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Why Salt Was So Important Throughout History

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Re: Why Salt Was So Important Throughout History

#61

Post by teslabox »

greggyb wrote: post #56
elboru wrote: post #39

Earlier quoted context omitted.

I reached a point where I don't know what to believe, everything cures and causes cancer at the same time, every week I'll ran into an article about a new study contradicting some random common knowledge. I guess the key is to live a balanced life, don't consume anything in excess and don't worry too much. "In medium virtus est"

My favorite guidance is Pollan's, "Eat food. Not too much. Mostly plants."[0] Another piece of guidance I like is this (paraphrased): Eat absolutely anything you want. But make it all yourself. If you want cookies and cake and ice cream, great! Buy flour and sugar and butter and chocolate and milk and cream, and make them yourself.[1] Now, these don't directly address your point about conflicting research. They give…

With regard to salt, I like the advice “salt to taste”: add salt to your food until it taste good. Salt has many roles in the body; it was simplistic and wrong to blame a oerson’s high blood pressure on salt consumption.

Re: Why Salt Was So Important Throughout History

#62

Post by philwelch »

lgessler wrote: post #16
cup-of-tea wrote: post #13

Earlier quoted context omitted.

> if you remove the salt from one, it becomes crumbly and dry If you remove the salt it is not a sausage. The word sausage comes from Latin salsus meaning "salted". Salad and sauce also come from this root (more obviously in the Spanish salsa ).

If you showed a tube of ground meat to some people and asked if it looked like a sausage, most would agree it does without insisting that you check to see if it has salt. While you're right about the word's etymological history[1], there is nothing that prevents words from obtaining new meanings that might seem like they're at odds with their etymological histories. A good example of this: nice[2]. [1]: https://www.e…

I don't know anybody who would call this a sausage: https://www.costcobusinessdelivery.com/Kirkland-Signature-Le...

Re: Why Salt Was So Important Throughout History

#63

Post by ghein »

elboru wrote: post #39
ghein wrote: post #38

Earlier quoted context omitted.

Salt to hypertension thesis has been hit with a number of problems recently. As have many other "known" results in dietary and epidemiological studies. Current research suggests that while salt is bad for people WITH hypertension the causal link between elevated consumption and hypertension isn't what was earlier believed. One study here https://www.medicalnewstoday.com/articles/317099.php

I reached a point where I don't know what to believe, everything cures and causes cancer at the same time, every week I'll ran into an article about a new study contradicting some random common knowledge. I guess the key is to live a balanced life, don't consume anything in excess and don't worry too much. "In medium virtus est"

We praise "peer review" without understanding/acknowledging that there are few peers and little review.

The aphorism "science advances one funeral at a time" is saddeningly true.

The more rigorous areas are those with little time lag between input and output, and results that are easily verifiable. Do you die within 2 weeks of taking this drug or are you cured - strong results. Take this pill every day for 40 years to reduce your all factor mortality by 15% - not so much. An imploded sphere of plutonium either gives you a lump of metal or an earth shattering kaboom - no need for a second lab to reproduce.

Areas with high time lag and difficult verification/reproduction are more vulnerable to research and policy entrepreneurialism. Whether it's salt hypertension, red meat and heart disease, the Cornell Brand Lab, or much of sociology errors last for decades because of the high costs of verification and the low rewards.

You'll notice that nearly EVERYTHING that you consume comes with the State of California Cancer warning.

Re: Why Salt Was So Important Throughout History

#64

Post by dshkbxzu »

philwelch wrote: post #62
lgessler wrote: post #16

Earlier quoted context omitted.

If you showed a tube of ground meat to some people and asked if it looked like a sausage, most would agree it does without insisting that you check to see if it has salt. While you're right about the word's etymological history[1], there is nothing that prevents words from obtaining new meanings that might seem like they're at odds with their etymological histories. A good example of this: nice[2]. [1]: https://www.e…

I don't know anybody who would call this a sausage: https://www.costcobusinessdelivery.com/Kirkland-Signature-Le...

Yeah, because it doesn't look like a sausage. The shape of it being a tube of meat is what people call a sausage.

The poster youre replying to doesn't say "ground beef" = " sausage" so I don't see your point.

Re: Why Salt Was So Important Throughout History

#65

Post by dshkbxzu »

cup-of-tea wrote: post #24
lgessler wrote: post #16

Earlier quoted context omitted.

If you showed a tube of ground meat to some people and asked if it looked like a sausage, most would agree it does without insisting that you check to see if it has salt. While you're right about the word's etymological history[1], there is nothing that prevents words from obtaining new meanings that might seem like they're at odds with their etymological histories. A good example of this: nice[2]. [1]: https://www.e…

So are you actually claiming that ground meat is sausage or that anyone would think it's a sausage upon cooking and tasting it, regardless of how it looks?

They specifically say tube. That the shape makes it a sausage, not the salt content.

Re: Why Salt Was So Important Throughout History

#67

Post by cup-of-tea »

dshkbxzu wrote: post #65
cup-of-tea wrote: post #24

Earlier quoted context omitted.

So are you actually claiming that ground meat is sausage or that anyone would think it's a sausage upon cooking and tasting it, regardless of how it looks?

They specifically say tube. That the shape makes it a sausage, not the salt content.

No it doesn't. You might think it does but you've never made a sausage. The tube shape comes from the natural casing used. But you can make sausage into any shape you want and it's still sausage.

Re: Why Salt Was So Important Throughout History

#68

Post by JacobJans »

Fnoord wrote: post #51
JacobJans wrote: post #7

Earlier quoted context omitted.

My favorite salt, and relatively affordable, is Celtic Sea Salt. There are so many varieties of salt out there!

Sure, as long as you don't claim its magically more healthy than other forms of NaCl. Not saying you do ; just seen that regularly claimed by people who prefer/swear by certain salts.

I don't make any health claims; however, un-processed salts, such as Celtic Sea Salt contain much more than just sodium. They contain many other minerals.

In other words, Celtic Sea Salt is more than just NaCl.

Re: Why Salt Was So Important Throughout History

#69

Post by kbutler »

cup-of-tea wrote: post #58
kbutler wrote: post #35

Earlier quoted context omitted.

> ... Latin salsus meaning "salted". Salad and sauce also come from this root ... so if you remove the salt, it's not a salad or a sauce? Hmm.

I don't think so. If you remove salt or sauce from salad then it's just cut up vegetables. And a sauce without salt won't be very popular too say the least.

So the bowl of vegetables is not the salad, but the runny stuff in the bottle is?

And so much for applesauce. sigh

I guess that's no true sauce, man.

Re: Why Salt Was So Important Throughout History

#70

Post by philwelch »

dshkbxzu wrote: post #64
philwelch wrote: post #62

Earlier quoted context omitted.

I don't know anybody who would call this a sausage: https://www.costcobusinessdelivery.com/Kirkland-Signature-Le...

Yeah, because it doesn't look like a sausage. The shape of it being a tube of meat is what people call a sausage. The poster youre replying to doesn't say "ground beef" = " sausage" so I don't see your point.

But this ground beef literally comes in tubes. Look at the second picture.
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