Sea salt vs. Table Salt
Posted 28 weeks 1 day ago byI was laying on the couch in a lazy one-more-day-till-school-starts funk, enviously watching the Food Network wishing I could afford to cook lobster rolls and roasted loin of pork when I noticed that several of the recipes demonstrated called for sea salt. I began to wonder how many people use sea salt, kosher salt, or another variety of gourmet salts; because the salt in my cupboard is good old fashioned Morton's iodized salt. Table salt has been fortified with iodine since the 1920's to help prevent iodine deficiency. Iodine deficieny causes the thyroid gland to swell which is known as goiter, which produces swelling at the front of the neck. With increased consumption of gourmet salt and an emphasis on low sodium, goiter could soon be on the rise. Fortunately, most Americans eat enough processed food (which is full of salt, and thus iodine) that this has not become an issue. Still, goiter has largely disappeared; why help bring it back?
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Thoughts
(if you like it, eat it)
Submitted on May 19th, 2008 by CashMoneyStay tru!!
I am a form believer on eating whatever appeals to you. Don't go around looking at the labels, although this isn't bad,and trying to get the most healthiest thing. All you have to do is exercise more frequently. I'm 6', 175 pounds and I eat what I like. I also exercise alot to keep myself in perfect shape.There is a trick to everything we do in life.
Splenda's harms...
Submitted on January 23rd, 2008 by The Big KlosowskiI no idea Splenda had so many doubts. I have it in my coffee every morning...I'll have to rethink that strategy for sure. What an eye opener!
Beware of What You Ingest
Submitted on January 23rd, 2008 by Me_Myself_N_IIn addition to the iodized salt issue, we need to be aware of what we put in our body. There are many things we ingest (contatained in food and medicine) that do our bodies harm.
For example, look at the widely accepted sugar substitute "Splenda." While the public has accepted this sweetener en masse, there are numerous unknowns and hidden dangers.
"Splenda contains a potential poison
Splenda contains the drug sucralose. This chemical is 600 times sweeter than sugar. To make sucralose, chlorine is used. Chlorine has a split personality. It can be harmless or it can be life threatening.
In combo with sodium, chlorine forms a harmless “ionic bond” to yield table salt. Sucralose makers often highlight this worthless fact to defend its’ safety. Apparently, they missed the second day of Chemistry 101 - the day they teach “covalent” bonds.
When used with carbon, the chlorine atom in sucralose forms a “covalent” bond. The end result is the historically deadly “organochlorine”.
Unlike ionic bonds, covalently bound chlorines are a big no-no for the human body. They yield insecticides, pesticides, and herbicides - not something you want in the lunch box of your precious child. It’s therefore no surprise that the originators of sucralose, chemists Hough and Phadnis, were attempting to design new insecticides when they discovered it! It wasn’t until the young Phadnis accidentally tasted his new “insecticide” that he learned it was sweet. And because sugars are more profitable than insecticides, the whole insecticide idea got canned and a new sweetener called Splenda got packaged."
http://drhotzeblog.netymology.com/2007/0...