Clear Language Research Summaries are a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph. Project partners include the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. On the Web: www.csahs.uoguelph.ca/pps/clear_research The sodium content of the sea salts was similar to that of table salt. The size of the salt crystals affected many different sensory measures, including the onset of salty taste and how long it lasted. Substituting sea salt with table salt may not be the best way to reduce sodium in foods. Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. http://www.uoguelph.ca/research/omafra/partnership/KTT_and_IP.shtml