Sea salt by John Spottiswood.

sea salt = bay salt This salt comes from evaporated sea water, and contains minute amounts of magnesium, calcium, and other minerals. Since the government requires that salt sold for table use in the United States contain at least 97.5% pure salt, these minerals don't amount to much, though some pricey French sea salts have higher concentrations.While tossing a teaspoon of sea salt into a half gallon of marinara sauce isn't going to have an appreciable effect on its nutritional value, some gourmets say that they can taste the difference and that sea salt has a cleaner, saltier flavor compared to table salt. Don't use sea salt for canning or pickling--the trace minerals may discolor the food. It's also not the best choice for baking--the grains are too large.