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Food » rec.food.cooking » Salt
| Salt [message #289818] |
Fr, 14 Juli 2006 18:39 |
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What's the difference between canning & pickling salt and kosher salt?
I'm thinking that kosher salt might be a bit more coarse than C&P salt -- is
that so?
If a recipe calls for kosher salt, under what circumstances should I not
substitute c&p salt?
Anny
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| Re: Salt [message #289825 ] |
Fr, 14 Juli 2006 19:05 |
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"Anny Middon" <AnnyMiddon [at] hotNOSPAMmail.com> wrote in
news:NMPtg.172184$F_3.128942 [at] newssvr29.news.prodigy.net:
> What's the difference between canning & pickling salt and kosher salt?
Pickling salt is VERY fine, finer than table salt. Kosher is the larger
crystals, not Rock Salt larger, but about 3x larger than table salt.
> If a recipe calls for kosher salt, under what circumstances should I
> not substitute c&p salt?
Buy the Kosher Salt, you'll be better off with it. I know the general
rule for KS -> TS is use 1/2 the amt of TS as you would KS, so it'd be
maybe 1/3 as much PS as KS? Kosher Salt ain't expensive, and once you
start using it, you may find that you prefer it.
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| Re: Salt [message #289827 ] |
Fr, 14 Juli 2006 19:11 |
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"Anny Middon" <AnnyMiddon [at] hotNOSPAMmail.com> wrote in
news:NMPtg.172184$F_3.128942 [at] newssvr29.news.prodigy.net:
> What's the difference between canning & pickling salt and kosher salt?
>
> I'm thinking that kosher salt might be a bit more coarse than C&P salt
> -- is that so?
>
> If a recipe calls for kosher salt, under what circumstances should I
> not substitute c&p salt?
>
> Anny
Anny,
I never use salt in recipes. No salt shaker at the table except for
company. A high b/p thing.
Kosher salt is somehow less salty tasting I heard somewhere. Perhaps use
less of the regular stuff if substituting? Anyone?
Raggedy Andy
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| Re: Salt [message #289828 ] |
Fr, 14 Juli 2006 19:12 |
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"Anny Middon" <AnnyMiddon [at] hotNOSPAMmail.com> wrote in message
news:NMPtg.172184$F_3.128942 [at] newssvr29.news.prodigy.net...
> What's the difference between canning & pickling salt and kosher salt?
>
> I'm thinking that kosher salt might be a bit more coarse than C&P salt --
> is that so?
>
> If a recipe calls for kosher salt, under what circumstances should I not
> substitute c&p salt?
>
> Anny
Kosher salt has a larger flake than canning or regular salt. You can see the
difference. It gives you more surface area than regular salt. Many people
will tell you that it tastes saltier than regular salt, because of the
flakes.
Canning & Pickling salt lacks the anti-clumping agent(s) that's in regular
salt, so if its left sitting around it will tend to clump together.
Particularly if its humid where you are. The anti-clumping agent (and I
don't recall what it is, or if there's more than one, so shoot me if that's
important to someone) is left out of the c&p salt because you want the
pickling liquid to be clear, and the anti-clumping agents can make the
liquid cloudy.
If you want to add more confusion, there's also sea salt that might be flaky
or might be large crystals meant for grinding, and there's pretzel salt
which doesn't melt as easily, so it stays in tact on top of pretzels or
bread or whatever.
Chemically, salt is salt. (Lets not get into salt substitutes. I'm talking
about regular table salt.) The differences between all the various types of
salt is the form (flakes or grains/crystals) and any additions or impurities
in the salt. Some impurities are supposed to be good, like the variations of
sea salt. YMMV
However, because the flaky salt packs differently than the grainy salt, it
measures differently. This may not make a difference if you're measuring a
half-teaspoon of salt and then adjusting for taste, but if you have some
huge recipe that calls for a cup of salt, you could be way off.
Some people claim there's a huge difference in taste between the regular
salt and the expensive stuff, some folks claim there's no difference. I'll
stay out of that argument.
Donna
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| Re: Salt [message #289957 ] |
Sa, 15 Juli 2006 02:24 |
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Anny Middon wrote:
> What's the difference between canning & pickling salt and kosher salt?
