Australian Politics Forum - Good Quality Salt?

John_Taverner

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Re: Good Quality Salt?
Reply #15 - Jan 26^th, 2016 at 7:33pm

Yadda wrote on Jan 26^th, 2016 at 7:22pm:

In you great granny's time, they also used solder to seal tinned food too.....

Google;
lead used to seal tinned food

Was that a good idea too ?

Yum, yum!

Quote:

Canning food, from Napoleon to now
By Julianne Glatz

.....For several decades, canned food remained the province of armies and navies in France as well as other European countries. They were also utilized by explorers of the era. A can of food left by the British Sir John Franklin in the Arctic in 1845 was discovered in 1857 and opened in 1939 and found to still be edible. However, no record was made of the amount of lead it contained. Lead solder was used to seal early canned foods and undoubtedly resulted in cases of lead poisoning.

[/i]

http://illinoistimes.com/article-7361-canning-food,-from-napoleon-to-now.html

Oh I know. In fact they banned the use of solder in "tin cans" in the 1990s. After that, they started coating the inside of the cans with a much healthier plastic coating which leaches Bisphenyl A into the food. (not so good for the sperm count)

I hardly ever eat canned food these days. I doubt if my great grandmother actually ate much canned food either.

Canned food introduced some new hazards, just as the multimillion dollar Health Food industry is doing today.

Now don't get me going on the sugar industry.

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Yadda

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A cat with a view

Re: Good Quality Salt?
Reply #16 - Jan 26^th, 2016 at 7:40pm

Sprintcyclist wrote on Jan 26^th, 2016 at 7:29pm:

I don't use salt.

You should use [sea] salt in your food.

Everyone should use a moderate amount of [sea] salt in their food.

Having sufficient salt in your body, is essential to maintaining your good health.

Salt isn't as 'bad' as many 'health experts' today, make out [imo].

You have a wonderful resource in the WWW, at your fingertips!

Do some research.

Drink plenty of water.

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« Last Edit: Jan 26^th, 2016 at 7:47pm by Yadda »

"....And he said unto him, If they hear not Moses and the prophets, neither will they be persuaded, though one rose from the dead."
Luke 16:31

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Wolseley Gold Member Offline Australian Politics Posts: 1453 Sydney Gender:	Re: Good Quality Salt? Reply #17 - Jan 26^th, 2016 at 7:50pm Trace elements? There may be some present but, if you're using enough salt to get any of them, wouldn't you be using too much salt?
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Stratos

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Re: Good Quality Salt?
Reply #18 - Jan 26^th, 2016 at 7:50pm

Yadda wrote on Jan 26^th, 2016 at 7:40pm:

Having sufficient salt in your body, is essential to maintaining your good health.

It's highly unlikely anyone eating regularly, as in not malnourished won't suffer from this unless they have other underlying health issues. You don't need to add salt for health (taste though, go for it Tongue

)

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Pete Waldo wrote on Jan 15^th, 2014 at 11:24pm:

Thus killing those Canaanite babies while they were still innocent, was a particularly merciful act

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John_Taverner

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Re: Good Quality Salt?
Reply #19 - Jan 26^th, 2016 at 7:54pm

Yadda wrote on Jan 26^th, 2016 at 7:40pm:

Sprintcyclist wrote on Jan 26^th, 2016 at 7:29pm:

I don't use salt.

You should use [sea] salt in your food.

Everyone should use a moderate amount of [sea] salt in their food.

Having sufficient salt in your body, is essential to maintaining your good health.

Salt isn't as 'bad' as many 'health experts' today, make out [imo].

Drink plenty of water.

Agreed. I'm a firm believer in the premise that if you enjoy your food, it improves your health. I always use some salt because it improves the flavour. Of course if you have high blood pressure, you should go easy with the salt shaker.

If you want something other than sea salt, you'd have to choose one of the gourmet varieties, at least here in Australia.

Evaporating Australian seawater is much cheaper than importing salt from overseas.

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John_Taverner

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Re: Good Quality Salt?
Reply #20 - Jan 26^th, 2016 at 8:01pm

Wolseley wrote on Jan 26^th, 2016 at 7:50pm:

Trace elements? There may be some present but, if you're using enough salt to get any of them, wouldn't you be using too much salt?

Good point. You'll probably get enough trace elements from your drinking water and food. Iodine is an exception to that.
Iodised salt can be beneficial if you don't get enough iodine in your diet.

I found this partial list of impurities in Himalayan pink salt:

Fluoride ~ 100ppm
Aluminum ~ 0.661ppm
Nickel ~ 0.13ppm
Arsenic ~ 0.01ppm
Bromine ~ 2.1ppm
Antimony ~ 0.01ppm
Cadmium ~ 0.01ppm
Tellurium ~ 0.001ppm
Barium ~ 1.96ppm

Some of these bioaccumulate, but as you say, you'd have to eat tonnes of the stuff to have much effect - either positive or negative. The pink coloration is due to a clay material called marl. Marl is mostly sodium aluminosilicate, and its pure form is commonly used as an anticaking agent in Australia.

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« Last Edit: Jan 27^th, 2016 at 12:28pm by John_Taverner »

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