1 00:00:00,840 --> 00:00:03,960 Speaker 1: Hello everybody, Charles W. Chuck Bryant Here on a lovely 2 00:00:03,960 --> 00:00:07,040 Speaker 1: Saturday morning in Atlanta, Georgia. We're going back in time 3 00:00:07,080 --> 00:00:10,879 Speaker 1: to February fourteen to talk about salt. Our episode How 4 00:00:10,920 --> 00:00:13,560 Speaker 1: Salt Works is one of my all time favorites. I 5 00:00:13,600 --> 00:00:16,119 Speaker 1: love salt because I'm from the South. Probably like a 6 00:00:16,120 --> 00:00:19,320 Speaker 1: little too much, he asked my doctor. But that salty 7 00:00:19,320 --> 00:00:21,560 Speaker 1: salty goodness on food just makes it all pop for me. 8 00:00:22,040 --> 00:00:24,239 Speaker 1: But it has a really cool, interesting backstory. How you 9 00:00:24,280 --> 00:00:27,720 Speaker 1: get salt, a harvest salt and how salt works on food? 10 00:00:28,160 --> 00:00:33,360 Speaker 1: Learn all about it right now. Welcome to Stuff You 11 00:00:33,400 --> 00:00:42,480 Speaker 1: Should Know, a production of My Heart Radios How Stuff Works. Hey, 12 00:00:42,520 --> 00:00:45,160 Speaker 1: and welcome to the podcast. I'm Josh Clark and there's 13 00:00:45,240 --> 00:00:48,320 Speaker 1: Charles W. Chuck Bryant and this is Stuff you Should 14 00:00:48,360 --> 00:00:51,639 Speaker 1: Know the podcast. Oh yeah, Jerry's over there. She's all 15 00:00:51,720 --> 00:00:56,240 Speaker 1: laughy today for some reason. An old salty dogs. Why 16 00:00:56,280 --> 00:01:00,760 Speaker 1: did salty calling someone salty? I wonder where that came from. 17 00:01:01,120 --> 00:01:02,600 Speaker 1: I meant to look that up. That's the one I'm 18 00:01:02,640 --> 00:01:05,240 Speaker 1: did in the book. Cut because you know you're in 19 00:01:05,280 --> 00:01:09,280 Speaker 1: a salty mode. Yeah, I've said that plenty And what 20 00:01:09,319 --> 00:01:12,160 Speaker 1: if that comes from like a salty dog. Here's here, 21 00:01:12,200 --> 00:01:16,520 Speaker 1: this is this is my idea. So salty describe somebody 22 00:01:16,520 --> 00:01:18,759 Speaker 1: who is a little coarse, a little rough around the edges, 23 00:01:18,840 --> 00:01:24,280 Speaker 1: a little upset. Hear me out because their face is 24 00:01:24,360 --> 00:01:29,319 Speaker 1: usually puckered into like a a sour puss face. And 25 00:01:29,360 --> 00:01:32,880 Speaker 1: what makes your face pucker eating salt. So there's a 26 00:01:32,920 --> 00:01:36,880 Speaker 1: salty person. Okay, I would call them lemony. Well, so 27 00:01:37,080 --> 00:01:39,720 Speaker 1: take something with a grain of salt. It's actually ancient. 28 00:01:39,800 --> 00:01:43,920 Speaker 1: That's from the romans Um. They would take poison with 29 00:01:43,959 --> 00:01:45,760 Speaker 1: a grain of salt. There's something that was hard to 30 00:01:45,800 --> 00:01:47,920 Speaker 1: swallow with a grain of salt to make it go 31 00:01:48,040 --> 00:01:51,520 Speaker 1: down more easily. Okay, let's go ahead and cover these. 32 00:01:51,520 --> 00:01:54,720 Speaker 1: Then somebody not being worth their salt. In this article 33 00:01:54,760 --> 00:01:57,720 Speaker 1: it says that um slaves were traded with salt, and 34 00:01:57,760 --> 00:01:59,880 Speaker 1: if you got your hands on like a slave that 35 00:02:00,080 --> 00:02:03,360 Speaker 1: wasn't worth much Like that, he wasn't worth his salt? 36 00:02:03,480 --> 00:02:06,600 Speaker 1: Is that not the origin I found? The first reference 37 00:02:06,600 --> 00:02:10,160 Speaker 1: in print came from an eighteen oh five description or 38 00:02:10,240 --> 00:02:14,080 Speaker 1: book about an expedition to Guinea Bissau, and it mentions 39 00:02:14,600 --> 00:02:17,880 Speaker 1: a guy who wasn't worth his salt. He's a good 40 00:02:17,919 --> 00:02:22,160 Speaker 1: man Peter Hale h a y eli um. But he 41 00:02:22,200 --> 00:02:24,360 Speaker 1: wasn't worth his salt, the guy said. And I looked 42 00:02:24,400 --> 00:02:27,640 Speaker 1: it up, and I couldn't find that whether Hale was 43 00:02:27,720 --> 00:02:33,040 Speaker 1: hired or was a slave. But I got the impression that, Um, 44 00:02:33,120 --> 00:02:35,280 Speaker 1: what the guy was talking about wasn't that he had 45 00:02:35,320 --> 00:02:38,480 Speaker 1: traded salt for hail, but not worth a salt like 46 00:02:38,480 --> 00:02:41,560 Speaker 1: in his body. No, he was not worth the salt, 47 00:02:41,639 --> 00:02:46,000 Speaker 1: meaning a salary, which supposedly salary is rooted in the 48 00:02:46,040 --> 00:02:50,560 Speaker 1: idea of paying someone in salt, same with soldiers salt 49 00:02:50,760 --> 00:02:54,720 Speaker 1: dre and to give salt salad to the word salad 50 00:02:54,760 --> 00:02:59,639 Speaker 1: comes from the word salt, so salt is a it's 51 00:02:59,680 --> 00:03:05,120 Speaker 1: a an important thing. Historically speaking, there's been economies largely 52 00:03:05,120 --> 00:03:09,200 Speaker 1: based on salt. There have been um cultures rated by 53 00:03:09,240 --> 00:03:15,359 Speaker 1: other cultures because of salt. UM. If you were an 54 00:03:15,360 --> 00:03:21,040 Speaker 1: ancient salt producing area, probably the rulers controlled with the 55 00:03:21,120 --> 00:03:26,560 Speaker 1: tight grip um that salt production and salt distribution UM. 56 00:03:26,600 --> 00:03:31,040 Speaker 1: And that actually carried on into the modern age when 57 00:03:31,400 --> 00:03:34,600 Speaker 1: the when Great Britain was occupying India, they had a 58 00:03:34,680 --> 00:03:38,560 Speaker 1: tight control on salt production there UM and actually Gandhi 59 00:03:38,600 --> 00:03:43,760 Speaker 1: started a revolution or helped along the revolution to overthrow 60 00:03:43,880 --> 00:03:47,920 Speaker 1: British imperial power through a salt protest. He walked two 61 00:03:48,160 --> 00:03:51,040 Speaker 1: d and forty miles to the coast where the salt 62 00:03:51,040 --> 00:03:56,040 Speaker 1: production facilities were and grabbed a bit of salty clay 63 00:03:56,080 --> 00:03:58,160 Speaker 1: and boiled it, boiled the salt out of it, which 64 00:03:58,200 --> 00:04:03,200 Speaker 1: was an illegal act. That protests burred other similar protests, 65 00:04:03,240 --> 00:04:07,000 Speaker 1: and the British were like, oh, hey, you can't do that, mate, 66 00:04:07,640 --> 00:04:11,200 Speaker 1: you can't mind your own salt. But he did because 67 00:04:11,200 --> 00:04:13,200 Speaker 1: he was Gandhi. It was called the Salt March to 68 00:04:13,400 --> 00:04:18,920 Speaker 1: Dandhee by g by Gandhi. Uh. Yeah, salt dates back 69 00:04:18,920 --> 00:04:22,640 Speaker 1: to b C. And they actually found evidence of salt 70 00:04:22,640 --> 00:04:27,960 Speaker 1: trading in prehistoric times. So obviously it's used to spice 71 00:04:27,960 --> 00:04:30,599 Speaker 1: food is great, but it's used to preserve food was 72 00:04:30,720 --> 00:04:33,800 Speaker 1: super valuable, yeah, back in the day and still today 73 00:04:33,839 --> 00:04:36,760 Speaker 1: because salt is one of these things. You remember, Nature 74 00:04:36,839 --> 00:04:40,680 Speaker 1: loves homeostasis, It loves balance. If you introduced salt to 75 00:04:40,720 --> 00:04:43,479 Speaker 1: the mix, it kind of throws off that balance. So 76 00:04:44,040 --> 00:04:48,240 Speaker 1: to gain homeo stasis, salt is introduced into say meat. 77 00:04:49,040 --> 00:04:52,000 Speaker 1: It likes to go into the meat, but it also 78 00:04:52,080 --> 00:04:55,440 Speaker 1: draws out the moisture. Whether it's blood water whatever. So 79 00:04:55,520 --> 00:04:58,880 Speaker 1: it dries out the meat, it introduces the salt, and 80 00:04:58,920 --> 00:05:01,640 Speaker 1: it draws out the moisture. That's right. That's called curing, 81 00:05:02,000 --> 00:05:05,880 Speaker 1: which preserves things because anytime bacteria comes in contact with 82 00:05:05,880 --> 00:05:09,160 Speaker 1: that salty meat, from that point on the bacteria boom 83 00:05:09,440 --> 00:05:13,640 Speaker 1: gets dried out and dies. Yeah, that's why packaged foods 84 00:05:13,640 --> 00:05:17,719 Speaker 1: are still loaded with sodium. Unfortunately, I got some stuff 85 00:05:17,720 --> 00:05:21,080 Speaker 1: on that later. But it was used as a currency 86 00:05:21,120 --> 00:05:24,760 Speaker 1: in Ethiopia up until the twentieth century, and was used 87 00:05:24,800 --> 00:05:28,200 Speaker 1: as a form of suicide in China for nobility. They 88 00:05:28,200 --> 00:05:31,920 Speaker 1: would o d on salt and kill themselves because it 89 00:05:31,960 --> 00:05:35,960 Speaker 1: was expensive and very valuable, so nobility, that's like, it 90 00:05:36,040 --> 00:05:37,720 Speaker 1: was like a noble way to go out. And we'll 91 00:05:37,720 --> 00:05:39,560 Speaker 1: talk in a minute, like what happens when you have 92 00:05:39,600 --> 00:05:42,120 Speaker 1: too much salt. It's not very pleasant. It's not very pleasant. 