The ONLY difference is that pickling salt contains no anti-clumping
compounds, ergo no cloudiness. Some kosher salt also contains no
anti-clumping compounds (those are exactly the same as pickling salt),
read the label. If you don't mind a little cloudiness then use
ordinary table salt but be sure it's not iodized or the flavor will be
adversly affected. Btw, all salt is kosher.
Sheldon Saline
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| Re: Salt [message #290216 ] |
So, 16 Juli 2006 00:57 |
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Anny Middon <AnnyMiddon [at] hotNOSPAMmail.com> wrote:
>What's the difference between canning & pickling salt and kosher salt?
Size and shape.
>I'm thinking that kosher salt might be a bit more coarse than C&P salt -- is
>that so?
Kosher salt is wide and flat and it lays down on the
meat surface.
Pickling salt is tiny crystals so it dissolves easier in
all sorts of fluids.
>If a recipe calls for kosher salt, under what circumstances should I not
>substitute c&p salt?
When you're using it for presentation purposes.
Substitute by weight. I have no idea what the densities are,
but if you substitute a teaspoon of pickling salt for a teaspoon
of koshering salt, it's going to be too salty.
--Blair
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| Re: Salt [message #290222 ] |
So, 16 Juli 2006 01:20 |
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D.Currie <dmbcurrie.nospam [at] hotmail.com> wrote:
>Canning & Pickling salt lacks the anti-clumping agent(s) that's in regular
>salt, so if its left sitting around it will tend to clump together.
>Particularly if its humid where you are. The anti-clumping agent (and I
>don't recall what it is, or if there's more than one, so shoot me if that's
>important to someone) is left out of the c&p salt because you want the
>pickling liquid to be clear, and the anti-clumping agents can make the
>liquid cloudy.
Kosher salt also shouldn't have the anti-clumping agent.
Table salt only needs it because clumps won't leave the shaker.
>If you want to add more confusion, there's also sea salt that might be flaky
>or might be large crystals meant for grinding, and there's pretzel salt
>which doesn't melt as easily, so it stays in tact on top of pretzels or
>bread or whatever.
What's the deal with Mike Chiarello and his grey-salt fetish?
And now there's "wet salt".
--Blair
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| Re: Salt [message #290257 ] |
So, 16 Juli 2006 04:01 |
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"Blair P. Houghton" <b [at] p.h> wrote in message
news:mLeug.197397$LI3.74558 [at] fe12.news.easynews.com...
> D.Currie <dmbcurrie.nospam [at] hotmail.com> wrote:
>>Canning & Pickling salt lacks the anti-clumping agent(s) that's in regular
>>salt, so if its left sitting around it will tend to clump together.
>>Particularly if its humid where you are. The anti-clumping agent (and I
>>don't recall what it is, or if there's more than one, so shoot me if
>>that's
>>important to someone) is left out of the c&p salt because you want the
>>pickling liquid to be clear, and the anti-clumping agents can make the
>>liquid cloudy.
>
> Kosher salt also shouldn't have the anti-clumping agent.
>
> Table salt only needs it because clumps won't leave the shaker.
That makes sense. I remember my mom using kosher salt when she pickled
things, probably because it was easier to find than pickling salt.
>
>>If you want to add more confusion, there's also sea salt that might be
>>flaky
>>or might be large crystals meant for grinding, and there's pretzel salt
>>which doesn't melt as easily, so it stays in tact on top of pretzels or
>>bread or whatever.
>
> What's the deal with Mike Chiarello and his grey-salt fetish?
I don't watch him often at all, but I've noticed the gray salt thing. If it
really makes a difference, he ought to explain why. If it makes no
difference, then why bother? The gray stuff is undoubtedly mor expensive.
>
> And now there's "wet salt".
>
I got a sample of some salt that's definately damp-feeling. Some kind of sea
salt. I don;t know if that's considered wet salt, but it's not bone dry. A
little box of the stuff was like eight bucks. I don't think I would have
paid that much for salt, but I got it as sort of a gift/sample when I was
writing an article about a place that sells stuff like that.
Maybe I'm a heathen, but other than the odd feel, if just seems like salt.
Donna
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| Re: Salt [message #290325 ] |
So, 16 Juli 2006 07:02 |
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"Blair P. Houghton" <b [at] p.h> wrote in message
>
> Kosher salt also shouldn't have the anti-clumping agent.
