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Topic: Salting food

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	Food Preservation (Site not responding. Last check: 2007-10-13)
		Some salt was produced by the Romans by evaporating sea-water in earthenware vessels, and their supply was supplemented by salt produced at the brine springs of Droitwich, and a place in Cheshire.
		Instead of the hams simply being rubbed and packed with salt, the Virginia recipe calls for a mixture of course salt, saltpetre, hickory ashes, molasses, and red and fl pepper to be rubbed into the hams and spread on them in packing.
		Salted meat was particularly common; little fresh meat was eaten because there was no means of keeping it after the animal was killed.
	www.unc.edu /courses/rometech/public/content/survival/Lindsay_Mack/Food_Preservation.htm (2064 words)

	CFAST Publications - Salting Fish (Site not responding. Last check: 2007-10-13)
		In the brine salting process the fish are salted and layered in a container that holds the fish in the brine liquor that seeps from the salted fish.
		As salt is being absorbed into the fish, the bacteria and the enzymes are still active, and their growth and activity continues until a certain level of salt concentration is reached.
		If fish are salted whole or round (beheaded and eviscerated), the enzymes contained in the fish's body may cause the fish to spoil before salt is taken into the flesh in sufficient quantities to arrest spoilage.
	www.cfast.vt.edu /Publications/salting.shtml (2554 words)

	Salting (Site not responding. Last check: 2007-10-13)
		Salting is the preparation of food with salt.
		Salting is where labor union members hire on at a non-union business and assess workplace satisfaction and interest in organizing a union.
		US labor law prohibits unions from talking with workers in the workplace and salting is one of the few legal strategies left that allow union organizers to talk with workers.
	www.mcfly.org /Salting (241 words)

	Cooking Terms - Salting (Food)
		It is related to pickling (preparing food with brine, rather than dry salt).
		Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment.
		Kashrut, the Judaism dietary laws, requires the removal of blood from freshly slaughtered meat, which may be accomplished with the use of salt or brine.
	www.alanskitchen.com /Terms/Prep/Seasoning.htm (94 words)

	Did you know: Food History
		Salt cod is such a well-known product in Mediterranean countries such as Italy, Greece, Spain, and France that it is hard to remember that virtually all the cod was imported from the North Atlantic.
		Although we know that salted fish was exported from Sicily to Palestine in the 1270s the fish in question was probably herring or tuna and it did not amount to a large trade.
		Marseilles was a major entrepôt for northern salt cod and took half of the French catch of dried cod and often re-exported it to other parts of the Mediterranean such as Spain and Greece.
	www.cliffordawright.com /history/salt_fish.html (1056 words)

	Ancient Rome :: Roman Diet
		Food was often prepared with a mix of fruit, honey, and vinegar, to obtain a sweet-sour flavor, and most meat was broiled.
		Preservation of foods was difficult, and so popular foods, such as fish and shellfish, were probably shipped live to their destination.
		Food was eaten with the fingers and cut with knives crafted from anter, wood, or bronze with an iron blade.
	library.thinkquest.org /26602/diet.htm (737 words)

	SALTING (FOOD) - GoGoSearch.com
		Salting is the preservation of food with salt.
		In food preparation, salt is used as a preservative and as a seasoning.
		The Tanzania Food and Drugs Authority has issued a warning to the public to be careful when buying dry fish as some dealers use actellic and actellic super dust normally used for preserving grains, to treat the fish.
	www.gogosearch.com /wiki/salting_(food) (268 words)

	Food Preservation
		The origins of salt-preserving food can be traced back to at least Ancient Egypt, where they used salt as part of the embalming process, as well as in food preservations.
		Salt springs were higher in saline and didn't have extra mineral salts such as calcium and magnesium salts which you get from sea water.
		The problem with using this coarse sea salt was that it was slow to penetrate the inner parts of the meats, causing it to go bad before it was completely preserved.
	tudorhistory.org /topics/food/preserve.html (461 words)

	Research and Reviews: Meat, Special Circular 172-99, Diffusion Coefficient of Salt During Meat Salting in the ...
		In this traditional process, the green hams are buried in dry salt and kept in a cold room for a variable length of time, based on the weight of the ham (i.e., x days per kg of green weight, with x being a specific value for each processor, depending on their historical empirical results).
		The salt penetration in hams was measured in cores of meat taken with a metallic hollow cylinder 3 cm in diameter, from the center of the lean meat part of the ham (under the coxal joint, close to the femur).
		As proteins hydrate, there is a "closing" of the paths for salt penetration, and a very low D value is obtained until the salt concentration reaches 6 to 8%.
	ohioline.osu.edu /sc172/sc172_11.html (1224 words)

	Low-Salt Diet
		As a low salt diet has not been shown to have a significant effect in reducing blood pressure during pregnancy, salt restriction is not recommended to women with gestational hypertension and preeclampsia.
		In preeclampsia, unrestricted use of salt and an increased consumption of water are needed to maintain normal blood volume and circulation to the placenta.
		Salted meat consumption as a risk factor for cancer of the oral cavity and pharynx: a case-control study from Uruguay.
	www.pccnaturalmarkets.com /health/Diet/Low_Salt_Diet.htm (1508 words)