93 00:05:42,160 --> 00:05:44,440 Speaker 1: But you know, in medieval Europe, remember we did the 94 00:05:44,600 --> 00:05:48,520 Speaker 1: ten Medieval Torture Devices episode, Well we skipped one called 95 00:05:48,520 --> 00:05:50,960 Speaker 1: the goats tongue, and it was apparently a real thing, 96 00:05:51,279 --> 00:05:55,839 Speaker 1: a tickle torture. They would dip your feet bringing a 97 00:05:55,920 --> 00:05:58,720 Speaker 1: goat and the goat would lick the bottom of your 98 00:05:58,760 --> 00:06:01,680 Speaker 1: feet and then they would dip it again. And from 99 00:06:01,720 --> 00:06:04,520 Speaker 1: that in the art description, No, I'm saying like it 100 00:06:04,560 --> 00:06:10,800 Speaker 1: wasn't in there. Um from the description, apparently being tortured 101 00:06:10,880 --> 00:06:14,240 Speaker 1: tickle tortured was not pleasant. I would love to have 102 00:06:14,320 --> 00:06:16,920 Speaker 1: my feet licked by a goat. They would do it 103 00:06:17,000 --> 00:06:19,640 Speaker 1: until you did not love it. That was the point 104 00:06:19,640 --> 00:06:22,920 Speaker 1: of the goat's tongue to it. Sounds like fun to me. Uh. 105 00:06:22,960 --> 00:06:26,520 Speaker 1: In the Middle Ages, salt was transported along the notorious 106 00:06:26,680 --> 00:06:28,800 Speaker 1: Old Salt Route and northern Germany. I know what I'm 107 00:06:28,800 --> 00:06:31,839 Speaker 1: gonna get you for Christmas, now, a goat in some 108 00:06:31,920 --> 00:06:35,520 Speaker 1: salt water. I've had both at the same time. I 109 00:06:35,520 --> 00:06:37,960 Speaker 1: don't know, I didn't think about it. Uh. It was 110 00:06:38,080 --> 00:06:42,400 Speaker 1: played his big role in early America as well. Massachusetts 111 00:06:42,440 --> 00:06:44,960 Speaker 1: Bay Colony had the first pattern to produce salt here 112 00:06:44,960 --> 00:06:48,400 Speaker 1: in the colonies, saltwater in the comonies, and uh they 113 00:06:48,440 --> 00:06:51,080 Speaker 1: did so for two hundred years. Uh. The Erie Canal 114 00:06:51,200 --> 00:06:55,320 Speaker 1: opened primarily to transport salt. Yeah, they called it the 115 00:06:55,400 --> 00:06:58,760 Speaker 1: ditch that salt built. It sounds like something you just 116 00:06:58,800 --> 00:07:01,360 Speaker 1: made up. No, I swear I've been on the Erie Canal. 117 00:07:01,960 --> 00:07:05,080 Speaker 1: Oh yeah, yeah, they they have this nice system of locks, 118 00:07:06,000 --> 00:07:08,800 Speaker 1: and um, they used to there's still like donkey trails 119 00:07:08,839 --> 00:07:11,119 Speaker 1: from where the donkeys used to pull these little flat 120 00:07:11,320 --> 00:07:15,000 Speaker 1: bottom boats that would carry salt and whatnot. And now 121 00:07:16,280 --> 00:07:20,440 Speaker 1: yuppies walk along those trails. Dog yuppies? Are there still yuppies? 122 00:07:20,840 --> 00:07:25,200 Speaker 1: Oh yeah, thanks, Yeah, I heard one the other day. 123 00:07:26,080 --> 00:07:32,040 Speaker 1: Uh dual income, large dog owner. Al Right. In the 124 00:07:32,080 --> 00:07:35,680 Speaker 1: early eight hundred, salt was apparently four times expensive as 125 00:07:35,720 --> 00:07:39,400 Speaker 1: beef because salt was valuable obviously, and we were allows 126 00:07:39,400 --> 00:07:41,760 Speaker 1: you with beef. And in Civil War, salt played a 127 00:07:41,760 --> 00:07:45,520 Speaker 1: big part in the Union strategy. Um, there were quite 128 00:07:45,560 --> 00:07:49,240 Speaker 1: a few battles fault over capturing salt works and salt mines. 129 00:07:49,440 --> 00:07:54,120 Speaker 1: Yeah in Saltville, Virginia. Yeah, what they do there. And 130 00:07:54,160 --> 00:07:56,600 Speaker 1: it actually had a big effect on the salt shortage 131 00:07:56,600 --> 00:07:59,760 Speaker 1: on the Confederate troops. Yeah, not just the troops, but 132 00:07:59,840 --> 00:08:02,280 Speaker 1: the people behind the lines back in the Confederate States 133 00:08:02,280 --> 00:08:03,960 Speaker 1: were like, we want our salt. And it had a 134 00:08:04,000 --> 00:08:07,040 Speaker 1: huge impact on morale apparently, I would say so. And 135 00:08:07,200 --> 00:08:09,520 Speaker 1: the reason why salt is so important. If you haven't 136 00:08:09,560 --> 00:08:12,400 Speaker 1: gotten the impression that it is important by now, you 137 00:08:12,440 --> 00:08:15,000 Speaker 1: should rewind the podcast and just listen to the last 138 00:08:15,000 --> 00:08:19,200 Speaker 1: several minutes over again. Salt is extraordinarily important because the 139 00:08:19,280 --> 00:08:22,960 Speaker 1: human body requires it. It's something that we need to 140 00:08:23,000 --> 00:08:26,840 Speaker 1: survive and to live, so much so that we actually 141 00:08:26,840 --> 00:08:31,960 Speaker 1: have a taste sense for it. Yeah, it's the only 142 00:08:32,080 --> 00:08:36,199 Speaker 1: you don't need better to live or sour or umami. 143 00:08:36,480 --> 00:08:39,079 Speaker 1: As a matter of fact, things like bitter and sour 144 00:08:39,720 --> 00:08:43,439 Speaker 1: are there. I think to detect things that we shouldn't 145 00:08:43,480 --> 00:08:47,280 Speaker 1: be eating, salt is to detect something we need that's right, 146 00:08:47,360 --> 00:08:49,560 Speaker 1: and we can. Actually this is so mind blowing to me. 147 00:08:49,679 --> 00:08:53,199 Speaker 1: I love the human body. I think it's amazingly wonderful 148 00:08:53,480 --> 00:08:55,840 Speaker 1: in ways that we don't even fully understand yet. But 149 00:08:55,920 --> 00:08:59,480 Speaker 1: consider this, When you need salt, your body produces a 150 00:08:59,520 --> 00:09:04,280 Speaker 1: craving in you for salt. That is awesome. Like I'm 151 00:09:04,320 --> 00:09:07,480 Speaker 1: one of those believers. I I don't follow it necessarily myself, 152 00:09:07,840 --> 00:09:09,839 Speaker 1: but in a diet, well no, I think about it. 153 00:09:10,000 --> 00:09:14,720 Speaker 1: In a diet where you just eat what you crave. 154 00:09:15,760 --> 00:09:17,360 Speaker 1: I think you can go off the rails because I 155 00:09:17,360 --> 00:09:21,000 Speaker 1: think that we uh have the wrong things now. Yes, now, 156 00:09:21,440 --> 00:09:23,800 Speaker 1: but if you could go back a hundred fifty years, 157 00:09:24,280 --> 00:09:27,599 Speaker 1: maybe I would bet you could survive pretty easily and 158 00:09:28,200 --> 00:09:30,800 Speaker 1: thrive on a diet where you were just kind of 159 00:09:30,880 --> 00:09:32,760 Speaker 1: led by your cravings, like, oh, I need some megs 160 00:09:33,200 --> 00:09:37,400 Speaker 1: and eat a couple of eggs, steak. You don't know. 161 00:09:37,960 --> 00:09:40,800 Speaker 1: You should pay attention to yourself, listen to what your 162 00:09:40,800 --> 00:09:42,920 Speaker 1: body is telling you, and I'll bet you find that 163 00:09:42,960 --> 00:09:46,680 Speaker 1: you do have specific cravings for specific moods, foods that 164 00:09:46,760 --> 00:09:50,960 Speaker 1: are like very simple, like meat like chuck go eat 165 00:09:51,000 --> 00:09:55,320 Speaker 1: a steak, Chuck go eat some eggs, like things that 166 00:09:55,360 --> 00:09:59,320 Speaker 1: are basic staples. I'll bet you'll notice you have cravings salt. Uh, 167 00:09:59,640 --> 00:10:03,240 Speaker 1: let's let's break it down chemically. Um, it's sodium and 168 00:10:03,320 --> 00:10:05,280 Speaker 1: chlorine are the two basic elements. And salt, I think 169 00:10:05,280 --> 00:10:08,719 Speaker 1: we all know this, which are electrolytes. That's right, and 170 00:10:08,720 --> 00:10:11,640 Speaker 1: we'll get into that in a minute. Um, sodium is 171 00:10:12,120 --> 00:10:15,160 Speaker 1: silvery white metal, and it is neither one of these 172 00:10:15,200 --> 00:10:19,240 Speaker 1: are like super friendly independently of one another. No, you know, 173 00:10:19,360 --> 00:10:23,160 Speaker 1: like especially chlorine. Yeah, sodium reacts violently if you mix 174 00:10:23,200 --> 00:10:27,280 Speaker 1: it with water and oxidizes in air. Chlorine exists in 175 00:10:27,640 --> 00:10:31,120 Speaker 1: gas at a room temperature. They're both really volatile. But 176 00:10:31,360 --> 00:10:33,840 Speaker 1: when you put them together and you have sodium chloride, 177 00:10:33,880 --> 00:10:38,760 Speaker 1: they make beautiful music. Makes beautiful halite, uh and beautiful music. 178 00:10:39,240 --> 00:10:43,400 Speaker 1: And sodium chloride is about a sixt sodium to chloride, 179 00:10:44,160 --> 00:10:47,680 Speaker 1: by the way, is that right? Yeah? Nice? It makes 180 00:10:47,720 --> 00:10:52,240 Speaker 1: little cubes, right, Yeah? Is it? The molecules are cubicle, right. 