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
>  >
>
>
>
Nico Böer
mobile: +351 960 226 068
--
Marisol® Sea Salt
Böer & Siebert. Lda.
Tel. 00351 289 794841
Fax 00351 289 793 293

Marisol Sea Salt: http://www.marisol.de – http://www.meersalz.info –
http://www.flor-de-sal.com – http://www.sal-tradicional.com. Edition
Marisol: http://www.edition.marisol.de. - www.fischwaid.de   mail
adress: Apto. 1029, 8801-908 Tavira/Luz, Portugal

When I posed it said my message was posted, but I don't see my messages on the
message board.  Is my computer not working or for what reason is my messages not
reaching the message board?  Should the message say that messages are pending
and waiting for approval if they are not moderated and posted as soon as the
person posts the message?  I am not stay here if my messages are not posted,
especially if the indication is that the message was posted but it never shows
up.  Thanks.

Becky DeWitt

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
> >
>

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
>

--- 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
>

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

That is controversial.
Jay Cohn at the U of Minnesota has some interesting theories.
In order to survive the slave passage the slaves had to be able to
RETAIN salt in order to keep their intravascular volume up. Otherwise
they died of dehydration.  So in that sense it was VERY important to be
"salt sensitive"
NR

On Jan 21, 2009, at 6:27 AM, beaptirl wrote:

> --- In commonsalt@yahoogroups.com, "sherefe" <sherefe@...> wrote:
>  >
>  > I am a free lance writer working on a health-related book. As I
>  > recall, a number of years ago a specific physician suggested that
>  some
>  > people might be sensitive to salt. If my recollection is correct,
>  > would someone be able to give me the name of that physician?
>  >
>  > Many thanks,
>  >
>  > Linda Comac
>  >
>
>  Hello,
>
>  Would this link be of any help?
>
> http://www.nhlbi.nih.gov/new/press/01-02-15.htm
>
>  Beatrice Payet
>
>
Best Regards
Norman Ratliff III
cell 952-215-4037

--- In commonsalt@yahoogroups.com, "sherefe" <sherefe@...> wrote:
>
> I am a free lance writer working on a health-related book. As I
> recall, a number of years ago a specific physician suggested that
some
> people might be sensitive to salt. If my recollection is correct,
> would someone be able to give me the name of that physician?
>
> Many thanks,
>
> Linda Comac
>

Hello,

Would this link be of any help?

http://www.nhlbi.nih.gov/new/press/01-02-15.htm

Beatrice Payet

--- In commonsalt@yahoogroups.com, "sherefe" <sherefe@...> wrote:
>
> I am a free lance writer working on a health-related book. As I
> recall, a number of years ago a specific physician suggested that
some
> people might be sensitive to salt. If my recollection is correct,
> would someone be able to give me the name of that physician?
>
> Many thanks,
>
> Linda Comac
>

or may be this one. There was a study done on babies and the authors of
the studies are mentionned.
http://hyper.ahajournals.org/cgi/content/abstract/52/4/625

I am a free lance writer working on a health-related book. As I
recall, a number of years ago a specific physician suggested that some
people might be sensitive to salt. If my recollection is correct,
would someone be able to give me the name of that physician?

Many thanks,

Linda Comac

I would be very happy to.
Peace
Norm

On Jan 8, 2009, at 7:15 PM, Alan Matthew Cox wrote:

> My name is Alan Cox and I am the IBPYP Curriculum Coordinator here at
> Beijing City International School (BCIS), China.  At BCIS a key
> component to our pedagogy is guided student inquiry.  
>
> Currently we have a grade 3 class studying, as part of their unit of
> inquiry, the concept of 'value' and are interested in investigating
> the importance of salt in trading historically and specifically here
> in China.  
>
> With many PYP schools we encourage the students to use both primary
> and secondary sources to gather information.  The kids have asked us
> if there were any "salt experts" that they could interview or talk to
> gain more knowledge and I was wondering if there is anyone willing to
> share  their expertise with our grade 3 students?
>
> Thank you for your time,
>
> Alan
>
> Alan Cox
> IBPYP Coordinator
>    BCIS is an IBO World School 
>  
>   Beijing City International School 
> No.77 Baiziwan Nan Er Road, Beijing 100022, P.R.China 
> Tel:  +8610 8771 7171 Fax: +8610 6775 3259
> Email: Alan.Cox@...  Web: www.bcis.cn
>
>
>
Best Regards
Norman Ratliff III
cell 952-215-4037

