Maps, Directions, and Place Reviews
Other types of "salt"?
what about other salts? this only focuses on table salt... --Preceding unsigned comment added by 24.149.97.248 (talk) 05:35, 1 October 2008 (UTC)
I agree, this is very important. Salts are fundamental in Chemistry
Snowman Salt And Pepper Shakers Video
popcorn salt
Anyone know what tricalcium phosphate is for? I found this on the ingredients list for Morton's "popcorn salt." Not sure why anyone would need a separate salt for popcorn. --Tokek 04:34, 27 Mar 2005 (UTC)
- Tricalcium phosphate is a strongly hygroscopic chemical that--by absorbing water--helps prevent the salt from caking or forming chunks. At low concentrations it's quite harmless; it's a big part of what bones and teeth are made of, actually. --TenOfAllTrades | Talk 00:12, 12 Apr 2005 (UTC)
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- Popcorn Salt is extremely fine, perhaps because this makes it stick to the popcorn. (I prefer it at all times to regular, coarser salt, because it seems to taste saltier.) Also, it comes in flavored varieties, such as cheese, garlic, etc. More precise info found here: http://www.amazon.com/Wabash-Valley-Farms-Popcorn-Salt/dp/B00017LF24 (See Product Description paragraph.)69.253.25.5 16:27, 24 February 2007 (UTC)KHT
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Cayman Sea Salt seems to be an ad: A google date range search (somewhat broken feature) produces only ~250 results before from jan 2000 to jan 2005. There seems to be nothing inherently notable about the salt other than the production technique, which should already be covered.
Also: I'd like to see an article about salt, superstition, and religion. Maybe even a sentence about how ants and certain other insects won't cross a line of salt.
"Human beings have enjoyed canning and artificial refrigeration for a couple of centuries..." - seriously, was this aliens or something. Human beings? come on now. --Preceding unsigned comment added by 66.65.173.42 (talk) 02:13, 18 July 2008 (UTC)
NPOV and cleanup
I've tried to clean up most of the article. I think I've removed most of the pro-sea salt slant while still retaining balance; I welcome further comments. There was some duplication in the article, which I've removed. The history section still needs massaging, however. --TenOfAllTrades | Talk 02:22, 12 Apr 2005 (UTC)
Unusual Issues
1. Toxicity of edible salt -- What is a dangerous amount of salt to ingest at one time? Is this too strange of a question? I read in Rotten by J.Rotten that 3 big spoons of salt is dangerous. I can't find my copy of the book at this time.
2. In Japan and Korea it can be difficult to find table salt per se. It is very humid for half the year. It is very easy to find soy sauce, however. Salt can typically only be found in the form of soy sauce, in other words. This is more or less hearsay, however; I can't really imagine myself researching this. I suppose a native Asian could sort this question out rather quickly. And, does it belong in this article? I would vote yes.
McDogm 28 Apr 2005 0257 est usa
Incorrect part?
I think the part about 'anti-caking agents' must be incorrect: usually salt is more hygroscopic than the anti-caking agent which has limited ability to absorb water anyway. Usually, the mode of action is that of a crystal habit modifier: after absorption AND evaporation of water, salt grains recrystallize forming lumps. The crystal habit modifier - like its name suggests - modifies the crystallization so that no lumps will form.
Another thing I've amended is the "only 7% used for food", however I'm not very happy with the result as the two references I found differ by a wide margin, and I'm ont convinced they're talking about the same thing. Similarly it's not clear whether the original author of this section, when talking about "refined salt" meant "food grade" or extracted salt production generally. I have assumed the latter, because AFAICT food grade salt is only normally used for food so the "low percentage" must surely be in relation to all extracted salt not just food grade. However more expert input is needed here. Samatarou 11:58, 7 July 2007 (UTC)
"Soldier" has no root in "salt", unlike "salary". See http://www.merriam-webster.com/dictionary/soldier, even http://en.wikipedia.org/wiki/Soldier#Etymology 31 October 2008
How Vital is Salt in the Diet?
This statement in the article should explain what the deleterious effects of lack of salt are: ". . . The deleterious health effects of the exclusive use of rock salt are similar to the effects of the total lack of salt in one's diet. . . ." Sodium--organically bonded in food molecules, in contrast to inorganic sodium atoms in salt--is available from meat and vegetables in a proper diet.
www.salthealth.org gives information on how essential salt is to life. --Preceding unsigned comment added by WebsterLiberty (talk o contribs) 15:37, 28 August 2009 (UTC)
Density question
What is the density of table salt (in grams per cubic centimeter)?
Merge from History of Edible Salt in the US
Wouldn't that make more sense as a section in this article? Avi 19:11, 15 January 2006 (UTC)
OK - finished. Wizzy...? 14:43, 12 February 2006 (UTC)
Health effects (& how much is too much?)
The Health effects section is filling out a little, which is good. It would be good to address the quantity of what is a healthy amount of salt in the diet. Obviously there would be different viewpoints to describe. --Singkong2005 03:45, 23 January 2006 (UTC)
I feel there should be a section of the difference between salt and sodium as discussed in this article: Cooking Light - Sodium I feel people use the two words interchangabley, but should not because salt is only 40% sodium. Calimatthew 18:55, 23 August 2006 (UTC)
Also the medical condition of hypernatremia is mentioned but not hyponatremia. I don't fell expert enough to mess with health/medicine stuff but I feel strongly that this should be included. ----69.228.96.138 18:10, 10 September 2006 (UTC)
The study by Nancy Cook is authoratative but examination of the BMJ ref shows the sample, although large, was entirely made up of subjects who were at risk of cardiovascular problems ("high-normals"). Given that the controversy re. low salt tends to hinge on benefits to normal v. "at risk" people, I felt this aspect of the study should be mentioned to ensure the article remains neutral. Samatarou 13:53, 7 July 2007 (UTC)
Rocks?
The article says one of the few rocks humans eat. This may be a weird question, but what are the other rocks? Astrophil 18:14, 21 February 2006 (UTC)
Any objection to changing the lead to "...the only rock that humans eat"?--JK the unwise 17:46, 7 March 2006 (UTC)
How about "...the only rock that is commonly eaten by humans"?--JK the unwise 09:43, 8 March 2006 (UTC)
Ice qualifies as a mineral. It probably doesn't qualify as a food, but it is eaten.
Move proposal
I propose a move of this article from Edible salt to Table salt because "table salt" is much more popular. See Google Fight between "edible salt" vs. "table salt". If nobody objects in a week, then I'll tag Table salt for speedy deletion (CSD G6) and move Edible salt there once the admin deletes it. -- King of Hearts | (talk) 02:16, 15 March 2006 (UTC)
Recent edits
Wow, looks good! I did accidentally lose/miss a couple of references and I am glad they have been reinstated. There's one spot I'm a bit confused about, though: [1] I think, now that the article is more balanced, it currently makes a case for the idea that some people need to decrease their salt intake, some need to increase it, and some need not mess with it. Right? This statement sounds to me like it's saying that no one needs to decrease their salt intake. And plus, as an encyclopedia I'm not sure we should be giving direct health advice anyway. ;)
Also, I am wondering if we need all three pictures at the top. Isn't the salt shaker enough? (We also have the single serving package farther down.)
