Buy kosher salt in London

As Kosher salt goes there is also a difference in the types. Many chefs (myself included) recommend and prefer Diamond Crystal brand Kosher salt. Diamond Crystal (owned by Cargill) uses a patented process of producing salt known as the Alberger Process. In in the interest of keeping the explanation simple, essentially it creates flat salt crystals with a hollow diamond shape and jagged edges. The hollow shape provides for quicker dissolution and the jagged edges help it stick to food better rather than bouncing off as is the nature of the cubic structure of basic table salt. For this reason many seasoning and food manufacturers use Alberger salt as a "dry emulsifier". I was on a tour with Paul Prudhomme at his seasoning plant near New Orleans and he explained that the jagged edges help to keep it suspended and blended with other seasonings and dry ingredients.

Morton's kosher salt is composed of large crystals that are rolled to flatten them. They are flat but not hollow so take a bit longer than Diamond Crystal to dissolve.

Morton's Kosher salt also has Yellow Prussiate of Soda added to it as an anti-caking agent ("when it rains it pours") which tends to leave a slight bitter (not as bad as iodine) taste in the back of the throat. Diamond Crystal brand is simply salt.

Alberger salt has a lighter bulk weight than granulated salt so 1 teaspoon of Diamond Crystal salt is going to be less salt than either table or Morton's kosher salt. Look at the two packages side by side in the store sometime. They are both 3# boxes but the Diamond Crystal box is much taller due to the increased volume of the hollow crystals. Looking at the nutritional information panels you'll also notice the serving size for each is 1/4 teaspoon but the Morton's has 418 gr. sodium per serving vs. about 200 for Diamond crystal (again, due to hollow crystals). Some people recommend increasing salt by 25% when using Diamond Crystal in recipes. In cooking you can easily salt to taste and know that since it dissolves more readily you should be able to determine seasoning by taste without oversalting. In baking I typically use it measure for measure and haven't had any major issues yet. In yeast doughs however you must be cautious to make sure that the crystals do dissolve in the liquid so as not to cut through the gluten strands during the kneading process (as well as to evenly disperse).

Kosher salt is the same thing (though I'm pretty sure it's not iodized), but the crystals are less dense and larger. There's more air in each piece, and they don't pack together as tightly. That means you have to put a larger volume of kosher to get the same amount of actual sodium chloride (salt).

Think of it as the difference between ice cubes (regular salt) and snow (kosher). Both are water, but ice cubes are way denser than a scoop of snow. When melting it, you'll need more volume of snow to come out to the same amount of water as you'd get from a few ice cubes.

So no, it's not worse for you.