Hi Becky and all,

you might like this piece of information:
http://www.healingwithnutrition.com/cdisease/cardiovascular/
highbloodpressure.html
Am 07.06.2009 um 03:33 schrieb becky_median:

>
>
> 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:
> >
> >
> > 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
> >
>
>
>
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