2013-12-03

salt is real money during inflation!

co.amazon/cook/Himalayan Natural Unprocessed Cooking salt:
The Spice Lab's 1 Kilo Coarse - Himalayan Natural Unprocessed Cooking salt
salt is real money during inflation:
. I like to use this like rock candy,
but I'm a little worried about cooking with it,
because I got the impression that natural salt
is a good source of nitrates (or nitrites?)
and when these mix with protein in the stomach,
they can promote stomach cancer .
. according to a reagan-era top economist
we are headed for an inflationary depression,
and salt will be like real money again .
hoard salt now !
8.30: web.health/salt:
Natural sea salt contains 92 essential minerals
and most all refined adulterated sea salts
contain only 2 elements (Na and Cl).
natural vs refined allows liquids to
freely cross body membranes,
the kidney’s glomerulus's and blood vessels walls.
Whenever the sodium chloride concentration
rises in the blood,
the water in the neighboring tissues
is attracted to that salt-rich blood,
and the cells then re-absorb
the enriched intra-cellular fluid.
If they are functioning properly,
the kidneys remove the saline fluids easily.
Refined salt does not allow
this free-crossing of liquids and minerals,
and causes accumulated fluids to stagnate in joint,
producing edema and chronic kidney problems.
. mercola is being nutty selling salt,
blaming heat-treatment of table salt 
for "Unsightly cellulite, Rheumatism, 
arthritis and gout, Kidney and gall bladder stones" .
. the reason they heat treat it
is to remove the trace minerals;
any adverse effects of refined salt
are likely due to this lack;
in any case, he has no references .
[12.3: don't forget salt abuse:
excess salt is tough on kidneys;
also consider the capitalist's secret:
adding sugar and salt to your food
makes you eat a lot more of it,
and food abuse is sure poison .]

. if Himalayan Crystal salt 
causes none of these medical problems
it's because of the beneficial effects of
the higher levels of trace minerals,
not the crystal structure -- 
that structure is moot 
right after it gets mixed with water;
anyway, he has no references .
. he said fluoride helps brains or something
but he didn't put it in print,
let alone provide references .

. Himalayan salt is around 15% trace minerals
that's how it could have high fluoride
-- it has high everything;
Polonium Po ≺0.001 ppm
Radium Ra    ≺0.001 ppm
Uranium U ≺0.001 ppm
Plutonium Pu ≺0.001 ppm

. I found 192 PPM (parts per million) of fluoride.
In a third product, I found 16 PPM of fluoride.
. ordinary rock salt from the salt range in Pakistan
being marketed as healing Himalaya Salt.
It will result in very high overall fluoride intake .
[ Water & Salt: The Essence of Life,
by Peter Ferreira and Dr. Barbara Hendel, M.D.]
-- the controversials ---
Flouride F- ≺0.1 g/kg
Iron Fe 38.9 ppm
Bromine Br 2.1 ppm
Oxygen O 1.20 g/kg
Nitrogen N 0.024 ppm
[ natural source of nitrates? ]
Aluminum Al 0.661 ppm
Nickel Ni 0.13 ppm
Barium Ba 1.96 ppm
Mercury Hg ≺0.03 ppm
Cadmium Cd ≺0.01 ppm
Arsenic As ≺0.01 ppm
Lead Pb ≺0.10 ppm
Polonium Po ≺0.001 ppm
Radium Ra ≺0.001 ppm
Uranium U ≺0.001 ppm
Plutonium Pu ≺0.001 ppm
-- the beneficials --
Selenium Se 0.05 ppm
Magnesium Mg 0.16 g/kg
Calcium Ca 4.05 g/kg
Potassium K+ 3.5 g/kg
Lithium Li 0.40 g/kg
Sulfur S 12.4 g/kg
Chromium Cr 0.05 ppm
Manganese Mn 0.27 ppm
Zinc Zn 2.38 ppm
Copper Cu 0.56 ppm
Sodium Na+ 382.61 g/kg
Chloride Cl- 590.93 g/kg
Iodine I ≺0.1 g/kg
Silicon Si ≺0.1 g/kg
Phosphorus P ≺0.10 ppm
Boron B ≺0.001 ppm
"Himalayan salt looks like it has
lower levels of heavy metals than CelticSea salt.
... It turns out that the mercury in the sea
actually chelates the toxic methyl mercury.
Hence the mercury in Celtic salt
is actually very beneficial."
"rock salt" is a salt mined from the earth.
They’re usually formed when an ancient ocean dries up
and is buried for millions of years.
Himalayan Rock salt, for example,
is hundreds of millions of years old.
. the iron content is very high. 
In this case: Iron Fe 38.9 ppm
I'm trying to find any information about HPS iron content.
It's the only salt we use, for a number of reasons.
Celtic is too moldy, even when baked.
[ curezone gives celtic a good review ]
Redmond is too salty, leaving sand and grit behind.
But I’m worried about the iron content.
And someone else I talked to is concerned that
the type of iron in HPS[Himalayan pink salt]
is unhealthy – that the pink color indicates
the iron has oxidized.
Why does Himalayan salt taste
so much saltier than other salts.
1 T[tbsp] of himalayan salt in 1 quart of water
makes the water unbearably salty,
whereas 1 T of Mortons OR of sea salt
does not.
I am using the salt to ferment the vegetables
via lacto-fermentation.
I need to cut down on the amount of Himalayan salt
because the saltiness is unbearable.
However, the salt is used to
prevent the growth of harmful organisms.
How can I use enough salt to prevent such growth
yet not so much that it is too salty?
[ perhaps the saltiness is from other reactants
like the oxygen or sulfer ]