sf wrote:
>
>Here's what I don't understand. Why is salt made from recently
>evaporated sea water supposedly better than sea water that was
>evaporated eons ago and mined recently?

Not better, exactly identical... evaporated salt is the same
regardless the source. Mined salt is made into a slurry with water
and is then evaporated and refined/purified exactly the same as
evaporated sea water. What's sold as "sea salt" is merely unpurified
salt. One should not consume "sea salt" regularly without consulting
their medical doctor, elements in "sea salt" can interfere with Rx
meds and can be detrimental for those with specific diseases... also
pregnant/nursing women should not consume "sea salt". Consuming "sea
salt" is the same as digging up dirt from the ground, sterilizing it,
and eating it.

On Mar 1, 11:05*pm, Cheryl > wrote:
> I have reason to know that I am one that is sensitive to excess sodium.
> * I also have blood pressure that fluctuates between high and borderline.
>
> I was researching salt subs and discovered that potassium chloride salt
> subs can be dangerous, so I'll talk to my doctor before using one, but I
> was wondering if anyone who uses one has a favorite? *I read that
> Morton's sub is bitter if you sub it in cooking but is fine sprinkled
> on. *If you have to eliminate salt in cooking what is the next best way
> to bring out flavors? *I guess it depends on what you're cooking? My
> first thought is meat or pasta during the cooking process. Ideas?

MSG. I'm not kidding. MSG is only ~13% sodium by weight, whereas
table salt is ~38% sodium by weight. Plus, you use far less MSG.

--Bryan

Pennyaline wrote:
>
> On 3/2/2012 5:40 PM, Pete C. wrote:
> >
> > Pennyaline wrote:
> >>
> >> What I don't understand is what you
> >> meant by the sodium you get while eating out. You never broached that
> >> part of it.
> >
> > That part should be pretty clear, virtually all restaurant food has
> > probably 5X or more salt than you would cook with at home.
>
> "Virtually all"? "Probably 5X more salt than you would cook with at
> home"? I guess a lot depends on who's doing the cooking at home.
> Citations, please.
>
> <they should be as entertaining as the rest of your facts>
>
> And back to the subject of your meds? I've asked nicely, twice already.
> What meds are you taking, please?

Perhaps you should check who you are responding to.

I expect there are some salt addicts cooking at home with absurd amounts
of salt, however I am quite confident that the majority of home cooks
use considerably less salt than restaurants. This point has been
mentioned numerous times by the chefs on various cooking shows.

On Mar 2, 12:46*pm, Pennyaline >
wrote:
> On 3/2/2012 10:09 AM, Doug Freyburger wrote:
>
> > My concept goes like this - We are evolved from the sea so chances are
> > we'll do best with an electrolyte mixture like the sea.
>
> All of what we call "salt" comes from the same source. Commercially
> produced crystal table salt has been refined to a greater degree than
> coarser salts, but it is essentially the same thing as sea salt, rock
> salt, etc.
>
> > That's very
> > roughly 90% sodium, 9% potassium and 1% other mostly calcium for the
> > positive ions.
>
> Only because it's less refined, and frankly more contaminated with
> "non-salt" matter.
>
> > Table salt is close to 100% sodium.

Salt is sodium choride. NaCl; one atom of sodium, and one atom of
chlorine.
(and no sqwertz i'm not a professor of chemistry at Wossamata U).
Na is heavier than Cl, so by weight there is more Na in the formula
than Cl.
I can't get a periodic table up; this morning my browser is o so slow.
One thing I do remember about sodium, is that it is very reactive when
exposed to air. It needs to be kept in some type of solution. I
forget the what nots (it's been a long time)
from wikipedia; search sodium properties
{
Care is required in handling elemental sodium, as it is potentially
explosive and generates flammable hydrogen and caustic sodium
hydroxide upon contact with water; powdered sodium may combust
spontaneously in air or oxygen.[58] Excess sodium can be safely
removed by hydrolysis in a ventilated cabinet; this is typically done
by sequential treatment with isopropanol, ethanol and water.
Isopropanol reacts very slowly, generating the corresponding alkoxide
and hydrogen.[59] Fire extinguishers based on water accelerate sodium
fires; those based on carbon dioxide and bromochlorodifluoromethane
lose their effectiveness when they dissipate. An effective
extinguishing agent is Met-L-X, which comprises approximately 5% Saran
in sodium chloride together with flow agents; it is most commonly hand-
applied with a scoop. Other materials include Lith+, which has
graphite powder and an organophosphate flame retardant, and dry sand.
}