181 00:10:52,320 --> 00:10:57,000 Speaker 1: The sodium packs in pretty tight, and then the chlorine 182 00:10:57,040 --> 00:10:59,920 Speaker 1: fills in the rest and they make tiny little cubes. 183 00:11:00,559 --> 00:11:04,920 Speaker 1: It's actually reversed, That's what I said. Yeah, the chloride 184 00:11:05,400 --> 00:11:07,400 Speaker 1: is packed and then the sodium fills in. But you know, 185 00:11:08,040 --> 00:11:11,840 Speaker 1: I would have thought the sodium was bigger. Oh well, um, 186 00:11:11,920 --> 00:11:13,920 Speaker 1: but what you have is n a c L that's right. 187 00:11:13,960 --> 00:11:17,360 Speaker 1: And you mentioned electrolytes. Those are minerals that conduct electricity 188 00:11:17,360 --> 00:11:19,800 Speaker 1: in our body and our fluids and tissues, which is 189 00:11:19,880 --> 00:11:23,200 Speaker 1: very important, super important. Like a muscle movement, we run 190 00:11:23,200 --> 00:11:29,640 Speaker 1: on electricity. Heart, Yeah, involuntary muscle. Um moves through electrical impulse. 191 00:11:29,760 --> 00:11:32,000 Speaker 1: I guess all muscles do. Yeah. You want your eyes 192 00:11:32,040 --> 00:11:35,720 Speaker 1: to blank, buddy, Yeah, eat some salt. Right, And so 193 00:11:35,760 --> 00:11:39,000 Speaker 1: there's two conditions that you can have conceivably, well three, 194 00:11:39,240 --> 00:11:42,680 Speaker 1: three would be just all systems are normal. But um, 195 00:11:42,720 --> 00:11:45,200 Speaker 1: the other two is too little salt and too much salt. 196 00:11:45,240 --> 00:11:48,240 Speaker 1: And too little salt is called hypo atrema. Yeah, that's 197 00:11:48,240 --> 00:11:51,200 Speaker 1: what that lady died of the Hold your Way for 198 00:11:51,240 --> 00:11:54,960 Speaker 1: a Week contest. Oh is that right? Yeah? Yeah, you 199 00:11:55,000 --> 00:11:57,920 Speaker 1: can o d on water, and I guess that's what 200 00:11:57,960 --> 00:12:01,760 Speaker 1: you would ultimately die from as hypo into tremea their 201 00:12:01,920 --> 00:12:05,200 Speaker 1: water toxicity. Um, if you have too much water, you 202 00:12:05,280 --> 00:12:08,160 Speaker 1: probably have too little salt, because water flush is salt 203 00:12:08,200 --> 00:12:11,160 Speaker 1: from your system. It's the method that your kidneys use 204 00:12:11,520 --> 00:12:15,720 Speaker 1: to maintain the balance of salt and other electrolytes in 205 00:12:15,800 --> 00:12:18,000 Speaker 1: your body. And that's why you might drink gatorade if 206 00:12:18,000 --> 00:12:21,040 Speaker 1: you're working out, because it has electrolytes in it, right, 207 00:12:21,040 --> 00:12:23,600 Speaker 1: exactly salty. You don't want to water your crop plan 208 00:12:23,720 --> 00:12:25,600 Speaker 1: with it, though, no, no no, no, As we found from 209 00:12:25,720 --> 00:12:29,760 Speaker 1: the movie Idiocracy. Yeah, and I actually found too that 210 00:12:29,800 --> 00:12:32,280 Speaker 1: in the nineteen eighties there was a lot of controversy 211 00:12:32,320 --> 00:12:36,880 Speaker 1: over salting roads killing roadside vegetation. Well, yeah, for sure. 212 00:12:36,880 --> 00:12:40,040 Speaker 1: I mean like that, if you were into conquests and 213 00:12:40,120 --> 00:12:42,240 Speaker 1: that kind of thing, and you wanted to make sure 214 00:12:42,280 --> 00:12:44,400 Speaker 1: that the land you just occupied couldn't be used to 215 00:12:44,440 --> 00:12:47,439 Speaker 1: grow crops to feed an imposing armory army, you would 216 00:12:47,760 --> 00:12:50,560 Speaker 1: plow the land with salt. Salt the earth, Yeah, which 217 00:12:50,600 --> 00:12:52,079 Speaker 1: is not the salt of the earth, because that means 218 00:12:52,080 --> 00:12:55,959 Speaker 1: you're a good fellah, but not a good fella because 219 00:12:55,960 --> 00:12:59,679 Speaker 1: those guys are salty. Wow, look at you. That was 220 00:12:59,800 --> 00:13:03,280 Speaker 1: that of the team effort. Clever wordplay, my friend. Uh. 221 00:13:03,320 --> 00:13:05,800 Speaker 1: If you take diuretics um or you have like a 222 00:13:06,400 --> 00:13:09,520 Speaker 1: massive diarrhea for a period of days, or vomiting or 223 00:13:09,800 --> 00:13:12,800 Speaker 1: some sort of stomach bug, you might be at risk 224 00:13:12,920 --> 00:13:17,200 Speaker 1: for hyponatremia. Yeah, because you're flushing out all of this, 225 00:13:17,960 --> 00:13:20,480 Speaker 1: all of your electrolytes. Yeah. This is salt that your 226 00:13:20,520 --> 00:13:22,640 Speaker 1: body needs. So if it's out of balance, you're going 227 00:13:22,720 --> 00:13:25,520 Speaker 1: to suffer things like, um, well an inability for your 228 00:13:25,559 --> 00:13:30,040 Speaker 1: heart to beat, which is often fatal. Yeah, kidney problems yeah. Um. 229 00:13:30,120 --> 00:13:33,080 Speaker 1: On the other hand, you can have hypern atrema, which 230 00:13:33,120 --> 00:13:35,400 Speaker 1: is too much salt, and like you said, if you're 231 00:13:35,400 --> 00:13:41,120 Speaker 1: a Chinese aristocrat, um, you may die from hyperbern netrema. Yeah. 232 00:13:41,120 --> 00:13:46,840 Speaker 1: They even had a m man sometimes a blanket on 233 00:13:46,840 --> 00:13:49,080 Speaker 1: the word how to manual. Well, it's sort of like 234 00:13:49,120 --> 00:13:51,200 Speaker 1: how many grams of salt you needed per pound in 235 00:13:51,240 --> 00:13:53,520 Speaker 1: your body? That had like a chart. I guess if 236 00:13:53,559 --> 00:13:56,320 Speaker 1: you want to kill yourself in China, yours. You do it. 237 00:13:56,640 --> 00:13:59,160 Speaker 1: There's so much salt you need. But that was rough? 238 00:14:00,480 --> 00:14:03,440 Speaker 1: Is you like that? Yeah, I'm off today. I'm a 239 00:14:03,440 --> 00:14:06,720 Speaker 1: little off. You were on my my microphone just swerved 240 00:14:06,720 --> 00:14:10,880 Speaker 1: to the left. Were happening. There's a ghost in here. Um, 241 00:14:11,000 --> 00:14:14,000 Speaker 1: so too much sodium, I think you said already is 242 00:14:14,120 --> 00:14:20,840 Speaker 1: hypernatremia instead of hypo hyper hyper hypo exactly. It's like glacemia, 243 00:14:20,960 --> 00:14:25,040 Speaker 1: but with no tremia exactly, and with hyper in neutremia. Basically, 244 00:14:25,080 --> 00:14:29,000 Speaker 1: remember how salt if you um, if you introduce it 245 00:14:29,040 --> 00:14:32,320 Speaker 1: to say, a jerky of some sort, it will dry 246 00:14:32,360 --> 00:14:36,160 Speaker 1: it out or slug. Yes, it's just a shameful thing 247 00:14:36,200 --> 00:14:39,720 Speaker 1: to do. Don't do that. Um, if you introduce it 248 00:14:39,760 --> 00:14:41,720 Speaker 1: to a meat or something like that, it's going to 249 00:14:41,800 --> 00:14:47,480 Speaker 1: dry it out because through osmosis in search of homeostasis. UM, 250 00:14:47,520 --> 00:14:49,200 Speaker 1: it does the same thing to your blood and your 251 00:14:49,200 --> 00:14:54,920 Speaker 1: extracellular fluids. That salt will draw out the fluids in 252 00:14:55,360 --> 00:14:59,800 Speaker 1: your cells, but will maintain it in your blood. It's 253 00:14:59,800 --> 00:15:02,920 Speaker 1: why to retention. Basically, Yeah, your kidneys when it has 254 00:15:02,960 --> 00:15:04,640 Speaker 1: too much salt to deal with, kicks it around the 255 00:15:04,640 --> 00:15:08,240 Speaker 1: blood supply. Just like remember in the hangover episode when 256 00:15:08,320 --> 00:15:12,160 Speaker 1: you why drugs are so fatal when you drink a 257 00:15:12,160 --> 00:15:15,280 Speaker 1: lot of alcohol because your kidneys are trying to process 258 00:15:15,720 --> 00:15:19,120 Speaker 1: your the alcohol, so it keeps the drugs just going 259 00:15:19,160 --> 00:15:21,960 Speaker 1: around and around in your blood supply. Same thing with 260 00:15:22,000 --> 00:15:25,040 Speaker 1: too much salt. If your kidneys have too much to 261 00:15:25,080 --> 00:15:26,920 Speaker 1: deal with, they just keep the excess going around in 262 00:15:26,960 --> 00:15:29,600 Speaker 1: your blood. And since that salt is drawing out all 263 00:15:29,640 --> 00:15:32,680 Speaker 1: the excess moisture, it increases the volume of your blood, 264 00:15:32,760 --> 00:15:37,160 Speaker 1: which makes your blood pressure rise, which makes your heart beat, Yes, 265 00:15:37,640 --> 00:15:41,920 Speaker 1: which supposedly logically would put you at risk for a 266 00:15:41,960 --> 00:15:43,960 Speaker 1: stroke or heart attack, and that's how you would die 267 00:15:44,000 --> 00:15:49,600 Speaker 1: from hypernatremia, have high blood pressure. Well, supposedly sodium. Cutting 268 00:15:49,600 --> 00:15:52,680 Speaker 1: your sodium down isn't gonna help. Yeah, there's a lot 269 00:15:52,680 --> 00:15:56,640 Speaker 1: of conflicting data on that for sure. Um, well we'll 270 00:15:56,680 --> 00:16:21,440 Speaker 1: get to nutrition, so