Today’s subject is Salt. There are several different types of salt you can purchase and store. Salt is one thing that every preppers needs to store a lot of. The main question that preppers have is which salt do they need to store. The truth is that one salt may not be better or worse than the other varieties. As I was researching (still researching) There are over 40 different types of salt varieties in the world, many of which we have never heard of or used.
Sodium chloride is the scientific name for common table salt. Some of the 40 different varieties of salt are not even edible. There are different compounds that mix with sodium to form the crystalline structure of salt. These salts are used in chemistry to create reactions.
Salt is more important than you think our bodies contain up to 250 grams or 0.4 percent
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However there are a lot of reasons to store this type of salt. This salt is good to make ice cream or it is good to melt ice. It is also a light grey color. It is not sold to be used on food directly.
Now that you have been introduced to some of the salts out in the world, which one of them should you store? As a prepper myself I would have to say that I would buy and package a few different types. I would want the normal table salt, kosher, and if I had some Himalayan salt.
I chose the table salt because it is iodized. Not many people realize that we need iodine in our bodies. It keeps our thyroids healthy. Without iodine your thyroid can obtain a goiter as well as becoming under active which cause fatigue, weakness, and weight gain.
I would also choose kosher salt because it is mainly used for preserving meats. In a SHTF situation I wouldn’t have any refrigeration and I would (hopefully) be hunting. I would need a way to preserve the days catch.
As for the Himalayan Salt I would just like to have some because it is the purest salt on earth and I could use it as a trading tool later
I found that there is always unintended events or problems that occur because of salt. For example, if the Egyptians did not depend on salt for mummification, would they still be as obsessed to own a large load of it? Also, if the church had not restricted meat, would the need for salt be forgot instead of advertised to the world? Salt: A World History is very bias based on the fact that the author believes salt is one of the greatest things to happen. Kurlansky repeatedly reminds the reader that without salt, certain wars or cuisines would never come to
...Medicine. (2004). Dietary reference intakes for water, potassium, sodium, chloride, and sulfate. Washington D.C.: National Academy Press.
The researcher did research and found that Epsom salt is called “hydrated magnesium sulfate”. Magnesium sulfate is not to be swallowed and if it is can be harmful. It is slightly reactive, the ability to mix with chemicals, and is not flammable which means it does not catch fire easily. Magnesium sulfate is a transparent white powder that is odorless and that dissolves quickly in water. It is good to use because it is not toxic to the environment (Baker, 2008).
... like tuna, mackerel, and salmon. some dairy products, orange juice, soy milk, and some cereals. The only mineral that was the least of the 100% recommended by my DRI was potassium, Which I plan to get from bananas like I stated before, avocados and cantaloupe.
Alkaline program for weight loss has a rich variety of foods. Most of these foods are readily available. Here are some of the ways in which alkaline diet work to cut off some extra pounds:
... I was not aware of all the sodium in my food and the 1st thing I will begin doing is seriously reducing the number of processed foods in my diet. I may not be ale to eliminate all since unfortunately it is a lot more convenient to consume it but I will be reducing the amount I have. I can start purchasing fresh, rather than packaged meats. I can also start Compare various brands of the same food item until I find the one that has the lowest sodium content. When I purchase packaged foods at least get ones that say low sodium or sodium free. I can use more herbs in my cooking and switch to Mrs. Dash salt-free seasonings. Lastly, if I’m using canned foods I can rinse them off in water to at least wash some of the sodium off. When it comes to consuming foods with little to no sodium a lot of fresh fruits and vegetables would work since they have “essentially no sodium,"
This experiment was conducted to determine how the electrical conductivity of an aqueous solution of Sodium Chloride (NaCl) would be affected by the amount of dissolved NaCl in solution (concentration).
Potassium. Salt is a factor that helps the development of high blood pressure, so lowing diets
Silver chloride is an ionic chemical compound with the chemical formula, AgCl. Silver chloride has a electronegativity of 1.4 and is known be rather, extremely low with regards to water solubility. It has a density if 5.56 gm/cm3, a melting point of 455 degrees and a boiling point of 1,547 degrees and the state of this compound is solid in room temperature. When heated, AgCl converts to silver and chlorine, which is evident by the greyish or purplish prominence of the compound.
• Store all prepared bottles in a refrigerator to help prevent the growth of yeast.
products such as grains and pasta and store them at home, to be used whenever it is
PROPER IRRIGATIION CAN PREVENT SALT FROM BUILDING UP BECAUSE THE WATER CAN DRAIN THE SALTS AND SPREAD IT OUT SO THAT THE SALTS AREN’T CONCENTRATED IN ONE AREA!!!
1. Fresh water comes from ice sheets, ice caps, glaciers, icebergs, lakes, rivers and stream. They also come from underground sources like; groundwater in aquifers and underground streams. The water in glaciers and ice caps is frozen. Only 3% of the water on the planet is fresh. The water all has something to do the water cycle. First you've got evaporation; water becomes water vapour and changes into a gas. Then there is condensation and the water vapour becomes a cloud. The last one is precipitation, this is rain, snow, etc. (to be continued)
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.