I some times get into generalizations and legislation, but what you are talking
about, more or less but more times less, is an up take issue with hydration
processes. Potassium (K) and salt (NaCl) also work together. In some
instances, water is need for chemical reations or the cell wall prohibits
substance flow through cell walls, so you can be depleated, but yet hydrated in
some instances or have harmful by products that cannot flush away with water
found in the body as easily as normal for certain diseases and conditions. You
probably could get sodium to stick to some other moluclue than clorine, but it's
hard to get sodium by itself for man to use internally safely because of it's
molecular sturcture and behavior.

Becky DeWitt


--- In commonsalt@yahoogroups.com, "mblsalt" <commonsalt@...> wrote:
>
> --- In commonsalt@yahoogroups.com, + + <commonsalt@> wrote:
> >
> Becky
> Just to finish the generalisation I was making:
>
> The mild [many a time more than mild] daily shock in our modern
> life of stress causes sudden loss of liquid and equally important loss of
sodium. We are left with a sodium reduction far less easily replaced than water.
>
> Our problem is replacing lost sodium [not not being careful
> about consuming too much]
>
>
>
> >
> > Becky - Welcome
> >
> >
> >
> > Please note we have supposed that in the past man
> >
> > became used to huge quanties of salt in his diet since
> >
> > practically every perishable item was heavily salted.
> >
> >
> >
> > The invention of the refrigerator and cooling preservation
> >
> > was invented only 80 years ago.
> >
> >
> >
> > We are assuming that today diets are so comparatively low in
> >
> > sodium that many are very dangerously close to dehydration
> >
> > especially when involved in any event leading to mild shock
> >
> > [like slamming on the brakes when someone walks in
> >
> > front of your car ]
>
>
>
> >
> >
> >
> >
> >
> >
> >
> > To: commonsalt@yahoogroups.com
> > From: becky_median@
> > Date: Fri, 5 Jun 2009 07:31:04 +0000
> > Subject: Salt Hello to the group.
> >
> >
> >
> >
> >
> >
> >
> > 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.
> >
> > 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.
> >
> > We may also have different diffintions of what is actual food curing that
requires salt. Fully cured, semi-cured, or dired cured.
> >
> > Looking forward to the discussions.
> >
> > Becky DeWitt
> >
>