When we cook food, table salt would be a necessary condiment. Actually, it's not good to take much salt into bodies. Table salt is rich in sodium chloride (7647-14-5). Sodium, accounting for about 40% of salt, tends to cause sclerotin running off. It makes women's bone essence run off one percent each year and faster for those who have high blood pressure.

Besides, some skin and hair problems would occur to salt lover. First, too much salt intake may cause freckles on cheeks. To keep fair skin, you'd better drink much water which detox skin and take salt under 6 grams per day. Second, excessive salt can cause water metabolism disorder, so some moisture may retain in bodies and swollen faces would occur. When it happens, choose low-salt and diet and something that helps draining off moisture. Last, it is likely to cause coarse and wrinkled skin. The increase of sodium chloride (7647-14-5) would cause moisture loss of facial cells, which wrinkle skin gradually.

On 8/11/2011 5:50 AM, emmy007 wrote:
> When we cook food, table salt would be a necessary condiment. Actually,
> it's not good to take much salt into bodies. Table salt is rich in
> sodium chloride (7647-14-5). Sodium, accounting for about 40% of salt,
> tends to cause sclerotin running off. It makes women's bone essence run
> off one percent each year and faster for those who have high blood
> pressure.
>
> Besides, some skin and hair problems would occur to salt lover. First,
> too much salt intake may cause freckles on cheeks. To keep fair skin,
> you'd better drink much water which detox skin and take salt under 6
> grams per day. Second, excessive salt can cause water metabolism
> disorder, so some moisture may retain in bodies and swollen faces would
> occur. When it happens, choose low-salt and diet and something that
> helps draining off moisture. Last, it is likely to cause coarse and
> wrinkled skin. The increase of 'sodium chloride (7647-14-5)'
> (http://www.weiku.com/chemicals/7647-14-5.html) would cause moisture
> loss of facial cells, which wrinkle skin gradually.
>

That's certainly "banter" as in the address and is a compendium of
inaccuracy.


--


James Silverton, Potomac

I'm *not*

On Aug 11, 8:44*am, Andy > wrote:
> James Silverton > wrote:
> > That's certainly "banter" as in the address and is a compendium of
> > inaccuracy.
>
> James,
>
> Yeah, they really should mumble amongst themselves. They don't make much
> sense in the real world!
>
> Best,
>
> Andy

and you do?

On Aug 11, 9:02*am, Chemo the Clown > wrote:
> On Aug 11, 8:44*am, Andy > wrote:
>
> > James Silverton > wrote:
> > > That's certainly "banter" as in the address and is a compendium of
> > > inaccuracy.
>
> > James,
>
> > Yeah, they really should mumble amongst themselves. They don't make much
> > sense in the real world!
>
> > Best,
>
> > Andy
>
> and you do?

***While you are handing out criticism Chemo better look in the mirror
after that pork loin recipe you posted...Crapola!...No real surprise
though, ur just another wanna-be Emiril Lagasse`!

On Aug 11, 9:43*am, nurk_fred2000 > wrote:
> On Aug 11, 9:02*am, Chemo the Clown > wrote:
>
>
>
>
>
>
>
>
>
> > On Aug 11, 8:44*am, Andy > wrote:
>
> > > James Silverton > wrote:
> > > > That's certainly "banter" as in the address and is a compendium of
> > > > inaccuracy.
>
> > > James,
>
> > > Yeah, they really should mumble amongst themselves. They don't make much
> > > sense in the real world!
>
> > > Best,
>
> > > Andy
>
> > and you do?
>
> ***While you are handing out criticism Chemo better look in the mirror
> after that pork loin recipe you posted...Crapola!...No real surprise
> though, *ur just another wanna-be Emiril Lagasse`!

How can we miss you if you won't go away?

On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
> wrote:

> That's certainly "banter" as in the address and is a compendium of
> inaccuracy.

