On Sat, 21 Aug 2004 19:44:45 GMT, Mark Thorson >
wrote:

>Ferrante wrote:
>
>> I see in many recipes that seal salt is called for. I love salt and
>> use too much. I am afraid that if I use sea salt, I might ingest even
>> more sodium than I am getting right now. Is the taste that much
>> better?
>
>Naturally dried sea salt is packed with sodium chloride.
>Commercially produced salt has almost no sodium chloride in it,
>so you certainly may experience a difference.
>
>Quoting from this web page:
>http://www.shirleys-wellness-cafe.com/salt.htm
>
>"The problem with salt is not the salt itself but the
>condition of the salt we eat! Major producing
>companies dry their salt in huge kilns with
>temperatures reaching 1200 degrees F, changing
>the salt's chemical structure, which in turn adversely
>affects the human body. The facts are that in the
>heating process of salt, the element sodium chloride
>goes off into the air as a gas. What remains is
>sodium hydroxate which is irritating to the system
>and does not satisfy the body's hunger and need
>for sodium chloride. Sodium chloride is one of the
>12 daily essential minerals. In countries which do not
>alter their salt supply, heart disease and arthritis are
>so rare that many doctors have never seen a case.
>Their salt is dried from the ocean by the sun."
>
>Hope this helps! :-)
>
>
ROTFLMAO!!!

Reminds me of a T-shirt I saw Saturday. "I solved all the world's
problems last weekend and all I got was this lousy T-shirt."


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?