Bryan wrote:

>> I was researching salt subs and discovered that potassium chloride salt
>> subs can be dangerous, so I'll talk to my doctor before using one, but I
>> was wondering if anyone who uses one has a favorite? *I read that
>> Morton's sub is bitter if you sub it in cooking but is fine sprinkled
>> on. *If you have to eliminate salt in cooking what is the next best way
>> to bring out flavors? *I guess it depends on what you're cooking? My
>> first thought is meat or pasta during the cooking process. Ideas?
>
>MSG. I'm not kidding. MSG is only ~13% sodium by weight, whereas
>table salt is ~38% sodium by weight. Plus, you use far less MSG.

How much less is "far less"? Like one-fourth or so? I might try it,
although I've been subject to "chinese restaurant syndrome" in the
past. Probably part of my ethnic heritage.

On 3/3/2012 7:32 AM, Pete C. wrote:
>
> Pennyaline wrote:
>>
>> On 3/2/2012 5:40 PM, Pete C. wrote:
>>>
>>> Pennyaline wrote:
>>>>
>>>> What I don't understand is what you
>>>> meant by the sodium you get while eating out. You never broached that
>>>> part of it.
>>>
>>> That part should be pretty clear, virtually all restaurant food has
>>> probably 5X or more salt than you would cook with at home.
>>
>> "Virtually all"? "Probably 5X more salt than you would cook with at
>> home"? I guess a lot depends on who's doing the cooking at home.
>> Citations, please.
>>
>> <they should be as entertaining as the rest of your facts>
>>
>> And back to the subject of your meds? I've asked nicely, twice already.
>> What meds are you taking, please?
>
> Perhaps you should check who you are responding to.
>
> I expect there are some salt addicts cooking at home with absurd amounts
> of salt, however I am quite confident that the majority of home cooks
> use considerably less salt than restaurants. This point has been
> mentioned numerous times by the chefs on various cooking shows.


Sorry. I got the part about the meds mixed up with another poster.

Anyway, where is your documentation that states restaurant cooks use
five times as much salt as home cooks do? I couldn't care less what
chefs on various cooking shows have said numerous times. Show me the
real evidence.

On Mar 3, 9:22*am, George M. Middius > wrote:
> Bryan wrote:
> >> I was researching salt subs and discovered that potassium chloride salt
> >> subs can be dangerous, so I'll talk to my doctor before using one, but I
> >> was wondering if anyone who uses one has a favorite? *I read that
> >> Morton's sub is bitter if you sub it in cooking but is fine sprinkled
> >> on. *If you have to eliminate salt in cooking what is the next best way
> >> to bring out flavors? *I guess it depends on what you're cooking? My
> >> first thought is meat or pasta during the cooking process. Ideas?
>
> >MSG. *I'm not kidding. MSG is only ~13% sodium by weight, whereas
> >table salt is ~38% sodium by weight. *Plus, you use far less MSG.
>
> How much less is "far less"? Like one-fourth or so? I might try it,
> although I've been subject to "chinese restaurant syndrome" in the
> past. Probably part of my ethnic heritage.

One fourth would be plenty, and since it's only about a third as
"sodiummy" as salt, that works out to about one twelfth as much
sodium.

--Bryan

"Pete C." wrote:
>
> I expect there are some salt addicts cooking at home with absurd amounts
> of salt, however I am quite confident that the majority of home cooks
> use considerably less salt than restaurants. This point has been
> mentioned numerous times by the chefs on various cooking shows.

Whenever I cook big meals (allowing for lots of leftovers in freezer), like
soup, etc. I usually leave out most salt. I can always add it in when I'm
eating a bit. Leaving it out allows for a friend that doesn't want sodium
to have a meal with me

Gary

Pennyaline wrote:
>
> Anyway, where is your documentation that states restaurant cooks use
> five times as much salt as home cooks do? I couldn't care less what
> chefs on various cooking shows have said numerous times. Show me the
> real evidence.

Speaking of tv show chefs. On the show, "Chopped," all of the chef/judges
seem to agree that seafood and cheese doesn't work together at all.

