On Sat, 11 Dec 2004 15:49:54 -0600, Andy >
scribbled some thoughts:


>I'm a no-salt person, except when it comes to recipes.
>
>Is salt an absolute requirement in those recipes that call for it or
>is it a taste issue?
>
>Andy


For starters, Sodium (Na) and Salt (table variety: NaCl) are
two different things, contrary to what marketing/health
professionals would have you believe. Funny, two flammable
gasses Hydrogen (H) and Oxygen (O) combine to form water
(H2O) with Oxygen being required to live. So to with NaCl,
it is individually poisonous to us mere humans, but combined
we cannot live without it contrary to what the
health/marketing professionals would have you believe.
Also, sugar is brain food.

I digress, Salt is required in some dishes (bread to control
the leavening of yeast) and to impart taste, cheese making.

If salt has lost it's savor, what good is it?

Salary comes from Salarium from Salarius which is Latin for
Salt. Roman soldiers used to be paid in salt, it was that
valuable. Salt is a preservative and a seasoning.

I dare say people's problems from salt comes from salting
everything they eat. I generally use it at the table for
steaks, fries, & grilled cheese sandwhiches.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
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