Salt of the earth

How Salt Is Made: All culinary salts are derived by evaporation. Table salt is made by driving water into a salt deposit (in a mine). This process forms a brine which is then evaporated leaving dried "cube-like crystals that look like granulated sugar". The salt is then refined. The health of our Thyroid gland is dependant upon iodine and in some regions natural iodine was depleted from the farming soil so it got added to table salt.
All salts are nutritionally the same.
Sea Salt has trace amounts of minerals not found in mined salt. It is produced by evaporating sea water. This process is more expensive than salt produced from mines. Sea salt comes in fine-grained or larger crystals. Many of these salts are refined and use some of the same additives as table salt.
Kosher salt is an additive-free coarse-grained salt. It is used in the production of Kosher meats to draw blood out of the meat. The salt is also preferred by some chefs because it disperses more readily. By nature of its "flake" texture it melts easily and is lighter (less dense) than table salt. Kosher salt is made in a similar fashion except the brine is raked continually during the evaporation process. The resulting product has a light and flaky texture. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is where the name comes from. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it.
The recommended daily maximum amount of salt for an ordinarily healthy person is 2400 mg. A quarter of a teaspoon is almost 600 mg. Salt occurs naturally in most fruits and vegetables and in alarming quantities in most processed foods. You can obtain sufficient amounts of salts in a normal healthy diet without ever adding a grain of salt to your food.
Recipe Substitutions:
Kosher Salt - Use coarse pickling salt which contains no additives and is roughly the same texture. You can also use non-iodized table salt but use half as much as the recipe calls for (table salt is more dense). Kosher salt adheres to the food better than table salt.
Pickling Salt - Use Kosher salt as a substitute because it does not contain any anti-caking additives which will cause your pickling brine to cloud. Pickling salt is fine-grained so you can double the amount of Kosher salt, or use a salt grinder and grid the Kosher salt before you measure it.
Grey Sea Salt - Kosher salt or coarse Sea salt is the best substitute for recipes requiring coarse Grey salt. If a recipe calls for fine sea salt you can substitute regular table salt.
Pretzel Salt - Kosher salt is a good substitute or coarse sea salt.
Table Salt - If a recipe calls for table salt you can use roughly 2 X's the amount of Kosher salt or substitute the exact amount of sea salt.
If we are the salt of the earth, what lesson can we learn from salt?