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Date: Wed, 10 Jun 2009 01:40:37 -0000
To: commonsalt@yahoogroups.com
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From: "becky_median" <becky_median@...>
Subject: Re: Salt Hello to the group.
X-Yahoo-Group-Post: member; u=296208746; y=eEVdzaxz_Av05JJ_L5lz12plGk5dAPHIRy6Hwzicz5cei_IDFOP2
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X-eGroups-Approved-By: mblsalt <commonsalt@...> via web; 10 Jun 2009 05:40:45 -0000
Thanks for the link, but you might want to pay attention to whether or not =
it is a hypertensive patient or a high blood pressure patient in refering p=
eople to such a link, as I did not see 'salt' mentioned at the web page, bu=
t assume you were meaning some effect 'salt' has on our bodies in giving me=
the link. Rest, relaxation, and personality management some times does no=
t come in a bottle.
Becky DeWitt
--- In commonsalt@yahoogroups.com, Nico Boer <nico@...> wrote:
>
> Hi Becky and all,
>=20
> you might like this piece of information:=20=20
> http://www.healingwithnutrition.com/cdisease/cardiovascular/=20
> highbloodpressure.html
> Am 07.06.2009 um 03:33 schrieb becky_median:
>=20
> >
> >
> > Hello. I guess the plus plus is some electrolyte balence thing becasue =
=20
> > salt is an ion with a negative charge. I think you would trans=20=20
> > position if you were put out in the middle of no where and had to live =
=20
> > the way man did in the past. The ice box pre-dated the fridgadare, so =
=20
> > you have to back further than 80 years to take a good look at food=20=20
> > preservation. There are many ways to crash when it comes to intake, =
=20
> > such as hypoglycemia and hyperglycemia. Certain types of depletion and =
=20
> > the course of depletions will lead to/cause a collapse, such as in=20=20
> > heat exhaustion and heat stroke. My roommate is jewish, and I told him =
=20
> > that it is hard to eat just one potato chip becasue of the seasoning =
=20
> > stimulates appatite. I think that in the past jews and others in the =
=20
> > middle east lived closer to the land than most people do today or have =
=20
> > knowledge about, so you assume the wrong things becasue man was=20=20
> > smarter than the assumption when it comes to food, his diet, eating =
=20
> > healty, and being efficient in and excelling at survival - we are=20=20
> > still doing those things today, but I don't have an elegant way of=20=20
> > putting in better terms to get across how nice I think the past was in =
=20
> > living. I lived rurally for most of my life and come from a family=20=20
> > that participated in hunting, gathering, farming, forestry, etc. so I =
=20
> > know a little bit. I wonder how many real or long time hobbiest=20=20
> > blacksmiths, masons, or carpenters you know becasue the introduction =
=20
> > statement reminds me of a group that hasn't experienced things;=20=20
> > therefore, knowledge may be limited or the willingness to learn might =
=20
> > 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=20=20
> > looking for an anthroplogy group to join, and I came across this=20=20
> > group. I read the introduction, and I don't know how long before it =
=20
> > will be before I am kicked off, but you guys and gals are way off on =
=20
> > the history of salt and man. Of course, I don't mean the Saltsman's =
=20
> > from Ohio that I know.
> > >
> > > Lets take a look at that introduction statement. Man was not stupid =
=20
> > in the beginning. Cooking, canning, smoking, baking, and food=20=20
> > preservation were discoveries to man. However, you are assuming that =
=20
> > too much of a difference exitsted between us now and man from the=20=20
> > past, which I think is wrong to assume.
> > >
> > > I would never adhere to some thing that indicates that people=20=20
> > increased their salt consumption in the past not because I know it is =
=20
> > illogical, but what function has man lost that he can't take on more =
=20
> > salt? None, in my opinion.
> > >
> > > I have a medical backgroud, and as humans, just like other animals =
=20
> > we will crave certains tastes that are biological and cultural related =
=20
> > to our physical make up and our up bringings. However, I don't believe =
=20
> > that man had to have super salted foods in the past, even though we =
=20
> > might have foods and preserved foods that contain high sodium levels.
> > >
> > > Now lets take a look at sodium, soda, salt, rock salt, episum salt, =
=20
> > white salt, and salt water. Do we use these in cooking, baking,=20=20
> > smoking, and food preservation? Take a look at your baking soda and =
=20
> > yeast containers and see what the product is make of even though it =
=20
> > might be bought from the store, look at the contents. Furthermore, I =
=20
> > know that some people can confuse baking soda with plain white soda, =
=20
> > but I am not talking about soda pop here or the stomach remidy soda =
=20
> > that goes plop, plop, fiss, fiss.
> > >
> > > For traditionalists, I would not promote that some how in the past =
=20
> > that man could with stand a high sodium and salt level that we cannot =
=20
> > do today. Some meats are semi-cured by rubbing salt on them, so I=20=20
> > think you might have the amount of salt needed for the curing process =
=20
> > might greatly out weighs what actual salt content ends up in the meat. =
=20
> > I don't think man could physically stand that much salt in his mouth =
=20
> > with food. Furthermore, some ancient people's were acustomed to the =
=20
> > salt box, which is not table salt but a hygenic and slight food=20=20
> > preservation method where a lot of salt is needed to line and fill the =
=20
> > box to store some meats temporiliary before being cooked, baked, or =
=20
> > smoked.
> > >
> > > We may also have different diffintions of what is actual food=20=20
> > curing that requires salt. Fully cured, semi-cured, or dired cured.
> > >
> > > Looking forward to the discussions.
> > >
> > > Becky DeWitt
> > >
> >
> >=20
> >
> Nico B=F6er
> mobile: +351 960 226 068
> --
> Marisol=AE Sea Salt
> B=F6er & Siebert. Lda.
> Tel. 00351 289 794841
> Fax 00351 289 793 293
>=20
> Marisol Sea Salt: http://www.marisol.de =96 http://www.meersalz.info =96 =
=20
> http://www.flor-de-sal.com =96 http://www.sal-tradicional.com. Edition =
=20
> Marisol: http://www.edition.marisol.de. - www.fischwaid.de mail=20=20
> adress: Apto. 1029, 8801-908 Tavira/Luz, Portugal
>
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...
... 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...
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...
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...
Hi Becky and all, you might like this piece of information: http://www.healingwithnutrition.com/cdisease/cardiovascular/ highbloodpressure.html ... Nico Böer ...
Nico Boer
nico@...
Jun 8, 2009 1:22 pm
Thanks for the link, but you might want to pay attention to whether or not it is a hypertensive patient or a high blood pressure patient in refering people to...
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