I don't usually see people salting their food, much less over salting
it... but I saw it yesterday. The person had ordered what looked like
a chicken club sandwich (and it looked divine). As soon as it hit the
table, he grabbed the salt shaker and he didn't sprinkle a little on
he shook that salt shaker past the time I got bored watching. I bet
he also wonders why he has high blood pressure.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Aug 11, 11:08*am, sf > wrote:
> On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
>
> > wrote:
> > That's certainly "banter" as in the address and is a compendium of
> > inaccuracy.
>
> I don't usually see people salting their food, much less over salting
> it... but I saw it yesterday. *The person had ordered what looked like
> a chicken club sandwich (and it looked divine). *As soon as it hit the
> table, he grabbed the salt shaker and he didn't sprinkle a little on
> he shook that salt shaker past the time I got bored watching. *I bet
> he also wonders why he has high blood pressure.
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila.

Just because you use a lot of salt doesn't mean you will have high BP.

On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
> wrote:

> On Aug 11, 11:08*am, sf > wrote:
> > On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
> >
> > > wrote:
> > > That's certainly "banter" as in the address and is a compendium of
> > > inaccuracy.
> >
> > I don't usually see people salting their food, much less over salting
> > it... but I saw it yesterday. *The person had ordered what looked like
> > a chicken club sandwich (and it looked divine). *As soon as it hit the
> > table, he grabbed the salt shaker and he didn't sprinkle a little on
> > he shook that salt shaker past the time I got bored watching. *I bet
> > he also wonders why he has high blood pressure.
> >
> > --
> > I take life with a grain of salt, a slice of lemon and a shot of tequila.
>
> Just because you use a lot of salt doesn't mean you will have high BP.

It helps.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Aug 11, 11:55*am, sf > wrote:
> On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
>
>
>
>
>
>
>
>
>
> > wrote:
> > On Aug 11, 11:08*am, sf > wrote:
> > > On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
>
> > > > wrote:
> > > > That's certainly "banter" as in the address and is a compendium of
> > > > inaccuracy.
>
> > > I don't usually see people salting their food, much less over salting
> > > it... but I saw it yesterday. *The person had ordered what looked like
> > > a chicken club sandwich (and it looked divine). *As soon as it hit the
> > > table, he grabbed the salt shaker and he didn't sprinkle a little on
> > > he shook that salt shaker past the time I got bored watching. *I bet
> > > he also wonders why he has high blood pressure.
>
> > > --
> > > I take life with a grain of salt, a slice of lemon and a shot of tequila.
>
> > Just because you use a lot of salt doesn't mean you will have high BP.
>
> It helps.
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila.

Yes it does. My dad used a ton of salt on just about everything and he
died in his 90's and never had high BP.

"sf" > wrote in message
...
> On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
> > wrote:
>
>> On Aug 11, 11:08 am, sf > wrote:
>> > On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
>> >
>> > > wrote:
>> > > That's certainly "banter" as in the address and is a compendium of
>> > > inaccuracy.
>> >
>> > I don't usually see people salting their food, much less over salting
>> > it... but I saw it yesterday. The person had ordered what looked like
>> > a chicken club sandwich (and it looked divine). As soon as it hit the
>> > table, he grabbed the salt shaker and he didn't sprinkle a little on
>> > he shook that salt shaker past the time I got bored watching. I bet
>> > he also wonders why he has high blood pressure.
>> >
>> > --
>> > I take life with a grain of salt, a slice of lemon and a shot of
>> > tequila.
>>
>> Just because you use a lot of salt doesn't mean you will have high BP.
>
> It helps.

only if you are salt intolerant. most people are not.

"sf" > wrote in message
...
> On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
> > wrote:
>
>> That's certainly "banter" as in the address and is a compendium of
>> inaccuracy.
>
> I don't usually see people salting their food, much less over salting
> it... but I saw it yesterday. The person had ordered what looked like
> a chicken club sandwich (and it looked divine). As soon as it hit the
> table, he grabbed the salt shaker and he didn't sprinkle a little on
> he shook that salt shaker past the time I got bored watching. I bet
> he also wonders why he has high blood pressure.
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila.

JC Penney Sr always took a new prospective manager out to lunch (or so the
story goes) and watched him/her. If he/she automatically added salt to their
salad/steak/whatever without tasting it first, then Penney decided that he
would not hire them as they took things for granted and was stuck in a mold
of 'this is the way things should be done', and never took a fresh look at
things.

