I use both - and they have a slightly different taste but i've always used both so cannot say if one is more effective than the other.

I get the pink salk in huge chunks which i bash up...include in cooking...sprinkle on food.
The Celtic Sea Salt i buy is the grey coloured coarse unrefined stuff...no treatment except for drying out in the sun using traditional French methods. I really love the taste of it :-)

I have an amazing book on minerals, colloidal minerals form, and the author highly suggests using pink himalayan salt 'Sole' drink - i can't remember the exact measurements (if you want to know to make this let me know i'll dig out the book) but you dilute a lot of the salt into water...each morning have a teaspoon of this very salty water added to a glass of plain water. She recommended the mineral content of the salt to be an exceptional form of minerals in their best bio-absorpable state.

Of course the himalayan region being one of the oldest regions to have formed from ancient oceanic mineral content, before human pollution etc, so that's why she suggests using the pink salt...and the author is French so she has no bias for the celtic Sea Salt !