>
..
Morton's does. Diamond does not.
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| Re: Salt [message #290396 ] |
So, 16 Juli 2006 14:19 |
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Edwin Pawlowski wrote on 16 Jul 2006 in rec.food.cooking
>
> "Blair P. Houghton" <b [at] p.h> wrote in message
> >
> > Kosher salt also shouldn't have the anti-clumping agent.
> >
>
> .
>
> Morton's does. Diamond does not.
>
>
>
You both seem to be forgetting the Iodine....That's what causes the
cloudiness when using table salt. And what distinguishes table from
Kosher or even Pickling salt, not counting the coarsness of grind. The
Iodine gives salt that metal taste many don't care for.
--
Curiosity killed the cat, but for a while I was a suspect
-Alan
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| Re: Salt [message #290416 ] |
So, 16 Juli 2006 16:53 |
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"Mr Libido Incognito" <Not [at] vaild.null> wrote in message
>>
>> Morton's does. Diamond does not.
>>
>>
>>
>
> You both seem to be forgetting the Iodine....That's what causes the
> cloudiness when using table salt. And what distinguishes table from
> Kosher or even Pickling salt, not counting the coarsness of grind. The
> Iodine gives salt that metal taste many don't care for.
Didn't forget it, it is just not in kosher or pickling salt. It is only in
SOME table salt. You can buy it without also.
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| Re: Salt [message #290419 ] |
So, 16 Juli 2006 17:05 |
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Andy wrote:
>
> Anny,
>
> I never use salt in recipes. No salt shaker at the table except for
> company. A high b/p thing.
We don't either (except for baking), and I have never seen any
difference in finished products as compared to when I did cook with
salt.
-L.
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| Re: Salt [message #290422 ] |
So, 16 Juli 2006 17:21 |
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I certainly have reduced the amount of salt I use in cooking. It's
fairly easy to do with most recipes. I substitute herbs to create
flavor, and don't really miss the salt at all!
Myrl Jeffcoat
http://www.myrljeffcoat.com
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| Re: Salt [message #290468 ] |
So, 16 Juli 2006 19:11 |
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-L. wrote:
> Andy wrote:
>>
>> Anny,
>>
>> I never use salt in recipes. No salt shaker at the table except for
>> company. A high b/p thing.
>
> We don't either (except for baking), and I have never seen any
> difference in finished products as compared to when I did cook with
> salt.
My DH has problems with blood pressure, so some time ago I stopped using
salt in my cooking. I am now having dreadful cramps in my legs and I am
told this is from lack of salt..sigh.... one just cannot win..but at least
he is healthy:))
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| Re: Salt [message #290474 ] |
So, 16 Juli 2006 19:25 |
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"Ophelia" <Ophelia [at] nix.co.uk> wrote in message
news:vruug.320191$8W1.140269 [at] fe1.news.blueyonder.co.uk...
> -L. wrote:
>> Andy wrote:
>>>
>>> Anny,
>>>
>>> I never use salt in recipes. No salt shaker at the table except for
>>> company. A high b/p thing.
>>
>> We don't either (except for baking), and I have never seen any
>> difference in finished products as compared to when I did cook with
>> salt.
>
> My DH has problems with blood pressure, so some time ago I stopped using
> salt in my cooking. I am now having dreadful cramps in my legs and I am
> told this is from lack of salt..sigh.... one just cannot win..but at least
> he is healthy:))
>
I still use salt in my cooking (no one here has issues) but we eat very
little packaged food or fast food, so we're probably under the average in
salt consumption compared to most households. And I don't get carried away
with the salt...just a little here and there. Some things don't seem to need
it, so it's not an automatic addition.
As far as leg cramps, I always thought that was potassium related. But I
have no idea why I thought that, so I'm probably wrong.
If it is a salt issue for you, the easy answer is to just sprinkle some salt
on your individual servings. Or have salty snacks just for you -- pretzels,
maybe?
Donna
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| Re: Salt [message #290490 ] |
So, 16 Juli 2006 19:52 |
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"Ophelia" <Ophelia [at] nix.co.uk> ha scritto nel messaggio
news:vruug.320191$8W1.140269 [at] fe1.news.blueyonder.co.uk...