"emmy007" > wrote in message
...
>
> When we cook food, table salt would be a necessary condiment. Actually,
> it's not good to take much salt into bodies. Table salt is rich in
> sodium chloride (7647-14-5). Sodium, accounting for about 40% of salt,
> tends to cause sclerotin running off. It makes women's bone essence run
> off one percent each year and faster for those who have high blood
> pressure.
>
> Besides, some skin and hair problems would occur to salt lover. First,
> too much salt intake may cause freckles on cheeks. To keep fair skin,
> you'd better drink much water which detox skin and take salt under 6
> grams per day. Second, excessive salt can cause water metabolism
> disorder, so some moisture may retain in bodies and swollen faces would
> occur. When it happens, choose low-salt and diet and something that
> helps draining off moisture. Last, it is likely to cause coarse and
> wrinkled skin. The increase of 'sodium chloride (7647-14-5)'
> (http://www.weiku.com/chemicals/7647-14-5.html) would cause moisture
> loss of facial cells, which wrinkle skin gradually.
>
>
>
>
> --
> emmy007

People are 'hard-wired' to crave salt. It is a necessary mineral for the
body.

Pico Rico wrote in rec.food.cooking:

>
> "sf" > wrote in message
> ...
> > On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
> > wrote:
> >
> >>On Aug 11, 11:08 am, sf > wrote:
> >>> On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
> > > >
> >>> > wrote:
> >>> > That's certainly "banter" as in the address and is a compendium
> of >>> > inaccuracy.
> > > >
> >>> I don't usually see people salting their food, much less over
> salting >>> it... but I saw it yesterday. The person had ordered what
> looked like >>> a chicken club sandwich (and it looked divine). As
> soon as it hit the >>> table, he grabbed the salt shaker and he
> didn't sprinkle a little on >>> he shook that salt shaker past the
> time I got bored watching. I bet >>> he also wonders why he has high
> blood pressure.
> > > >
> >>> --
> >>> I take life with a grain of salt, a slice of lemon and a shot of
> > tequila.
> > >
> > > Just because you use a lot of salt doesn't mean you will have
> > > high BP.
> >
> > It helps.
>
> only if you are salt intolerant. most people are not.

Correct. I am not for example. Don is to a small degree. We were part
of a study when we lived in Japan.

--

cshenk > wrote:

>Pico Rico wrote in rec.food.cooking:

>> "sf" > wrote in message

>> > On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown

>> > > Just because you use a lot of salt doesn't mean you will have
>> > > high BP.

>> > It helps.

>> only if you are salt intolerant. most people are not.

>Correct. I am not for example. Don is to a small degree. We were part
>of a study when we lived in Japan.

What I understand that only about 30% of persons with hypertension
are sodium-sensitive. I am not one of them. A person with hypertension
must go for 2 to 3 weeks with under 100 mg/day of sodium to
find out which category they're in. Few are motivated enough to do
this, which means that for most hypertensives, they are better off avoiding
high levels of sodium because they don't know whether or not they
are sensitive to it.


Steve

On Aug 11, 3:22*pm, (Steve Pope) wrote:
> cshenk > wrote:
> >Pico Rico wrote in rec.food.cooking:
> >> "sf" > wrote in message
> >> > On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
> >> > > Just because you use a lot of salt doesn't mean you will have
> >> > > high BP.
> >> > It helps.
> >> only if you are salt intolerant. *most people are not.
> >Correct. I am not for example. *Don is to a small degree. We were part
> >of a study when we lived in Japan.
>
> What I understand that only about 30% of persons with hypertension
> are sodium-sensitive. *I am not one of them. *A person with hypertension
> must go for 2 to 3 weeks with under 100 mg/day of sodium to
> find out which category they're in. *Few are motivated enough to do
> this, which means that for most hypertensives, they are better off avoiding
> high levels of sodium because they don't know whether or not they
> are sensitive to it.
>
> Steve

One of the best things you can do for hypertenson is to drink more
water.

