> A friend had the celtic salt analyzed, and found it was high in toxic [[heavy metals]]. The pure white common salt is best. > That standard isn't very strict, but the salt is probably safe, if it's white. I usually use either La Baleine or Morton's canning and pickling salt. > Some sea salt is refined, by sequential evaporation, until it's very pure; either kind of pure white salt without additives is good. > [PARACHUTING SALT?] The salt might be causing problems used that way. > [ALTERNATIVE [[SODIUM]] SOURCE] [[Baking soda]] in water is helpful for some people. > [UPPER LIMIT] Too much salt can injure the stomach. Appetite is usually a good guide to the amount needed. > [All the table salt here is either iodized, has sodium ferrocyanide or has potassium ferrocyanide. One brand, for example, reported a concentration of 0,005g/kg of the latter in their salt. Do you think this would be a problem? Or would sea salt be a better option?] Usually sea salt is better, but a little of the ferrocyanide isn't likely to hurt. [Source](https://lowtoxinforum.com/threads/ray-peat-email-advice-depository.1035/post-211344) > Salt appetite is usually a good indicator of need.