> Do you usually consume lots of the stuff?

I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes.

For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.

Coarser-grained salt, if it's sprinkled on top of something, can give you more of a salt taste sensation which can often be desirable. But that's the effect of the size of the grains, not any trace mineral or other elements.

Indeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.