On Aug 11, 3:29*pm, ImStillMags > wrote:
> On Aug 11, 3:22*pm, (Steve Pope) wrote:
>
>
>
>
>
>
>
>
>
> > cshenk > wrote:
> > >Pico Rico wrote in rec.food.cooking:
> > >> "sf" > wrote in message
> > >> > On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
> > >> > > Just because you use a lot of salt doesn't mean you will have
> > >> > > high BP.
> > >> > It helps.
> > >> only if you are salt intolerant. *most people are not.
> > >Correct. I am not for example. *Don is to a small degree. We were part
> > >of a study when we lived in Japan.
>
> > What I understand that only about 30% of persons with hypertension
> > are sodium-sensitive. *I am not one of them. *A person with hypertension
> > must go for 2 to 3 weeks with under 100 mg/day of sodium to
> > find out which category they're in. *Few are motivated enough to do
> > this, which means that for most hypertensives, they are better off avoiding
> > high levels of sodium because they don't know whether or not they
> > are sensitive to it.
>
> > Steve
>
> One of the best things you can do for hypertenson is to drink more
> water.

Exactly what my doc told me.

On 11/08/2011 2:08 PM, sf wrote:
>
> I don't usually see people salting their food, much less over salting
> it... but I saw it yesterday. The person had ordered what looked like
> a chicken club sandwich (and it looked divine). As soon as it hit the
> table, he grabbed the salt shaker and he didn't sprinkle a little on
> he shook that salt shaker past the time I got bored watching. I bet
> he also wonders why he has high blood pressure.
>

I tend to salt fries as soon as they are served up. I never used to eat
fries very often, and haven't had any since my heart surgery, but IMO
salt is very much called for with fries. I was never much in the habit
of adding salt but my wife tends to use it regularly, as did her father.

On 11/08/2011 2:55 PM, sf wrote:
nders why he has high blood pressure.
>>>
>>> --
>>> I take life with a grain of salt, a slice of lemon and a shot of tequila.
>>
>> Just because you use a lot of salt doesn't mean you will have high BP.
>
> It helps.


Eating a lot of fatty foods does not necessarily result in high
cholesterol in everyone either, but it does happen to some people. There
seems to be a genetic predisposition.

On 11/08/2011 3:22 PM, Kswck wrote:

>> emmy007
>
> People are 'hard-wired' to crave salt. It is a necessary mineral for the
> body.
>
>
I had a summer job in an alloy smelting plant and there were salt pill
dispensers. I learned to tell when I needed salt. For years after that
I would occasionally find myself staring at a salt shaker and then take
a lick of salt. I realized that when I had that craving I must need it.
It would taste really good, but if I did not need salt it tasted.... salty.

On Thu, 11 Aug 2011 18:55:16 -0400, Dave Smith
> wrote:

>On 11/08/2011 3:22 PM, Kswck wrote:
>
>>> emmy007
>>
>> People are 'hard-wired' to crave salt. It is a necessary mineral for the
>> body.
>>
>>
>I had a summer job in an alloy smelting plant and there were salt pill
>dispensers. I learned to tell when I needed salt. For years after that
>I would occasionally find myself staring at a salt shaker and then take
>a lick of salt. I realized that when I had that craving I must need it.
>It would taste really good, but if I did not need salt it tasted.... salty.

I was like that in the summer when I worked construction. I don't
much care for salt but I know when I need it. I'm the same way with
vitamin C. I'll wake up in the middle of the night craving orange
juice.

Lou

Steve Pope wrote in rec.food.cooking:

> cshenk > wrote:
>
> > Pico Rico wrote in rec.food.cooking:
>
> >> "sf" > wrote in message
>
> >> > On Thu, 11 Aug 2011 11:11:12 -0700 (PDT), Chemo the Clown
>
> >> > > Just because you use a lot of salt doesn't mean you will have
> >> > > high BP.
>
> >> > It helps.
>
> >> only if you are salt intolerant. most people are not.
>
> > Correct. I am not for example. Don is to a small degree. We were
> > part of a study when we lived in Japan.
>
> What I understand that only about 30% of persons with hypertension
> are sodium-sensitive. I am not one of them. A person with
> hypertension must go for 2 to 3 weeks with under 100 mg/day of sodium
> to find out which category they're in. Few are motivated enough to do
> this, which means that for most hypertensives, they are better off
> avoiding high levels of sodium because they don't know whether or not
> they are sensitive to it.

