There are two kinds of salt. The salt most of us grew up on, Saxa salt for example started off with 84 trace elements. They took 83 of them out, added Iodine, and sold their by-product. That form of salt when taken orally will suck all the moisture out of your mouth. It is free flowing and dry. That form of salt is not good for you, will harden arteries etc etc.
Celtic salt as mentioned above is a natural product, not interfered with, and is excellent for your health providing 84 trace minerals which we all need. Being a natural whole food, it does not flow freely, is slightly moist, and if you place some directly in your mouth, it will salivate your whole mouth. Incidently, after about a minute, you will not have a horrible salty mouth.It also has a far better flavour. As we age, our digestive juices are not as strong. Celtic salt will help your digestion. Also being a natural whole product, it will affect blood pressure by drawing you closer to equilibrium. That is, if you have high blood pressure, it will help lower your BP, and converse for low blood pressure.
I also provide it for cattle. They are very intuitive of what they need. You will find week old calves attracted to it. It helps greatly with their coat and absorb-ability of nutrients, especially aiding digestion of dry foods.
One is bad for you, the other is essential to health. It is also more important for vegetarians in aiding the digestion of green leafy cellulose.