	Food additives (EUFIC)
		Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish.
		Many food additives are naturally occurring and some are even essential nutrients; it is the technical purpose that leads to these being classified as food additives and given an E number.
		Food additives are very carefully regulated and the general criteria for their use is that they perform a useful purpose, are safe and do not mislead the consumer.
	www.eufic.org /article/en/page/BARCHIVE/expid/basics-food-additives (3708 words)

	Tannahill
		There is a serious hiatus in detailed European food records between Roman times and the twelfth century, and, for once, the food of the rich is almost as inadequately documented as that of the poor.
		Tannahill claims that the food of Spain "was a mirror of trade and conquest." Id at 287.
		She traces the origin of Spain of olive oil, salt and dried fish, sheep farming and mutton consumption, rice and almond (with marzipan and nougat), the tomato and the chili pepper.
	new.cbbqa.com /history/secondary/Tannahill.html (3523 words)

	Food Product Design: The Many Benefits of Salt
		A salt's characteristics vary with the type of process, types of additives and other criteria, giving this ingredient a level of complexity that may come as a surprise to the uninitiated.
		Salt acts as a control agent for fermented foods such as bread and cheese.
		In the past several decades, salt has acquired a bad reputation because it is the major source of what is believed to be excess sodium in the human diet.
	www.foodproductdesign.com /archive/1994/1094AP.html (3439 words)

	Food Additives
		A food additive is any substance that a food manufacturer intentionally adds to foods to achieve specific desired effects or characteristics during production or processing.
		Salting food was a common practice in the Middle Ages
		The safe-use period of many foods is greatly extended through the addition of preservatives, which retard spoilage, preserve flavor and color and keep oils from turning rancid.
	www.pccnaturalmarkets.com /health/Healthy_Eating/Food_Additives.htm (742 words)

	Numark \| Food Additives (Site not responding. Last check: 2007-10-13)
		Food additives are used for a number of different reasons including food preservation, spoilage prevention, flavour enhancement and to improve nutritional value.
		The safe-use period of many foods is greatly extended through the addition of preservatives, which retard spoilage, preserve flavour and colour and keep oils from turning rancid.
		The Food, Drug, and Cosmetic Act of 1938 is the law that sets the standards for food in the United States, while at the same time calling for truthful labeling.
	www.numarkpharmacists.com /hn/Healthy_Eating/Food_Additives.htm (778 words)

	Howstuffworks "How Food Preservation Works"
		If you boil a food you can kill all bacteria and make the food sterile, but you often significantly affect the taste and nutritional value of the food.
		When you pasteurize a food (almost always a liquid), what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can.
		Commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages.
	www.howstuffworks.com /food-preservation6.htm (287 words)

	An Overview of Food Preservation Methods in Practice in Africa
		Preservation methods such as salting have declined in the developed world in preference to newer methods that are machinery based, technologically advanced and sometimes energy intensive.
		In the tropics however, preserving food based on low energy consumption, simpler machinery and storage at ambient temperatures, appears to be alternatives that are more economical.
		Methods such as drying, salting, smoking or in combinations like smoking with drying or salting with smoking and drying and the use of herbs and spices including fermentation are in common practice in the poorer regions of the world notably sub-Saharan Africa.
	www.suite101.com /article.cfm/african_food_preservers/98058 (509 words)

	Tales of the Middle Ages - Food and Drink
		Meat preservation was by salting or smoking, or, most commonly and simply, by keeping the meat alive till needed.
		Dry-salting meant burying the meat in a bed of salt pounded to a powder with mortar and pestle.
		Salt or smoked herring was a staple, as were salted or dried cod or stockfish.
	www.godecookery.com /mtales/mtales14.htm (1361 words)

	Sea Salt, Marlborough Flaky - 100g (3.5oz)(fireweed->exnatrem->oliveleaf->lemongrass-neem-soap->jewsoapbar5o)
		In Mark Kurlanskys recent book, Salt A World History, he suggests that in 450 B.C. a Chinese called Yi Duan is believed to have made salt by boiling brine in iron pans, an innovation which would become one of the leading techniques for salt making for the next 2,000 years.
		Marlborough Flaky sea salt may be sprinkled on food by gently crushing between the fingers to the crystal size you require.
		Salt accents the flavor of meat, brings out individuality of vegetables, puts oomph into bland starches, deepens the flavor of delicate desserts and develops flavor of melons and certain other fruits.
	www.insensual.com /flakyseasalt.html (2714 words)

	[No title]
		Avoid fast food restaurants (notorious for salting food even before it reaches you), and don't heap salt on your meals.
		Stick to fresh foods and try to avoid any seasonings unless you're sure they're low in sodium: soy sauce, for instance, may seem healthy but it's jam-packed with sodium: a single teaspoonful represents 50% of the recommended maximum sodium intake for a full day.
		A great alternative to salty seasonings on your food is lemon juice, or paprika, fresh ground pepper, or a dash of hot sauce (many of these have salt, but a little goes a long way).
	www.tutorials.com /07/0752/07522.asp (418 words)