It's been a while since I've edited much (as evidenced by my screwing up the references -- thanks again), so I'm going to be a little less bold than usual and wait a couple of days for comments before doing anything again. If no one says anything, I will change these two things. Jacqui? 19:23, 17 July 2006 (UTC)
Okay, I did a lot of editing today. However, while all of the reference numbers work, I think there's something up with the numbering, but unfortunately I can't figure out how to fix it! Jacqui? 16:52, 18 July 2006 (UTC)
The named reference needs to precede those that refer to it. So < ref name=yogi >reference details< /ref > first and < ref name=yogi/ > afterwards Nunquam Dormio 17:29, 18 July 2006 (UTC)
Hi - did some editing, added a photo of a chinese salt well brine boiler. BTW - I noticed in the "Unrefined Salts" there are other types of edible unrefined salts missing such as pickling salts (which aren't sea salts) that didn't seem to be included. Phreakster 1998 19:35, 4 November 2006 (UTC)
In Australia there is no RDI although the UL of 2300mg/day is often quoted mistakenly as the RDI. I have edited the reference to RDI to correct this. The source for existence of RDI (better health Vic.) no longer claims existence of RDI after this was pointed out to them. Tubbytuba (talk) 06:10, 7 September 2008 (UTC)
Iodide or iodate?
Can anybody in US look at the ingredents list and stat which salt is used for iodising? In germany iodate is used.--Stone 13:20, 16 November 2006 (UTC)
Citation Needed?
Someone really went overboard on citation needed... Do you really need a citation that soy sauce has high salt content? ... lol ... It's the third major ingredient next to water and soy. lol. Makes that section silly.... Oogles 23:08, 23 April 2007 (UTC)
The US uses potassium iodide as outlined in the Code of Federal Regulations[2] --Mosatin (talk) 17:59, 1 October 2009 (UTC)
Requested move
The edibility of salt isn't necessarily relevant. I think its an extraneous addition that was added because Salt was taken. I have moved the Salt page to Salts (chemistry). This page is now free to use Salt, in my opinion.Yeago 16:01, 18 May 2007 (UTC)
- Support move/merge taking sodium chloride to salt and merging in any useful stuff dfrom edible salt (which strikes me as a really lame name anyway). Mangoe 18:01, 18 May 2007 (UTC)
The page "Edible salt" has been moved to "Salt" as the result of a related move request. The discussion can be found at Talk:Salt (chemistry). Dekimasu?! 02:43, 24 May 2007 (UTC)
History of edible salt
Isn't the history of edible salt much the same as the history of sodium chloride? Does it make sense to have a blurb about the history of salt in an article that focuses on its dietary uses? Unless of course that history illustrated the diet in history, which it does not. Propose removing history section and putting link to History of salt in the "see also".Yeago 18:03, 18 May 2007 (UTC)
NPOV violation
This has got to go:
According to a finding from a reputed group practicing 'Nature Cure', salt can be linked to most of the diseases in humans. According to its founder Dr. Raju [30] "The salt that we add to taste is roughly from 4000 mg to 25000 mg. Means we are consuming salt many times than required to satisfy the tongue. We do get the natural sodium more than enough through our natural food like fruits, vegetables, milk etc every day, causing no deficiency."
It seems like there have been a lot of editing on this article, so I will not just remove it outright, but I would suggest that one of the regular editors either completely rework that paragraph or remove it. If I do it, I assume it will just be reversed, and I won't return to keep it off the page. This paragraph has poor language, attributes reputability to some unnamed "nature cure" group and seems to state that salt is as good as the root of all bodily evil. This paragraph seems to be pushing some strange fringe salt ideology, and it does not belong on Wikipedia.
128.101.10.146 17:27, 31 May 2007 (UTC)
12 June 2007
As of 11 June 2007 there was a bias in the article where it stated that salt consumption increases the risk of health problems. That was not enough because it did not specify which types of salt and in which proportions. Salt imbalance is what causes those health problems and salt balance is what prevents them. --The preceding unsigned comment was added by Mcampbell422 (talk o contribs).
A unilateral form of salt is one that is not sufficiently balanced with another form of salt such that a physiological stress upon an organism occurs. Who cares? Everyone cares - or at least their bodies do. Their bodies not only control the overall content of salt in the blood and/or body, they control its balance of different types of salts. When the proportion of different types of salt is less than optimal, stress is placed upon their bodies. If you have information that any of this information is wrong, then by all means delete what I write. If you don't have that information, then don't delete anything. Let's certainly keep the literal definition of salt scientitic. Remember: unless you can prove that: there is original research, there is no neutral point of view, or the information is not verifiable, then don't do anything. --The preceding unsigned comment was added by 74.195.17.240 (talk)
Table salt & sodium chloride
The claim that table salt is 99% NaCl is currently supported by published assays of two brands of salt. These references seem inadequate to support the claim. I have no idea if all the "alternative salt" quackery that used to be on here has any basis, but I'd like to know if table salt is defined as mostly NaCl, or just typically winds up being mostly NaCl. Maybe other brands of table salt aren't the same...? Eleland 00:15, 9 July 2007 (UTC)
Salt melts at 800°C. --Preceding unsigned comment added by 75.44.236.78 (talk) 17:14, 15 November 2007 (UTC)
Query: on a box of table salt (Windsor, Canada), sugar is listed as an ingredient.
A stove top test (v. a salt w/o sugar) quickly shows that there is a very small amount of sugar in Windsor salt.
Any idea why?
(I've written to Windsor, no reply to date...)
There is an international Codex Alimentarius standard for Food Grade Salt[3] that calls for a minimum of 97% sodium chloride regardless of source of origin.
Dextrose is added to some brands of sugar as an anti-caking agent.
--Mosatin (talk) 18:08, 1 October 2009 (UTC)
Salt is a mineral commonly eaten by humans composed primarily of sodium chloride
Lot's wife? Hardly a mass market then. :) Captain Pedant 08:20, 21 July 2007 (UTC)
Daily intake of salt
I read in John Wiseman's SAS Handbook that 10mg of salt intake is usual per adult/per day. Also, I think that salt intake in Japan is way higher (as they use allot of soy sauce, ...) Perhaps something to look into.
81.246.178.53 (talk) 12:04, 23 November 2007 (UTC)
As this blood pressure is a very important item to include in the article, I suggest you look into it.
Thanks in advance. KVDP (talk) 08:27, 31 January 2008 (UTC)
Note that the Okinawans eat 7 grams/day (Okinawans are said to have "the healthiest diet in the world"; atleast according to the book.
Include in the article, I did quite some trouble by now looking into it myself. KVDP (talk) 15:03, 15 February 2008 (UTC)
use on roads
where would i go to find out about salt harvesting AND how much of it is used on american roads? --Preceding unsigned comment added by 66.102.204.88 (talk) 14:19, 11 December 2007 (UTC)
Typographical mistake
In the history section, second paragraph, third sentence: Pliny was wrongly spelled "Pliney". His name, in English, takes no E.
Another mistake: "Salt disturbance is coating industry" should be "Salt disturbance in coating industry"
Uses other than dietary
This article practically begs for additional content regarding the thousands of other, non-dietary uses of salt. Unfocused 01:32, 16 February 2008 (UTC)
potatos and salt
some forms of potatos come from the salt company, this is rather funny, i just thought that you should know *chortal* --Preceding unsigned comment added by 86.155.228.241 (talk) 13:30, 24 March 2008 (UTC)
Health and potassium/natrium balance
Nowhere in the article it is found that the balance between potassium and natrium too must be maintained (this can be out of balance due to incorrect eating) See this site, this website and finally this site Include in article. thanks, 81.246.187.104 (talk) 17:46, 18 May 2008 (UTC)
There is a Sodium/Potassium pump in cells. The cells send Sodium ions out of the cytosol, at the same time inputs Potassium to the cytosol, using ATPs the "energetic money of the cell" for that task. See: Sodium/Potassium Pump For that reason, people that have suffered a heart attack are forced to an hyposodic diet (low in Sodium). Also to reduce hypertension. --Preceding unsigned comment added by Elias (talk o contribs) 15:30, 26 February 2009 (UTC)
Salt has been used to preserve food since ancient times
The use to preserve cod fish with salt, meat (pork,beef) were used since long time ago. Refrigerators have been in homes just very recently, xx century. More over there are still many places in the Earth lacking electricity.
