Today I came from work and saw a book from my wife, drawn from a friend:
Margaret the Queen. "The Rules of Full Strongness"
Another thing about losing weight. While chewing food, let me think, I polystate, just out of curiosity. Half books like reasonable thoughts on the topic of the ratio of height and weight, the number of calories, complex and simple carbohydrates, etc.
and on page. 117-118 I encountered (further quote):
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Table salt, unlike sea salt, consists of 99.9% sodium chloride, because as a result of lighting, all microelements are removed from it using chemicals and high temperature. Salt is dried in huge artificial stoves at temperatures exceeding 650 degrees. At such a huge temperature, salt molecules break, its structure changes, which, when further consumed, negatively affects the human body. Such salt, despite its external appeal, practically does not contain useful components, and it should be avoided when cooking dishes. Furthermore, to improve the appearance, the manufacturers of cooking salt add special substances to it that prevent salt from mixing with water during its storage.
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I could not read further.