Re: Dinner Tonight, 1/31/2025

Graham wrote:

On 2025-02-06 7:32 a.m., Ed P wrote:

On 2/6/2025 7:10 AM, Salvador Mirzo wrote:
 

That's also very interesting.  I've heard that salt has even been
used as money.  (Is that true?  Is it true that the word salary
comes from ``salt''?)

That was before they invented mining equipment and now dig out tons
every day.
 
Ancient Rome: Roman soldiers were paid in salt, which was known as
salarium. The phrase "worth his salt" comes from this practice.
Ethiopia: Salt bars were used as legal tender, small change, and
for  barter. Ethiopians were known for their ability to accurately
break off  small amounts of salt.  Ancient Mesopotamia and Egypt:
Salt was used as a form of currency for  exchanging goods and
services.  Sub-Saharan Africa: Moorish merchants traded salt and
gold at the same  value per ounce as early as the 6th century.
Ancient Mayans: Salt was used as money as early as 2,500 years ago.
Moscow: Salt was the main standard of value, medium of exchange,
and  store of value after the Bolshevik Revolution.  Timbuktu: Salt
was valued as highly as books and gold by merchants in  12th
century Timbuktu.  Salt was highly valued because it was essential
for preservation, but  its production was limited.

 
There was a salt tax in Italy that caused the bakers to make salt-free
bread. Although no longer levied, they still make that bread.
People don't realise how much salt is in bread - it's a significant
source.

The average slice of bread is about 165mg sodium per one of my googles
(results vary a lot).  Hardly 'high sodium'.  You can compare with
breads and types and some are higher while others are lower.  USDA says
2,000mg a day.

Mine work out a 127mg per slice of bread from added baking salt.  I
didn;t look up flour and such.  Maybe it's all the preservatives hiding
more sodium?

Allowances are 2,000mg sodium per day.  Even 2 slices a day fit in a
low sodium diet.