I was recently reminded that Sea Salt
and himalayan salts have a lot of minerals and so they shouldn't be cooked, they should only be used at the table. I was under the impression that:
while it's true that vitamins are destroyed by heat, minerals can withstand moderate (cooking temps) heat. True or false?
also, although salt does contain small quantities of minerals it's not a major nutritive contribution to our diet especially because we use such a relatively small amount. It's not like it's a vitamin pill, it's just a tiny sprinkle.
I would really appreciate hearing from anybody who knows for sure.