When cooking do you use table salt, sea salt or no salt?

Most food today already has alot of added sodium, I don't add any extra salt.

This page is a permanent link to the reply below and its nested replies. See all post replies »

I use Himalayan sea salt. I prepare most of my food from scratch so I need to add salt. Processed food has a lot of sodium in it but a large part of that sodium is not from salt but from Mono Sodium Glutamate, it still counts as sodium. And that's one of the main reasons I cook from scratch so much. That chemical messes with my heart and causes palpitations after eating anything with it added to it.