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When I cook, I usually salt after tasting. (I’ve recently switched to so-called “light salt”, which substitutes some potassium chloride for sodium chloride.)
When I dine out, seldom — I find most restaurants add enough salt for me.
We swapped our lo-salt as the brand was called for that himalayas pink salt recently, as the missus read a bunch of bumf about the very alleged benefits.
Pink salt is just contaminated pure salt. In a normal world that would be considered trash quality.
I have to agree, seemed to be the hot bullshit health thing for a bit there though, so a big fucking box of the stuff is in my pantry now