So if you do the comparison based on weight instead of a quarter teaspoon, they would all be the same. So a quarter teaspoon of your diamond salt actually has less salt in it cuz it's fluffier than all the other ones. So maybe fluffier could be better, but don't act like it has less sodium, ounce for ounce all salt has the same amount of sodium.
I agree with your weight vs volume analysis, but not sure why you're belligerent about it in your last sentence. She didn't say anything about ounce for ounce. When you use a recipe (in the US), salt is measured in teaspoons; so, it makes a big difference re how salty your food will taste whether you use 1/4 teaspoon of a granular, flakey or finely ground salt.
So if you do the comparison based on weight instead of a quarter teaspoon, they would all be the same. So a quarter teaspoon of your diamond salt actually has less salt in it cuz it's fluffier than all the other ones. So maybe fluffier could be better, but don't act like it has less sodium, ounce for ounce all salt has the same amount of sodium.
I agree with your weight vs volume analysis, but not sure why you're belligerent about it in your last sentence. She didn't say anything about ounce for ounce. When you use a recipe (in the US), salt is measured in teaspoons; so, it makes a big difference re how salty your food will taste whether you use 1/4 teaspoon of a granular, flakey or finely ground salt.