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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Wed, 5 Feb 2025 15:54:47 +0000
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On Wed, 5 Feb 2025 13:02:56 +0000, Salvador Mirzo 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.

When I was a boy, my dad would smoke meat using Hawaiian red clay salt.
That's a coarse salt with red clay mixed in. The Hawaiians call it
"alaea" salt. The package of salt would read "not intended for human
consumption." I would wonder about that.

The Hawaiians use it as a ceremonial salt. They'll throw the salt around
the ground to cleanse the area of bad spirits and bless an area. These
days, I don't use alaea salt in cooking, not because it's salt with dirt
mixed it but because it seems disrespectful to Hawaiian tradition. The
next time I see a Hawaiian Kapuna/Kahuna, I'll ask him his opinion on
this.