we'll cover that. M hm. So chuck. Um. 271 00:16:21,520 --> 00:16:24,680 Speaker 1: They're like you said, there's a lot of controversy over 272 00:16:25,440 --> 00:16:28,160 Speaker 1: how much salt or how little salt you should have 273 00:16:28,920 --> 00:16:32,240 Speaker 1: on a daily basis in your diet. Yeah. Um, the 274 00:16:32,320 --> 00:16:36,640 Speaker 1: Heart National Heart, Blood and Long Institute say no more 275 00:16:36,640 --> 00:16:39,280 Speaker 1: than two point four grams of sodium. It's about a 276 00:16:39,280 --> 00:16:43,680 Speaker 1: teaspoon per day. Americans, they found, consume an average of 277 00:16:43,720 --> 00:16:47,280 Speaker 1: about three point four per day, So that's one gram 278 00:16:47,280 --> 00:16:51,240 Speaker 1: too much on average, And um, you actually don't need 279 00:16:51,280 --> 00:16:53,240 Speaker 1: more than about a half a gram a day if 280 00:16:53,240 --> 00:16:57,040 Speaker 1: you want to maintain that stasis. So yeah, just for 281 00:16:57,120 --> 00:17:00,640 Speaker 1: your electro lighte intake. The thing is, though, um, there 282 00:17:00,760 --> 00:17:05,040 Speaker 1: was for many years because it makes sense that if 283 00:17:05,119 --> 00:17:08,400 Speaker 1: you're if too much salt increases your blood pressure, then 284 00:17:08,440 --> 00:17:11,760 Speaker 1: too much salt should be um, should put you at 285 00:17:11,840 --> 00:17:15,000 Speaker 1: risk for strokes and heart attacks. Right. Well, the CDC 286 00:17:15,200 --> 00:17:19,199 Speaker 1: panel surveyed material and all and all all sorts of 287 00:17:19,200 --> 00:17:25,040 Speaker 1: studies that found no, cutting your sodium intake doesn't really 288 00:17:25,840 --> 00:17:29,320 Speaker 1: doesn't decrease your risk of heart attack or stroke. And 289 00:17:29,440 --> 00:17:31,639 Speaker 1: as a matter of fact, there is was it just 290 00:17:31,680 --> 00:17:34,800 Speaker 1: more hereditary? They don't know what it is. They just 291 00:17:34,920 --> 00:17:38,879 Speaker 1: know that basically below three thousand grams or three thousand 292 00:17:38,960 --> 00:17:44,919 Speaker 1: milligrams of salt and above seven thousand milligrams of salt 293 00:17:44,960 --> 00:17:48,920 Speaker 1: a day were two groups that were at higher risk 294 00:17:48,960 --> 00:17:51,080 Speaker 1: of heart attack. So if you have too little salt, 295 00:17:51,160 --> 00:17:53,679 Speaker 1: you're at higher risk of heart attack to Okay, so 296 00:17:53,720 --> 00:17:57,240 Speaker 1: try to keep it between three thousand and four thousand 297 00:17:57,240 --> 00:18:00,639 Speaker 1: milligrams thousand and seven thousand. The thing is is they 298 00:18:01,160 --> 00:18:04,880 Speaker 1: they don't They weren't comfortable making any recommendation. They were 299 00:18:04,920 --> 00:18:07,479 Speaker 1: just everyone scared. This is what we found. Everyone's scared, like, 300 00:18:07,680 --> 00:18:10,000 Speaker 1: go on the record, Yeah, because we just don't know. Like, 301 00:18:10,040 --> 00:18:11,679 Speaker 1: it doesn't make any sense that you would have a 302 00:18:11,720 --> 00:18:14,119 Speaker 1: heart attack if you ate less than three grams of 303 00:18:14,200 --> 00:18:16,960 Speaker 1: sault today. Yeah. That that flies in the face of 304 00:18:16,960 --> 00:18:21,280 Speaker 1: of um conventional wisdom, and nobody's figured out why yet. Interesting, Well, 305 00:18:21,280 --> 00:18:23,439 Speaker 1: it's something you should monitor at the very least, because 306 00:18:23,560 --> 00:18:26,200 Speaker 1: I think a lot of people look at fat grams 307 00:18:26,200 --> 00:18:28,160 Speaker 1: and calories and all that stuff is great to look 308 00:18:28,200 --> 00:18:32,159 Speaker 1: at nutritionally, but um, when you start poking around on 309 00:18:32,200 --> 00:18:35,720 Speaker 1: the soup can and you see, wow, this chicken noodle 310 00:18:35,760 --> 00:18:40,480 Speaker 1: soup has milligrams of sodium, but it's so good. And 311 00:18:40,520 --> 00:18:43,880 Speaker 1: this one little can which is almost a gram of sodium, 312 00:18:43,960 --> 00:18:47,399 Speaker 1: yeah close to it. A quarter pounder with bacon and cheese. 313 00:18:48,000 --> 00:18:51,359 Speaker 1: You didn't do Big Max. No, I should have been communist. 314 00:18:51,600 --> 00:18:53,639 Speaker 1: I think big Max. Actually I did see. This is 315 00:18:55,119 --> 00:18:57,639 Speaker 1: forty milligrams a big mac. I think was around eleven 316 00:18:59,200 --> 00:19:03,840 Speaker 1: pounders more with the bacon. I think they have like 317 00:19:03,880 --> 00:19:08,280 Speaker 1: a whole bacon onion ranch or something topping that you 318 00:19:08,280 --> 00:19:11,600 Speaker 1: can put on quarter pounders. Now I've not yet tried this, 319 00:19:11,680 --> 00:19:13,600 Speaker 1: but like I think about it from time to time, 320 00:19:14,640 --> 00:19:17,800 Speaker 1: like right now, yeah, right now especially, uh So, at 321 00:19:17,800 --> 00:19:20,040 Speaker 1: any rate, just give it a look. Like soups are 322 00:19:20,080 --> 00:19:24,160 Speaker 1: notoriously high in sodium. Package foods are notoriously high in sodium. Um, 323 00:19:24,560 --> 00:19:26,760 Speaker 1: don't just think about the table salt that you use, Like, oh, 324 00:19:26,760 --> 00:19:28,639 Speaker 1: I didn't salt my food that much today? You need 325 00:19:28,640 --> 00:19:30,680 Speaker 1: a lot of package food or eating a lot of sodium. Yeah, 326 00:19:30,720 --> 00:19:32,639 Speaker 1: and nobody can tell you how much you should be 327 00:19:32,680 --> 00:19:35,040 Speaker 1: eating or shouldn't be eating. But like you said, it's 328 00:19:35,080 --> 00:19:36,880 Speaker 1: good to just pay attention to that kind of thing 329 00:19:36,880 --> 00:19:39,960 Speaker 1: because you probably are eating a lot more than you realize, 330 00:19:40,080 --> 00:19:41,720 Speaker 1: and you should be meat in a lot of package food. Anyway, 331 00:19:41,760 --> 00:19:46,119 Speaker 1: I'll just go ahead and say that, so, um, chuck, Yes, 332 00:19:47,080 --> 00:19:49,880 Speaker 1: what kinds of salt are there? Well, first of all, 333 00:19:49,880 --> 00:19:53,040 Speaker 1: I should say I love salt. Salt and pepper are 334 00:19:53,080 --> 00:19:56,560 Speaker 1: my favorite two spices. I'm from the South, have a 335 00:19:56,560 --> 00:20:01,520 Speaker 1: taste for salt um and pork fat. Yeah that's pretty 336 00:20:01,560 --> 00:20:05,879 Speaker 1: southern too, Yeah for sure. Uh So, I love salt. 337 00:20:05,920 --> 00:20:08,479 Speaker 1: I like good Mediterranean sea salt. That's what I used 338 00:20:08,480 --> 00:20:12,320 Speaker 1: at my house. Uh, and I'm gonna plug this local saltier. 339 00:20:13,080 --> 00:20:17,480 Speaker 1: I just made that word up oh later in the show. Okay, 340 00:20:17,520 --> 00:20:20,600 Speaker 1: but um, I'm a big salt fan. I like salt too, 341 00:20:20,760 --> 00:20:24,280 Speaker 1: I like sweet, I like ummmy, I like um sour. 342 00:20:24,600 --> 00:20:28,800 Speaker 1: I'm training myself to like bitter through the use of kompari. Yeah. 343 00:20:29,160 --> 00:20:31,879 Speaker 1: Like I I've found out that I'm a bitter super taster. 344 00:20:32,800 --> 00:20:35,720 Speaker 1: So like things that seem like normal to other people 345 00:20:35,760 --> 00:20:42,280 Speaker 1: are like really bitter to me. Like one example, grapefruit. Yeah, 346 00:20:42,359 --> 00:20:45,080 Speaker 1: but it's like like disgustingly bitter to me. Like I 347 00:20:45,080 --> 00:20:47,440 Speaker 1: can't understand how the rest of humanity eats grape fruit. 