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Last Blog Entries
Thursday, August 15, 2013 5:33:am
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| TamaraHigdon's Blogs
Blog Created: Thursday, August 15, 2013 5:33:27 AM
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Salt has been painted the villain in the objective of great health.
The U.S. government recommends decreasing salt usage to avoid variety health problems, these types of as heart assault, big blood anxiety and stroke, to name a couple of we all recognize. Salt is a regular substance. Some state we cannot live without some salt in the diet. Our bloodstream really contains 0.9 % of salt. Why is there a problem?
Comparable to numerous other promotions in present history, these types of as the low-fat campaign resulting in
obesity, or the campaign for hormone replacement treatment, this campaign against salt is leading united states into bad arenas. Salt itself is not the culprit but the refining treatment that causes salt to produce havoc in the human body.
The refining procedure for most of our table salt is the genuine culprit. Salt is uncovered to a heating treatment of up to 1,200 levels or more, processed to eliminate all trace minerals, iodine is added and compounds to avoid clumping. Exactly what we are remaining with has no resemblance to genuine sea salt. Salt generally comes from the ocean. Numerous men and females these times have in fact heard of sea salt. But what's sea salt? It's salt that occurs naturally in the ocean and some other systems of water. Often the human body of water has evaporated and big salt build up have been left in dry state, these kinds of as in the salt mines in Utah. To obtain ocean salt, the salty build up are gathered and permitted to dry obviously, and left with all their trace minerals. These trace minerals can vary from spot to place, but are all obviously occurring, and if an individual uses salt, these trace minerals are helpful with its meals food digestion and usage in the individual body.
Over time, the use of processed table salt leads to edema, and is surely a contributor in many conditions. Like anything that has been changed drastically from its original state, it becomes a substance unrecognized by the body. If the body cannot recognize an element, it efforts to separate that element by surrounding it with water. If the human human body pulls water from one destination to attempt and neutralize salt in another, this might be where the issue comes in, resulting in inflammation. I had terribly swollen legs and legs for a couple of many years, until I found normal ocean salt. When I began using ocean salt, the inflammation went all the way down.
The following step in this problem is all the prepared meals, large in salt, and not ocean salt, but simply plain sodium chloride. Canned dishes are terribly high in salt. I am grateful for some of the reduced sodium or no sodium canned products these times, but additionally with these I'm ingesting incredibly processed salt, and not a great quality sea salt with all its trace minerals intact. I've eliminated many canned dishes from my diet, in order to reduce the chance of leg irritation.
Cooking at house, one is in control of what goes into the meals. I utilize only ocean salt, of one kind or various other. Additionally, these times therefore many varieties of sea salts are available. We have actually orange colored Palm Island ocean salt, black colored Hawaiian ocean salt, and pink Himalayan ocean salt, to name a few of. Then there are multitudes of countries that create ocean salt obviously, and numerous of these have really differing crystal structures. Some are flat crystals, some are rounder and some more conical. Some are meant more as a finishing salt, to be added just before usage, although if dishes is properly seasoned it requires absolutely nothing more to finish it down. I as soon as purchased a box of a dozen or more tiny containers of ocean salts from around the globe; Israel, Great Britain, France, Australia and many various other nations. In the final couple of many years flavored salts have become available. Smoked salts, such as alder smoked or hickory smoked, have actually their distinct destination. Other individuals these types of as lemon, balsamic or chardonnay flavored salts can be used in particular meals.
It's most likely as erroneous to think that all salt is bad for you, as it is to think that prepared table salt is fit for consumption. These are my extremely own views, of system. As in all things, moderation is the key. Sitting down to consume and immediately pouring salt on a dishes just before tasting it's simply a bad practice. Some men and women believe we require no salt at all and can be perfectly healthy without. It's nonetheless much better to travel the moderation course. Too a lot of anything will cause problems, be information technology sugar, fat, salt or anything else. None of these in excess is healthy. Eat everything you want, in moderation. Find over to make usage of real ocean salt and see the modification in your health.
