes to sodium, which can lead to hypertension, cardiovascular disease and strokes, the two are identical. The maximum recommended daily sodium allowance is 2,300 milligrams (1,500 milligrams if you're over 50, if you're black, or if you have high blood pressure, diabetes or chronic kidney disease), and it sounds like the only way to cut back on sodium is to cut back on salt, period. The good news? In our un-scientific experience, we've noticed that when sprinkling on salt at home, the intense flavor of sea salt does cause us to use less of it. 

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