Yes. That would work. Our study was more intense with weeks of
'normal for us (writing down every bite)' then severely reduced, then
higher than normal etc. 8 weeks if I recall it right. Follow-up
studies for 3 years after it. It's written up in some Japanese journal.

They were looking into why longer term americans stationed in Japan for
a long time have significant BP issues over classic stateside patterns.
Turns out to be a 2 fold issue of stress and sodium tolerance
differences. African Americans topped the list for both issues. They
specifically targeted those of us who had 'gone native' in eating
(higher salt than normal USA diet).

The study went far enough and long enough to target Don is salt
reactive but only to larger than USDA levels. Preference for 1,500 MG
a day but 2,000 a day is ok for him. No limit on me at all. I can have
rock salt as a munchie with safety ;-)



--

I love salty foods; cold cuts, pickles, cured fish, potato chips, etc,
etc... but I never add salt to foods, can't remember the last time I
used a salt shaker, but then who needs a salt shaker with a genoa
salami n' provolone sandwich...

In article >,
"Kswck" > wrote:

> "emmy007" > wrote in message
> ...
> >
> > When we cook food, table salt would be a necessary

[snip]

> > you'd better drink much water which detox skin and take salt under 6
> > grams per day.

> People are 'hard-wired' to crave salt. It is a necessary mineral for the
> body.

6 grams?

--
Dan Abel
Petaluma, California USA

"Dave Smith" > wrote in message
. com...
> On 11/08/2011 3:22 PM, Kswck wrote:
>
>>> emmy007
>>
>> People are 'hard-wired' to crave salt. It is a necessary mineral for the
>> body.
>>
>>
> I had a summer job in an alloy smelting plant and there were salt pill
> dispensers. I learned to tell when I needed salt. For years after that I
> would occasionally find myself staring at a salt shaker and then take a
> lick of salt. I realized that when I had that craving I must need it.
> It would taste really good, but if I did not need salt it tasted....
> salty.

We ate salt when we lived in Wichita during the summer. My mom would peel a
carrot and give it to me with the 1/4 cup dry measuring cup with salt in the
bottom. I would lick the carrot, dip it in salt and take a bite. My cousin
put salt or salted peanuts in her Coke.

Chemo the Clown > wrote:

>On Aug 11, 3:29*pm, ImStillMags > wrote:

>> One of the best things you can do for hypertenson is to drink more
>> water.
>
>Exactly what my doc told me.

This is probably especially true for long-term hypertension that
has started to result in kidney damage. I'm unclear whether
it's true in general.

Steve

On Thu, 11 Aug 2011 10:44:33 -0500, Andy wrote:

> James Silverton > wrote:
>
>> That's certainly "banter" as in the address and is a compendium of
>> inaccuracy.
>
> James,
>
> Yeah, they really should mumble amongst themselves. They don't make much
> sense in the real world!
>
> Best,
>
> Andy

<derisive snort>

blake

On Thu, 11 Aug 2011 15:21:05 -0400, Kswck wrote:

> "sf" > wrote in message
> ...
>> On Thu, 11 Aug 2011 11:01:47 -0400, James Silverton
>> > wrote:
>>
>>> That's certainly "banter" as in the address and is a compendium of
>>> inaccuracy.
>>
>> I don't usually see people salting their food, much less over salting
>> it... but I saw it yesterday. The person had ordered what looked like
>> a chicken club sandwich (and it looked divine). As soon as it hit the
>> table, he grabbed the salt shaker and he didn't sprinkle a little on
>> he shook that salt shaker past the time I got bored watching. I bet
>> he also wonders why he has high blood pressure.
>>
>> --
>> I take life with a grain of salt, a slice of lemon and a shot of tequila.
>
> JC Penney Sr always took a new prospective manager out to lunch (or so the
> story goes) and watched him/her. If he/she automatically added salt to their
> salad/steak/whatever without tasting it first, then Penney decided that he
> would not hire them as they took things for granted and was stuck in a mold
> of 'this is the way things should be done', and never took a fresh look at
> things.

