How can one determine the constituents of sea salt?

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Offline thedoc

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Tathams  asked the Naked Scientists:
It is currently recommended that people use sea salt rather than table salt. Which is mostly sodium chloride, due to the sea salt's trace elements.

Not having a mass spec lying around, is there a kitchen science method of determining the difference, as nowadays, one is not entirely sure that more expensive health shop sea salt is not re-packaged table salt?

I would like to spice my genuine 100% beef with healthy sea salt.


What do you think?
« Last Edit: 08/04/2013 18:30:02 by _system »