It's symbol os Na --Preceding unsigned comment added by 99.243.250.140 (talk) 22:00, 5 March 2009 (UTC)
Natron and red salt
Some time ago, I thought I read that in chad, natron and red salt was also produced (for human consumption; or food preservation). perhaps can be included in production section. Not sure what the red salt is, and dont know whether the natron is really harmless could have impurities ?)
Table salt
Table salt is refined salt, which may be as little as 60% or as high as 99% sodium chloride. It usually contains substances that make it free-flowing (anti-caking agents) such as sodium silicoaluminate or magnesium carbonate. Some people also add a desiccant, such as a few grains of uncooked rice, in salt shakers to absorb extra moisture and help break up clumps when anti-caking agents are not enough. Table salt has a particle density of 2.165 g/cm3, and a bulk density (dry, ASTM D 632 gradation) of about 1.154 g/cm3. Its true salt was used especially in Tudor Times it was used to preserve food. --Preceding unsigned comment added by 86.158.176.122 (talk) 18:52, 8 December 2009 (UTC)
Dead link
The link under Salt Industry/Salt Institute Sodium Health is dead. It should be replaced with the appropriate page from the Salt Institute's new webpage http://www.saltinstitute.org/Issues-in-focus/Food-salt-health WebsterLiberty (talk) 15:32, 28 August 2009 (UTC)
History marking the transition from raw to refined salt in the diet. =
Current health concerns about dietary salt intake and the pro-sea-salt movement make the timing of mankind's transition from raw to refined salt important. When people eat raw salt they ingest a mix of the various important dietary electrolytes (and other trace minerals). When people eat refined salt they get much more sodium and much less of the other electrolytes and minerals. We know that iodine deficiency in dietary salt products created health problems and as a result iodine is now added to dietary salt products. Full history of the transition from raw salt to table salt in dietary salt products could help the health industry understand whether that transition is now causing (or amplifying) dietary electrolyte imbalances and/or other mineral deficiencies. Please add such history to this article, or to the "history of salt" article with cross references. Information specific to individual populations worldwide noting when and whether each have transitioned to refined salt in their diet would also help. --Preceding unsigned comment added by 68.100.189.67 (talk) 18:14, 1 September 2009 (UTC)
- I imagine that you refer to a transition between sea salt and mined salt. Is this issue covered in the History of salt page to your satisfaction? Abductive (reasoning) 18:20, 1 September 2009 (UTC)
Questionable reference for USA ban of salt additive Sodium Ferrocyanide =
Sodium ferrocyanide has been banned in the United States and a similar ban has been discussed in the United Kingdom, but was determined to be unnecessary.[21][22]
The reference for the fact of a ban of sodium ferrocyanide, as a salt additive, in the USA, is a sea-salt retailer's page! http://www.seasalt.co.uk/wisscms-en-198.aspx I can't find any other references for the ban in food, although there is evidence of a ban on its use as a fire-retardant. Pending discussion I'd like to remove the claim of the ban until it can be verified Michaelecyr (talk) 09:20, 10 September 2009 (UTC)
Windsor Table Salt =
One possible reason for invert sugar in windsor table salt in that the glucose in invert sugar is highly, hygroscopic which will prevent caking in a similar manner as rice. Binaryblade (talk) 21:31, 16 September 2009 (UTC)
In fact, dextrose is used as an anti-caking additive in commercial salt. --Terryfirma (talk) 20:35, 5 October 2009 (UTC)
Salt flavor is one of the basic tastes, an important preservative and a popular food seasoning.
It says this in the introduction. It should probably be changed to say something like "Salt flavor is one of the basic tastes. Salt is also an important preservative and a popular food seasoning."75.17.157.194 (talk) 08:57, 22 September 2009 (UTC)
- Made a change in the spirit of your request. Abductive (reasoning) 09:16, 22 September 2009 (UTC)
Suggested changes to the "Salt" page
{{editsemiprotected}}
I suggest the following improvements/corrections:
under === Salt and health ===,
A) the current link to the Salt Institute is broken; the correct link is Salt Institute [4]
B) Please add the new website specifically devoted to Salt and health - Salthealth [5]
under ===Table salt===,
A) The following statement is incorrect:
"Table salt is refined salt, which may be as little as 60% or as high as 99% sodium chloride.[24][25][26]"
Reference 25 cites an obvious anomaly or an incorrect interpretation. Salt containing only 60% sodium chloride is likely an unrefined sea salt.
The international Codex Alimentarius Standard for Food Grade Salt [6] calls for a minimum of 97% sodium chloride .
Sea salts that do not contain a minimum of 97% sodium chloride do not qualify as Food Grade Salt.
under ==Health effects==
"Many (though not all scientists)[38] believe that excess salt consumption has been linked to:
- exercise-induced asthma.[39] " This has since been discredited by the recent work at Nottingham University [7] which concluded there is no link between salt consumption and asthma.
There is a statement that leads readers to believe that the low salt diets of the Yanomamo Indians results in their low blood pressure. "Some isolated cultures, such as the Yanomami in South America, have been found to consume little salt, possibly an adaptation originated in the predominantly vegetarian diet of human primate ancestors.[49]"
In fact, their low blood pressure has been more closely related to their lack of a D/D genotype. [8] [9]
--Mosatin (talk) 17:37, 1 October 2009 (UTC)
Please note a minor spelling error in the Yanomamo statement: 'However, the low salt diets of the Yanomamo Indians deos not result in their low blood pressure, ....." Should state "Yanomamo Indians does..." --Terryfirma (talk) 20:35, 5 October 2009 (UTC)
adding refining to "see also
nothing about salt refining there but since most of the salt we are eating is refined it's related --Preceding unsigned comment added by Tazztone (talk o contribs) 17:54, 14 October 2009 (UTC)
Add calcium silicate as an anticaking agent. source 26oz Morton Salt container. --Preceding unsigned comment added by Benrush123 (talk o contribs) 23:58, 25 February 2010 (UTC)
Missing language
I request editing in order to add the Haitian creole equivalent to the list of languages in the left-side column. Rajkiandris--Rajkiandris (talk) 06:33, 19 February 2010 (UTC)
Salt vs Sodium in the diet
The section "Recommended intake" has an error in the United States suggest intake of salt/sodium. The statement of 2300mg is correct, but the equation is grossly misleading/inaccurate. The Nutrition Facts labels of foods in the US list salt under the heading of "Sodium." If one were to determine the actual amount of elemental sodium this equates to, it would be close to 950mg of elemental sodium. This could also be clarified under the subheading of "Labeling" referenced in a number of FDA sites such as http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm181577.htm which state that the amount of salt contained in foods is labeled as "Sodium" on Nutrition Facts labels. --Preceding unsigned comment added by 159.178.233.235 (talk) 19:45, 4 March 2010 (UTC) This change has been added. Malvolio6 (talk) 18:41, 21 July 2010 (UTC)
I was wrong and the preceding comments should be disregarded. Malvolio6 (talk) 19:26, 21 July 2010 (UTC)
Edit request from Chanman121, 31 March 2010
{{editsemiprotected}} The current text says:"...making salt one of the oldest, most ubiquitous food seasoning." Make "seasoning" plural.