I disagee@! I have a crab recipe that is my very BEST crab recipe. I think
those chefs on tv need to expand their reasoning.

Gary

A Moose in Love wrote:
>
> On Mar 2, 12:46 pm, Pennyaline >
> wrote:
> > On 3/2/2012 10:09 AM, Doug Freyburger wrote:
> >
> > > My concept goes like this - We are evolved from the sea so chances are
> > > we'll do best with an electrolyte mixture like the sea.
> >
> > All of what we call "salt" comes from the same source. Commercially
> > produced crystal table salt has been refined to a greater degree than
> > coarser salts, but it is essentially the same thing as sea salt, rock
> > salt, etc.
> >
> > > That's very
> > > roughly 90% sodium, 9% potassium and 1% other mostly calcium for the
> > > positive ions.
> >
> > Only because it's less refined, and frankly more contaminated with
> > "non-salt" matter.
> >
> > > Table salt is close to 100% sodium.
>
> Salt is sodium choride. NaCl; one atom of sodium, and one atom of
> chlorine.
> (and no sqwertz i'm not a professor of chemistry at Wossamata U).
> Na is heavier than Cl, so by weight there is more Na in the formula
> than Cl.
> I can't get a periodic table up; this morning my browser is o so slow.
> One thing I do remember about sodium, is that it is very reactive when
> exposed to air. It needs to be kept in some type of solution. I
> forget the what nots (it's been a long time)
> from wikipedia; search sodium properties
> {
> Care is required in handling elemental sodium, as it is potentially
> explosive and generates flammable hydrogen and caustic sodium
> hydroxide upon contact with water; powdered sodium may combust
> spontaneously in air or oxygen.[58] Excess sodium can be safely
> removed by hydrolysis in a ventilated cabinet; this is typically done
> by sequential treatment with isopropanol, ethanol and water.
> Isopropanol reacts very slowly, generating the corresponding alkoxide
> and hydrogen.[59] Fire extinguishers based on water accelerate sodium
> fires; those based on carbon dioxide and bromochlorodifluoromethane
> lose their effectiveness when they dissipate. An effective
> extinguishing agent is Met-L-X, which comprises approximately 5% Saran
> in sodium chloride together with flow agents; it is most commonly hand-
> applied with a scoop. Other materials include Lith+, which has
> graphite powder and an organophosphate flame retardant, and dry sand.
> }

Holy Crap! Talking about plain salt and you into the sodium rant? Both
chemicals are very volatile on their own but.....give me a break....
combined they make friendly SALT!

LOL@!

Hydrogen and Oxygen are both both flammable, but combined to make water....

gregz > wrote:
> Pennyaline > wrote:
>> On 3/2/2012 7:02 PM, gregz wrote:
>>> > wrote:
>>>> On Mar 2, 12:09 pm, John > wrote:
>>>>> On Fri, 02 Mar 2012 11:29:01 -0800, Mark >
>>>>> wrote:
>>>>>
>>>>>> Cheryl wrote:
>>>>>
>>>>>>> I was researching salt subs and discovered that potassium chloride salt
>>>>>>> subs can be dangerous, so I'll talk to my doctor before using one, but I
>>>>>>> was wondering if anyone who uses one has a favorite? I read that
>>>>>>> Morton's sub is bitter if you sub it in cooking but is fine sprinkled
>>>>>>> on. If you have to eliminate salt in cooking what is the next best way
>>>>>>> to bring out flavors? I guess it depends on what you're cooking? My
>>>>>>> first thought is meat or pasta during the cooking process. Ideas?
>>>>>
>>>>>> I used Morton's for several years before realizing
>>>>>> it was causing an occasional irregular heartbeat.
>>>>>
>>>>> In my Fluids and Electrolytes part of nursing school, I leaned the
>>>>> soduim kills you via the brain and potassium kills you via the heart.
>>>>>
>>>>> My father, now 94, was warned a while back to reduce his sodium intake
>>>>> (HTN), so he switched to KCl for salt. Not too long after his MD told
>>>>> him his heartbeats were abnormal and they drew a lab, and his K+ level
>>>>> was way up! So his MD told him to lay off the KCl salt, which he's
>>>>> done.
>>>>>
>>>>
>>>> Some blood pressure medications are potassium-sparing. Personally, if
>>>> I don't eat a banana a day, I start to feel weird after a week.
>>>
>>> I'm on that drug. I was buying no salt ketchup, and later found out it had
>>> high potassium.
>>
>> What "drug" is that? I didn't see anything named.
>>
>>
> Maxide.
>
>>
>>> Lowered calcium and or magnesium, will also produce abnormal heartbeats.
>>> Many doctors are ignorant of this fact.
>>
>> They are hardly ignorant of it. Raised calcium and magnesium levels can
>> also produce irregular heartbeat, something you seem to be ignorant of.
>
> I don't think that's common. I had been around all kinds of researchers
> doing cell biology, some working on the heart. I used to build all kinds of
> stuff for their experiments. Calcium potassium balance in the cell is
> needed. I had worked with folk studying heart Arrhythmias, yet, I never
> discussed that with them. We had cameras taking pictures of the electrical
> signals traveling near the hearts surface.
>
> I was starting to have heart problems on occasion starting around the late
> 80's . I started taking extra calcium for another problem. I realized
> after a while the heart was running fine. That was good for 15 years.
> Started having more problems, 6 years ago, started taking magnesium.
> Worked. In talking to a phd friend at work, telling about his wife, an md,
> had problems after jogging. I suggested magnesium, she was already taking
> extra calcium. Also had her levels checked. Worked. It's not so much the
> blood potassium, but the cell potassium that mattered.
>
Edit. Blood and cell magnesium.