348 00:20:47,440 --> 00:20:49,600 Speaker 1: I don't like grapefruit. Well, maybe you're a bitter super 349 00:20:49,600 --> 00:20:52,240 Speaker 1: taster too, But I have to tell you this. I've 350 00:20:52,240 --> 00:20:57,399 Speaker 1: trained myself to like um, grapefruit and kompari just by exposure, 351 00:20:57,800 --> 00:21:00,119 Speaker 1: like I've come to appreciate them. With campari, it's a 352 00:21:00,119 --> 00:21:05,639 Speaker 1: bar like a bitter digestif for Apertif you do like 353 00:21:05,680 --> 00:21:08,159 Speaker 1: a campari and soda, it's in a negrowning right. Oh. 354 00:21:08,200 --> 00:21:10,200 Speaker 1: I think I've seen people like if their stomachs upset 355 00:21:10,280 --> 00:21:13,000 Speaker 1: or is that bitters and soda? Well, campari is a 356 00:21:13,040 --> 00:21:17,400 Speaker 1: type of bitters. It's not that super compact bitters like angustura, 357 00:21:17,840 --> 00:21:19,880 Speaker 1: but it is a type of bitter. I think it's 358 00:21:19,880 --> 00:21:23,840 Speaker 1: a digestif. Okay, it's good stuff anyway. I like salt. 359 00:21:24,240 --> 00:21:26,760 Speaker 1: What I'm really saying there is I like well seasoned food. 360 00:21:26,960 --> 00:21:30,080 Speaker 1: And if you're a chef or a home chef, you 361 00:21:30,119 --> 00:21:33,159 Speaker 1: know that salt is important to cooking, super important and 362 00:21:33,200 --> 00:21:38,200 Speaker 1: baking obviously, but bland food can't do it. No, what's 363 00:21:38,240 --> 00:21:43,080 Speaker 1: the point. What is the point? Agreed types of salt. 364 00:21:43,640 --> 00:21:46,720 Speaker 1: Let's start with table salt and and look, man, if 365 00:21:46,760 --> 00:21:49,800 Speaker 1: you're if your doctor put you on like a bland 366 00:21:49,840 --> 00:21:52,600 Speaker 1: food diet, I feel for you. But there's stuff out 367 00:21:52,600 --> 00:21:55,920 Speaker 1: there you can eat. There's Spike, there's Mrs Dash, there's 368 00:21:56,119 --> 00:21:59,760 Speaker 1: you should be seasoning your food to some extent like 369 00:22:00,080 --> 00:22:03,960 Speaker 1: bland food is, like it's bland life. Yeah. They even 370 00:22:04,000 --> 00:22:06,639 Speaker 1: had the imitation salt to the new in New Salt. 371 00:22:06,800 --> 00:22:10,359 Speaker 1: I didn't do any research on that, but I've bought 372 00:22:10,359 --> 00:22:14,119 Speaker 1: it before. You do you like it? I didn't use 373 00:22:14,160 --> 00:22:16,400 Speaker 1: it that much, but it's it exists. In my home 374 00:22:17,640 --> 00:22:21,120 Speaker 1: thanks to the empty thing of Mediterranean sea salt. Yeah, 375 00:22:21,720 --> 00:22:23,199 Speaker 1: all right, it's the table salts, the first one we 376 00:22:23,200 --> 00:22:28,280 Speaker 1: should cover. That's the traditional um either iodized or non iodized, 377 00:22:29,160 --> 00:22:33,639 Speaker 1: fine grained salt that you see in many, many homes 378 00:22:33,920 --> 00:22:36,720 Speaker 1: and restaurants, and it's IDEs. They did a little research 379 00:22:36,800 --> 00:22:40,199 Speaker 1: into this. Did you look up iodie salt? Yeah, well, 380 00:22:40,240 --> 00:22:42,480 Speaker 1: I mean I know that they they added it because 381 00:22:42,480 --> 00:22:45,880 Speaker 1: at one point it was sort of like fluoride. They thought, well, 382 00:22:45,960 --> 00:22:47,760 Speaker 1: we need this in a good place to put us 383 00:22:47,760 --> 00:22:50,480 Speaker 1: in salt. Yeah, because most people use salt, and we'll 384 00:22:50,480 --> 00:22:52,920 Speaker 1: just put it into table salt because it's an easy additive. 385 00:22:53,320 --> 00:22:57,520 Speaker 1: But um, there was a real problem with hyper thyroidism, 386 00:22:57,920 --> 00:23:02,359 Speaker 1: things like Goiter's mental retardi shan um just poor fetal 387 00:23:02,440 --> 00:23:08,040 Speaker 1: development linked to um iodine deficiency. So they put it 388 00:23:08,080 --> 00:23:12,560 Speaker 1: in salt, and apparently there it's considered to be responsible 389 00:23:12,560 --> 00:23:15,399 Speaker 1: for this thing called the Flynn effect, which there was 390 00:23:15,440 --> 00:23:18,120 Speaker 1: like a three i Q point rise in the middle 391 00:23:18,160 --> 00:23:22,200 Speaker 1: of the twentieth century in western nations, and nobody could 392 00:23:22,240 --> 00:23:23,879 Speaker 1: figure out what it is, and they think now that 393 00:23:23,920 --> 00:23:27,239 Speaker 1: it was because they added iodine as salt, and so 394 00:23:27,480 --> 00:23:30,639 Speaker 1: it had the aggregate effect of raising our i Q 395 00:23:31,280 --> 00:23:35,960 Speaker 1: by um preventing poor fetal development. Yeah. Well, it's still 396 00:23:35,960 --> 00:23:37,720 Speaker 1: a problem in other parts of the world, just not 397 00:23:37,800 --> 00:23:40,200 Speaker 1: here in North America, right, other parts of the world 398 00:23:40,240 --> 00:23:42,680 Speaker 1: that don't have idi salt. You know, dumb they are. 399 00:23:43,200 --> 00:23:46,239 Speaker 1: Oh man, that was terrible. I'm just kidding. You need 400 00:23:46,280 --> 00:23:47,880 Speaker 1: to apologize to the rest of the world for I'm 401 00:23:47,920 --> 00:23:51,240 Speaker 1: sorry everybody. Uh So, like I said, table salt is 402 00:23:51,280 --> 00:23:55,480 Speaker 1: the most common salt. Uh they remove all the impurities. Um. 403 00:23:55,800 --> 00:23:58,479 Speaker 1: They have things in there to make it not clump 404 00:23:58,560 --> 00:24:01,960 Speaker 1: and stick together, and so it pours freely even when 405 00:24:02,000 --> 00:24:05,240 Speaker 1: it rains and poors. Well should we get to that. Yeah, 406 00:24:05,280 --> 00:24:07,359 Speaker 1: don't you have something on that? Yeah? The um I 407 00:24:07,440 --> 00:24:10,160 Speaker 1: just for some reason thought of the Morton Salt girl, 408 00:24:10,800 --> 00:24:15,240 Speaker 1: and like every great advertising story, they were like, how 409 00:24:15,240 --> 00:24:16,879 Speaker 1: do we It was sort of a new thing at 410 00:24:16,880 --> 00:24:19,640 Speaker 1: the time, in nineteen eleven two package salt this way 411 00:24:19,960 --> 00:24:22,399 Speaker 1: in a container with a spout. How they package it 412 00:24:22,480 --> 00:24:27,120 Speaker 1: before I don't know, the blocks, probably like a deer 413 00:24:27,160 --> 00:24:30,320 Speaker 1: like or something. I'm not sure actually, but I know 414 00:24:30,359 --> 00:24:33,280 Speaker 1: that this was a fairly revolutionary product. To package it 415 00:24:33,359 --> 00:24:36,919 Speaker 1: like this and process it like this. Um. So the 416 00:24:37,000 --> 00:24:42,560 Speaker 1: agency was um in w Air and Company, and Don 417 00:24:42,640 --> 00:24:46,200 Speaker 1: Draper walks in and says, I've got twelve proposals for you. 418 00:24:47,119 --> 00:24:50,280 Speaker 1: Which one do you like? And Sterling Morton of the 419 00:24:50,320 --> 00:24:53,000 Speaker 1: Morton Company. Of course, it's always someone else, like his 420 00:24:53,040 --> 00:24:55,240 Speaker 1: son or his wife or something. It was his son 421 00:24:55,320 --> 00:24:59,240 Speaker 1: in secretary. UM pointed toward one of the ads with 422 00:24:59,280 --> 00:25:02,359 Speaker 1: a little girl whole the umbrella and said this is 423 00:25:02,400 --> 00:25:04,360 Speaker 1: the one, and he said, you know what, I think, 424 00:25:04,400 --> 00:25:06,720 Speaker 1: you guys are right. The whole story is right there 425 00:25:06,720 --> 00:25:09,240 Speaker 1: in the picture. Because the whole point was this salt 426 00:25:09,280 --> 00:25:12,240 Speaker 1: doesn't clump, it'll when it rains, it poors, and little 427 00:25:12,240 --> 00:25:14,160 Speaker 1: girls can't be trusted to be sent to the store 428 00:25:14,200 --> 00:25:17,800 Speaker 1: by themselves because they ruin all the salt keeping the 429 00:25:17,840 --> 00:25:22,439 Speaker 1: nozzle open on the way home. Uh. Some of the 430 00:25:22,600 --> 00:25:27,679 Speaker 1: different UM slogans they had was flows freely, runs freely, pours, 431 00:25:28,680 --> 00:25:31,320 Speaker 1: it never rains, but it pours. And then they finally 432 00:25:31,320 --> 00:25:33,679 Speaker 1: settled on when it rains it poors. Yeah, that's the 433 00:25:33,680 --> 00:25:35,800 Speaker 1: best one because it never rains but it pors. Doesn't 434 00:25:35,840 --> 00:25:40,280 Speaker 1: make any sense. They probably fired that person and she's 435 00:25:40,280 --> 00:25:45,240 Speaker 1: been updated one to three, four five times. Really, Yeah, 436 00:25:45,280 --> 00:25:47,479 Speaker 1: the last time in nineteen sixty eight and she's been 437 00:25:47,520 --> 00:25:49,880 Speaker 1: the same since then. And there was never a real 438 00:25:49,920 --> 00:25:51,840 Speaker 1: model for that girl. And that's a question they often get. 439 00:25:51,920 --> 00:25:54,160 Speaker 1: She's totally made up. Yeah, because he was like, it's 440 00:25:54,200 --> 00:25:56,680 Speaker 1: Morton's granddaughters. What you know, you want to think it's 441 00:25:56,680 --> 00:26:03,600 Speaker 1: Selma Selma Morton. So that is the story of the Skein. 