Chanman121 (talk) 03:26, 31 March 2010 (UTC)
Done
Another Wikipedia Article Locked up with A Lot Of Total BS in It
Let's see, we learn that salt can be stuffed into bamboo and heated to 2000°C (over a wood fire) even though salt melts and turns into a gas at 800°C and 1400°C, respectively. Additionally, wood and bamboo burn and turned into ash at 2000°C. This encyclopedia article also disparages the "salt industry" for relying upon scientific studies as to the efficacy of salt with iodine. Every time I think about donating again to Wikipedia, I remember it is nothing but a plaything for its moderators and decide to let them support it. I wonder if the wing-nuts who wrote the Wikipedia salt article ever read the sodium chloride one. --Preceding unsigned comment added by 75.26.22.150 (talk) 21:16, 23 May 2010 (UTC)
I would blame wikipedia because you should make sure the citation isn't a load of bullshit before you add it. 98.71.215.29 (talk) 14:30, 5 June 2010 (UTC)
Health benefits and the rising interest in sea salt.
Loss of nutrition by over-processing of foods is a big health topic in general. The rising interest in sea salt as a healthier alternative to table salt shows that the topic is particular relevant to salt. Processing affects salt's health benefits and should be discussed, especially since table salt is something people are being told to eat less of, and especially since there is evidence (or at least claimes) that it is the removal of the minority electrolytes from salt during processing that makes it unhealthy.
Iodine is added to table salt because it disappears from the raw product in the processing and even afterward on the shelf. It is added back, by law to avoid health problems that causes. The requirement to add Iodine was legislated in the US almost 100 years ago as an early effort to protect the integrity of the US food supply. The article mentions that it is added, but does not mention the relation to salt processing and handling.
Magnesium is removed from salt in the processing to create modern table salt. The RDA amount of salt (4g) should have about 150mg of Magnesium. For many people, eating much more than the RDA for salt, the magnesium that they are missing due to salt refinement may equal their entire magnesium RDA. Magnesium is not so easy to replace in our diets. Multi-vitamins try but the quantity is too large for addition to a daily pill. This deficiency causes heart irregularities. It also negatively impacts digestive regularity. Why its addition was not required when the addition of Iodine became required is not clear (to me). Perhaps it is because Magnesium was not removed from salt until more recently. Perhaps it is because at that time its impact on health was unknown. Perhaps it is because the information is not collected and presented in layman's terms as it could be in this Wikipedia entry.
Salt processing also added aluminum as an anti-caking agent to create modern table salt. That is believed that Aluminum has negative health affects. When did the addition of aluminum occur? How large is the quantity? Has the practice been stopped. Now some salts are replacing aluminum with magnesium for anti-caking. At what quantity? Is the quantify large enough to effectively restore the appropriate magnesium levels to table salt?
Discuss the history of processing of salt to get table salt in the United States. When did the removal of magnesium from food salt begin in the United States. Discuss the differences in salt processing around the world as it affects the removal of various nutrients. You might also note, as layman's evidence of a trend, that some health drinks now add electrolytes other than sodium, electrolytes that are in raw salt but now removed from table salt. Gatorade adds Potassium and has well documented evidence that it is more healthful that just adding Sodium. Powerade now adds calcium, potassium and magnesium all of which are electrolytes in raw salt but removed to make table salt. People are discovering that those minority elements in salt are needed together with the sodium for good health.
The absence of this in the current article makes the article much less than the comprehensive, authoritative source it would like to be. --Preceding unsigned comment added by 68.100.189.67 (talk) 06:44, 31 May 2010 (UTC)
Health effects of too much salt?
Alright now I'm not a doctor so you can let me know if I'm wrong but, the reason eating too much salt is supposed to cause high blood pressure is because then your body has to draw more water into your blood vessels to balance everything out right? Well if that's the case then it should only be very temporary since your kidneys filter out excess water and salt. If you chug a bottle of water then you'd probably notice in like an hour you'd be pissing a lot to get rid of that extra water. Right? So if that's the case then normal healthy people shouldn't need to worry about eating too much salt. 98.71.215.29 (talk) 14:25, 5 June 2010 (UTC)
Pending changes
This article is one of a small number (about 100) selected for the first week of the trial of the Wikipedia:Pending Changes system on the English language Wikipedia. All the articles listed at Wikipedia:Pending changes/Queue are being considered for level 1 pending changes protection.
The following request appears on that page:
However with only a few hours to go, comments have only been made on two of the pages.
Please update the Queue page as appropriate.
Note that I am not involved in this project any more than any other editor, just posting these notes since it is quite a big change, potentially.
Regards, Rich Farmbrough, 20:28, 15 June 2010 (UTC).
Salt as commodity money
Salt is listed number four on the list of forms of commodity money. This article mentions nothing of it. And I am fully ignorant on the matter.--Mátyás (talk) 16:51, 16 October 2010 (UTC)
Merger Proposal
I propose that Salt extraction process be merged with this article. This article is a relevant place for the content, and there is relatively little content in the [other] page. julianmh (talk) 01:45, 24 November 2010 (UTC)
Edit request from Rushilhalflife, 4 December 2010
{{edit semi-protected}} Please Change "Ghandi's salt march" to "Gandhi's salt march" in the See Also section. It's a spelling mistake. The name is "Mahatma Gandhi" and not "Mahatma Ghandi". Thank you. Rushilhalflife (talk) 17:42, 4 December 2010 (UTC)
Initial Comments
This article requires a complete re-edit. Salt is the most common food additive and is a commodity that the public has great interest in. Unfortunately, the common understanding of salt is more a product of myth-information than organized knowledge based upon solid references. Salt has a great many routine applications that consumers face on a daily basis and hence are interested in. I believe the entire page should be reorganized rather than patching up and adding text to a rather limited starting template. --Terryfirma (talk) 12:27, 8 October 2009 (UTC)
Unrefined sea salt that is obtained from the seawater, has 84 chemical elements and is much healthier than refined salt.
The above statement is incorrect. There is no clinical evidence that sea salt is healthier than evaporated salt. Furthermore, the term "sea salt" is undefined as far as a standard of identity is concerned. There is no international standard for sea salt. It can vary from 60% t0 99+% depending upon its method of collection and the degree of washing or refinment it goes through. Even the term "unrefined" has little functional meaning in this case because the methods of collection vary and will have an impact upon the composition of the final product. It should be noted that there is an international Codex Alimentarious standard for "Food Grade" salt, which stipulates a minimum of 97% sodium chloride, regardless of the source (rock-mined, solar sea or evaporated solution mined salt). --Terryfirma (talk) 12:18, 8 October 2009 (UTC)
What is the reference for that fact? Thue | talk 12:21, 14 Mar 2005 (UTC)
I've NPOV-flagged the article, as there seems to be a strong pro-sea-salt, anti-table-salt bias in this article (notice the comments about aluminium: what about the aluminum in sea salt?). -- Anon.
entire coast of the Atlantic was deserted and the whole Europe was thrown into a Dark Age' '. Where is the evidence for this? What *is* the Atlantic coast of Europe - the west coasts of Ireland and Portugal?