> -L. wrote:
>> Andy wrote:
>>>
>>> Anny,
>>>
>>> I never use salt in recipes. No salt shaker at the table except for
>>> company. A high b/p thing.
>>
>> We don't either (except for baking), and I have never seen any
>> difference in finished products as compared to when I did cook with
>> salt.
>
> My DH has problems with blood pressure, so some time ago I stopped using
> salt in my cooking. I am now having dreadful cramps in my legs and I am
> told this is from lack of salt..sigh.... one just cannot win..but at least
> he is healthy:))
>
Hello Ophelia, how are you?I knew that cramps are caused from lack of
potassium.
--
Cheers
Pandora
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| Re: Salt [message #290505 ] |
So, 16 Juli 2006 20:15 |
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Post removed (X-No-Archive: yes)
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| Re: Salt [message #290518 ] |
So, 16 Juli 2006 20:29 |
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"D.Currie" <dmbcurrie.nospam [at] hotmail.com> wrote
> "Ophelia" <Ophelia [at] nix.co.uk> wrote
>> salt in my cooking. I am now having dreadful cramps in my legs and I am
>> told this is from lack of salt..sigh.... one just cannot win..but at
>> least he is healthy:))
> As far as leg cramps, I always thought that was potassium related. But I
> have no idea why I thought that, so I'm probably wrong.
You're correct, and I get very quick relief if I make sure to
have a banana. Which reminds me I forgot to get bananas
at the store today.
nancy
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| Re: Salt [message #290519 ] |
So, 16 Juli 2006 20:29 |
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D.Currie wrote:
>
> If it is a salt issue for you, the easy answer is to just sprinkle
> some salt on your individual servings. Or have salty snacks just for
> you -- pretzels, maybe?
Thank you Donna. I do sprinkle salt on my food but I am following low carb
just now so it is difficult to have snacks with salt. Many years ago when
we were with the Military we lived in Malta. We were issued with salt
tablets to offset sweating in the heat. I am thinking of asking the Doc to
prescibe me some of those.
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| Re: Salt [message #290520 ] |
So, 16 Juli 2006 20:29 |
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Pandora wrote:
> Hello Ophelia, how are you?I knew that cramps are caused from lack of
> potassium.
Hmm thanks Pandora. Donna mentioned that too. I shall investiage:)
O
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| Re: Salt [message #290524 ] |
So, 16 Juli 2006 20:57 |
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"Ophelia" <Ophelia [at] nix.co.uk> wrote in message
> Many years ago when we were with the Military we lived in Malta. We
> were issued with salt tablets to offset sweating in the heat. I am
> thinking of asking the Doc to prescibe me some of those.
No need for a prescription. In the past you could buy them and they were
often offered at a workplace for the people to use as needed. I remember a
dispenser near the water fountain. I doubt you will find a doctor that will
tell you to increase your salt intake. Just drink more water.
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| Re: Salt [message #290527 ] |
So, 16 Juli 2006 20:40 |
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In article <Xns980286BE07B6Azjlzzjkvjzklzjkljxkl [at] 69.28.186.121>,
shopalot [at] foodsource.eat says...
> Blair P. Houghton <b [at] p.h>
> news:4peug.263221$cd2.39190 [at] fe06.news.easynews.com:
>
> >
> > When you're using it for presentation purposes.
> >
> > Substitute by weight. I have no idea what the densities are,
> > but if you substitute a teaspoon of pickling salt for a teaspoon
> > of koshering salt, it's going to be too salty.
> >
> > --Blair
>
> I use Kosher or sea salt almost always. I just like the taste. I don't
> over salt. I serve it on the table as a rule.
>
> Michael
>
I like kosher salt better than the standard table salt. I know it isn't
iodine infused but I also use regular table salt for other dishes.
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| Re: Salt [message #290538 ] |
So, 16 Juli 2006 21:04 |
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On Sun, 16 Jul 2006 18:29:55 GMT, "Ophelia" <Ophelia [at] nix.co.uk> wrote:
>Pandora wrote:
>> Hello Ophelia, how are you?I knew that cramps are caused from lack of
>> potassium.
>
>Hmm thanks Pandora. Donna mentioned that too. I shall investiage:)
This topic is very interesting to me. I have been getting absolutely
horrific cramps in my calves (more often my left) in the middle of the
night. They are so painful! I have found that the only thing I can
do in the moment is to sort of "relax into them" and breathe slowly
and deeply. I'll up my ante of potassium and see if that helps.