the story i heard was that it was some interviewer at IBM.

i still think it's stupid, though. if 99+ percent of the time when you
get, say, french fries they need salt to be to your taste and you've just
started salting them automatically, is that so great a sin? do you want
your employees to make sure gravity is still operating before they do
anything?

your pal,
blake

On Aug 12, 6:02*am, (Steve Pope) wrote:
> Chemo the Clown > wrote:
>
> >On Aug 11, 3:29*pm, ImStillMags > wrote:
> >> One of the best things you can do for hypertenson is to drink more
> >> water.
>
> >Exactly what my doc told me.
>
> This is probably especially true for long-term hypertension that
> has started to result in kidney damage. * I'm unclear whether
> it's true in general.
>
> Steve

I don't like oversalted cooked dishes. But I do love, and I do mean
love, salty snacks like roasted nuts, chips, etc. And since I
don't eat those very much I don't feel I'm getting too much salt. I
season my food as I cook and taste often so as not to oversalt
anything. And I HATE it when people don't even taste their food
and go immediately for the salt shaker....****es me right off if I'm
the one who cooked it.

ImStillMags > wrote:

>And I HATE it when people don't even taste their food
>and go immediately for the salt shaker....****es me right off if I'm
>the one who cooked it.

Not a big deal. And if you reacted in a more Zen fashion to this issue,
your blood pressure would be lower.


Steve

On 12/08/2011 6:04 PM, ImStillMags wrote:

>
> I don't like oversalted cooked dishes. But I do love, and I do mean
> love, salty snacks like roasted nuts, chips, etc. And since I
> don't eat those very much I don't feel I'm getting too much salt. I
> season my food as I cook and taste often so as not to oversalt
> anything. And I HATE it when people don't even taste their food
> and go immediately for the salt shaker....****es me right off if I'm
> the one who cooked it.



Why on earth would it bother you so much that other people are in the
habit of adding salt to their food.

I am not in the habit of adding salt. When I was a kid my mother always
seemed to add enough salt to the cooking water that I never needed to
add any, and I seem to use enough that I don't need to add it. There are
a couple things that I always salt, like asparagus, corn on the cob and
fries. Other than that, I would have to seriously wonder what's missing
from my from my food. I would think that it might be more of a comment
about the taste of the food you have given me if I salt it than it
should be if I were one of those who automatically adds salt.

On 11/08/2011 9:14 PM, Julie Bove wrote:

>>>
>> I had a summer job in an alloy smelting plant and there were salt pill
>> dispensers. I learned to tell when I needed salt. For years after that I
>> would occasionally find myself staring at a salt shaker and then take a
>> lick of salt. I realized that when I had that craving I must need it.
>> It would taste really good, but if I did not need salt it tasted....
>> salty.
>
> We ate salt when we lived in Wichita during the summer. My mom would peel a
> carrot and give it to me with the 1/4 cup dry measuring cup with salt in the
> bottom. I would lick the carrot, dip it in salt and take a bite. My cousin
> put salt or salted peanuts in her Coke.
>


Back in the days when liquor laws were much stricter and stranger than
they are now, beer was generally served the beverage room of a hotel.
They sold mostly draft beer, and there was always a salt shaker on the
table. A lot of guys put salt in their draft beer.

On Fri, 12 Aug 2011 22:16:32 +0000 (UTC),
(Steve Pope) wrote:

> ImStillMags > wrote:
>
> >And I HATE it when people don't even taste their food
> >and go immediately for the salt shaker....****es me right off if I'm
> >the one who cooked it.
>
> Not a big deal. And if you reacted in a more Zen fashion to this issue,
> your blood pressure would be lower.
>
Laugh! She spent a lot of time in Japan, unfortunately she was in the
military so it wasn't a good time to practice her zen.

