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From: Salvador Mirzo <smirzo@example.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Thu, 06 Feb 2025 21:51:17 -0300
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Jill McQuown <j_mcquown@comcast.net> writes:

> On 2/6/2025 7:29 AM, Salvador Mirzo wrote:
>> Cindy Hamilton <chamilton5280@invalid.com> writes:
>> 
>>> On 2025-02-05, Salvador Mirzo <smirzo@example.com> wrote:
>>>>
>>>> I'd be concerned with the refined salt.  Whatever quantities you eat,
>>>> I'd use coarse salt.  You can grain it before having it, of course.
>>>> Coarse salt retains important minerals such as magnesium.  In fact, if
>>>> you don't go to the beach every day, I think I would take a magnesium
>>>> supplement.  An awesome website on Mg is mgwater.com.
>>>
>>> Coarse salt can be refined.  I've got two different kinds of
>>> refined coarse salt.
>> Oh.  Maybe I've consumed refined coarse salt thinking it was totally
>> free of any processing.  I will look into it.  I don't want any dirt,
>> but I'd like to have all the minerals in there.
>
> As Leo pointed out, salt is salt.  NaCL.  Anything else is
> impurities. Not necessarily good for you.

I wouldn't think coarse salt is only NaCl.  There's probably other stuff
there that we need.  One thing I notice when I have some salt after a
long period without having any food is that it seems to act like a light
stimulant---the body likes it!  (Just like a chocolate bar after a long
period without any food.)

That's evidence, though I'm not sure Cindy Hamilton would approve it. :)