Re: Re: carrots, salt, Bragg book

[Guest guest]

>My logic is that

>everything I see confirms the crucial role of balanced mineral

>ratios, and it would be a shock to me if NT levels of sodium were

>optimal with respect various mineral ratios, especially since they

>couldn't possibly have been normal until recent millenia.

I don't know what people did before packaged salt, tho there

is a book out on the history of salt I'd love to read. Some cultures

drank blood tho, and that's pretty salty. But every farmer I've

talked to, and every farm book I've read, emphasis that you have

to give animals a " salt lick " (which usually has minerals in it too).

Unlike most other foods, the salt lick is never rationed. In the

wild, you see mountain goats licking rocks that happen to be

salty. Animals need salt!

Also when they put people on low-salt diets, their blood

pressure may drop but they have an overall higher death rate,

mainly from heart arrhythmias. Sooo ... I'm one who just

doesn't worry about salt. Since I've gotten healthier I don't

crave it so much, and I do tend to use less. And I use a sodium/potassium

salt sometimes, to get more potassium (sprinking kelp on as

a flavoring sounds good too!).

-- Heidi Jean

>

[Guest guest]

>I've wondered if it was salt like the celtic sea salt NT recommends.

>If so, then that would probably supply the minerals that today's salt

>licks provide. Don'cha think?

>

>

Interesting about the book. I don't know what kind of salt they

would have used ... in the old books " Bay " salt (from the ocean) was

considered superior to mined salt, but both were sea salt, really.

Today's commercial salt is VERY mineralized ... it has iron and other

minerals added for goats. Actually it may be better

than sea salt, from a nutrient viewpoint.

-- Heidi Jean