BOOK REVIEW: Salt – The Essential Mineral & Its
Medicinal Benefits by Margaret Briggs
We love our food and without a doubt the star of the food is
– you guessed it – salt! Without a pinch of two of this must-have seasoning,
food will not bloom into its many dimensions of tastes – umami, spicy, salty,
sweet, and sour. But just how many of us know what this essential mineral holds
in store for us medicinally and beyond? This book will enlighten you on this
question and many other queries you might have on salt.
For many people salt is just a white granular substance you
sprinkle from a salt cellar onto your chips. Using salt to season food is a
habit that many adults acquired as children, from their parents. We just use it
because it is there. How many people have you seen reach for the salt, even
before tasting the food placed in front of them?
Salt is a commodity that we cannot do without. Every species
of living creature needs the sodium in salt, but through changes during
evolution, social groupings and civilization we now consume far more than we
need.
This book explores many themes in a light-hearted fashion.
While we can learn from history and we can take advice from scientists, mow is,
perhaps, the time to listen to advice and evidence from the medical world and
not take their words with a pinch of salt (pun intended).
Flipping through these pages, my tongue yearned for a slight
salt fix. So, as I thumb through this book the crotchety-crunch of my teeth on
a bag of sour cream ‘n’ onion crisps is audible till the next condominium
block.
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