Removed from the article for fact-checking:
If true, this would be an astonishing and important part of European history. However, I went to school long after Pirenne's death, and there was nothing in my history books even remotely resembling this; nor have I read anything similar since until now, although I am quite familiar with less dramatic phenomena like salt roads and salt taxes. Was this really Pirenne's view? Does anyone else hold this view? Is there any evidence for this? -- The Anome 13:27, Mar 14, 2005 (UTC)
Looking this up on the Web finds several cites from apparently dubious sources. Still searching for a proper cite. On the other hand, salt famine does seem to be a real concept -- just not this one, apparently. -- The Anome 13:32, Mar 14, 2005 (UTC)
Can someone give more detail as to how the structure of salt changes when it is heated, and what the effects of this are? --User: 199.46.198.231, 21 Mar 2005
Why is it necessary to have a citation that salt is the most popular food seasoning? I would say that if anything needs editing it is the word popular, rather that requiring a citation. Probably it would be better written to say "salt is the most commonly used food seasoning."D.Tzumli (talk)
salt is one of the most commonly used food seasonings. --Preceding unsigned comment added by 173.32.25.231 (talk) 21:31, 23 April 2009 (UTC)
I am not a scientist and am barred from changing articles but I wanted to make some points. From my 2007-08 Nature Magazines I remember them saying sodium was the opener of (neuronal?) pain pathways. The early moderns foretold this with their proverb "Quick to the salt, quick to sorrow". OTOH, electrolytes out of balance can put one in the hospital. Also, Yellowstone Park does not use salt on its roads so as to limit vehicle/animal collisions. The sodium bicarbonate article says baking soda can be used for an ecological shampoo, though sodium bicarbonate also has environmental concerns. Virillustre (talk) 05:03, 22 February 2011 (UTC)
The rest of the aricle is irrelevant but, the intro sentence to the 20Sep07 Nature article Structure of Acid Sensing Ion Channel 1 reads: "Acid-sensing ion Channels (ASICs) are voltage-independent, proton activated receptors that belong to the epithelial sodium channel/degenerin family of ion channels and are implicated in perception of pain, ischaemia, mechanosensation, learning and memory." Virillustre (talk) 04:19, 26 February 2011 (UTC)
Our ancestors diet was not vegetarian
Humans (and our ancestors) have been hunter gatherers the one million year and meat scavengers for at least three millions years. Vertebrate meat has been part of the diet for at least six million years, and insects for more than 65 millions years. [[11]] [[12]] --Preceding unsigned comment added by Lmalena (talk o contribs) 16:20, 15 March 2010 (UTC)
Salt's health effects
Some of the health effects of salt seem rather well-established (such as a general association with higher blood pressure), but a few items on this list seem weak or speculative. Specifically, why is osteoporosis included when it's just a single report with a huge limitation ("there are insufficient data to draw firm conclusions")? Similarly, the entries for ulcers and heartburn appear to be based on single studies. I can't find anything more substantive, like a meta-study. WP guidelines state that general or systematic reviews are optimal for making health claims.
Worth removing these? Is there more substantive research demonstrating a link? Organo435 (talk) 21:05, 14 March 2011 (UTC)
Health concerns
I am sure I heard on Today on Radio Four today (May 5 2011) that recent evidence suggests people with LOW salt intakes may be at increased risk of heart attacks. If any one knows about this, s/he will be welcome to put it in, if s/he can find good sources. ACEOREVIVED (talk) 23:28, 5 May 2011 (UTC)
Slanted mention of health effects
As far as I know, some salt intake is required for basic health, but the article seems to be heavily slanted towards the negative health effects. There seems to be little mention of the biological uses for salt in the body. If anyone could expand and update this info it would be appreciated. Irazmus (talk) 07:28, 15 September 2011 (UTC)
Is salt bad for our health?
I am pretty sure that something on the news earlier this year (2011) said that salt is not as bad for our health as was at one time believed. ACEOREVIVED (talk) 10:26, 5 October 2011 (UTC)
Section: Smelling Salts
This section is completely incorrect. Unfortunately, I don't know how to edit, otherwise I'd fix it. :) It say, and I quote, "Smelling salt is used to bring an unconscious person into consciousness. The main ingredients in smelling salt, in order of amount, are: cow testicle, horse liver, whale sperm, human hair, and cocaine." Can someone fix this?? 24.15.137.97 (talk) 07:24, 31 December 2011 (UTC)Alex24.15.137.97 (talk) 07:24, 31 December 2011 (UTC)
Salt/Sodium Chloride Tablets for Athletes/Survival?
I can't seem to find anything in Wikipedia about the salt tablets that used to be common in survival kits. Or anything that describes why salt/sodium is necessary to take as a supplement for sports/survival, etc. Can someone point out where it is and mention it in this article? And mention why it was/is deemed necessary in these situations to take salt/sodium supplements? And specifically the tablets (which are still available). Jimhoward72 (talk) 17:56, 16 January 2012 (UTC)
Salt Manufacturers Assoc
It appears there is heavy use of The Salt Manuf Assoc in this article. They are a lobbying organization to promote salt in the UK. Surely there are better sources for the same material. As a source for disputes between adovocacy groups that are mentioned, it would seem the proper place to reference their views, but not elsewhere. Hopefully there are no editors with a conflict of interest editing the article that work for them? Tseliotwave (talk) 00:04, 1 February 2012 (UTC)
Unrefined Salt does not = Bitter.
I am sorry but the statement on the wiki page is very incorrect. Unrefined salt has more flavor and if anything is sweeter and is calming to the mind whereas refined salt is a slight brain irritant at least in some people. Salt in fact removes bitter tastes. The idea of bitter salt is like saying bitter sweet, except that salt is way more effective at neutralizing bitterness. -- Preceding unsigned comment added by Swingkid (talk o contribs) 04:14, 14 February 2012 (UTC)
Edit request on 27 April 2012
Salt section 2.3.1.1
Add paragraph clarifying use of Sugar to stablize iodine in the iodine seciotn and delete the reference to sugar 3 paragraphs on (citation needed)
Paragraph: To stabilize the iodine, a small amount of sugar (in the range of .04%) is frequently added to table salt.
citation: Penn state college of Sgricultural sciences AgSci» Extension» Food Safety» Home Food Preservation» Food Preservation Q & A» Canning and pickling salt http://extension.psu.edu/food-safety/food-preservation/faq/canning-and-pickling-salt
Paul.Andrew.Reilly (talk) 05:51, 27 April 2012 (UTC)
Done Thank you. ~Adjwilley (talk) 22:53, 2 May 2012 (UTC)
Request: acute effect of one big portion of salty food, e.g. roasted peanuts
I read somewhere that it immediately affects blood flow after a meal containing a lot of sodium. BUT, is this important for health and how much salt per meal is too much?
http://www.dailymail.co.uk/health/article-1361768/Diet-high-salt-Single-salty-meal-reduces-blood-flow-just-30-minutes.html
iherb.com discount code = mop737, $10 OFF! (talk) 13:57, 3 December 2012 (UTC)
Lowering salt intake does not necessarily lead to better health
http://www.scientificamerican.com/article.cfm?id=its-time-to-end-the-war-on-salt
More and more studies (as well as meta studies and review papers) published in reputable journals are showing that lower salt intake does not lead to better health, even for people with high blood pressure. The meta studies and review papers are showing that, in almost all cases, studies suggesting that we limit salt intake NEVER actually link salt to heart disease. Instead, they link it to a slight increase of blood pressure, which occurs around/above 2,300 mg. While hypertension is correlated with higher rates of heart disease, there is no direct evidence of decreased salt intake leading to lower rates of heart disease. In fact, there have been studies done (one in Italy, for example) showing that people who aggressively treat heart disease with 1,500 mg of salt or less actually end up worse off due to the trade offs of increased insulin resistance, increased levels of triglycerides and changes to various cholesterols associated with low salt intake. There is enough evidence now to, at the very least, suggest that very low (1,500 mg) salt diets may actually hurt people who have had heart attacks. Besides, ignoring everything else, the decrease in blood pressure when lowering salt intake significantly (from a typical diet of 3,500 mg to 1,500 mg, for example) is quite negligible when compared to the decrease in blood pressure due to dietary changes or exercise.
I understand the disconnect, as much of this research is recent. Even many large organizations, like the FDA, have yet to update their recommendations. I would like to see at least some of this discussed at least, as there is quite a large amount of discussion on low salt intake already, particularly for an article that isn't specifically about health or diet.
