I was a geologist in my former life and I know salt well as a mineral. I know, too, that all salt originates in the ocean (small exception is salt derived from high-brine lakes like Great Salt Lake in Utah). In other words, all salt is sea salt. So why do people buy the higher priced salt labeled sea salt when cheap granulated salt is identical in quality? Salt is salt.
True, sea salt contains small amounts of magnesium, calcium and sulfur but so small that using the amount of salt in your food, you will not be able to find them beneficial. Besides, sea salt must be cleaned and processed, just like granulated table salt, and the small amount of trace elements are removed by the time it is in the package.
I expect to get a deluge of protest from chefs, cookbook writers, cooks of all sorts who have spent wasted money on such high-priced item as English sea salt (Maldon salt) and other costly salts.
Believe me, salt is salt and virtually all salt is sea salt. Spend the money on good ice cream, instead.
What do you think?