442 00:26:04,800 --> 00:26:07,400 Speaker 1: That's an old timing name, if ever there was one. 443 00:26:08,000 --> 00:26:11,080 Speaker 1: That's a college right, No, it's like a person's name. Well, 444 00:26:11,080 --> 00:26:13,280 Speaker 1: it's a college to Okay, had a friend that played 445 00:26:13,280 --> 00:26:17,920 Speaker 1: soccer there ke e r s k i Any, there's 446 00:26:17,960 --> 00:26:23,160 Speaker 1: a college named Colgate too. It's like crazy to me. Uh, 447 00:26:23,280 --> 00:26:27,000 Speaker 1: Sea salt sir is next. Uh, it's gonna cost you 448 00:26:27,040 --> 00:26:30,920 Speaker 1: some more money because of several reasons, one of which 449 00:26:31,280 --> 00:26:33,119 Speaker 1: if they go old school and in some parts of 450 00:26:33,160 --> 00:26:36,520 Speaker 1: France they still harvest the stuff by hand, which is 451 00:26:36,520 --> 00:26:39,880 Speaker 1: pretty cool. You might see it called flair de sell, 452 00:26:40,359 --> 00:26:43,960 Speaker 1: which is French for flower of salt. And uh, it's 453 00:26:44,000 --> 00:26:46,359 Speaker 1: not processed like table salt is. So you're gonna have 454 00:26:46,359 --> 00:26:48,920 Speaker 1: a lot of those trace minerals. It's gonna be coarse 455 00:26:48,960 --> 00:26:52,000 Speaker 1: and flaky, and it colors it too. It can for sure, 456 00:26:52,119 --> 00:26:56,119 Speaker 1: like you can have white sea salt, pink black gray, yeah, 457 00:26:56,320 --> 00:26:59,920 Speaker 1: or a combination of them. Pink salts are traditionally associated 458 00:27:00,080 --> 00:27:04,959 Speaker 1: him Alayan salt um, and there the pink is often 459 00:27:05,119 --> 00:27:09,240 Speaker 1: for the result of things like copper or iron or 460 00:27:09,320 --> 00:27:13,159 Speaker 1: apparently um. There's a type that contains an algae, a 461 00:27:13,240 --> 00:27:17,400 Speaker 1: salt tolerant algae, which would make it an extreme aphile um. 462 00:27:17,440 --> 00:27:21,600 Speaker 1: That gives it has the beta caroteen pigment in it, 463 00:27:22,040 --> 00:27:25,640 Speaker 1: and that gives it a pinkish hue at salt. You're 464 00:27:25,640 --> 00:27:30,680 Speaker 1: eating algae, pink algae in your salt, which is pretty neat. 465 00:27:30,760 --> 00:27:32,840 Speaker 1: That is pretty neat. And that that's Hawaiian, right, A 466 00:27:32,920 --> 00:27:35,359 Speaker 1: lot of times Hawaii has a different one and all 467 00:27:35,880 --> 00:27:38,360 Speaker 1: ala Oh I read that as algae. Yeah, I did 468 00:27:38,359 --> 00:27:39,880 Speaker 1: too a couple of times, and I was like, why 469 00:27:39,880 --> 00:27:42,199 Speaker 1: would they separate these two out? There's no g No, 470 00:27:42,359 --> 00:27:45,919 Speaker 1: it's a Hawaiian Alaya salt has iron oxide in it 471 00:27:45,960 --> 00:27:48,840 Speaker 1: from the volcanoes. Oh, that makes sense. And Hawaii also 472 00:27:48,840 --> 00:27:51,879 Speaker 1: produces black salt too from the lava. Yeah, in a 473 00:27:51,920 --> 00:27:53,960 Speaker 1: little bit of charcoal. I'll have to try some of 474 00:27:54,000 --> 00:27:58,320 Speaker 1: those actually, and yeah, and then there's gray salts to um, 475 00:27:58,400 --> 00:28:02,320 Speaker 1: which is Uh, there's cell gree which is from France. 476 00:28:02,400 --> 00:28:05,000 Speaker 1: And then smoked salt is also gray where they just 477 00:28:05,040 --> 00:28:07,879 Speaker 1: take some salt and smoke it. Yeah, they put it 478 00:28:07,920 --> 00:28:10,439 Speaker 1: over a smoky fire and you have smoked salt. Do 479 00:28:10,480 --> 00:28:13,960 Speaker 1: you like smoky foods sometimes? Yeah, it can be a 480 00:28:14,000 --> 00:28:17,000 Speaker 1: little overbearing for me at times. Yeah, in the hands 481 00:28:17,000 --> 00:28:19,440 Speaker 1: of you know, I guess somebody who knows what they're 482 00:28:19,480 --> 00:28:21,920 Speaker 1: doing with the smoked It's like, I like a good 483 00:28:21,960 --> 00:28:26,040 Speaker 1: smoked meat well day type of thing, but not necessarily 484 00:28:26,119 --> 00:28:30,760 Speaker 1: like you know when they add like artificial smoke in 485 00:28:30,800 --> 00:28:32,960 Speaker 1: the kitchen to it to a meal, you know what 486 00:28:33,000 --> 00:28:37,480 Speaker 1: I'm saying. Although smoked cheese is good. Oh yeah, man, 487 00:28:37,680 --> 00:28:40,640 Speaker 1: good smoke. Hey and thanks to fan Hillary Lozar from 488 00:28:40,720 --> 00:28:43,880 Speaker 1: for sending us some great cheese. Yeah, that was very 489 00:28:43,960 --> 00:28:47,320 Speaker 1: good to you. I had some of that smoked goody yesterday. 490 00:28:47,360 --> 00:28:49,480 Speaker 1: Actually when I got home, I haven't had it yet. 491 00:28:49,560 --> 00:28:51,040 Speaker 1: Is it good? And as soon as I walked in 492 00:28:51,040 --> 00:28:52,720 Speaker 1: the door, I got a knife out. It's like I 493 00:28:52,720 --> 00:29:07,760 Speaker 1: gotta try this stuff. Yeah's delicious anyway. Thanks Hilary's m 494 00:29:08,000 --> 00:29:21,040 Speaker 1: hm so chefs and Gormond's will say. Sea salt is 495 00:29:21,080 --> 00:29:23,080 Speaker 1: what you want to be using because you're gonna get 496 00:29:23,080 --> 00:29:26,160 Speaker 1: a unique flavor from those minerals that are not in 497 00:29:26,200 --> 00:29:29,400 Speaker 1: table salt. I agree with them, it's tough to bake 498 00:29:29,520 --> 00:29:32,720 Speaker 1: with though. Yeah, it's tough to measure. You get a 499 00:29:32,760 --> 00:29:35,480 Speaker 1: lot more precise measuring, for sure from table salt. And 500 00:29:35,520 --> 00:29:37,880 Speaker 1: they don't recommend you bank with sea salt, no, because 501 00:29:37,920 --> 00:29:42,640 Speaker 1: baking is a specific chemical reaction. Cooking is different. Yeah, 502 00:29:42,640 --> 00:29:45,680 Speaker 1: they say that they most chefs don't cook with sea salt, 503 00:29:45,760 --> 00:29:47,320 Speaker 1: but they will just add it as a topper. But 504 00:29:47,800 --> 00:29:49,560 Speaker 1: I've cooked with sea salt and have no plenty of 505 00:29:49,600 --> 00:29:53,800 Speaker 1: chefs that cook with se salt, so I disagree with that. Um. Well, 506 00:29:54,040 --> 00:29:56,120 Speaker 1: with the topper, they mean like it's a finishing salt. 507 00:29:56,480 --> 00:29:58,600 Speaker 1: It brings out like all the flavors if you sprinkle 508 00:29:58,640 --> 00:30:00,520 Speaker 1: it on the Yeah, I mean it's definitely right before 509 00:30:00,520 --> 00:30:02,320 Speaker 1: you serve it. But I've also seen it used in 510 00:30:02,400 --> 00:30:05,240 Speaker 1: the food right, So well, that leads us to kosher salt. 511 00:30:05,280 --> 00:30:07,720 Speaker 1: Apparently some people like to cook with kosher salt. And 512 00:30:07,760 --> 00:30:10,840 Speaker 1: if you are using following a recipe and you're switching 513 00:30:10,840 --> 00:30:14,920 Speaker 1: out the whatever amounts of salt is called for, you 514 00:30:14,920 --> 00:30:17,880 Speaker 1: want to double it because kosher salt is larger, coarse 515 00:30:17,920 --> 00:30:21,520 Speaker 1: grained salt, and here to me is a fact of 516 00:30:21,520 --> 00:30:25,600 Speaker 1: the podcast, one of several Kosher salt is not necessarily 517 00:30:25,720 --> 00:30:30,760 Speaker 1: kosher itself. It's used to make things kosher. Didn't know that. 518 00:30:30,920 --> 00:30:33,040 Speaker 1: I didn't. I thought kasher salt was like salt that 519 00:30:33,080 --> 00:30:36,000 Speaker 1: had been blessed by a rabbi or something. Really I 520 00:30:36,120 --> 00:30:38,440 Speaker 1: never understood it, but now I do. It's it's salt 521 00:30:38,560 --> 00:30:40,840 Speaker 1: they used to make things kosher. If you use table 522 00:30:40,880 --> 00:30:43,960 Speaker 1: salt UH to make something kosher, it's not gonna work. 523 00:30:44,400 --> 00:30:47,640 Speaker 1: Koash your salt because it's large and coarse grained. UH 524 00:30:47,840 --> 00:30:50,440 Speaker 1: makes meat kosher by drawing the blood out because eating 525 00:30:50,440 --> 00:30:54,000 Speaker 1: blood ain't kosher. So if you salt it with kosher salt, 526 00:30:54,000 --> 00:30:56,200 Speaker 1: it's gonna draw the blood out of the meat, and 527 00:30:56,400 --> 00:30:59,080 Speaker 1: bam you have a kosher cut of steak, baby boom. 528 00:30:59,160 --> 00:31:03,440 Speaker 1: And it's not is either by the way. Um. And 529 00:31:03,440 --> 00:31:07,760 Speaker 1: then we have the redheaded step child of the salt family, 530 00:31:07,920 --> 00:31:11,400 Speaker 1: rock salt, which is used UM. It's got a lot 531 00:31:11,400 --> 00:31:16,000 Speaker 1: of impurities, it's unrefined, it's very large grained, and it's 532 00:31:16,080 --> 00:31:18,520 Speaker 1: used to melt ice on roads and sidewalks and to 533 00:31:18,600 --> 00:31:22,400 Speaker 1: make homemade ice cream. Yeah, and probably some other stuff. 