Honestly, I had one a few nights ago that was so bad my calf hurt for
2 days and I wasn't able to bike to work! I'm not overly fond of
bananas (then again, I'm fonder of bananas than I am these damned
cramps!) ... I wonder if taking a potassium tablet my help? Then
again, I wouldn't want to overload on potassium and cause an
electrolyte imbalance. Hmmmm.... may just have to consult with the
doc on this one.
TammyM
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| Re: Salt [message #290543 ] |
So, 16 Juli 2006 21:14 |
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"Ophelia" <Ophelia [at] nix.co.uk> ha scritto nel messaggio
news:DAvug.320328$8W1.2460 [at] fe1.news.blueyonder.co.uk...
> Pandora wrote:
>> Hello Ophelia, how are you?I knew that cramps are caused from lack of
>> potassium.
>
> Hmm thanks Pandora. Donna mentioned that too. I shall investiage:)
>
> O
>
Yes! And you will discover that 2-3 bananas a day will solve your problem :D
--
Cheers
Pandora
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| Re: Salt [message #290545 ] |
So, 16 Juli 2006 21:16 |
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"TammyM" <me [at] privacy.net> wrote
> 2 days and I wasn't able to bike to work! I'm not overly fond of
> bananas (then again, I'm fonder of bananas than I am these damned
> cramps!) ... I wonder if taking a potassium tablet my help? Then
> again, I wouldn't want to overload on potassium and cause an
> electrolyte imbalance. Hmmmm.... may just have to consult with the
> doc on this one.
Sorry about your leg cramps, they can be so painful. I know
there are other potassium rich foods, banana just seems to be
the easiest relief. I also dislike bananas, so I have taken to buying
the smallest ones they have (not the finger type bananas, just small
'regular' bananas), I find they are tastier and easier to get through.
And it works for me as an easy remedy.
nancy
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| Re: Salt [message #290549 ] |
So, 16 Juli 2006 21:18 |
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On Sun, 16 Jul 2006 15:16:53 -0400, "Nancy Young"
<qwerty [at] monmouth.com> wrote:
>
>"TammyM" <me [at] privacy.net> wrote
>
>> 2 days and I wasn't able to bike to work! I'm not overly fond of
>> bananas (then again, I'm fonder of bananas than I am these damned
>> cramps!) ... I wonder if taking a potassium tablet my help? Then
>> again, I wouldn't want to overload on potassium and cause an
>> electrolyte imbalance. Hmmmm.... may just have to consult with the
>> doc on this one.
>
>Sorry about your leg cramps, they can be so painful. I know
>there are other potassium rich foods, banana just seems to be
>the easiest relief. I also dislike bananas, so I have taken to buying
>the smallest ones they have (not the finger type bananas, just small
>'regular' bananas), I find they are tastier and easier to get through.
>And it works for me as an easy remedy.
And ya know, it occurs to me I can more easily tolerate bananas in a
smoothie ... or banana nut bread :-) Maybe I'll make a point of
making a morning protein drink with banana and some chocolate to
diminish the banana taste..... :-)))
TammyM
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| Re: Salt [message #290552 ] |
So, 16 Juli 2006 21:26 |
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"TammyM" <me [at] privacy.net> wrote
> On Sun, 16 Jul 2006 15:16:53 -0400, "Nancy Young"
> <qwerty [at] monmouth.com> wrote:
>>the smallest ones they have (not the finger type bananas, just small
>>'regular' bananas), I find they are tastier and easier to get through.
>>And it works for me as an easy remedy.
>
> And ya know, it occurs to me I can more easily tolerate bananas in a
> smoothie ... or banana nut bread :-) Maybe I'll make a point of
> making a morning protein drink with banana and some chocolate to
> diminish the banana taste..... :-)))
(laugh!) Whatever it takes! I'm just sorry I didn't think of it first.
nancy
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| Re: Salt [message #290553 ] |
So, 16 Juli 2006 21:26 |
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"TammyM" <me [at] privacy.net> ha scritto nel messaggio
news:44ba8d10.5997914 [at] news.ucdavis.edu...