Thank you for using the time to read my article. I want information technology had been informative and assisted you along your own culinary trip. You'll discover many much more dishes and helpful tips on my
. I'm on Facebook at A Harmony of Flavors and share a recipe or tip each time to the fans that have really liked my website. I wish to see you here quickly.
Several months ago, I was somewhat skeptical about shelling out four euros for a tiny container of fleur de sel or French ocean salt. After all, on my grocery store shelf, right next to the fancy gourmet material, was a much larger container of great old table salt offering for less than a euro. But curiosity won the day and I also trotted home with my attractive little round container full with cork lid and wispy drawing of the French salt marshes.
Much to my shock, this brand new fangled gourmet condiment has become a household favorite. We almost constantly destination it on the table at dinner time and because it has these kinds of a stunning powerful taste, we actually use actually little. A small pinch goes an actually lengthy.way. Today that we're hooked I can't imagine our home being without our valuable pot of fleur de sel.
Of program information technology turns out that French ocean salt isn't brand new fangled out all. As with many treasured French dishes, there's a long record and tradition behind harvesting the salt from the ocean. There are two main areas of production of sea salt in France, one in the Brittany area on the Atlantic seafront, the different various other in the south of France on the the Carmague salt marshes. Two of the many popular salts they make are fleur de sel and grey ocean salt.
Fleur de Sel
Fleur de sel literally means flower of salt. It's a slim layer of salt that forms on the marshes under the drying effects of wind and sunlight.
You'll discover fleur de sel both from the Brittany region as well as the Carmague location. The most popular of these salts is Fleur de Sel de Guï¿½rande, made on the Atlantic coastline. It is crowned with a Label Rouge, or red label, a sign of big quality in France.
The people who gather fleur de sel are understood as paludiers (in Guï¿½rande) or sauniers (further south) and are equipped with unique wood tools crafted to fit the certain needs of salt harvesting.
Fleur de sel has a truly light briny design, and a delicate crunch making information technology much appreciated as a condiment. It's like a kiss from the ocean.
Celtic Salt - Grey Salt
Grey salt is known as sel gris in France and is a heavier, naturally moist French sea salt that is gathered from the flats after a duration of settling.
Grey salt from France is collected in accordance to old Celtic techniques, which is why it is also understood as Celtic salt.
It's gathered from clay bottomed beds, wealthy in minerals that leach into the salt, offering it its characteristic grey tint.
Grey salt is offered in various textures, from coarse to additional fine, each one offering a somewhat different impact to your dishes.
While perhaps used less as a condiment, grey salt makes an excellent salt to use while cooking and is a great deal valued by gourmet chefs.
Water Salt Nutrition
Because these French sea salt items are not prepared, they retain their initial mineral content, making them a more nourishing condiment than regular table salt. While it's real that they're not iodized, getting enough iodine is seldom an issue these times in our over salted world.
If you're concerned with ingesting additionally much salt, I encourage one to provide these things a try. an extremely small volume of fleur de sel is rather gratifying and a sprinkle might contain just about 50 milligrams of sodium. I find that I leave the salt out of meals these times, preferring the crunch of fleur de sel contrasting with whatever I've cooked
Salt in French Cooking
Here's a quick look at just exactly how a French home cook might utilize these great ocean salts.
Croque-au-sel. This means serving your vegetables, natural or steamed, with only salt and maybe a bit of butter as flavoring. Feature your fresh produce with a sprinkle of fleur de sel for optimum flavor and minimal fuss.
Croute-en-sel. This might be a method of enveloping whatever you are cooking with a layer of salt. It's a popular means to prepare a chicken. Underneath the salt, which you remove before eating, the bird cooks to tender and moist excellence. This would be a great usage for coarse grey salt.
Try adding salt to your meals the French chef means. Get a pinch of salt between your thumb and index finger and hold it high above the pot, slowly sifting the salt through your hands. This is a great method to assess simply exactly how much salt you have in fact added and you look great while doing information technology.
The French know the value of adding a bit of salt to accentuate the sweet in desserts (try making the salt away of your cookie dough and instead sprinkle them ever so gently with sea salt), utilize it as a normal preservative (for instance in duck confit), and add it to braising veggies to deliver over their sweetness.
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