534 00:31:22,400 --> 00:31:25,640 Speaker 1: But do you know of any other uses. I think 535 00:31:25,720 --> 00:31:31,720 Speaker 1: rock salts used in um some chemical productions. That makes sense. Um, 536 00:31:31,760 --> 00:31:34,360 Speaker 1: if you want to make a good industrial brine, rock 537 00:31:34,440 --> 00:31:39,760 Speaker 1: salts your your man. Yeah, alright. Salt mining. That's how 538 00:31:39,760 --> 00:31:42,000 Speaker 1: you get salt because it is a natural thing that 539 00:31:42,040 --> 00:31:46,400 Speaker 1: exists in the earth. Um. The largest producer of salt 540 00:31:46,480 --> 00:31:50,120 Speaker 1: these days, no surprise, is China. UM. In two thousand 541 00:31:50,200 --> 00:31:53,640 Speaker 1: twelve they produced about sixty five million tons. The US 542 00:31:53,760 --> 00:31:56,280 Speaker 1: is not too far behind it forty four million. Then 543 00:31:56,320 --> 00:31:59,600 Speaker 1: you've got Germany, India and Australia as the other leading 544 00:32:00,160 --> 00:32:04,959 Speaker 1: five salt producers these days. In India gets the profit 545 00:32:04,960 --> 00:32:09,560 Speaker 1: from it salt production thanks to Gandhi. I guess so, huh, 546 00:32:09,560 --> 00:32:12,240 Speaker 1: that's pretty neat. Didn't think about that their number four 547 00:32:12,280 --> 00:32:15,120 Speaker 1: on the list. Yeah, they weren't even allowed to produce it, 548 00:32:15,200 --> 00:32:17,000 Speaker 1: not so long ago. No, they were allowed to produce it, 549 00:32:17,000 --> 00:32:21,280 Speaker 1: but all the money went to Yeah, okay jerks. So 550 00:32:22,400 --> 00:32:25,800 Speaker 1: there's three types of mining main three main types. There's 551 00:32:25,800 --> 00:32:30,880 Speaker 1: deep shaft mining, solar evaporation and solution mining. And deep 552 00:32:30,880 --> 00:32:33,960 Speaker 1: shaft mining is basically like any other type of mining 553 00:32:34,320 --> 00:32:41,000 Speaker 1: where you just um, drill a shaft down into a mine, 554 00:32:41,120 --> 00:32:43,960 Speaker 1: which an underground seabed is what where the salt is, right, 555 00:32:44,040 --> 00:32:46,040 Speaker 1: that's where you get your salt um. Yeah, that's I 556 00:32:46,080 --> 00:32:47,920 Speaker 1: think that's one of the facts of the podcast. Yeah, 557 00:32:48,320 --> 00:32:52,320 Speaker 1: they're ancient underground seabed, ancients beds that dried up and 558 00:32:52,360 --> 00:32:56,680 Speaker 1: the salt remained and they form um these basically salt 559 00:32:56,720 --> 00:33:01,720 Speaker 1: deposits that can be dozens or hundred defeat thick and 560 00:33:02,120 --> 00:33:05,520 Speaker 1: massively wide. And you drill down into these things. You 561 00:33:05,560 --> 00:33:08,720 Speaker 1: create a couple of shafts, and then they usually use 562 00:33:08,800 --> 00:33:12,360 Speaker 1: what's called a room and pillar system, which really helps. 563 00:33:12,440 --> 00:33:14,920 Speaker 1: It's very difficult to explain, but if you see a 564 00:33:14,960 --> 00:33:18,400 Speaker 1: picture of it, it makes perfect sense. But um, you're 565 00:33:18,440 --> 00:33:24,080 Speaker 1: basically creating a checkerboard pattern you going down in mining 566 00:33:24,880 --> 00:33:28,320 Speaker 1: the salt deposits, so you leave it right, Yeah, you 567 00:33:28,360 --> 00:33:31,040 Speaker 1: blast a room, but you leave a couple of adjacent 568 00:33:31,120 --> 00:33:35,480 Speaker 1: rooms for support, and then um, eventually you've you've mined 569 00:33:35,560 --> 00:33:37,840 Speaker 1: out all the salt and then you fill it with 570 00:33:37,960 --> 00:33:42,520 Speaker 1: industrial waste. That is one thing they do. So that's 571 00:33:42,600 --> 00:33:45,240 Speaker 1: deep shaft mining. Yeah, and they'll remove the salt there 572 00:33:45,280 --> 00:33:47,960 Speaker 1: and crush it and u haul it to the service 573 00:33:48,000 --> 00:33:50,400 Speaker 1: and further process it from there, depending on what kind 574 00:33:50,400 --> 00:33:52,560 Speaker 1: of salt you want in the end. Right. And there's 575 00:33:52,600 --> 00:34:00,280 Speaker 1: this awesome mine UM called the Wheelishka Salt Mine in Cracow, Poland, 576 00:34:00,000 --> 00:34:05,360 Speaker 1: and it has a full on cathedral made out of salt. Amazing. 577 00:34:05,360 --> 00:34:09,279 Speaker 1: They have several like chapels, but then a full cathedral um. 578 00:34:09,360 --> 00:34:11,280 Speaker 1: And it's all made of salts in this old salt 579 00:34:11,320 --> 00:34:14,440 Speaker 1: mine that's not a UNESCO site UM. And they went 580 00:34:14,480 --> 00:34:18,800 Speaker 1: to the trouble of boiling salt. It was a table 581 00:34:18,800 --> 00:34:22,520 Speaker 1: salt mine. They would boil this raw salt and purify 582 00:34:22,640 --> 00:34:25,680 Speaker 1: it and then use that purified salt to make crystal 583 00:34:25,760 --> 00:34:29,760 Speaker 1: chandeliers out of salt. Like the whole cathedral is just salt. 584 00:34:29,920 --> 00:34:33,560 Speaker 1: It's amazing looking, man. Yeah, check it out. No goats allowed, 585 00:34:34,560 --> 00:34:37,719 Speaker 1: they would recap it or no chucks allowed. I just 586 00:34:37,760 --> 00:34:43,160 Speaker 1: walk around like licking stuff. They would ask you nothing. Uh. 587 00:34:43,239 --> 00:34:44,759 Speaker 1: A deep shaft mining, by the way, I think is 588 00:34:44,880 --> 00:34:47,239 Speaker 1: usually rock salt is what they're producing there. Right. And 589 00:34:47,239 --> 00:34:51,080 Speaker 1: then there's solution mining. Yeah, that's UM. Basically they take 590 00:34:51,120 --> 00:34:53,799 Speaker 1: a well over a salt bed and then inject water 591 00:34:53,840 --> 00:34:56,719 Speaker 1: in there and make a brine and then pump it 592 00:34:56,840 --> 00:35:01,120 Speaker 1: up from the underground as as a wet solution and 593 00:35:01,200 --> 00:35:04,279 Speaker 1: into a vacuum pan which is going to seal it up, 594 00:35:04,360 --> 00:35:07,160 Speaker 1: and they're gonna boil it and then evaporate it, which 595 00:35:07,200 --> 00:35:09,840 Speaker 1: is you know how they made salt back in the 596 00:35:09,880 --> 00:35:11,960 Speaker 1: old days too, They would you know, boil it and 597 00:35:12,000 --> 00:35:14,600 Speaker 1: evaporate it and then scrape the pan, so it's kind 598 00:35:14,640 --> 00:35:17,440 Speaker 1: of a modern version of that. Then they dry it 599 00:35:17,440 --> 00:35:19,960 Speaker 1: out and refine it, and then from there they're gonna 600 00:35:20,000 --> 00:35:22,520 Speaker 1: either add anti clumping agents or iodine, depending on what 601 00:35:22,560 --> 00:35:25,919 Speaker 1: you want. And then um, with solution mining, you've got 602 00:35:25,960 --> 00:35:29,279 Speaker 1: like a salt bed or a salt dome that's exposed 603 00:35:29,360 --> 00:35:34,520 Speaker 1: because it's somehow through tectonic action, uh, an ancient seabed 604 00:35:34,640 --> 00:35:39,799 Speaker 1: or salt bed has been exposed to the above ground. Yeah, 605 00:35:40,080 --> 00:35:43,280 Speaker 1: like the surface of the earth. Right. And then what's 606 00:35:43,280 --> 00:35:46,200 Speaker 1: the last one, Well, the old school solar method um 607 00:35:46,400 --> 00:35:49,560 Speaker 1: solar evaporation. This is when you have a salt lake 608 00:35:49,880 --> 00:35:54,080 Speaker 1: or seawater and wind in the sun cooperate with the 609 00:35:54,120 --> 00:35:57,319 Speaker 1: shallow pools and they leave salt behind and you can 610 00:35:57,360 --> 00:36:00,040 Speaker 1: only harvested about once a year once it reaches a 611 00:36:00,040 --> 00:36:05,680 Speaker 1: certain level of harvest ability um of thickness and uh 612 00:36:05,920 --> 00:36:08,120 Speaker 1: something like we said, sometimes it's still done by hand, 613 00:36:08,120 --> 00:36:12,080 Speaker 1: even although it is industrialized in other places for sure. 614 00:36:12,800 --> 00:36:14,480 Speaker 1: But you know, they wash it, they clean it, they 615 00:36:14,560 --> 00:36:18,880 Speaker 1: drain it, but they leave the um a lot of 616 00:36:18,920 --> 00:36:23,200 Speaker 1: impurities in there. And this stuff is almost pure sodium chloride. 617 00:36:23,520 --> 00:36:25,759 Speaker 1: It's good stuff. And like I said, I used the 618 00:36:25,800 --> 00:36:28,440 Speaker 1: Mediterranean version generally, but Australia is big on it too, 619 00:36:28,840 --> 00:36:32,479 Speaker 1: on this method. And um, we should probably mention also 620 00:36:32,520 --> 00:36:36,600 Speaker 1: that salt has a lot of religious significance. It's just 621 00:36:36,680 --> 00:36:41,719 Speaker 1: a it's an ancient important thing to mankind. Yeah, they 622 00:36:41,719 --> 00:36:45,080 Speaker 1: would like use it to seal important things. Yeah, in 623 00:36:45,120 --> 00:36:49,440 Speaker 1: the Old Testament, which is pretty old. Uh. Lot's wife, 624 00:36:49,480 --> 00:36:52,000 Speaker 1: I believe her name is Sarah. Was it Sarah Ruth 625 00:36:52,040 --> 00:36:55,000 Speaker 1: who was married a Lot turned into a pillar of 626 00:36:55,040 --> 00:36:57,399 Speaker 1: salt when she looked behind her, even though God said, 627 00:36:57,400 --> 00:36:59,600 Speaker 1: don't turn around, I'll turn you into a pillar of 628 00:36:59,640 --> 00:37:02,560 Speaker 1: salt out and she did. And apparently there's a there's 629 00:37:02,560 --> 00:37:07,600 Speaker 1: a salt pillar at Mount ra rat Um that's called 630 00:37:07,680 --> 00:37:10,680 Speaker 1: Lot's wife. People are like, that's her right there, and 631 00:37:10,760 --> 00:37:14,040 Speaker 1: who who uh is