2001:1948:414:8:0:0:0:164 (talk) 16:26, 22 May 2013 (UTC)
What about the taste?
This article need something about taste and cooking.
why?
Which are the characteristics of salt? and how it affect the body? (not the consecuences, I already understand that, i mean why the body can't absorb all the salt)
how salt affects in the absorbtion of water?
Salt tastes likes saltwater taffee and bannanas. -- Preceding unsigned comment added by 217.40.39.249 (talk) 11:21, 17 October 2013 (UTC)
Hypertension (high blood pressure)
Hypertension, i.e. the high blood pressure is also produced by high intake of salt. The same effect is produced by sodium glutamate
Other primates seasoning with salt
In Gibraltar there are monkeys that season potatoes with sea water to salt it, just because it taste better for them. Humans are not the only animals on the Earth that season food.
Salt is used by Jews to eliminate blood from meat (melia)
in religion it is missing that salt is used to eliminate blood from meat, is a law of kashrut. For that reason sea salt is known in the U.S.A. as kosher salt. But as far as I know you can use table salt for that procedure known as melia in hebrew.
Salt is not the same as sodium
The section on Recommended intake says "In the United Kingdom the Scientific Advisory Committee on Nutrition (SACN) recommended in 2003 that, for a typical adult, the Reference Nutrient Intake (RNI) is 1.6 g salt per day". That is wrong, because the figure given was for sodium, not salt. Elsewhere the section gives figures without bothering to say whether they are meant to refer to sodium or to salt. In order to cut through the confusion, I've rewritten the section in the form of a table, which allows for a cleaner way of comparing figures and clarifies the difference between salt and sodium. --Epipelagic (talk · contribs) 09:40, 1 November 2011 ?(UTC)
Tree ash as an Ayoreo salt source in the Paraguayan Chaco - Springer
Tree ash as an Ayoreo salt source in the Paraguayan Chaco - Springer. Hope this helps. Komitsuki (talk) 01:26, 24 September 2013 (UTC)
GA Review
Reviewer: Quadell (talk · contribs) 19:54, 8 October 2013 (UTC)
Nominator: Cwmhiraeth
- It is reasonably well written.
- It is factually accurate and verifiable.
- It is broad in its coverage.
- It follows the neutral point of view policy.
- It is stable.
- It is illustrated by images and other media, where possible and appropriate.
- Overall:
Additional input regarding health effects
- The section on the technical aspects of the health effects of salt looked amateurish to me, so I have tried to improve it with some copy-editing. Of course, sourcing for medical topics are subject to the higher standards of WP:Medicine. Apart from the higher standards of WP:Medicine, I think that batched references as used here are not suitable for WP:V, so the batch of four references for one reference point may not be suitable. I have asked on members of WP:Medicine to have a look in a message on the WikiProject's talk page. Snowman (talk) 11:16, 16 October 2013 (UTC)
- thedea.org is used as a source in the health section, but I am not convinced that it is RS on the Wiki. Any comments? Snowman (talk) 21:42, 16 October 2013 (UTC)
Notes on health from Zad68
Diet and health
After some great collaboration, I'm happy with it now, except for one bit of content I could not verify against the source. I've tagged it, can you help me find that so we can clear that up and get rid of that tag? Other than that, looks good. I also moved it up to the section on salt used as food, and made some suggested changes to how the images are done. Feel free to tweak further or undo those. Let me know with a ping if you need anything else! Zad68 17:13, 18 October 2013 (UTC)
Salt shaker or bottle?
In the Salt#Table_salt section, we've included a picture File:Salt_Bottle.jpg (right) with the caption Salt shaker for personal use. This caption seems to contradict the image's name and it's authors description: A bottle of salt.
Indeed, this image seems to be depicting a container (for salt), but not one with small holes in the top for delicate dispensing onto food, a feature that makes a salt shaker in my book.
I think I can safely state for US Wikipedians that this is not a salt shaker; would someone from another country care to agree? And further, update the caption or picture? A possible caption might be A bottle of salt or a picture of a salt shaker might be File:Salt_shaker.agr.jpg
Teimu.tm (talk) 18:47, 16 October 2013 (UTC)
MEDRS
I tagged Türk et al. as a non-wp:MEDRS source because it is a primary publication. It would be better to identify a review that supports the inclusion. That said, there's no assertions being explicitly supported by entries in an "Other publications" list. It might be simply removed. LeadSongDog come howl! 13:31, 23 October 2013 (UTC)
Spelling of "practice" or "practise" in language localisations
The word "practice" or "practice" is used several times in the article. Please clarify if the word "practice" or "practise" is being used as a verb or a noun for each of its usages? I got the following from the OED website; "In USA English, practice is both the noun and verb; in UK English, practice is the noun and practise the verb", which was originally from Garner's Modern American Usage, by Bryan A. Garner. I think some are nouns, so for complete UK language conversion some of these may need to be changed as well. Comments welcome. Snowman (talk) 19:14, 2 November 2013 (UTC)
English
I have traced the early development of the article and found that at least the first 18 months of its development was in UK English, and that it definitely exceeded stub phase while written in UK English. See WP:RETAIN, which says that "the variety used in the first non-stub revision is considered the default." Snowman (talk) 13:26, 1 November 2013 (UTC)
- The article on 14 March 2005 at the time of its creation. Article with sections, but no references. Stub template not on article. UK English used.
- As the article was on 14 April 2005 (article 1 month old). Article with sections, many wikilinks, but no references. Stub template not on article. UK English used.
- As the article was on 14 October 2005 (article 6 months old). Article with sections, many wikilinks, illustrations, external links, but no references. Stub template not on article. UK English used.
- As the article was on 14 April 2006 (article 12 months old). Article with sections, many wikilinks, illustrations, external links, but no references. UK English used.
- As the article was on 14 October 2006 (article 18 months old). Article with sections, many wikilinks, illustrations, and references. Probably C class. UK English used.
- As the article was on 14 April 2007 (article 24 months old). Article with sections, many wikilinks, illustrations, and references. Mixture of UK and USA English used.
I have restored the UK English, and as far as I can see this action is not open to dispute. Snowman (talk) 13:26, 1 November 2013 (UTC)
- Support UK English, I don't care as long as it's consistent, and in addition to what WP:RETAIN says, generally the last one to do major work on it (like bring it to GA) gets their preferred ENGVAR.
