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From: Salvador Mirzo <smirzo@example.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Wed, 05 Feb 2025 10:02:56 -0300
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Ed P <esp@snet.n> writes:

> On 2/1/2025 10:31 AM, Jill McQuown wrote:
>
>>>
>> I'm also not opposed to salt.  It is a key ingredient in bringing
>> out the flavor in many recipes.  Food cooked without salt is bland. 
>> Of course, over-salting can ruin a very good meal.
>> I will never cook a beef steak without first sprinkling salt on it
>> and letting it set for a while.  Same thing with hamburgers.
>> 
>>> What I don't like much is salty rice.  Rice is so good---should be never
>>> be salty.
>> I don't eat a lot of rice.  But, IMHO, a *little* salt in the
>> cooking water is essential.  Salt enhances; if it overwhelms the
>> taste of the rice someone added too much.
>> Jill
>
> I use a bit more salt now than I did years ago.  Fortunately, it does
> not affect me.
>
> My son uses a LOT of salt.  I cringe at times when I see him salting
> his plate.  Then has a blood test and the doctor says "your sodium
> level is a bit low"

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.