Greg

On 3/3/2012 1:05 PM, Gary wrote:
>
>
> A Moose in Love wrote:
>>
>> On Mar 2, 12:46 pm, >
>> wrote:
>>> On 3/2/2012 10:09 AM, Doug Freyburger wrote:
>>>
>>>> My concept goes like this - We are evolved from the sea so chances are
>>>> we'll do best with an electrolyte mixture like the sea.
>>>
>>> All of what we call "salt" comes from the same source. Commercially
>>> produced crystal table salt has been refined to a greater degree than
>>> coarser salts, but it is essentially the same thing as sea salt, rock
>>> salt, etc.
>>>
>>>> That's very
>>>> roughly 90% sodium, 9% potassium and 1% other mostly calcium for the
>>>> positive ions.
>>>
>>> Only because it's less refined, and frankly more contaminated with
>>> "non-salt" matter.
>>>
>>>> Table salt is close to 100% sodium.
>>
>> Salt is sodium choride. NaCl; one atom of sodium, and one atom of
>> chlorine.
>> (and no sqwertz i'm not a professor of chemistry at Wossamata U).
>> Na is heavier than Cl, so by weight there is more Na in the formula
>> than Cl.
>> I can't get a periodic table up; this morning my browser is o so slow.
>> One thing I do remember about sodium, is that it is very reactive when
>> exposed to air. It needs to be kept in some type of solution. I
>> forget the what nots (it's been a long time)
>> from wikipedia; search sodium properties
>> {
>> Care is required in handling elemental sodium, as it is potentially
>> explosive and generates flammable hydrogen and caustic sodium
>> hydroxide upon contact with water; powdered sodium may combust
>> spontaneously in air or oxygen.[58] Excess sodium can be safely
>> removed by hydrolysis in a ventilated cabinet; this is typically done
>> by sequential treatment with isopropanol, ethanol and water.
>> Isopropanol reacts very slowly, generating the corresponding alkoxide
>> and hydrogen.[59] Fire extinguishers based on water accelerate sodium
>> fires; those based on carbon dioxide and bromochlorodifluoromethane
>> lose their effectiveness when they dissipate. An effective
>> extinguishing agent is Met-L-X, which comprises approximately 5% Saran
>> in sodium chloride together with flow agents; it is most commonly hand-
>> applied with a scoop. Other materials include Lith+, which has
>> graphite powder and an organophosphate flame retardant, and dry sand.
>> }
>
> Holy Crap! Talking about plain salt and you into the sodium rant? Both
> chemicals are very volatile on their own but.....give me a break....
> combined they make friendly SALT!
>
> LOL@!
>
> Hydrogen and Oxygen are both both flammable, but combined to make water....
>

Oxygen supports combustion but is not flammable in itself. Hydrogen
usually burns quietly in air or oxygen but some mixtures of oxygen and
hydrogen can explode (I seem to remember that the detonating mixture is
about that which would completely burn to water.)

--
Jim Silverton

Extraneous "not" in Reply To.