I finally looked up this BS about salt not affecting blood pressure
and it's based on one study. If they want to pour on the salt, let
them. I just hope they die quickly and don't go through hundreds of
thousands of dollars of medical expenses trying to stay alive before
they finally expire.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Fri, 12 Aug 2011 19:12:19 -0400, Dave Smith
> wrote:

> On 12/08/2011 6:04 PM, ImStillMags wrote:
>
> >
> > I don't like oversalted cooked dishes. But I do love, and I do mean
> > love, salty snacks like roasted nuts, chips, etc. And since I
> > don't eat those very much I don't feel I'm getting too much salt. I
> > season my food as I cook and taste often so as not to oversalt
> > anything. And I HATE it when people don't even taste their food
> > and go immediately for the salt shaker....****es me right off if I'm
> > the one who cooked it.
>
>
>
> Why on earth would it bother you so much that other people are in the
> habit of adding salt to their food.

Because she prides herself on using a proper amount of seasoning to
enhance the flavor of the food she's serving. It can be insulting to
salt before tasting as a guest in someone else's home. What's so hard
to understand about that? On the retail side, I've been in
restaurants that don't put salt & pepper on the table. It just so
happens that I didn't need the s & p; but they took away my option and
it ****ed *me* off that they had such a paternalistic attitude toward
their customers.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

sf wrote:

> I've been in restaurants that don't put salt & pepper on the table. It
> just so happens that I didn't need the s & p; but they took away my option
> and it ****ed *me* off that they had such a paternalistic attitude toward
> their customers.

You should have asked for "ketchup, and lots of it."

Bob

On 12/08/2011 7:57 PM, sf wrote:
> On Fri, 12 Aug 2011 19:12:19 -0400, Dave Smith
> > wrote:
>
>> On 12/08/2011 6:04 PM, ImStillMags wrote:
>>
>>>
>>> I don't like oversalted cooked dishes. But I do love, and I do mean
>>> love, salty snacks like roasted nuts, chips, etc. And since I
>>> don't eat those very much I don't feel I'm getting too much salt. I
>>> season my food as I cook and taste often so as not to oversalt
>>> anything. And I HATE it when people don't even taste their food
>>> and go immediately for the salt shaker....****es me right off if I'm
>>> the one who cooked it.
>>
>>
>>
>> Why on earth would it bother you so much that other people are in the
>> habit of adding salt to their food.
>
> Because she prides herself on using a proper amount of seasoning to
> enhance the flavor of the food she's serving. It can be insulting to
> salt before tasting as a guest in someone else's home. What's so hard
> to understand about that?

What is hard to understand is that she would get so upset. It is a
matter of taste, and salt, being an important compound for our bodies,
is sometimes craved by people. Some people crave it more than others.
ITOH, it could be a force of habit, and not something to be taken
personally. I can not imagine a decent hostess getting bent out of shape
over something as petty as a sprinkle of salt.



On the retail side, I've been in
> restaurants that don't put salt& pepper on the table. It just so
> happens that I didn't need the s& p; but they took away my option and
> it ****ed *me* off that they had such a paternalistic attitude toward
> their customers.
>
Okay... so you can justify someone getting ****ed off about someone
putting salt on food they have prepared, but you resent a restaurant
having a similar attitude.

On Fri, 12 Aug 2011 16:58:55 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > I've been in restaurants that don't put salt & pepper on the table. It
> > just so happens that I didn't need the s & p; but they took away my option
> > and it ****ed *me* off that they had such a paternalistic attitude toward
> > their customers.
>
> You should have asked for "ketchup, and lots of it."
>
<laughing> Is that what you do?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

sf wrote:

>> You should have asked for "ketchup, and lots of it."
>>
> <laughing> Is that what you do?

Well, what could be more American?

