I'm no salt expert, but it's sure white when they are harvesting it from the salt pans - having been up there and watched it done. However, it probably does get a bit of other stuff mixed with it. It is blindingly, glisteringly white in its pure form, so I wouldn't worry too much about the colour. At least, that's how it is in Australia.
I use just a bit of ordinary salt if I want it, but I have a grinder with sea salt rocks in it, so I know it's fresh and I'm doing it myself. You can adapt your taste buds to eating less salt overall - they get used to it! I went off it completely for many years, but now use it again. The jury seems to be out on how much is good/not good and every few years there's some new headline saying it's good or it's bad or whatever. But if you have family history, maybe just wean yourself off needing too much of it.
Don't forget that on Cohen's, because you don't eat canned and processed food (not to mention fast food!), you get MUCH less salt overall than on a "normal" diet.