I don’t really use those at restaurants (just because food is plenty salty at restaurants), but if you’re at a restaurant, there’s likely already salt and all manner of undisclosed ingredients in your food, so it’s kind of a weirdly specific concern at that point. And salt is pretty cheap when you don’t have to add stuff. When we buy lab-grade sodium chloride at 98.5% purity, it’s pretty much the cheapest thing in the lab after tap water and fart jokes (actually, sand might be cheaper? I’d have to check), though it clumps something fierce. Meaning that the sophistication and quantity of anticaking agents is pretty low among pinchers of pennies.
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This Comment Portion Relevant Only to Americans and Residents of the United States ~~~~
Additives in salt are governed by the FDA, so some assumptions can be made unless your salt never had to cross state lines. Obviously a manufacturer could just be dumping rat feces in your salt in flagrant violation of the law, but if that’s going to be an eternal concern, you may as well live off the grid, grow your own sandals, 3D print your food, and start your own theme park with blackjack and homemade artisanal rat feces in every salt shaker.
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But mostly, I just wanted to know what you thought was in salt that might be undisclosed and why you’d want to avoid it. If it’s completely nonspecific, that’s fine. I’m just a curator of food folklore, attitudes, and beliefs and was wondering if this was related to substance I hadn’t heard of being the object of concern before.
