Comments on: Eat more salt! Are you getting enough while in Japan?

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By: i m m isnath

i m m isnath — Tue, 24 Jan 2012 15:27:26 +0000

i am ISNATH from puttalam sri lanka. puttalam is must important place for sea salt production in sri lanka. i am secretary of salt union in puttalam we are using old techiniques to do our production. we want to develop and good sale production in international level. using new technologies . so we need your support to do this we kindly request you. please be helpful to make it well moble no 0094-773474713 w u faithful a I M M ISNATH

By: i m m isnath

i m m isnath — Tue, 24 Jan 2012 15:05:24 +0000

tnjgvk

By: Happiesusie

Happiesusie — Thu, 22 Dec 2011 17:40:45 +0000

Not quite relavent as this is a salt topic, but ive always wondered how japanese can be healthy with the amount of msg they seem to be eating – ramen, soba tsuyu, almost all sauces…

By: What Are The Problems Associated With Obesity? Part I | Healthy Chocolate World

Wed, 09 Nov 2011 11:48:37 +0000

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By: steve

steve — Wed, 14 Sep 2011 03:58:16 +0000

Keep in mind that Mr. Murakami is the manager director of a sea salt company that stands to benefit financially from increased salt consumption. While fundamental macrobiotic ideas make sense, his claims that we need to eat more salt should be taken with a grain of, um, salt.

Regarding sea water, I calculate from an old oceanography text on my shelf* that chloride and sodium account for about 86% of the ions dissolved in sea water. This does not vary temporally or spatially in the oceans due to the remarkably constant composition of seawater.

Also keep in mind that as seawater evaporates, salts are precipitated in order of increasing solubility. Because magnesium and potassium are highly soluble, they are the last to precipitate and won’t be present in commercial sea salt that is harvested before nearly complete evaporation.

For any given volume of sea water, calcium carbonate is first precipitated. After the initial volume has decreased by 19%, calcium sulfate begins to precipitate. At 9.5% of the original volume, sodium chloride begins to precipitate. Potassium and magnesium don’t begin to precipitate until only 4% of the original volume remains.

*Seawater: Its composition, properties and behaviour 2nd edition, The Open University Press, 1995

By: johnette

johnette — Tue, 13 Sep 2011 12:59:36 +0000

Perhaps the impact of a high salt diet on the cases of stomach and associated cancers would prove interesting reading.

As salt consumption is being reduced so are the cases of cancer.

Nigari is added as the coagulant in the traditional tofu making process.

And as hinted, it is refined salt that is the devil, but unfortunatley it is in almost every processed food, including good old healthy senbei, shoyu, miso etc.

Much of food here is saturated in salt.

By: Spanish fly

Spanish fly — Mon, 12 Sep 2011 11:28:55 +0000

All the low salt and anti salt marketing has a lot to answer for, salt is essential to all body functions, the problem is the consumption of highly processed salt that screws up the body as it has been strippe dof any additional minerals…..eat the natural sea salt , himalayan rock salt etc and you can eat more without suffereing…..ive seen with my own eyes several cases where people with health conditions notice immediate chnages when swapping to natural salt (less puffiness and joint pain due to less fluid retention)