Pink salt

Pink salt looks like the healthy one. It's pretty, it has a mountain range in its name, and the jar usually says something about minerals.

Here's the catch. The "lower sodium" idea only works by volume. The crystals are bigger, so a spoonful holds more air and less salt. By weight, it's salt. My arteries don't care what colour it was.

So I treat pink salt exactly like the white stuff. It's salt. It gets counted like salt, and it stays off the stove like salt.

What actually helped was a house rule: cook neutral, season at the table. Nothing goes into the pot. Whoever wants salt adds it to their own plate, so one pot feeds everyone and I can see exactly how much lands on mine. Most of the time, a squeeze of lemon does the job the salt used to do.

Pretty jar, same salt.