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I use Sea Salt.
I stared buying sea salt a long time ago because it did not have sugar in it but I still read the labels because some of the sea salts have sugar in them and I don't want that sugar and now that I know that it is made from corn I will never get salt with sugar in it because I don't know what will happen if I do intake corn because it caused my tongue to swell and I don't want anything else to swell. I don't have an epi pen.
Interesting and informative...thanks!
"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)
Thanks Margie. That was interesting. Across town from me is a shop that specializes in salt, I thought it'd be fun to go to try the different kinds - now I really want to go.
Edited by: JENCORINNE at: 1/8/2010 (18:06)
Salt is a staple in my food plan; but what is it really?
The making of salt, the oldest universal food seasoning, is an ancient craft.
In Romania, evidence indicates that Neolithic people of the Precucuteni Culture were boiling the salt-laden spring water through the process of briquetage to extract the salt as far back as 6050 BC.
The harvest of salt from the surface of Xiechi Lake near Yuncheng in Shanxi, China dates back to at least 6000 BC, making it one of the oldest verifiable salt works.
Along the Sahara, the Tuareg maintain routes especially for the transport of salt by Azalai (salt caravans). And in 1960, those same caravans still transported some 15,000 tons of salt, but this trade has now declined to roughly a third of this figure. And the word "salary" was derived from the Latin term "salarium" which was the name for a soldier's pay in the army of ancient Rome. The pay included a large ration of salt, which was a food flavoring of high value then- and now; and a medium for exchange; thus the origin of such expressions as "worth your salt." When someone is characterized wise and kindly they are considered to be “the salt of the earth.”; “Please pass the salt cellar” is an honored expression heard by a competent hostess of some wealth in ancient times.
SALT is a movie staring Angelina Jolie. Directed by Phillip Noyce. salt.org is an Institute called Society for Applied Learning Technology. Salt publishes award-winning poetry, fiction and literary criticism. A salt is random bits as an input to a key altering function in cryptography puzzle code. SALT, Systematic Analysis of Language Transcripts, software transcribes languages. Salt Restaurant in New York City Soho uses the fine seasonal ingredients by Michelin. SALT the AALS Annual Meeting in New Orleans! The SALT Annual Dinner, on Saturday, January 9th at the historic Hotel Monteleone in the French Quarter.
I am allergic to so many processed foods that getting back to a basic style helps to keep the toxic additives of modern foods out of my diet and therefore out of me to stay pain-free! So I must relearn to eat clean. I have spent years and persistent ‘challenge dieting’ to know my own ‘no-no’s’ list. Olive oil and sea salt are the salad of ancient peoples so for me history can repeat itself. When the label reads that a ¼ tsp. serving of salt from this cylinder has 590mg of a daily value about 25% per daily total.
My need to rethink this begins:
I bought a cylinder of table salt; The label does tell me that with this salt serving I must consume: dextrose, potassium iodine (of course), sodium carbonate, and yellow prussiate of soda. The label reads that a ¼ tsp. serving of salt from this cylinder has 590mg of a daily value = about 25% per daily total. Let’s look at that a moment: Dextrose is simple sugar that could be extracted from corn. Corn in all its many fascinating and highly versatile forms with dextrose being one of them is a no-no for me. I have spent years and persistent ‘challenge dieting’ to know my own no-no’s list. But also some commercial uses of dextrose are from grape starch. The label does not say what source this version of dextrose comes from. It is just another no-no I can not have since my body does not tolerate any minute amounts of anything corn or sulfites including the ones naturally found in an innocent liking grape. So now I must avoid salting my foods in a restaurant or in anyone’s home because some people consider it uncouth to ask to read the many labels at go into making a full meal or the condiments. Personally, I do have the temerity to ask to prevent harm to me or a child I know is allergic to things. I know I am allergic to corn and I am allergic to sulfites in grapes, and I may be allergic to yellow prussiate of soda in this form though I am not allergic to iron and I am not anemic. The label does not tell me the daily amount of these other things in my salt cylinder because there is none. And that is the kind of salt I want; just salt. Salt, for me, it maybe bond with some other additional body needed minerals that are not found in my no-no’s list. I choose natural with good trace minerals but with nothing else.
Salt is mainly a bond of chloride and sodium ions, the two major components and both are essential in my diet. Sodium/ salt are found in trace amounts in fruits and vegetables naturally, but we all like to add more. Too much salt can be toxic. Over consumption of salt increases the risk of health problems, including high blood pressure. Land plants do not like water with a high sodium content of the sea, as hurricane or tsunami hit areas can attest, but is actually closer to what my body does like. Salty flavor is one of the basic taste nuances a body can acquire. Food grade salt is produced in 2 forms: unrefined salt (such as sea salt) and refined salt (table salt or table salt with iodine). I thought salt was pure and white in a nearly perfect crystalline solid in a tiny cube shape!
Humans have used canning and artificial refrigeration for the preservation of food for merely two hundred years. However, in the millennia before then, salt provided the best-known food preservative.
TIP: in recipes- Substitute: 1/2 tsp. rock salt = 3/4 tsp. kosher salt = 1 tsp. table salt. Most recipes that call for salt are referring to table salt, which has additives like iodine (to prevent thyroid disease) and an anti-caking agent to prevent lumping in humidity. Many chefs prefer kosher salt (additive-free, coarse-grained) for cooking and sea salt for table use.
Table salt, the most common salt is from salt mines and once it's mined, it is refined and all those nice minerals are removed from it until it is pure sodium chloride. Ah-so salt is white! Most table salt is available iodized or plain then other additives are included. Have you read your label today? American salt manufacturers began iodizing salt (after taking iodine and other minerals out during processing, in the 1920's the government made them put some back after people in some parts of the country were found to be suffering from goiter, an enlargement of the thyroid gland caused by an easily-preventable iodine deficiency). People require less than 225 micrograms (not milligrams but micrograms) a minute of the trace mineral of iodine a day. Sea salt contains iodine naturally and an additional supplement is unnecessary in one's diet. Note: Natural sea salt is a healthy replacement for ordinary table salt for most people. For me, I wish to avoid all the extra processing which puts sugar, carbonates, prussiate of soda and other harmful additives in my salt shaker.
Natural salt comes in many colors and names. Here are some of the marketed names: Black, Celtic, Course, Flake, Fleur De Sel, French Sea Salt, Grey, Grinder, Hawaiian Sea Salt, Italian Sea Salt, Kosher Salt, Organic Salt, Sea Salt, Pickling Salt, Maldon Sea Salt, Himalayan Pink, Season Salt, and Smoked Sea Salt are the items for sale in the net or in the Health food stores available year round. If you want to see them and get the fine chef’s-level information on the qualities, differences, and uses of these just go directly to the web sites where I got these details.
reference.asp#BlackSalt The graphics on the website are really good! www.wiki.com/blacksalt www.recipezaar.com/library/salt-359
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