On Friday, March 2, 2012 12:05:07 AM UTC-5, Cheryl wrote:
> I have reason to know that I am one that is sensitive to excess sodium.
> I also have blood pressure that fluctuates between high and borderline.
>
> I was researching salt subs and discovered that potassium chloride salt
> subs can be dangerous, so I'll talk to my doctor before using one, but I
> was wondering if anyone who uses one has a favorite? I read that
> Morton's sub is bitter if you sub it in cooking but is fine sprinkled
> on. If you have to eliminate salt in cooking what is the next best way
> to bring out flavors? I guess it depends on what you're cooking? My
> first thought is meat or pasta during the cooking process. Ideas?

Potassium can be hard on weak kidneys, but you can't live without it. By all means, consult your doctor about what you ought to do, but here's my soapbox talk about salt substitutes. Why use a substitute? If you don't want salt, just leave it out. Your taste quickly adjusts to a lower intake. I bought some potassium-based baking powder to make low-sodium pancakes. The pancakes came out bitter. The next time, I used yeast, and those were the best pancakes I had ever made from scratch. It works for waffles, too. Just don't salt spaghetti water. I bet that no one will know the difference if you use a good sauce. (My homemade sauce has neither salt nor sugar. People beg jars from me because they like the taste.) The best salt replacements don't imitate salt's flavor. They provide other flavors instead.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

Gary wrote:
>
> Speaking of tv show chefs. On the show, "Chopped," all of the chef/judges
> seem to agree that seafood and cheese doesn't work together at all.

It's crazy.

> I disagee@! I have a crab recipe that is my very BEST crab recipe. I think
> those chefs on tv need to expand their reasoning.

Salmon with a small amount of cream sauce. Crab mixed into cream
cheese. The list could go on and on.

Pennyaline wrote:
>
>What I don't understand is what you
> meant by the sodium you get while eating out. You never broached that
> part of it.

Restaurant food is widely held to be over salted. Whether it's "over"
salted or not is a matter of tastes but most restaurants in my
experience do salt heavily.

There's a pizza place that serves "no dough" pizza that is wheat free so
I can digest it. The crust is made out of a pressed sheet of sausage.
After the cheese and pepperoni is added those pizzas have epic amounts
of salt. That's only the saitiest example I can think of there are
plenty of others.

For people who eat many meals out it can be a given that they have
excess sodium compared to their needs. Same for people who salt their
foods before they taste them.

> Now, you conveniently edited out my question about your hypertension
> medications. So tell me, if not diuretics particularly, what are you taking?

I am not on any medication for blood pressure. But my posts are not
only aimed at myself so I do mention issues that others might have. In
the case of potassium too much can be fatal so it's important to
include a caveat.

Cheryl wrote:
> Doug Freyburger wrote:
>
>> My concept goes like this - We are evolved from the sea so chances are
>> we'll do best with an electrolyte mixture like the sea. That's very
>> roughly 90% sodium, 9% potassium and 1% other mostly calcium for the
>> positive ions. Table salt is close to 100% sodium. So if we use either
>> Lite Salt or Salt Substitute at the table it will very roughly counter
>> the sodium we get while eating out. The kidneys work to balance out our
>> electrolytes so we only need to get in the ball park for it to work.
>> Based on that I looked at the gram quantities and it's been Lite Salt on
>> our table ever since. I do not bother with potassium supplements.
>
> I feel constantly dehydrated so I want to reduce sodium not only because
> my BP is fluctuating high down to borderline and back again, and with
> the cholesterol problem, and the fact that I can't seem to cut out
> sodium (I salt EVERYTHING and crave salt) I need to find an alternative
> and work it back to no added salt at all.

If you crave salt it should mean that your body is deficient in salt.
But consider - If your body is deficient in omega-3 fatty acids you just
crave fat. Cravings aren't specific. Maybe, just maybe, using Lite
Salt will greatly decrease your salt cravings. Worth a try as long as
you are aware that too much potassium is dangerous.

On Sat, 3 Mar 2012 21:39:46 +0000 (UTC), Doug Freyburger
> wrote:

>Cheryl wrote:
>> Doug Freyburger wrote:
>>
>>> My concept goes like this - We are evolved from the sea so chances are
>>> we'll do best with an electrolyte mixture like the sea.

Not true. Seafood contains less salt than land fauna.

