Dr. Maya Rosman addresses the confusion surrounding the many types of salt available in supermarkets, from fine and coarse to sea, Himalayan, and iodized varieties. She explains that while sodium is essential for bodily functions, excessive salt intake is linked to health risks such as high blood pressure and heart disease. Most of the salt people consume comes from processed foods, not the salt added during home cooking.

Dr. Rosman notes that fine table salt often contains unnecessary additives like anti-caking agents, while coarse and sea salts are typically free of these and are therefore a cleaner choice, though they contain the same amount of sodium. Pink Himalayan salt and other luxury salts do not offer proven health benefits despite their higher price and appealing appearance. Iodized salt can help prevent iodine deficiency but should not be relied upon as a main source of iodine due to the risks of excess salt consumption.

Her recommendation is to use simple, additive-free salts such as coarse or sea salt, but to focus primarily on moderating overall salt intake, as even the highest quality salt is unhealthy in large amounts.