Bob

On Aug 12, 4:12*pm, Dave Smith > wrote:
> On 12/08/2011 6:04 PM, ImStillMags wrote:
>
>
>
> > * I don't like oversalted cooked dishes. * But I do love, and I do mean
> > love, salty snacks like roasted nuts, chips, etc. * And since I
> > don't eat those very much I don't feel I'm getting too much salt. *I
> > season my food as I cook and taste often so as not to oversalt
> > anything. * * And I HATE it when people don't even taste their food
> > and go immediately for the salt shaker....****es me right off if I'm
> > the one who cooked it.
>
> Why on earth would it bother you so much that other people are in the
> habit of adding salt to their food.
>
> I am not in the habit of adding salt. When I was a kid my mother always
> seemed to add enough salt to the cooking water that I never needed to
> add any, and I seem to use enough that I don't need to add it. There are
> a couple things that I always salt, like asparagus, corn on the cob and
> fries. Other than that, I would have to seriously wonder what's missing
> from my from my food. *I would think that it might be more of a comment
> about the taste of the food you have given me if I salt it than it
> should be if I were one of those who automatically adds salt.

I don't mind if people add salt to their food. I will add salt to
mine if it needs it. But they should taste it first to see if it
really needs it. Most of the time it probably doesn't and they are
salting out of habit.

On Fri, 12 Aug 2011 21:43:16 -0400, Dave Smith
> wrote:

> On 12/08/2011 7:57 PM, sf wrote:
> > On Fri, 12 Aug 2011 19:12:19 -0400, Dave Smith
> > > wrote:
> >
> >> On 12/08/2011 6:04 PM, ImStillMags wrote:
> >>
> >>>
> >>> I don't like oversalted cooked dishes. But I do love, and I do mean
> >>> love, salty snacks like roasted nuts, chips, etc. And since I
> >>> don't eat those very much I don't feel I'm getting too much salt. I
> >>> season my food as I cook and taste often so as not to oversalt
> >>> anything. And I HATE it when people don't even taste their food
> >>> and go immediately for the salt shaker....****es me right off if I'm
> >>> the one who cooked it.
> >>
> >>
> >>
> >> Why on earth would it bother you so much that other people are in the
> >> habit of adding salt to their food.
> >
> > Because she prides herself on using a proper amount of seasoning to
> > enhance the flavor of the food she's serving. It can be insulting to
> > salt before tasting as a guest in someone else's home. What's so hard
> > to understand about that?
>
> What is hard to understand is that she would get so upset. It is a
> matter of taste, and salt, being an important compound for our bodies,
> is sometimes craved by people. Some people crave it more than others.
> ITOH, it could be a force of habit, and not something to be taken
> personally. I can not imagine a decent hostess getting bent out of shape
> over something as petty as a sprinkle of salt.
>
>
>
> On the retail side, I've been in
> > restaurants that don't put salt& pepper on the table. It just so
> > happens that I didn't need the s& p; but they took away my option and
> > it ****ed *me* off that they had such a paternalistic attitude toward
> > their customers.
> >
> Okay... so you can justify someone getting ****ed off about someone
> putting salt on food they have prepared, but you resent a restaurant
> having a similar attitude.

Absolutely! A guest should show a modicum of social grace when eating
in someone's home and try not to offend the host/hostess. At least
take a tiny taste before salting. If you can't do that, then maybe
you should have declined the invitation. Presalting is a good way to
say (non-verbally, of course) that you think their cooking stinks and
you'll do what it takes to mask the taste. So does requesting hot
sauce when none is required.

As a customer, you're paying for the food and not a guest in anyone's
home - so if you want to salt before you take the first bite, go for
it.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On 12/08/2011 10:19 PM, ImStillMags wrote:

>> I am not in the habit of adding salt. When I was a kid my mother always
>> seemed to add enough salt to the cooking water that I never needed to
>> add any, and I seem to use enough that I don't need to add it. There are
>> a couple things that I always salt, like asparagus, corn on the cob and
>> fries. Other than that, I would have to seriously wonder what's missing
>> from my from my food. I would think that it might be more of a comment
>> about the taste of the food you have given me if I salt it than it
>> should be if I were one of those who automatically adds salt.
>
> I don't mind if people add salt to their food. I will add salt to
> mine if it needs it. But they should taste it first to see if it
> really needs it. Most of the time it probably doesn't and they are
> salting out of habit.

Yep... probably a habit, and one they would stop if they thought that
their food was too salty. So what is the problem?