Hello. I guess the plus plus is some electrolyte balence thing becasue salt is
an ion with a negative charge. I think you would trans position if you were put
out in the middle of no where and had to live the way man did in the past. The
ice box pre-dated the fridgadare, so you have to back further than 80 years to
take a good look at food preservation. There are many ways to crash when it
comes to intake, such as hypoglycemia and hyperglycemia. Certain types of
depletion and the course of depletions will lead to/cause a collapse, such as in
heat exhaustion and heat stroke. My roommate is jewish, and I told him that it
is hard to eat just one potato chip becasue of the seasoning stimulates
appatite. I think that in the past jews and others in the middle east lived
closer to the land than most people do today or have knowledge about, so you
assume the wrong things becasue man was smarter than the assumption when it
comes to food, his diet, eating healty, and being efficient in and excelling at
survival - we are still doing those things today, but I don't have an elegant
way of putting in better terms to get across how nice I think the past was in
living. I lived rurally for most of my life and come from a family that
participated in hunting, gathering, farming, forestry, etc. so I know a little
bit. I wonder how many real or long time hobbiest blacksmiths, masons, or
carpenters you know becasue the introduction statement reminds me of a group
that hasn't experienced things; therefore, knowledge may be limited or the
willingness to learn might not be present, so don't take my posts as offensive.

Becky DeWitt

--- In commonsalt@yahoogroups.com, + + <commonsalt@...> wrote:
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> Becky - Welcome
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>
>
> Please note we have supposed that in the past man
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> became used to huge quanties of salt in his diet since
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> practically every perishable item was heavily salted.
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>
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> The invention of the refrigerator and cooling preservation
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> was invented only 80 years ago.
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> We are assuming that today diets are so comparatively low in
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> sodium that many are very dangerously close to dehydration
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> especially when involved in any event leading to mild shock
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> [like slamming on the brakes when someone walks in
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> front of your car ]
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>
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>
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> To: commonsalt@yahoogroups.com
> From: becky_median@...
> Date: Fri, 5 Jun 2009 07:31:04 +0000
> Subject: Salt Hello to the group.
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>
>
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>
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> Hello, I am a new member. I am a hobbiest anthroplogist. I was looking for an
anthroplogy group to join, and I came across this group. I read the
introduction, and I don't know how long before it will be before I am kicked
off, but you guys and gals are way off on the history of salt and man. Of
course, I don't mean the Saltsman's from Ohio that I know.
>
> Lets take a look at that introduction statement. Man was not stupid in the
beginning. Cooking, canning, smoking, baking, and food preservation were
discoveries to man. However, you are assuming that too much of a difference
exitsted between us now and man from the past, which I think is wrong to assume.
>
> I would never adhere to some thing that indicates that people increased their
salt consumption in the past not because I know it is illogical, but what
function has man lost that he can't take on more salt? None, in my opinion.
>
> I have a medical backgroud, and as humans, just like other animals we will
crave certains tastes that are biological and cultural related to our physical
make up and our up bringings. However, I don't believe that man had to have
super salted foods in the past, even though we might have foods and preserved
foods that contain high sodium levels.
>
> Now lets take a look at sodium, soda, salt, rock salt, episum salt, white
salt, and salt water. Do we use these in cooking, baking, smoking, and food
preservation? Take a look at your baking soda and yeast containers and see what
the product is make of even though it might be bought from the store, look at
the contents. Furthermore, I know that some people can confuse baking soda with
plain white soda, but I am not talking about soda pop here or the stomach remidy
soda that goes plop, plop, fiss, fiss.
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> For traditionalists, I would not promote that some how in the past that man
could with stand a high sodium and salt level that we cannot do today. Some
meats are semi-cured by rubbing salt on them, so I think you might have the
amount of salt needed for the curing process might greatly out weighs what
actual salt content ends up in the meat. I don't think man could physically
stand that much salt in his mouth with food. Furthermore, some ancient people's
were acustomed to the salt box, which is not table salt but a hygenic and slight
food preservation method where a lot of salt is needed to line and fill the box
to store some meats temporiliary before being cooked, baked, or smoked.
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> We may also have different diffintions of what is actual food curing that
requires salt. Fully cured, semi-cured, or dired cured.
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> Looking forward to the discussions.
>
> Becky DeWitt
>