Zad6813:31, 1 November 2013 (UTC)
- Support. Even though I am personally more comfortable with American English, Snowmanradio has pretty effectively demonstrated that edits to change the English format of this GA to American English are unwarranted. - Quadell (talk) 13:45, 1 November 2013 (UTC)
- Extremely strong oppose This is a completely wrong application of WP:RETAIN. If the article has been US English for over six years, then WP:RETAIN requires it to remain US English. WP:ENGVAR is not, nor was it ever intended to be an excuse to go back many years in history. This is in direct violation of the intent of the MOS. If this is allowed, then all articles with any possible spelling variation is open to dispute at any time, now or at any possible point in the future. FWIW, the very first edit used 'ise' and 'ize', so it had mixed spelling at the very beginning, and it is a damned LIE that the article was UK only at the start. So Snowman, this is very much open to dispute. The only thing you proved is that the article was mixed at creation and six years ago. VMS Mosaic (talk) 13:56, 1 November 2013 (UTC)
- Excuse me, if I accidentally missed an occasional USA spelling. I did not initially notice "iodised" was used in the article at the time of its creation, but this may have been a spelling error of this technical word rather than a intended use of USA spelling. Other words in the article at the time of creation are more clearly in UK English. I would rate the article as a stub at the time of its creation, because it does not have any references. I believe that I have convincingly shown by charting its early history above that UK English was predominantly used within the article for its first 18 months and at the time it exceeded Stub standard. It seems clear to me that the default status is UK English and this is not open to dispute. Snowman (talk) 15:02, 1 November 2013 (UTC)
- Anyone can read WP:RETAIN for themselves, it says; "When no English variety has been established and discussion cannot resolve the issue, the variety used in the first non-stub revision is considered the default." Clearly, UK English was established as the predominant localization during the first 18 months of this article's history. I do not think that there is a dispute here and the consensus appears to be with UK English consistent with the factual observation of the article during its first 18 months; nevertheless, if the language variety was disputed, then the default would be UK English, because UK English was predominantly used in the article when it exceeded Stub class. Snowman (talk) 16:34, 1 November 2013 (UTC)
- For the record, I made my first two edits to this article in May 2007. They were both WP:ENGVAR edits which changed two words to US English thereby making it consistently US English. Yes, I missed 'goitre', but I thought that was an acceptable US spelling. Also note that a number of terms were glossed with their UK version back then. In any case I have watched the article since May, 2007 and have kept it consistently US English for six years. So now I'm just supposed to turn my head away as a cabal of GA editors change a long established spelling? I don't think so. VMS Mosaic (talk) 00:51, 3 November 2013 (UTC)
The whole purpose and intent of WP:RETAIN is to avoid time-wasting disputes over "color" vs. "colour" that do not result in any discernable improvement in the article. This is stated clearly in the first two sentences of that section. From the discussion above, there's a case for British English, there's a case for American English, and there's a case for no clear standard ever having been set. Per WP:RETAIN, we are allowed to establish a consensus for a particular ENGVAR through discussion here on this Talk page, and it sounds like we need to do that. We can let this discussion go on for a few more days, and then ask an uninvolved editor to evaluate the consensus. Once that's done, consensus will have been established, the article can be tagged with the appropriate English variety template, and the matter should be settled. Zad68 02:31, 3 November 2013 (UTC)
A great thing happened
VMS Mosaic, I'm sorry to find out you were away for a while with an illness, I really am. But while you were away, a really great thing happened: An important article you've been watching and working on for a long time, Salt, was taken to GA status. And then another really great thing happened: When the ENGVAR issue was raised, there was near unanimous consensus for one particular ENGVAR. You know that a lot of time can be wasted fighting over that, but that does not have to happen here. All that has to happen for the ENGVAR issue to be settled with unanimous support is for you to support the same ENGVAR all the other editors here who have voiced a definite opinion on the matter are supporting. Won't you please show your support here for the spirit of the policy: to avoid time-wasting disputes that don't result in an improvement to the article? All you have to do is say Yes and we're done with both settling the ENGVAR and the GAR. Zad68 03:47, 4 November 2013 (UTC)
Article is not stable per WP:GACR
This article is not WP:GACR stable because it is currently subjected to a WP:ENGVAR dispute. VMS Mosaic (talk) 10:50, 2 November 2013 (UTC)
Zad68 02:10, 3 November 2013 (UTC) British English vs. American
At the beginning of this month, this article was substantially reorganized and rewritten by User:Cwmhiraeth as part of an exhaustive GA nomination. Since Cwmhiraeth is British, she used British spelling throughout, as discussed at the GA review. (Other improvements by User:Snowmanradio helped to maintain consistent UK spelling when the summary of health effects was overhauled.)
Since then, User:VMS Mosaic has taken in upon his/herself to change many (though not all) spellings to American English, in contravention of MOS:RETAIN, which says "When an English variety's consistent usage has been established in an article, it is maintained in the absence of consensus to the contrary. With few exceptions (e.g. when a topic has strong national ties or a term/spelling carries less ambiguity), there is no valid reason for such a change." Unfortunately, this is becoming a revert war on an important GA. VMS Mosaic, what justification could you have for making this change? And does anyone else thing this unilateral switch to American English is warranted? - Quadell (talk) 23:18, 31 October 2013 (UTC)
Health effects
We have a review of RCTs that does not find benefit in hard end points (death) and possibly harm in those with heart failure [16]. And we have a review of cohort studies and RCTs that does find an association with benefit in hard end points [17]. All seem to agree that there are benefits in BP.
Some find that low salt increase cholesterold [18] while others do not [19] Difficult to sumamrize. Doc James (talk · contribs · email) (if I write on your page reply on mine) 23:42, 24 December 2013 (UTC)
clarify diet and health section?
I think the diet and health section needs to be clarified or simplified. In particular, these sentences seem unrelated and read like a laundry list of recent research results. I think they could be deleted.
Direct evidence; however, is unclear if a low salt diet affects overall or cardiovascular related deaths.[56] In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure.[54][57] A low salt diet results in a greater improvement in blood pressure in those with hypertension than in those without.[58]
72.53.140.84 (talk) 04:02, 2 February 2014 (UTC) Toby Dylan Hocking
2000mg = 2g not 5g
its in the 3rd paragraph. -- Preceding unsigned comment added by 216.118.148.233 (talk) 23:38, 5 April 2014 (UTC)
I have restored it. Please have a read of WP:LEAD. And maybe read the article here. Doc James (talk · contribs · email) (if I write on your page reply on mine) 18:01, 29 April 2014 (UTC)
Semi-protected edit request on 23 March 2015
The article says:
"Some of the earliest evidence of salt processing dates to around 6,000 years ago"
It should be
"Some of the earliest evidence of salt processing dates to around 8,000 years ago"
since throughout the article there are multiple references to the earliest documented salt processing activities dating back to 6000 BC.
Making the math, gives us: approx. 6000BC + approx. 2000AD = approx. 8000 years ago
Thanks
Ny cs2 (talk) 07:32, 23 March 2015 (UTC)
Usage in religion
"In one of the hadiths recorded in Sunan Ibn Majah, the Islamic Prophet Muhammad is reported to have said that: "Salt is the master of your food. God sent down four blessings from the sky - fire, water, iron and salt""
This not true, this hadith was fabricated. Please remove this sentence because all Muslim scholar said "prophet Muhammad did not say such things like that. Indeed it was fabricated"<1></1>
<1></1> The Fatawa's of Shaikh-ul-Islam Ibn Taymiyyah (12/252). Mahsol (talk) 18:36, 1 April 2015 (UTC)
Additional sources
- http://www.nejm.org/doi/full/10.1056/NEJMoa1311989
- Is this the study cited here: http://www.washingtonpost.com/blogs/wonkblog/wp/2015/04/06/more-scientists-doubt-salt-is-as-bad-for-you-as-the-government-says/
User:Fred Bauder Talk 13:53, 29 April 2015 (UTC)
Changes
A few issues with these changes
- This is supported by a 2003 source. This is too old "Using less sodium is key to keeping blood pressure at a healthy level."
- Why was this 2014 Cochrane review removed "The effects of recommending decreasing sodium intake are not entirely clear."
- Because the result of the study was "This review sets out to assess whether intensive support and encouragement to cut down on salt in foods, and substituting low-sodium salt, reduces the risk of death or cardiovascular disease." which would support " there is insufficient power to confirm clinically important effects of dietary advice and salt substitution on cardiovascular mortality in normotensive or hypertensive populations" but not "The effects of recommending decreasing sodium intake are not entirely clear."
- It does not address the effect of less sodium but the effect of "dietary advice and salt substitution" User:Fred Bauder Talk 16:23, 29 April 2015 (UTC)
- Agree should be given less weight. Doc James (talk · contribs · email) 18:52, 29 April 2015 (UTC)
- Perhaps it could be included in an article on nutritional counseling. User:Fred Bauder Talk 16:24, 29 April 2015 (UTC)
- Why was this 2011 review removed "Direct evidence, however, is unclear if a low salt diet affects overall or cardiovascular related deaths."
