[autoexec]

I guess it'd depend on what the agent was, but either way, it means some amount of the salt you're pouring over your food isn't salt. Eliminate the non-salt from your salt and you never have to worry about what might be wrong with it or how much non-salt you're paying for. That's the reason I've switched to shredding my own parmesan cheese instead of just shaking it out of a can since the cans in some cases contain ~10% cellulose.

[gumby]

Table salt is just sea salt (the stuff mined from underground just comes from an ocean that dried up a few million years ago) and is full of other compounds beyond NaCl.

[AstralStorm]

None of which is sodium or potassium ferrocyanide, the chief anticaking agent. Otherwise it wouldn't crystallize.

[ambicapter]

I just bought salt and the ingredient list (sadly) is: sea salt, tricalcium phosphate (free-flowing agent), dextrose, potassium iodide.

[autoexec]

Why the hell are they adding corn sugar to salt?

EDIT: I looked it up. It's supposed to stabilize the iodide. The reason they use corn sugar is that it's cheap. Thankfully there are brands that don't include additives in their salt. I'll have to keep an eye out for them. I already get plenty of iodide in my diet.

[tashoecraft]

Table salt often contains iodine which will alter the flavor.

The reason to grind your own salt is to get it at the right size.

[BirAdam]

You need iodine.

[datavirtue]

From salt? Don't I get iodine from my food?

[Scoundreller]

Usually not enough elemental iodine unless you eat a lot of sea life.

[teh_klev]

Sure, but anti-caking agents are an adulteration of the original product you mined out of the ground.