Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 http://www.citynews.ca/news/news_1399.aspx Try sea salt instead. Ellen LaFleche-Christian Lilac Hill Homestead / Vermont http://tinyurl.com/lpfaf Be a PS3 game guru.Get your game face on with the latest PS3 news and previews at Games. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 I am using sea salt for everything, but it is still a salt. Barbara http://www.citynews.ca/news/news_1399.aspx Try sea salt instead. Ellen LaFleche-Christian Lilac Hill Homestead / Vermont http://tinyurl.com/lpfaf Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 Ellen, While I agree that sea salt is better for you...derived in a more natural process, does not add "junk" nor strip away the trace elements as is done with table salt...but the point of the article is about the dangers of over-salting, so why would over-salting with sea salt be any better? Not trying to be a smart-alec or anything, but am I missing something??? --Celia-- Dangers of salt Posted by: "Ellen Christian" scentednights2002 scentednights2002 Sun Jan 28, 2007 1:29 am (PST) http://www.citynews.ca/news/news_1399.aspxTry sea salt instead. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2007 Report Share Posted January 29, 2007 You're welcome. :-)I am a veritable font of useless food trivia, lol. I once won a very competitive family Trivial Pursuit tournament by knowing the world's most expensive spice ( with my family) and by knowing that the darker Extra Virgin Olive Oil is more "virgin" than the light stuff (with Kail's family.) ROFL! Cyndi In a message dated 1/29/2007 1:17:46 P.M. Pacific Standard Time, cbrowne writes: You just reminded me of the reason I stopped using sea salt years ago...because of the excessive contamination from sea water. I would really like a more natural salt WITH the minerals intact but WITHOUT the contamination, s-o-o-o I think I will give this stuff a whirl! I remember reading about it years ago but promptly forgot...Thanks for the reminder, Cyndi!--Cee--RealSimple , "cyndik2" <cyndikrall wrote:>> I use something called Himalayan Mountain Red Sea Salt. I got it > because it contains the highest amount of minerals, and it is mined > from the earth, not the sea, which causes it to be less contaminated. > Marketing hype? Who knows! LOL. But I love it. It tastes wonderful. > And it looks darn pretty in my vintage glass salt cellars. :-)> > Anyhoo, I find it is very strong, and I use a LOT less than normal > salt. I have no idea if the higher concentration means you are still > using the same amount as regular salt, or if the strength really does > mean you use less.> > If you google Guardian of Eden, you can read more about it, if you > wish. This is where I got my food grade Hydrogen Peroxide, too, in > case you want to read some info about that. My friend Ambar swears on > this stuff for getting rid of allergies and avoiding bacterial > infections and viruses. She hasn't been sick or suffered from > allergies for years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2007 Report Share Posted January 29, 2007 I use something called Himalayan Mountain Red Sea Salt. I got it because it contains the highest amount of minerals, and it is mined from the earth, not the sea, which causes it to be less contaminated. Marketing hype? Who knows! LOL. But I love it. It tastes wonderful. And it looks darn pretty in my vintage glass salt cellars. :-) Anyhoo, I find it is very strong, and I use a LOT less than normal salt. I have no idea if the higher concentration means you are still using the same amount as regular salt, or if the strength really does mean you use less. If you google Guardian of Eden, you can read more about it, if you wish. This is where I got my food grade Hydrogen Peroxide, too, in case you want to read some info about that. My friend Ambar swears on this stuff for getting rid of allergies and avoiding bacterial infections and viruses. She hasn't been sick or suffered from allergies for years. Cyndi RealSimple , " Celia Browne " <cbrowne wrote: > > Ellen, > > While I agree that sea salt is better for you...derived in a more natural process, does not add " junk " nor strip away the trace elements as is done with table salt...but the point of the article is about the dangers of over-salting, so why would over-salting with sea salt be any better? Not trying to be a smart-alec or anything, but am I missing something??? > > --Celia-- > > Dangers of salt > Posted by: " Ellen Christian " scentednights2002 scentednights2002 > Sun Jan 28, 2007 1:29 am (PST) > http://www.citynews.ca/news/news_1399.aspx > > Try sea salt instead. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2007 Report Share Posted January 29, 2007 You just reminded me of the reason I stopped using sea salt years ago...because of the excessive contamination from sea water. I would really like a more natural salt WITH the minerals intact but WITHOUT the contamination, s-o-o-o I think I will give this stuff a whirl! I remember reading about it years ago but promptly forgot... Thanks for the reminder, Cyndi! --Cee-- RealSimple , " cyndik2 " <cyndikrall wrote: > > I use something called Himalayan Mountain Red Sea Salt. I got it > because it contains the highest amount of minerals, and it is mined > from the earth, not the sea, which causes it to be less contaminated. > Marketing hype? Who knows! LOL. But I love it. It tastes wonderful. > And it looks darn pretty in my vintage glass salt cellars. :-) > > Anyhoo, I find it is very strong, and I use a LOT less than normal > salt. I have no idea if the higher concentration means you are still > using the same amount as regular salt, or if the strength really does > mean you use less. > > If you google Guardian of Eden, you can read more about it, if you > wish. This is where I got my food grade Hydrogen Peroxide, too, in > case you want to read some info about that. My friend Ambar swears on > this stuff for getting rid of allergies and avoiding bacterial > infections and viruses. She hasn't been sick or suffered from > allergies for years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 According to Trivial Pursuit, yes, Saffron was the answer. My brother sat there for five minutes with the card in his hand, and kept asking me "are you sure?" trying to prevent me from winning, lol. HAHA! When I lived in PA, I used to use saffron a lot, you find it a lot in PA Dutch recipes. Out here it's a lot more expensive, but I still love to have it on hand to put a pinch in chicken soup, and chicken pot pie. The PA Dutch chicken pot pie is a completely different dish than the two-crust versions you normally think of. As for EVOO, I believe the first press of the olive is the darkest and the most flavorful and nutrient rich. And expensive. Then they press the olives again, and you get the lighter, cheaper "salad" type EVOO. That's how I understand it, anyway. Cyndi In a message dated 1/30/2007 10:41:37 A.M. Pacific Standard Time, cbrowne writes: I LOVE trivia, hahahaha! As for the oil, I would have thought it was the opposite. Shows what I know! So tell us...what *is* the most expensive spice...saffron? --Cee-- Cyndi wrote: You're welcome. :-)I am a veritable font of useless food trivia, lol. I once won a very competitive family Trivial Pursuit tournament by knowing the world's most expensive spice ( with my family) and by knowing that the darker Extra Virgin Olive Oil is more "virgin" than the light stuff (with Kail's family.) ROFL!Cyndi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 I LOVE trivia, hahahaha! As for the oil, I would have thought it was the opposite. Shows what I know! So tell us...what *is* the most expensive spice...saffron? --Cee-- Cyndi wrote: You're welcome. :-)I am a veritable font of useless food trivia, lol. I once won a very competitive family Trivial Pursuit tournament by knowing the world's most expensive spice ( with my family) and by knowing that the darker Extra Virgin Olive Oil is more "virgin" than the light stuff (with Kail's family.) ROFL!Cyndi Quote Link to comment Share on other sites More sharing options...
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