- The 2014 review is an updated version of the 2011 review and is about the same thing, nutritional counseling, not the effects of a low-sodium diet. The information "Direct evidence, however, is unclear if a low salt diet affects overall or cardiovascular related deaths." is not one of the conclusion of the review. User:Fred Bauder Talk 16:27, 29 April 2015 (UTC)
- In the plain language conclusion, "This review set out to assess whether intensive support and encouragement to cut down on salt in foods reduced the risk of death or cardiovascular disease. This advice did reduce the amount of salt eaten which led to a small reduction in blood pressure by six months. There was not enough information to detect the expected effects on deaths and cardiovascular disease predicted by the blood pressure reductions found" As you know, absence of evidence is not evidence of absence. User:Fred Bauder Talk 16:30, 29 April 2015 (UTC)
- Yes you are indeed correct User:Fred Bauder. I have re removed it. Doc James (talk · contribs · email) 18:52, 29 April 2015 (UTC)
- And why was this removed "In those with heart failure a very low sodium diet may be worse than a diet with slightly more salt."
Doc James (talk · contribs · email) 11:09, 29 April 2015 (UTC)
2015 recommendations are here [20] Chapter 6 has the overview of the evidence for salt. Doc James (talk · contribs · email) 18:41, 29 April 2015 (UTC)
Old sources
We should be using sources from the last 3 to 5 years typically. 2002 is definitely too old and 2008 is a little too old.
This removed: <block> However, the long held belief that a high-salt diet raises the risk of cardio-vascular disease is coming under scrutiny. More recently, dietary salt was demonstrated to attenuate nitric oxide production. Nitric oxide (NO) contributes to vessel homeostasis by inhibiting vascular smooth muscle contraction and growth, platelet aggregation, and leukocyte adhesion to the endothelium. </block>
The second ref is also a small primary source. We should be using secondary sources. And it cannot be "more recently" when all the other sources are newer than this.
ALso "However, the effects of recommending decreasing sodium intake are not entirely clear." was changed to "Despite these recommendations, the effects of decreasing sodium intake are not entirely clear." which is not what the source says. Doc James (talk · contribs · email) 00:13, 23 May 2015 (UTC)
First section, last para
2,000 mg is 2 grams, not 5. -- Preceding unsigned comment added by 203.146.147.106 (talk) 11:40, 17 September 2015 (UTC)
History section and the idea that 'salary' derives from Roman soldiers being paid in salt
This somewhat contradicts Wikipedia's own entry on the word:
https://en.wikipedia.org/wiki/Salary#Salarium -- "the Latin word salarium linked employment, salt, and soldiers, but the exact link is not very clear"
The reference there is to http://www.etymonline.com/index.php?search=salary but see also the OED website:
http://www.oxforddictionaries.com/definition/english/salary -- "Middle English: from Anglo-Norman French salarie, from Latin salarium, originally denoting a Roman soldier's allowance to buy salt, from sal 'salt'." -- Preceding unsigned comment added by 60.241.162.71 (talk) 23:52, 25 September 2015 (UTC)
Processed food
I noticed that "processed food" in the Diet and health section isn't wikilinked, and then I noticed that there is no article with that title to wikilink to anyway. I wondered if it would be better to point to Food processing or Convenience food, and I decided to read the reference to see how it defined "processed food". But the reference link doesn't work. Should that whole sentence be replaced with some more precise wording and a new reference? -- Muéro(talk/c) 16:31, 22 January 2016 (UTC)
Production of Salt
The section of this article seems to predominantly concern the amount of production by region of salt. I would think majority of people would like to know which different methods are used to produce salt. In essence there are three ways: Mining, Evaporation and Solar - These methods go by different terms depending on English preferences. Evaporation involves various different methods that may or may not be patented; as in the Alberger Process Salt, desired in typically fast food restaurants as it tastes saltier and dissolves more readily by weight than other comparable salt. 80.5.219.60 (talk) 19:08, 22 January 2016 (UTC)
Low Sodium Salt
There should maybe a mention to and/or simple link addressing Salt vs Low Sodium Salt 80.5.219.60 (talk) 18:59, 22 January 2016 (UTC)
External links modified
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Cheers.--cyberbot IITalk to my owner:Online 10:29, 31 March 2016 (UTC)
Semi-protected edit request on 13 February 2016
Grammatical error: Under "History" change "Humans have always tended to build communities either around source of salt, or where they can trade for it." to "Humans have always tended to build communities either around sources of salt, or where they can trade for it." Plural agreement between "communities" and "sources." !-- End request --> Pseudojuice (talk) 22:11, 13 February 2016 (UTC)
Either way, this statement is questionable. Most human settlements are not arranged around obvious sources of salt. Rather, salt is transported some distance to where it's needed. Humans tend to settle around water, for some reason, and water often contains salt, but it's a stretch to say they settle around salt! Much more important are a source of fresh water and availability of land. I suggest removing this statement, or greatly reducing its certainty!Doc.Ian (talk) 04:24, 5 April 2016 (UTC)
Title
I request that this article be retitled as Salt (Common). this would parallel the broader article Salt (Chemistry). In scientific terms, table salt (NaCl) is just one of many different forms of salt, and to give it the unqualified title is incorrect.Doc.Ian (talk) 04:31, 5 April 2016 (UTC)
Salinity should be displayed in permilles
"the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%" should be "3.5?" instea of "3.5%".
Permille is x parts per thousand, 35 grams is 3.5 permilles of a 1000. -- Preceding unsigned comment added by Granitosaurus (talk o contribs) 14:04, 27 April 2016 (UTC)
Semi-protected edit request on 4 November 2016
Mslewin2 (talk) 02:00, 4 November 2016 (UTC)
6% or 17%
One paragraph says 6% of world salt production is used in food, the next says 17%. What is the correct number? Heaviside glow (talk) 19:26, 7 April 2017 (UTC)
Ought to mention the ideal salt intake
According to Professor Graham MacGregor speaking on the BBC Radio4 programme The Life Scientific today the 25th. April 2017, the ideal salt intake per day is half a gram (which as I understand it is already found in natural unprocessed foods without needing any addition), that more salt intake than this is unhealthy as it increases blood pressure both in the short term and as people age, that this is killing a huge number of people, that about half the daily excess salt intake comes from bread, and that the food industry is resisting reductions of salt in processed foods as it gives cheap food some taste and helps bulk it out with water. The programme can be listened to or downloaded here http://www.bbc.co.uk/programmes/b08n2ltq
As the programme webpage says, in the UK "As a nation we now eat thirty thousand tonnes less salt each year than we did fifteen years ago, saving the NHS a staggering £1.5 billion per year. Blood pressure lies at the heart of this huge saving and, as Graham explains to Jim al-Khalili, blood pressure is not a natural consequence of ageing. High blood pressure is simply a consequence of too much salt."
In my opinion the current article as written suggests that salt is good and healthy, when it is now well known that too much salt in the diet is harmful. The six grams a day is an achievable target to aim at in reducing current salt intakes, but Professor MacGregor says the optimal is half a gram.
Edit: if there is an article for Added sugar, then maybe there should also be an article for Added salt. 92.3.67.158 (talk) 09:17, 25 April 2017 (UTC)
Yes I also agree that it is good to include the ideal salt intake for both men and women Malcolm Mak (talk) 05:31, 5 June 2017 (UTC)
Yes I also agree that it is good to include the ideal salt intake for both men and women Malcolm Mak (talk) 05:32, 5 June 2017 (UTC)
Source of the article : Wikipedia
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