The reason we do not use table salt (iodized) salt is because it's refined. It's been chemically processed and bleached. Some people are concerned about the lack of iodine if you don't use iodized salt. However, there are other foods that contain iodine, namely seaweeds. It is important to include iodine rich foods regularly in your diet as our bodies do need iodine, and our (USA) diet tends to be one of the most iodine-deficient.
When we first began to use unrefined salts, we really didn't notice any difference. But now that we've been consuming unrefined salts, we'll never go back to regular table salt because of the flavor. Believe it or not, we can actually taste the difference--so much so that my husbands salts his lunch for the next day at home before taking it to work, just so he doesn't have to use the regular salt there.
We've found that unrefined, mineral-rich salts actually enhance the flavor of your food and provide a pleasant saltiness. Table salt simply adds a harsh salty flavor. We've found black salt to be particularly tasty paired with potatoes (as in the pic), green beans and fresh tomatoes. Pink salt is delicious on popcorn. Hawaiian red salt is perfect for kahlua pork and cabbage (and they say you can't make true kahlua pork without it).
Some of these salts are more expensive than others, but others are quite reasonably priced. You can make bulk purchases of salt to help keep your cost down, and sometimes you'll even find that co-ops carry unrefined salts. And, remember, you don't have to worry about a shelf life--salt is the original food preserver.
* As always, please do your own research and consult a nutritionist or doctor before making changes to your diet. I am not a nutritionist or doctor. I am simply a woman who has read and studied much from varying standpoints related to health and nutrition.