For the past ten years or so I have only kept and used kosher salt in my kitchen. lately I have been on a hard boiled egg kick for a quick breakfast at work. I have been using salt packets (iodized) from the caf to sprinkle on the egg. This stuff is nasty, tastes very metallic. How can people eat this stuff and not wonder what is in it? How can they tolerate the chemical tatse of it compared to a more purified version of salt?