Do you remember the late 80's/early 90's? When everybody and their fucking dog was afraid of salt?
Remember that? You got it in your mind?
It's back...and it's crazier than before.
For those of you out there who aren't chemistry nerds -- table salt, i.e. sodium-chloride molecules are one sodium atom (Na) and one chlorine atom (Cl) each. The molecules in question may be from France, pale gray and quite expensive, got at an impressively appointed kitchen shoppe, or it could be out of the blue-and-yellow canister with the little kid on, dead white and boring, got from the local mega-mart. You are getting one atom of Na and one atom of Cl. That's the deal. Sure, you could get a few molecules of something else. Particularly if the salt isn't pure, like the afore mentioned sel gris (grey sea salt), or Fluer de sel (course grey sea salt), or Indian black salt, and pink salt from various locations -- but, by and large you get NaCl. The level of trace elements is usually not high enough to appreciably effect the taste or texture of the salt.
So why, why, WHY is Campbell's billing it's "Healthy Request" soup as being low sodium, but better tasting because they use "natural sea salt?" As if NaCl molecules out of the sea is somehow healthier than a NaCl molecule out of the ground.
The stupid. It burns!