Very happy too.
I have 10 and 13 yr old girls
Norm Ratliff MD
Cardiology
On Jan 7, 2009, at 9:35 PM, almatt_cox wrote:

> My name is Alan Cox and I am the IBPYP Curriculum Coordinator here at
> Beijing City
>  International School (BCIS), China.
>
>  Currently we have a grade 3 class studying, as part of their unit of
> inquiry, the concept of
>  'value' and are interested in investigating the importance of salt
> historically in trading.
>
>  With many PYP schools we encourage the students to use both primary
> and secondary
>  sources to gather information. The kids have asked us if there were
> any "salt experts" that
>  they could interview or talk to gain more knowledge and I was
> wondering if there are people
>  who feel confident enough to possibly field some questions from grade
> 3 students?
>
>  Thank you for your time and assistance,
>  Alan
>
> Alan.Cox@...
>
>
Best Regards
Norman Ratliff III
cell 952-215-4037

The Temple of Babel.

On Jan 15, 2009, at 11:25 AM, david vázquez salguero wrote:

> My name is Alan Cox and I am the IBPYP Curriculum Coordinator here at
> Beijing City
>
Best Regards
Norman Ratliff III
cell 952-215-4037

I am not sure what your parameters are exactly but I will help if possible as regards the post medieval British salt industry   Jeremy --- On Thu, 8/1/09, almatt_cox <almatt_cox@yahoo.com> wrote: From: almatt_cox <almatt_cox@yahoo.com> Subject: Salt Trade in China "expert" To: commonsalt@yahoogroups.com Date: Thursday, 8 January, 2009, 4:35 AM My name is Alan Cox and I am the IBPYP Curriculum Coordinator here at Beijing City International School (BCIS), China. Currently we have a grade 3 class studying, as part of their unit of inquiry, the concept of 'value' and are interested in investigating the importance of salt historically in trading. With many PYP schools we encourage the students to use both primary and secondary sources to gather information. The kids have asked us if there were any "salt experts" that they could interview or talk to gain more knowledge and I was wondering if there are people who feel confident enough to possibly field some questions from grade 3 students? Thank you for your time and assistance, Alan Alan.Cox@bcis. cn

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My name is Alan Cox and I am the IBPYP Curriculum Coordinator here at Beijing
City
International School (BCIS), China.

Currently we have a grade 3 class studying, as part of their unit of inquiry,
the concept of
'value' and are interested in investigating the importance of salt historically
in trading.

With many PYP schools we encourage the students to use both primary and
secondary
sources to gather information.  The kids have asked us if there were any "salt
experts" that
they could interview or talk to gain more knowledge and I was wondering if there
are people
who feel confident enough to possibly field some questions from grade 3
students?

Thank you for your time and assistance,
Alan

Alan.Cox@...

My name is Alan Cox and I am the IBPYP Curriculum Coordinator here at Beijing
City
International School (BCIS), China.

Currently we have a grade 3 class studying, as part of their unit of inquiry,
the concept of
'value' and are interested in investigating the importance of salt in trading
historically.

With many PYP schools we encourage the students to use both primary and
secondary
sources to gather information.  The kids have asked us if there were any "salt
experts"
that they could interview or talk to gain more knowledge and I was wondering if
there is
anyone willing to share salt expertise with our grade 3 students?

Thank you for your time,

Alan


Alan Cox
IBPYP Coordinator
    BCIS is an IBO World School

   Beijing City International School
No.77 Baiziwan Nan Er Road, Beijing 100022, P.R.China
Tel:  +8610 8771 7171 Fax: +8610 6775 3259
Email: Alan.Cox@...  Web: www.bcis.cn

None. It is about salt for making silver during the spaniard colony and independence period at northern mexico

---

De: Clarence Grim <lowerbp2@aol.com>
Para: "commonsalt@yahoogroups.com" <commonsalt@yahoogroups.com>
Enviado: sábado, 11 de octubre, 2008 8:44:07
Asunto: Re: New Book: Traces of salt

Does it discuss the inca Mayan or aztec

Trade?

