Guest guest Posted January 30, 2001 Report Share Posted January 30, 2001 > Hello: > No I didn't know about the salt. I guess When I get the book I'll find > out why we need the salt. She suggests salt as a substitute for whey. Both are to instigate enzymatic action in the food so it digests better and more nutrition is received. I don't know if soaking without a catalyst will start a breakdown in the foods. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2001 Report Share Posted March 11, 2001 Greetings! In Sally Fallon's book, many of the recipes (beverages, pickled veggies, etc) use 1 tablespoon salt and some whey. This is alot of salt. Is the salt somehow converted to something other than salt in the fermentation process that makes it safer to eat or drink? For instance, is it safe to drink the liquid that cucumbers are pickled in? It tastes salty. 1 Tablespoon of sea salt = 6,000 mg sodium (approximately) Thank you ----- Original Message ----- From: ms4runr@... Sent: Wednesday, February 21, 2001 6:36 PM Subject: Re: coconut & palm oil > I ordered the palm oil from http://www.spectrumnaturals.com/natnewindex.html> > I ordered coconut oil from www.4radiantlife.com They support the Weston A Price foundation with each sale. It is the same product by Omega Nutrition. I really appreciate that all the products I have seen recommended, in my readings from articles and persons with the Weston A. Price philosophy, are at this site. I don't have to wonder if I am getting the best that is available, both for quality and taste. Nor do I have to go eeny-meeny-mynee-mo. ;)anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2001 Report Share Posted March 11, 2001 Greetings, The beauty of it all is that when we use Celtic salt we are actually getting Sodium in its bioavailable form, which is a nutrient we very much need. Normal table salt is refined, heated, and pressurized to such an extent that the Sodium is bound tightly in the form of NaCl, which makes it unavailable to us, and rather poisonous actually. So just as with meat, fat, and dairy, we are made to rightly fear the toxic industrial version but are not told of the healthy natural form. However, even with Celtic salt we should listen to our own cravings and desires - when it tastes right, eat it; when you don't want it, don't eat it.... In other words, don't worry about Sodium intake unless you eat foods with regular salt.... Cheers, ----- Original Message ----- From: Sent: 3/11/2001 11:11:40 AM Subject: Re: Salt Greetings! In Sally Fallon's book, many of the recipes (beverages, pickled veggies, etc) use 1 tablespoon salt and some whey. This is alot of salt. Is the salt somehow converted to something other than salt in the fermentation process that makes it safer to eat or drink? For instance, is it safe to drink the liquid that cucumbers are pickled in? It tastes salty. 1 Tablespoon of sea salt = 6,000 mg sodium (approximately) Thank you ----- Original Message ----- From: ms4runr@... Sent: Wednesday, February 21, 2001 6:36 PM Subject: Re: coconut & palm oil > I ordered the palm oil from http://www.spectrumnaturals.com/natnewindex.html> > I ordered coconut oil from www.4radiantlife.com They support the Weston A Price foundation with each sale. It is the same product by Omega Nutrition. I really appreciate that all the products I have seen recommended, in my readings from articles and persons with the Weston A. Price philosophy, are at this site. I don't have to wonder if I am getting the best that is available, both for quality and taste. Nor do I have to go eeny-meeny-mynee-mo. ;)anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2001 Report Share Posted March 11, 2001 If you're using real celtic sea salt you shouldn't have any problems with increased salt intake. Check out www.celtic-seasalt.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2001 Report Share Posted March 11, 2001 > > I ordered the palm oil from > http://www.spectrumnaturals.com/natnewindex.html > > > > > > I ordered coconut oil from www.4radiantlife.com They support the > Weston A Price foundation with each sale. It is the same product by > Omega Nutrition. I really appreciate that all the products I have > seen recommended, in my readings from articles and persons with the > Weston A. Price philosophy, are at this site. I don't have to wonder > if I am getting the best that is available, both for quality and > taste. Nor do I have to go eeny-meeny-mynee-mo. > anne > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2001 Report Share Posted March 12, 2001 Hello Everyone: Does this also hold true for regular sea salt? I don't get the celtic sea salt yet. But I have been using sea salt for almost ten years now. Are there similar benifits in it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2001 Report Share Posted March 12, 2001 No. The regular sea salt has been " processed " . Minerals removed. You'll see and taste the difference when you try Celtic salt. > Hello Everyone: > Does this also hold true for regular sea salt? I don't get the celtic > sea salt yet. But I have been using sea salt for almost ten years now. Are > there similar benifits in it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2001 Report Share Posted March 12, 2001 Most sea salts are just as refined as other table salts. Whatever they do to it to make it white and free flowing out of a shaker leaves it devoid as a food for human consumption and a toll on our system. The Celtic Sea Salt is terrific. (800) TOP-SALT ----- Original Message ----- From: umbasheer@... Sent: Monday, March 12, 2001 10:54 AM Subject: Re: Salt Hello Everyone: Does this also hold true for regular sea salt? I don't get the celtic sea salt yet. But I have been using sea salt for almost ten years now. Are there similar benifits in it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2001 Report Share Posted March 13, 2001 Thank You everyone for clearing up the salt matter. I guess i have not gotten up to that part yet in Fallon's book. Will try to get Celtic sea Salt at Whole Foods. Dave > > Greetings! > > > > In Sally Fallon's book, many of the recipes (beverages, pickled > veggies, etc) use 1 tablespoon salt and some whey. > > > > This is alot of salt. Is the salt somehow converted to something > other than salt in the fermentation process that makes it safer to > eat or drink? > > > > For instance, is it safe to drink the liquid that cucumbers are > pickled in? It tastes salty. > > > > 1 Tablespoon of sea salt = 6,000 mg sodium (approximately) > > > > Thank you > > > Weston A Price and S.Fallon do a good job of explaining why salt is > not bad for the body. Whole, sea salt, anyway. > > Quote Link to comment Share on other sites More sharing options...
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