Salt has recently been a hot topic of conversation since New York City mayor Michael Bloomberg has taken on the seasoning in a personal mission for healthier living. The city’s health department is helping to coordinate a nationwide campaign called the “National Salt Reduction Initiative” to reduce the sodium content in the US food supply by 25%.

For many Americans, salt is a way of life. In fact, the average sodium intake of Americans is between 3400 and 3500 milligrams a day — much higher than the American Heart Association’s recommended maximum of 2300 milligrams. While the bulk of our sodium content comes from packaged and restaurant foods, some folks are looking for alternatives to season foods and reduce sodium at home.

Some believe that sea salt is a healthier alternative. It is true that sea salt contains slightly less sodium than standard table salt. Sea salt is about 30% sodium by weight; table salt is 40%. Sea salt, made by evaporating seawater, also typically contains additional important minerals, such as magnesium, calcium, and potassium, although in very small amounts. Table salt, on the other hand, is mined from rock salt through an industrial operation which removes many of these minerals.

There are physicians who believe that whole, unrefined sea salt is better for you, and that blood pressure and overall energy improvements have been seen after switching from regular table salt. But to date, there have been no clinical studies to prove this possible benefit.

Some gourmets feel that sea salt is superior to table salt in taste and texture. According to the Food Network, the finer table salt is preferred in products that require quick dissolving of the seasoning, such as in baking. Sea salt and kosher salt, because it is coarser and larger, is more often used as an after-cooking seasoning just before serving.

One possible downside of sea salt is that it is lower in the mineral iodine. Iodine is a trace element required for the synthesis of thyroid hormones. Sea salt contains 64 micrograms of iodine versus 46-76 milligrams in standard iodized table salt. The Recommended Dietary Allowance for most adults as set by the Food and Nutrition Board is 150 micrograms a day. Dietary sources of iodine include fish, milk, and potatoes.

Sea salt may also contain impurities. As it is made from the natural drying of ocean water, if that water contains any pollutants, the sea salt itself could be tainted.

Another consideration for many is the higher cost of sea salt. For those who primarily use salt in baking, using standard table salt in smaller quantities is probably best, because sea salt tends to lose its unique flavor when cooked or dissolved, making the expense less worthy.

As with any food, particularly those with known health concerns at higher intakes, salt of any kind should be kept in moderation. Use fewer packaged and convenience foods and more foods in their natural state, such as fresh fruits and vegetables and lean meats. Use less salt at the table, or remove the shaker entirely and substitute flavorful herbs and spices.