On 03/03/2012 4:51 PM, Brooklyn1 wrote:
> On Sat, 3 Mar 2012 21:39:46 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> Cheryl wrote:
>>> Doug Freyburger wrote:
>>>
>>>> My concept goes like this - We are evolved from the sea so chances are
>>>> we'll do best with an electrolyte mixture like the sea.
>
> Not true. Seafood contains less salt than land fauna.
>



Experts seem to disagree. The salt level in the blood of all
invertebrates is virtually identical, about 9 grams per litre.
Freshwater and salt water fish have different mechanisms to deal with
the salinity of their environment. Fresh water fish need to retain salt
and sal****er fish need to eliminate it.


http://www.ca.uky.edu/wkrec/vertebratefishevolution.pdf

On 3/3/2012 2:35 PM, Doug Freyburger wrote:
> Pennyaline wrote:
>>
>> What I don't understand is what you
>> meant by the sodium you get while eating out. You never broached that
>> part of it.
>
> Restaurant food is widely held to be over salted. Whether it's "over"
> salted or not is a matter of tastes but most restaurants in my
> experience do salt heavily.
>
> There's a pizza place that serves "no dough" pizza that is wheat free so
> I can digest it. The crust is made out of a pressed sheet of sausage.
> After the cheese and pepperoni is added those pizzas have epic amounts
> of salt. That's only the saitiest example I can think of there are
> plenty of others.
>
> For people who eat many meals out it can be a given that they have
> excess sodium compared to their needs. Same for people who salt their
> foods before they taste them.
>
>> Now, you conveniently edited out my question about your hypertension
>> medications. So tell me, if not diuretics particularly, what are you taking?
>
> I am not on any medication for blood pressure. But my posts are not
> only aimed at myself so I do mention issues that others might have. In
> the case of potassium too much can be fatal so it's important to
> include a caveat.


A person would have to ingest of steady daily diet of more
potassium-rich foods than is imaginable for that to be a source of fatal
hyperkalemia. It's more possible with someone taking potassium
supplements, but it's easily monitored and remedied with regular blood
work and dosage adjustment, even when one is taking potassium-sparing
diuretics.

"Pete C." > wrote:
> Pennyaline wrote:
>>
>> On 3/2/2012 5:40 PM, Pete C. wrote:
>>>
>>> Pennyaline wrote:
>>>>
>>>> What I don't understand is what you
>>>> meant by the sodium you get while eating out. You never broached that
>>>> part of it.
>>>
>>> That part should be pretty clear, virtually all restaurant food has
>>> probably 5X or more salt than you would cook with at home.
>>
>> "Virtually all"? "Probably 5X more salt than you would cook with at
>> home"? I guess a lot depends on who's doing the cooking at home.
>> Citations, please.
>>
>> <they should be as entertaining as the rest of your facts>
>>
>> And back to the subject of your meds? I've asked nicely, twice already.
>> What meds are you taking, please?
>
> Perhaps you should check who you are responding to.
>
> I expect there are some salt addicts cooking at home with absurd amounts
> of salt, however I am quite confident that the majority of home cooks
> use considerably less salt than restaurants. This point has been
> mentioned numerous times by the chefs on various cooking shows.

I see people salting first then tasting. They just like to shake I guess.
One has the option of using the shaker, but you can't get rid of the salt.

Greg

On 4/03/2012 5:05 AM, Gary wrote:
>
<snip>


> Holy Crap! Talking about plain salt and you into the sodium rant? Both
> chemicals are very volatile on their own but.....give me a break....
> combined they make friendly SALT!
>
Salt is only friendly in minimal doses. Overdo it and salt can be your
worst enemy.

<snip>

--

Krypsis

On 3/3/2012 4:26 PM, Doug Freyburger wrote:
> Gary wrote:
>>
>> Speaking of tv show chefs. On the show, "Chopped," all of the chef/judges
>> seem to agree that seafood and cheese doesn't work together at all.
>
> It's crazy.
>
>> I disagee@! I have a crab recipe that is my very BEST crab recipe. I think
>> those chefs on tv need to expand their reasoning.
>
> Salmon with a small amount of cream sauce. Crab mixed into cream
> cheese. The list could go on and on.

At a restaurant on the Eastern Shore, they served a crab mac and cheese
that was delicious.