> On Sun, 16 Jul 2006 18:29:55 GMT, "Ophelia" <Ophelia [at] nix.co.uk> wrote:
>
>>Pandora wrote:
>>> Hello Ophelia, how are you?I knew that cramps are caused from lack of
>>> potassium.
>>
>>Hmm thanks Pandora. Donna mentioned that too. I shall investiage:)
>
> This topic is very interesting to me. I have been getting absolutely
> horrific cramps in my calves (more often my left) in the middle of the
> night. They are so painful! I have found that the only thing I can
> do in the moment is to sort of "relax into them" and breathe slowly
> and deeply. I'll up my ante of potassium and see if that helps.
> Honestly, I had one a few nights ago that was so bad my calf hurt for
> 2 days and I wasn't able to bike to work! I'm not overly fond of
> bananas (then again, I'm fonder of bananas than I am these damned
> cramps!) ... I wonder if taking a potassium tablet my help? Then
> again, I wouldn't want to overload on potassium and cause an
> electrolyte imbalance. Hmmmm.... may just have to consult with the
> doc on this one.
>
> TammyM
My mother and another friend had the same problem. During the night my
mother thought to be likely to die because the pain on the legs were very
strong. Doctor told her she needed potassium.So she assumed potassium in
tablets and she had no more pain. Same for the other friend.
--
Cheers
Pandora
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| Re: Salt [message #290554 ] |
So, 16 Juli 2006 21:28 |
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"Ophelia" <Ophelia [at] nix.co.uk> schreef in bericht
news:yAvug.320327$8W1.57672 [at] fe1.news.blueyonder.co.uk...
> D.Currie wrote:
>>
>> If it is a salt issue for you, the easy answer is to just sprinkle
>> some salt on your individual servings. Or have salty snacks just for
>> you -- pretzels, maybe?
>
>
> Thank you Donna. I do sprinkle salt on my food but I am following low
> carb just now so it is difficult to have snacks with salt.
May I suggest a salad of cottage cheese plus cukes and sumac, for instance?
Or with roast bell peppers and tomatoes? TO be sprinkled with salt? Or some
sort of egg salad?
Many years ago when
> we were with the Military we lived in Malta. We were issued with salt
> tablets to offset sweating in the heat. I am thinking of asking the Doc
> to prescibe me some of those.
>
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| Re: Salt [message #290555 ] |
So, 16 Juli 2006 21:30 |
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"Nancy Young" <qwerty [at] monmouth.com> ha scritto nel messaggio
news:e9e3bh$60s$1 [at] news.monmouth.com...
>
> "TammyM" <me [at] privacy.net> wrote
>
>> 2 days and I wasn't able to bike to work! I'm not overly fond of
>> bananas (then again, I'm fonder of bananas than I am these damned
>> cramps!) ... I wonder if taking a potassium tablet my help? Then
>> again, I wouldn't want to overload on potassium and cause an
>> electrolyte imbalance. Hmmmm.... may just have to consult with the
>> doc on this one.
>
> Sorry about your leg cramps, they can be so painful. I know
> there are other potassium rich foods, banana just seems to be
> the easiest relief. I also dislike bananas, so I have taken to buying
> the smallest ones they have (not the finger type bananas, just small
> 'regular' bananas), I find they are tastier and easier to get through.
> And it works for me as an easy remedy.
>
> nancy
>
>
They are also the so called "bananitas" :D
very very small, about 3,5 inches
--
Cheers
Pandora
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| Re: Salt [message #290556 ] |
So, 16 Juli 2006 21:34 |
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Post removed (X-No-Archive: yes)
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| Re: Salt [message #290558 ] |
So, 16 Juli 2006 21:37 |
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Ophelia wrote on 16 Jul 2006 in rec.food.cooking
> D.Currie wrote:
> >
> > If it is a salt issue for you, the easy answer is to just sprinkle
> > some salt on your individual servings. Or have salty snacks just for
> > you -- pretzels, maybe?
>
>
> Thank you Donna. I do sprinkle salt on my food but I am following low
> carb just now so it is difficult to have snacks with salt. Many years
> ago when we were with the Military we lived in Malta. We were issued
> with salt tablets to offset sweating in the heat. I am thinking of
> asking the Doc to prescibe me some of those.
>
>
>
A low carb salty snack is a hard boiled egg or 3.
You just got to put salt on a hard boiled egg.