Sent from my iPhone

CE Grim MS MD

Specializing in Difficult Hypertension

Senior Consultant to Shared Care Research and Education Comsulting Inc

Sharedcareinc@ mac.com

On Oct 4, 2008, at 10:03 PM, david vázquez salguero <davidevs@yahoo. com> wrote:

Hello: I am pleased to share with you the publication of my book Traces of salt.

 

Traces of salt explores the presence of Las Salinas del Peñon Blanco (salt works) in the plateau of San Luis Potosi and Zacatecas (Mexico), while aware of the importance that it had the salt industry in north central Mexico and its relationship with mining, through a broad portfolio photo and a story that, in general, explains the evolution of the salt company, whose activities have been developed since the sixteenth century until the end of the twentieth century. This testimony supports the visual assessment of the historical, cultural and landscape, which together account for the traces left by the exploitation of salt and geographical environment in which it took place.

 

By: David Vazquez

Published with support from the State Fund for Culture and the Arts in San Luis Potosi , Mexico .

 

Index

The traces of salt

The Salinas of Salinas del Peñon Blanco, its presence and importance

The system of factories to obtain salt

The lagoons in the interior in the past and present

Vivify traces of salt

Bibliography

Photographic Testimony

Acknowledgments

 

It includes maps and color photos

---

¡Todo sobre Amor y Sexo!
La guía completa para tu vida en Mujer de Hoy:
http://mx.mujer.yahoo.com/

=

---

¡Todo sobre Amor y Sexo!
La guía completa para tu vida en Mujer de Hoy:
http://mx.mujer.yahoo.com/

e: 100%; line-height: 122%; } #ygrp-sponsor .ad a{ text-decoration: none; } #ygrp-sponsor .ad a:hover{ text-decoration: underline; } #ygrp-sponsor .ad p{ margin: 0; } o{font-size: 0; } .MsoNormal{ margin: 0 0 0 0; } #ygrp-text tt{ font-size: 120%; } blockquote{margin: 0 0 0 4px;} .replbq{margin:4} --> >

Hello: I am pleased to share with you the publication of my book Traces of salt.

 

Traces of salt explores the presence of Las Salinas del Peñon Blanco (salt works) in the plateau of San Luis Potosi and Zacatecas (Mexico), while aware of the importance that it had the salt industry in north central Mexico and its relationship with mining, through a broad portfolio photo and a story that, in general, explains the evolution of the salt company, whose activities have been developed since the sixteenth century until the end of the twentieth century. This testimony supports the visual assessment of the historical, cultural and landscape, which together account for the traces left by the exploitation of salt and geographical environment in which it took place.

 

By: David Vazquez

Published with support from the State Fund for Culture and the Arts in San Luis Potosi, Mexico.

 

Index

The traces of salt

The Salinas of Salinas del Peñon Blanco, its presence and importance

The system of factories to obtain salt

The lagoons in the interior in the past and present

Vivify traces of salt

Bibliography

Photographic Testimony

Acknowledgments

 

It includes maps and color photos

---

¡Todo sobre Amor y Sexo!
La guía completa para tu vida en Mujer de Hoy:
http://mx.mujer.yahoo.com/

Hi Stefan,

it was common knowledge, as icecream was if not an everyday treat, but
part of roman banquets.
No "heureka!" issue, as old Archimedes claimed copyright on the bathtub
discovery of specific weight, I guess.

Nico
Am 28.03.2008 um 15:57 schrieb + +:

>  
> ----- Original Message -----
> From: stefan.klotz@...
>  
> Sent: Sunday, March 23, 2008 6:54 PM
> Subject: melting ice by salt
>
> Hi,
> I wonder if you could tell me the first known historic record on the
> freezing
> point depression by salt, i.e. since when is it known that salt
> decreases the
> freezing point of water (melts ice)?
>
> Thank you in advance!
>
> Stefan
>
>
>
Nico Böer
mobile: +351 960 226 068
--
Marisol® Sea Salt
Böer & Siebert. Lda.
Tel. 00351 289 794841
Fax 00351 289 793 293

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