Oh gosh, I went to the health food store today and they had 2 exotic salts:
Hawaiian Black Lava Salt and Red Alaea Sea Salt. They were really beautiful looking.
They were over $7 each, little jars, so I didn't buy them as I am trying to save $$ and not buy stuff I don't need, but I was really curious; I just love to try new tastes.... the Red Alaea Sea Salt, said on the label that it was traditional Hawaiian and had nutritional properties of some sort, I don't remember.
Once I bought a "black salt" from India (actually beige colored) it tasted awful, like sulfur. YUK.
--- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@...> wrote:
>
> First, deer and other ruminants don't need nearly as much salt as humans do.
> And not all humans need much either. There is a gene that appears to be an
> adaptation to shore living, that causes some people to excrete salt and
> sometimes too much salt (and also might confer immunity to cholera, which is
> spread by water snails). For myself, and my mother, our sodium levels are
> always chronically low, even though we tend to crave salt. My kids crave
> salt too. If I don't get enough salt in my diet, I start feeling faint and
> lack energy.
>
> But there are some people who get high blood pressure when they eat too much
> salt.
>
> So I think what should happen is: people should listen to their taste buds.
> Ideally if you have high-enough sodium levels in your blood, your body will
> tell you that you don't need more! Like your body should tell you about how
> much food you need to eat.
>
> Also, I have found that since I've learned better how to cook, I need less
> salt as a seasoning. The trick is learning how to use spices ... most of
> them are incredibly good for you, having anti-cancer and anti-oxidant
> effects, besides making food taste awesome. One thing about Stefansson's
> time: the English were really naive about spices! English food of the time
> was rather horrid from a culinary perspective.
>
> I think if a person is living mostly off fish though, you wouldn't need
> extra salt? Seafood is pretty high in sodium. English food at the time was
> land food, and typically very low in sodium except what was added.
>
>
> On Sun, Jan 23, 2011 at 6:50 AM, tamaratornado <tamaratornado@...>wrote:
>
> > We have debated salt on my paleolithic diet group. There are traditional
> > cultures that use salt and trade for salt, and there are wild animals that
> > go to great lengths to get salt: elephants and deer, I believe. But there
> > are other deer that don't eat salt, and are just as healthy. There are
> > traditional cultures that don't add salt to their food. Some natural foods
> > have an amount of salt in them, like celery.
> >
> > The explorer Vilhjalmur Stefansson, who lived with the Eskimos, reports
> > that they did not use salt. He explains this is part II here (scroll down):
> > http://www.biblelife.org/stefansson1.htm
> > That's a fascinating account, btw, I suggest to read the whole thing.
> >
> > Me, I use a small amount of sea salt in my food at home when I feel like
> > it. If you go without salt, or on low salt, your taste buds adjust and you
> > taste more flavors and don't need so much salt. I notice that if I go to a
> > restaurant, that the food tastes very salty to me and makes me thirsty.
> >
> > There's a variety of healthy salts: sea salt, celtic sea salt, and
> > himilayan pink salt.
> > I have a hickory smoked sea salt I love.
> >
> > It's probably a question of balance, too much or too little of salt....?
> >
> >
> > ---
>
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