Re: CS>food prep with cs

Mon, 2 Jun 2008 17:04:11 -0700

    The low salt diet is only is fine for the bad commercially produced salts. My health is much improved since I started using unprocessed sea salt. I love salt. I sprinkle liberal amounts on my food, add it to my R?O water to drink. Some times I take a little and throw it over my shoulder...we are not scared of salt anymore, well except the Morton poison...
Shep


I have not used salt in my cooking nor on my table for years and I do not find it "awful".  Only lately have I begun using tiny amounts of sea salt here and there but I am careful with it.  Foods prepared elsewhere that others find "wonderful" are hideously salty to me.  I just wonder what those people are doing to their blood vessels (constricted with too much salt).  I used to eat that way, but no more.  Faith G.


----- Original Message ----- From: "sol" <[email protected]>
To: <[email protected]>
Sent: Monday, June 02, 2008 6:57 PM
Subject: Re: CS>food prep with cs


If it was me, and this is just my personal preference/taste, I'd use the salt and skip the CS. Vegetables and foods canned without salt are awful, and it seems to take many times the amount of salt after the fact to give them any flavor.
I use a pressure canner for low and non-acid foods.
sol

Dianne France wrote:
I wasn't going to skip the water boiling but planned on using boiled distilled but wondered if I could skip the salt because the silver should do the same protection.  I wouldn't want to combine silver and salt since there has been so much discussion about the side effects.


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