On 3/3/2012 4:39 PM, Doug Freyburger wrote:
> If you crave salt it should mean that your body is deficient in salt.
> But consider - If your body is deficient in omega-3 fatty acids you just
> crave fat. Cravings aren't specific. Maybe, just maybe, using Lite
> Salt will greatly decrease your salt cravings. Worth a try as long as
> you are aware that too much potassium is dangerous.

Deficient is what I would think, too, but it seems not to be the case.
I got a little pour tin of Morton sub salt (not lite) to try it out. On
a food I'd normally put more salt on, it only took a small sprinkle. I
tasted it on my finger first and it was a little bitter, but on the food
I put it on it wasn't.

I have to go back for blood work in a month so I'm going to ask about
it. Not that I won't see doc before a month because she has to give me
the bloodwork order, so I'll probably see her in a couple of weeks.

On 3/3/2012 7:13 PM, gregz wrote:

> I see people salting first then tasting. They just like to shake I guess.
> One has the option of using the shaker, but you can't get rid of the salt.


I am one of those people. I always know depending on the dish that it
will need salt to suit my taste.

Cheryl wrote:

>>> Speaking of tv show chefs. On the show, "Chopped," all of the chef/judges
>>> seem to agree that seafood and cheese doesn't work together at all.
>>
>> It's crazy.
>>
>>> I disagee@! I have a crab recipe that is my very BEST crab recipe. I think
>>> those chefs on tv need to expand their reasoning.
>>
>> Salmon with a small amount of cream sauce. Crab mixed into cream
>> cheese. The list could go on and on.
>
>At a restaurant on the Eastern Shore, they served a crab mac and cheese
>that was delicious.

I always thought the aversion was to combining fish with cheese, but
not with cheese-flavored sauce. IOW, most cheese would overwhelm most
fish, but a cheese sauce gives more of a background flavor.

On Sat, 03 Mar 2012 00:04:54 -0700 in rec.food.cooking, Pennyaline
> wrote,
>People are always astonished to learn that tomatoes, oranges, potatoes,
>beans, meat, yogurt and cheese are excellent potassium sources.
>Everybody thinks bananas for potassium, when in reality they are one of
>the least effective vehicles for it.

I think someone was looking for a nutritional claim that they could make
about bananas and came up with "source of potassium" because it is just
about the only thing you can plausibly claim for the otherwise worthless
banana. It stuck, and now bananas are what many people think of when
they hear "potassium."

David Harmon wrote:
>
> On Sat, 03 Mar 2012 00:04:54 -0700 in rec.food.cooking, Pennyaline
> > wrote,
> >People are always astonished to learn that tomatoes, oranges, potatoes,
> >beans, meat, yogurt and cheese are excellent potassium sources.
> >Everybody thinks bananas for potassium, when in reality they are one of
> >the least effective vehicles for it.
>
> I think someone was looking for a nutritional claim that they could make
> about bananas and came up with "source of potassium" because it is just
> about the only thing you can plausibly claim for the otherwise worthless
> banana. It stuck, and now bananas are what many people think of when
> they hear "potassium."

Sports drinks and one-a-day vitamins are also a great source of potassium.


PS - bananas aren't so worthless. They go great with many cereals.

Gary

On Sat, 03 Mar 2012 00:04:54 -0700, Pennyaline
> wrote:
>
> People are always astonished to learn that tomatoes, oranges, potatoes,
> beans, meat, yogurt and cheese are excellent potassium sources.
> Everybody thinks bananas for potassium, when in reality they are one of
> the least effective vehicles for it.

Too bad. After it's been drummed into my head all of my life that
bananas are a good source of potassium (beat leg cramps by eating a
banana), I hear they're too sweet for people who are watching their
sugar intake and now you say it's not a good source of potassium.
What other folk medicine is going to crash and burn?

--
Food is an important part of a balanced diet.

"Cheryl" < Hi Polly. I can't imagine pepper of any flavor taking the place
of
> salt, but I'm going to work toward reducing my sodium intake. I know many
> foods have enough for our body without adding more during cooking or at
> the table, but I'm a salt freak and it's catching up with me.
>
> thanks

Some things just Must have a little salt. When I see a chocolate recipe
with no salt I always think, "That's not going to work". OTOH, be careful
of bread. Sometimes, just one slice will get you for 10% of a sensible
intake. Polly