After reading Scott’s article I am a little confused - sodium is good, but there is a problem with table salt?
Should we sprinkle sea salt on food instead?
That was one of Scott’s recommendations. In terms of table salt he reminded us that it is not purely sodium Na+ instead it is NaCl and sometimes it has some added iodine as well so they are different compounds, (well sodium is an element and salt a compound but you get the idea). I would re-read his article it’s a bit dense but I think if you do a lot of your questions will be answered.
If you look up sea salt it has in addition to the NaCl it has other minerals in it that have health benefits such as calcium about 80 others and no added iodine.