Or cucumber slices in a salt and vinegar brine.
--
Curiosity killed the cat, but for a while I was a suspect
-Alan
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| Re: Salt [message #290559 ] |
So, 16 Juli 2006 21:39 |
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"TammyM" <me [at] privacy.net> ha scritto nel messaggio
news:44ba90a3.6913190 [at] news.ucdavis.edu...
> On Sun, 16 Jul 2006 15:16:53 -0400, "Nancy Young"
> <qwerty [at] monmouth.com> wrote:
>
>>
>>"TammyM" <me [at] privacy.net> wrote
>>
>>> 2 days and I wasn't able to bike to work! I'm not overly fond of
>>> bananas (then again, I'm fonder of bananas than I am these damned
>>> cramps!) ... I wonder if taking a potassium tablet my help? Then
>>> again, I wouldn't want to overload on potassium and cause an
>>> electrolyte imbalance. Hmmmm.... may just have to consult with the
>>> doc on this one.
>>
>>Sorry about your leg cramps, they can be so painful. I know
>>there are other potassium rich foods, banana just seems to be
>>the easiest relief. I also dislike bananas, so I have taken to buying
>>the smallest ones they have (not the finger type bananas, just small
>>'regular' bananas), I find they are tastier and easier to get through.
>>And it works for me as an easy remedy.
>
> And ya know, it occurs to me I can more easily tolerate bananas in a
> smoothie ... or banana nut bread :-) Maybe I'll make a point of
> making a morning protein drink with banana and some chocolate to
> diminish the banana taste..... :-)))
>
> TammyM
BTW, potassium is also in meat, fish, dairy product, cereals, many fruits
and vegetables and legumes.
The daily requirements for a woman is of 2.000 mg (my book says)
--
Cheers
Pandora
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| Re: Salt [message #290563 ] |
So, 16 Juli 2006 21:48 |
|
"Pandora" <mirybranca [at] alice.it> wrote
> "Nancy Young" <qwerty [at] monmouth.com> ha scritto nel messaggio
>> the smallest ones they have (not the finger type bananas, just small
>> 'regular' bananas), I find they are tastier and easier to get through.
>> And it works for me as an easy remedy.
> They are also the so called "bananitas" :D
> very very small, about 3,5 inches
Exactly. I have never tried them, are they similar to
regular bananas, I wonder. I say regular, by that I mean
the Cavendish (??) that we mostly have here. They are
cute but it seems to me there would be a lot of skin to
banana ratio.
nancy
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| Re: Salt [message #290569 ] |
So, 16 Juli 2006 22:00 |
|
"TammyM" <me [at] privacy.net> wrote in message
news:44ba8d10.5997914 [at] news.ucdavis.edu...
> On Sun, 16 Jul 2006 18:29:55 GMT, "Ophelia" <Ophelia [at] nix.co.uk> wrote:
>
> >Pandora wrote:
> >> Hello Ophelia, how are you?I knew that cramps are caused from lack of
> >> potassium.
> >
> >Hmm thanks Pandora. Donna mentioned that too. I shall investiage:)
>
> This topic is very interesting to me. I have been getting absolutely
> horrific cramps in my calves (more often my left) in the middle of the
> night. They are so painful! I have found that the only thing I can
> do in the moment is to sort of "relax into them" and breathe slowly
> and deeply. I'll up my ante of potassium and see if that helps.
> Honestly, I had one a few nights ago that was so bad my calf hurt for
> 2 days and I wasn't able to bike to work! I'm not overly fond of
> bananas (then again, I'm fonder of bananas than I am these damned
> cramps!) ... I wonder if taking a potassium tablet my help? Then
> again, I wouldn't want to overload on potassium and cause an
> electrolyte imbalance. Hmmmm.... may just have to consult with the
> doc on this one.
>
I'm sure you all know this, but anyone who is on any type of diuretic
for blood pressure or fluid retention is at risk for a potassium deficiency.
All muscles are involved in this, the danger is, the heart is a muscle too.
Persistent potassium deficiency can result in arythmia and worse. Many
foods that are wonderful for you for other reasons are FULL of potassium,
so I surely would not bother with a supplement. Fruit, vegetables, BEANS!
All the good stuff. :)
The other great thing about eating foods rich in potassium is that it
can lower your blood pressure, just as Vitamin B6 can.
