Salt and Rheumatoid Arthritis
Celtic sea salt and himalayan salt are fine to use on your foods. They have not been refined so they still contain their original trace minerals.
Personally, I have always used these salts liberally (especially celtic sea salt) over the years after getting on my healing path. I figured that I might as well flavour my food well, given that it was healing food and I had to get it into my body often and in an enjoyable way.
Other ways to get a salty flavour to your foods is to unpaseurized miso paste (which has tremendous health benefits and healthy bacteria) or seaweed (which is the #1 electrolyte in the world).
If you have tested mild chilli paste and nutritional yeast and are ok with either of them, then they are great way to flavour some meals as well.