system
Given the following post, respond as if you're commenting on Reddit:
human
How is Kosher salt different from regular non-iodized salt other than crystal size?

This is really more of a food science question but I feel chemistry is the right tag  since a 'food science' flair doesn't exist. Are there other trace metals that lower the sodium content like Himalayan salt? Or am I missing the reason people pay more money for a larger, less refined crystal of the same chemical composition (it's not like they're diamonds)
gpt
Nope. Both mostly sodium chloride but Kosher salt is usually made with no non-clumping agents due to its larger mill size (so no need). 

It got its name because they used to use it to kosher meats. Finer salt would absorb into the flesh so they used the larger mill (because it served the same purpose, to remove surface blood but could easily be washed off) and called it ‘kosher salt’.