A really odd fact: consuming too much black licorice can cause
a potassium deficiency!
http://tinyurl.com/kjr95
This one is a bit more in depth for those who are interested:
http://lpi.oregonstate.edu/infocenter/minerals/potassium/
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| Re: Salt [message #290572 ] |
So, 16 Juli 2006 22:24 |
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"Nancy Young" <qwerty [at] monmouth.com> ha scritto nel messaggio
news:e9e561$6vd$1 [at] news.monmouth.com...
>
> "Pandora" <mirybranca [at] alice.it> wrote
>
>> "Nancy Young" <qwerty [at] monmouth.com> ha scritto nel messaggio
>
>>> the smallest ones they have (not the finger type bananas, just small
>>> 'regular' bananas), I find they are tastier and easier to get through.
>>> And it works for me as an easy remedy.
>
>> They are also the so called "bananitas" :D
>> very very small, about 3,5 inches
>
> Exactly. I have never tried them, are they similar to
> regular bananas, I wonder.
Same taste! Yhey are good, but they are too small and they finish soon :(
I say regular, by that I mean
> the Cavendish (??) that we mostly have here. They are
> cute but it seems to me there would be a lot of skin to
> banana ratio.
>
> nancy
I don't know Cavendish bananas.
--
Cheers
Pandora
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| Re: Salt [message #290755 ] |
Mo, 17 Juli 2006 05:53 |
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Post removed (X-No-Archive: yes)
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| Re: Salt [message #290757 ] |
Mo, 17 Juli 2006 06:01 |
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"Michael "Dog3" Lonergan" <shopalot [at] foodsource.eat> wrote in message
>
> I drink tons of water. I keep lots of bottles and a pitcher full at all
> times. Personally I think the bottled water is frivolous but I buy it
> anyway. I find it convienient to take in the Jeep.
>
> Michael
My wife is not supposed to leave the house without water. She freezes
bottles that are 1/3 to 3/4 full, then tops it off with water when we leave
the house. Stays colder longer. We buy about a case a year and refill the
empties with filtered water.
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| Flavored waters (was Re: Salt) [message #290760 ] |
Mo, 17 Juli 2006 06:12 |
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Edwin Pawlowski wrote:
> My wife is not supposed to leave the house without water. She freezes
> bottles that are 1/3 to 3/4 full, then tops it off with water when we leave
> the house. Stays colder longer.
I do the same thing. :)
<snip>
On this WW diet I am supposed to drink 48 oz of water a day. I really
like the canned La Croix flavored waters. They are carbonated, but
have no sweeteners at all - just bubbly water with flavoring. They
taste a tad salty to my salt-free palate, but I think they have a
calcium salt in them and that's what I am tasting as they contain no
sodium. The orange and lime flavored ones are my favorites. I find
them more refreshing and satiating than plain water.
-L.
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| Re: Flavored waters (was Re: Salt) [message #290764 ] |
Mo, 17 Juli 2006 06:23 |
|
Oh pshaw, on Sun 16 Jul 2006 09:12:04p, -L. meant to say...
>
> Edwin Pawlowski wrote:
>> My wife is not supposed to leave the house without water. She freezes
>> bottles that are 1/3 to 3/4 full, then tops it off with water when we
>> leave the house. Stays colder longer.
>
> I do the same thing. :)
> <snip>
> On this WW diet I am supposed to drink 48 oz of water a day. I really
> like the canned La Croix flavored waters. They are carbonated, but
> have no sweeteners at all - just bubbly water with flavoring. They
> taste a tad salty to my salt-free palate, but I think they have a
> calcium salt in them and that's what I am tasting as they contain no
> sodium. The orange and lime flavored ones are my favorites. I find
> them more refreshing and satiating than plain water.
I can't seem to drink a large volume of anything flavored except
unsweetened iced tea. I've been on WW since January and drink a 32 oz.
bottle of spring water on my 1 hour 15 minute drive to work. Once at work
I drink a 24 oz. non-fat latté. During the day I drink another 32 oz.
bottle of spring water. In the evening I drink iced tea.
Having said that, I absolutely love the lime flavored carbonated water you
mentioned. I drink a few of those a week.
--
Wayne Boatwright
__________________________________________________
'Nothing is what it seems, all things are what
they are.'
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