	How is your diet
		Buried in the legislation that required manufacturers to label food products with this new consumer friendly label was the attempt to classify herbs and vitamins as either drugs or food, which would put them under the controls of the FDA.
		Salt is a part of the body and used properly aids good health.
		Salting food after it is cooked is not wise.
	kumo.swcp.com /uzherbs/diet/pyramid.htm (806 words)

	The Food Maven - Arthur Schwartz
		Salting eggplant is important if you’re frying the eggplant.
		Anne Gardiner and Sue Wilson, authors of The Inquisitive Cook feel that salting results in eggplant that is both less salty and less greasy.
		I do sprinkle salt on eggplant slices (for instance, for Eggplant Parmigiana) but if I am cooking chunks of eggplant or an irregular shape, I soak them in salted water.
	www.thefoodmaven.com /diary/archives/00000391.html (390 words)

	Be Prepared for Life - Kit Three (Site not responding. Last check: 2007-10-13)
		Food can be dried in the air, by drawing moisture out of it with salt or making the moisture unusable for bacteria by adding sugar to it.
		The meats must be salted first to remove excessive moisture, before being finely chopped and combined with salts, mixed herbs, rum or vinegar before being hand pressed into the casings and tied off with string.
		Salting is optional but they do need to be protected from flies.
	www.scouting.org.za /bp4life/kit3-2.html (1252 words)

	AICR: Expert Report - Summary Part 4
		Evidence that alcohol increases the risk of cancers of the mouth and pharynx, larynx, oesophagus and liver, and that high body mass increases the risk of cancer of the endometrium, is convincing.
		Five further recommendations concern aspects of food processing: salt and salting, food storage and preservation, additives and residues, and food preparation.
		The recommendations on other plant foods, additives and residues, and on food preparation, derive from less impressive evidence, but are included to enable the construction of complete diets derived from the recommendations, for reasons of prudence, or else in response to public concern.
	www.aicr.org /site/PageServer?pagename=res_report_summary_4 (1032 words)

	Salt, Part 1: An Introduction
		See how thin the line is? I have come to realize that salting food, whether made from completely fresh, non-commercial ingredients or from a combo of fresh and commercially salted products, is a technique that requires practice and continual tasting in order to master.
		An intangible Salt Threshold seems to exist in cooking and food preparation, and this threshold obviously depends on many factors: quantity of food, the cook’s palate, acidity, starch contentok, this is getting too complicated.
		You also have your choice of coarseness, from the very fine and difficult to “pinch” table salt that is destined for the shaker, to the coarse sea salt that provides a pleasing salty crunch when it finishes off a cooked dish.
	www.babblog.com /Sep_04/092404_KF_Food.htm (815 words)

	Disease Proof: Salting Away Our Futures
		Salt is salt, the experts say, and it's bad for your health.
		If you desire to salt your food, do so only after it is on the table and you are ready to eat it.
		When you are using lots of salt in your diet, it weakens your taste for salt and makes you fell that food tastes bland unless it is heavily seasoned or spiced.
	www.diseaseproof.com /archives/34799-print.html (873 words)

	Salting (food) - Wikipedia, the free encyclopedia
		It is related to pickling (preparing food with brine, rather than dry salt).
		It is one of very many methods of preserving food.
		Kashrut, the Judaism dietary laws, requires the removal of blood from freshly slaughtered meat, which may be accomplished with the use of salt or brine.
	en.wikipedia.org /wiki/Salting_(food) (125 words)

	Features - Malta Festivals (Site not responding. Last check: 2007-10-13)
		Food at the time was rather bland and colourless and due to lack of preservation techniques (apart from salting), food went off easily.
		The term 'Mediterranean Food' is often used to describe the cuisine and gastronomy of the geographical region of the
		This diversity is seen for example in the way in which food is flavoured.
	www.maltafestivals.com /index.pl/med_food_fest_features (550 words)

	Urban Legends Reference Pages: Business (Movers and Salt Shakers)
		Job applicant who salts his food before tasting it is rejected by business tycoon.
		If the candidate either salted or peppered their meal before first taking a taste of it, it didn't matter how well the candidate did in the rest of the interview.
		The one who unthinkingly salts his food, it says, is of a mindset that precludes him from analyzing data before making a decision.
	www.snopes.com /business/genius/salted.asp (495 words)

	FOURTEEN DIETARY RECOMMENDATIONS TO PREVENT CANCER (Site not responding. Last check: 2007-10-13)
		Food, Nutrition and the Prevention of Cancer: a Global Perspective, they state that cancer is caused mainly by environmental factors.
		Among these factors are (1) tobacco, (2) diet and factors related to diet (such as weight and physical activity), and (3) exposures in the workplace and elsewhere.
		They cover food, such as vegetables and fruits, other plant foods, meat, fats and oils, and alcoholic drinks; food processing, such as salt and salting, food storage and preservation, additives and residues, and food preparation, and dietary supplements.
	extoxnet.orst.edu /faqs/dietcancer/webrecintro/recsintro.html (222 words)

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