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Me and Sea Salt  This thread currently has 1,982 views. Print Print Thread
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Golfzilla
Tuesday, January 12, 2010, 7:07pm Report to Moderator Report to Moderator

BTD 10/09/Swami Hunter 1/10/Taster/ISTJ
Ee Dan
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I want to try the different types of sea salt. Pink, gray, etc but will wait until my meting with the ND this Thursday and discuss it with her.
Cheers from GZ




If you keep doing what you've always done, and you keep getting what you've aways got, perhaps it's time for a change...
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Paula 0+
Tuesday, January 12, 2010, 7:33pm Report to Moderator Report to Moderator
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I just saw this thread. Tea Rose, I definitely eat more of something if it's salted.  I crave rice cakes or rice crackers that are salty.  I have recently been low on good salt at home.  I have some kosher salt that I cook with, but I don't believe it's as good as sea salt.  But I also believe that it could be from tired adrenals that we crave extra salt.  Here's the theory that I recall.  It was that eating wheat for years exhausts a gluten sensitive, celiac person's adrenals, then one looks for things to boost them, like caffeine or extra salt.  
So the longer you eat according to your plan (no wheat, etc) hopefully the adrenals will heal, and less salt will be craved?  For the longest time, I didn't add extra salt to foods, but I have been doing so in the last year or so.  But like you, I also had low blood pressure for a long time.  Maybe we just need it for that reason alone.
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Tea Rose
Tuesday, January 12, 2010, 7:41pm Report to Moderator Report to Moderator

Kyosha Nim
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Hi Paula,

Well then if you theory is right, hopefully my adrenals are doing good because I have not been craving salt lately which is how I came to realize that I eat more rice because of the salt.  When I didn't put as much salt on it I had the thought "I really don't crave the rice, but the salt".  I feel really good right now and if the skin rash would just go away, I would be doing as well as I have in a long time!  Maybe the rash is detox  

Golfzilla,

You probably get different trace minerals with the different color salts!  Too bad there aren't sample packs where we could try them all.

Tea Rose


Tea Rose



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Victoria
Wednesday, January 13, 2010, 2:26am Report to Moderator Report to Moderator

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Sun Beh Nim
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I'm currently beginning to rotate among the different natural "sea salts" available.  I think they must all have slightly different properties and mineral benefits.  I stay clear of the refined inexpensive sea salts.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Sed
Thursday, January 14, 2010, 8:37pm Report to Moderator Report to Moderator

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I've come across a recipe of baking chicken in a salt crust, which I thought was an unusal way of using salt.  The chicken sits snuggly in foil in a baking tray and the salt is poured over it until its all covered, then baked. I haven't been tempted to try it, but apparently the salt (which solidifies and has to be broken off the bird at the end) locks in all the moisture and the meat ends up tender, but not at all salty when cooked. The recepie said that it is an age-old way of cooking chicken ~ probably from well before roasting pots were invented.
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JJR
Thursday, January 14, 2010, 9:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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Sounds good.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Maria Giovanna
Thursday, January 14, 2010, 10:39pm Report to Moderator Report to Moderator

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Kyosha Nim
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This salt covered recipe is often use in Italy for fish and this avoids every fishy smell in the house! Not suitable for small fish as sardines or mackerels or shellfish, just for medium or big size fish whole with their skin. You can put spices and herbs before covering with salt.


INTJ Italy celiac��
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Victoria
Thursday, January 14, 2010, 11:46pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I've heard of using that method for baking salmon.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Tea Rose
Friday, January 15, 2010, 2:21am Report to Moderator Report to Moderator

Kyosha Nim
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Yes, I think I saw that on the food network



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Symbi
Friday, January 15, 2010, 2:24am Report to Moderator Report to Moderator

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Ee Dan
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Reminds me of  making pork crackling - have always hated that but some non-BTD-GTD'ers love it.  You have to cover the fat in salt and baking the salt and fat together, they go hard.  Yuk!    

sorry if I turned your stomach there.


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
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Victoria
Friday, January 15, 2010, 3:33am Report to Moderator Report to Moderator

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Sun Beh Nim
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Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Kristin
Friday, January 15, 2010, 4:16pm Report to Moderator Report to Moderator

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Kyosha Nim
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Does anyone else have problems with Celtic Grey sea salt? I find it terribly drying to all my mucus membranes. With neti, my nasal membranes feel like cardboard. When I use it in cooking or as a table salt, my throat dries out and I crave water.   I don't use very much of it either when I experience these symptoms. I find it puzzling.

I do not have this experience with the pink Himalayan salt though....


The true meaning of life is to plant trees under whose shade you do not expect to sit.

- Nelson Henderson
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Sed
Friday, January 15, 2010, 8:39pm Report to Moderator Report to Moderator

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Yes, interesting way of roasting and clearly good for keeping the house visitor friendly! (My grandmother did her major cooking in an outside kitchen, because my grandad dislikes strong cooking smells ~ so probably family friendly too). The meat must be tender and full of flavour, yumm. I saw a British chef called Rick Stein tucking into a meal with crispy pork crackling somewhere in the Far East during a culinary journey in the region. His eyes were all lit up and his mouth almost dribbeling as he gazed at the shiny fatsticks on his plate before tucking in. All I could think of was 'No thank you'  , but each to their own, I guess.


Regarding the salt, I read that the gray is from the sea and the pink is from rocks. I have seen some dust/sand like residue in my gray salted water in the past, very minute and probably nothing to be concerned about, but some people might just be that bit more sensitive.
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Victoria
Friday, January 15, 2010, 9:21pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I've heard others say that the Celtic gray salt didn't suit them.  I imagine it's an individual matter, and a good reason to try a lot of different kinds.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Sed
Friday, January 15, 2010, 9:25pm Report to Moderator Report to Moderator

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Are there a lot of different kinds? I only heard of Celtic grey and Himalayan pink (or ordinary sea or table).
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Victoria
Friday, January 15, 2010, 9:45pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Redmond Real Salt is another.

Those are 3 of the most easily available ones.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Sed
Friday, January 15, 2010, 9:58pm Report to Moderator Report to Moderator

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Thanks!!
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Victoria
Friday, January 15, 2010, 10:41pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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