it? Buddhists that board off evil 632 00:37:14,320 --> 00:37:18,080 Speaker 1: with salt Yes, um Umi has a little shaker of 633 00:37:18,120 --> 00:37:20,319 Speaker 1: salt that her mom put in her glove compartment of 634 00:37:20,320 --> 00:37:24,759 Speaker 1: her car. Really like flickr off on the house, just 635 00:37:24,800 --> 00:37:29,640 Speaker 1: a protector. Yeah that's nice. See I would have eaten it. Yeah, 636 00:37:29,680 --> 00:37:31,600 Speaker 1: well that's why I don't let you ride in Umi's car. 637 00:37:31,680 --> 00:37:33,360 Speaker 1: That's right, one of several reasons they out of the 638 00:37:33,400 --> 00:37:36,920 Speaker 1: glove bucks. You got anything else? I do? I have 639 00:37:37,120 --> 00:37:39,560 Speaker 1: this good thing. And there's a Roman senator named Cassio 640 00:37:39,600 --> 00:37:43,360 Speaker 1: Doors and he said quote, mankind can live without gold, 641 00:37:43,880 --> 00:37:47,799 Speaker 1: but not without salt. Who is that Cassio key boartists? Yet? 642 00:37:50,440 --> 00:37:53,960 Speaker 1: Well you got Jerry again. Yeah, she's giggly today. And 643 00:37:54,000 --> 00:37:58,799 Speaker 1: I have a plug because here in Atlanta, there's a 644 00:37:58,800 --> 00:38:02,719 Speaker 1: a lady who makes uh salts. But if you go 645 00:38:02,800 --> 00:38:06,319 Speaker 1: to Facebook and type in beautiful briny sea salt, go 646 00:38:06,360 --> 00:38:09,000 Speaker 1: to her Facebook page and click on the about thing, 647 00:38:09,040 --> 00:38:13,920 Speaker 1: you will see her lovely homemade, handcrafted salts. And my 648 00:38:14,080 --> 00:38:17,919 Speaker 1: favorite is the magic Unicorn. See if this sounds good, 649 00:38:18,480 --> 00:38:24,360 Speaker 1: Sea salt is of course the main ingredient smoked paprika, lemon, garlic, rosemary, 650 00:38:24,360 --> 00:38:27,400 Speaker 1: and celery seed. Well it does sound good, it's delicious. 651 00:38:27,440 --> 00:38:31,000 Speaker 1: You get some broccoli and some cauliflower, some like beats 652 00:38:31,000 --> 00:38:33,600 Speaker 1: and big chunks of garlic. Throw it out the window. 653 00:38:34,080 --> 00:38:36,799 Speaker 1: And buy a steak and put this magical unicorn on 654 00:38:36,840 --> 00:38:39,640 Speaker 1: it some olive oil, sprinkle it with this stuff, bake 655 00:38:39,719 --> 00:38:42,160 Speaker 1: it in the oven. Delicious to go with that steak, 656 00:38:42,680 --> 00:38:47,200 Speaker 1: you know. Yeah, magic unicorn is my favorite. Uh. And 657 00:38:47,360 --> 00:38:50,000 Speaker 1: the black truffle salt is delicious. And then she has 658 00:38:50,040 --> 00:38:53,200 Speaker 1: one called camp fire, which is smoked salt with cumin 659 00:38:53,320 --> 00:38:57,200 Speaker 1: and anto chili powder. And uh. If you email info 660 00:38:57,400 --> 00:39:01,439 Speaker 1: at Beautiful Briny Sea sawt dot com, you can order 661 00:39:01,480 --> 00:39:03,680 Speaker 1: some of this stuff of you. And I told Emily 662 00:39:03,680 --> 00:39:05,000 Speaker 1: she's a friend, or as I said, tell her, I'm 663 00:39:05,000 --> 00:39:07,400 Speaker 1: gonna plugger, so she better get her little fingers working, 664 00:39:08,440 --> 00:39:10,960 Speaker 1: you know, nice start making some salt. Yeah, because the 665 00:39:10,960 --> 00:39:13,680 Speaker 1: stuff you should army is a salty crowd. So if 666 00:39:13,680 --> 00:39:15,600 Speaker 1: you want to learn more about salt, I don't know 667 00:39:15,640 --> 00:39:18,000 Speaker 1: how you possibly could, but if you want to look 668 00:39:18,040 --> 00:39:20,200 Speaker 1: into it, you can type the word as a LT 669 00:39:20,640 --> 00:39:22,560 Speaker 1: into the search bar how stuff works dot com and 670 00:39:22,600 --> 00:39:25,759 Speaker 1: it will bring up this article how salt works. And 671 00:39:25,840 --> 00:39:28,000 Speaker 1: since I said search part, that means it's time for 672 00:39:28,120 --> 00:39:34,160 Speaker 1: listener mail. I'm gonna call this. We should apologize to cops. 673 00:39:35,520 --> 00:39:37,279 Speaker 1: What do we do now? Well, this cop rot in 674 00:39:37,280 --> 00:39:39,440 Speaker 1: and it well, I'll just read it. Is it? The 675 00:39:39,440 --> 00:39:43,759 Speaker 1: police chase is one? Yeah? Yeah, they didn't like that one. 676 00:39:44,080 --> 00:39:46,120 Speaker 1: Hey guys, my name is Glenn. I'm a police officer 677 00:39:46,160 --> 00:39:48,560 Speaker 1: in southern California. I've been enjoying the podcast for years. 678 00:39:48,719 --> 00:39:50,800 Speaker 1: I suspect our political leanings made different times, but I 679 00:39:50,800 --> 00:39:52,919 Speaker 1: always enjoy learning and listening to different points of view. 680 00:39:53,800 --> 00:39:57,440 Speaker 1: Listen to the December Sehunt podcast. That's not the police 681 00:39:57,520 --> 00:40:01,080 Speaker 1: chase one. You're right, but I think it involves something 682 00:40:01,120 --> 00:40:03,600 Speaker 1: like that. I felt it was very accurate, with the 683 00:40:03,680 --> 00:40:06,200 Speaker 1: exception of some information you provided about the l A 684 00:40:06,280 --> 00:40:09,200 Speaker 1: p D. Um. We've bashed the l a p D 685 00:40:09,200 --> 00:40:12,240 Speaker 1: before for their history of corruption. They have a pretty 686 00:40:12,360 --> 00:40:14,920 Speaker 1: thick history of corruption, but they're not all bad ladies 687 00:40:14,960 --> 00:40:17,440 Speaker 1: and men. Well, no, of course not. Um. You mentioned 688 00:40:17,440 --> 00:40:20,080 Speaker 1: that officers were super jumpy during the man hunt for 689 00:40:20,160 --> 00:40:24,399 Speaker 1: Christopher Dorner, which was a fair assessment. But here's where 690 00:40:24,400 --> 00:40:26,319 Speaker 1: you got something kind of wrong. Um. You stated that 691 00:40:26,320 --> 00:40:29,440 Speaker 1: the l a p D fired on two uninvolved vehicles. 692 00:40:30,040 --> 00:40:31,640 Speaker 1: It was the l A p D who shot at 693 00:40:31,680 --> 00:40:34,200 Speaker 1: one in the Torrents Police Department shot at the other 694 00:40:34,600 --> 00:40:36,879 Speaker 1: I could see how someone not from the area might 695 00:40:36,960 --> 00:40:38,480 Speaker 1: think they were l A p D. So it's not 696 00:40:38,520 --> 00:40:41,759 Speaker 1: the big of a deal. However, the bigger mistake is 697 00:40:41,800 --> 00:40:44,840 Speaker 1: that you stated that these shootings killed two people. Nobody 698 00:40:44,880 --> 00:40:47,120 Speaker 1: was killed, so I need to go back. I saw 699 00:40:47,160 --> 00:40:50,839 Speaker 1: in several places that at least two people were killed. Really, yeah, 700 00:40:50,960 --> 00:40:55,320 Speaker 1: accidentally from those shootings. I'll go back and look again. Okay, 701 00:40:55,560 --> 00:40:58,719 Speaker 1: but Glenn Josh takes issue, Sir, Well, he's not the 702 00:40:58,760 --> 00:41:00,920 Speaker 1: only one who's written in I just haven't gotten around 703 00:41:01,160 --> 00:41:03,359 Speaker 1: going back and looking and double checking. But I mean, 704 00:41:03,360 --> 00:41:05,920 Speaker 1: while we were researching, I came across that, and it 705 00:41:06,000 --> 00:41:08,520 Speaker 1: wasn't like on a forum or message board or something. 706 00:41:08,960 --> 00:41:11,399 Speaker 1: I think they were in articles. Okay, well, well we'll 707 00:41:11,400 --> 00:41:13,839 Speaker 1: get to the bottom of it. Uh he was, Glenn says, 708 00:41:13,840 --> 00:41:15,719 Speaker 1: I'm very surprised you would make such a statement without 709 00:41:15,760 --> 00:41:18,520 Speaker 1: doing your own work. I did my homework. You typically 710 00:41:18,520 --> 00:41:21,240 Speaker 1: appear to go to great links to fact check. Sometimes 711 00:41:21,280 --> 00:41:22,680 Speaker 1: you get the feeling you guys are not the biggest 712 00:41:22,719 --> 00:41:25,520 Speaker 1: fans of law enforcement. Um not. And I even recognize 713 00:41:25,640 --> 00:41:28,600 Speaker 1: my professions shortcomings for sure, just like you, though I 714 00:41:28,640 --> 00:41:32,480 Speaker 1: want facts um influencing the show, not personal opinions, and 715 00:41:32,520 --> 00:41:34,960 Speaker 1: this email was not intended to justify the actions of 716 00:41:34,960 --> 00:41:38,280 Speaker 1: those two police departments. Just to set the record straight. Understood, 717 00:41:38,400 --> 00:41:40,400 Speaker 1: And despite the goof and the cop bashing ha ha, 718 00:41:40,560 --> 00:41:44,680 Speaker 1: I still love the show. That's from Glenn Um and Glenn, 719 00:41:45,640 --> 00:41:48,879 Speaker 1: I don't hate cops. I love cops. Um. We've done 720 00:41:48,920 --> 00:41:51,360 Speaker 1: a lot of like super supportive shows on Law Enforced. 721 00:41:51,400 --> 00:41:54,920 Speaker 1: My name talks like the law enforcement dude. But I 722 00:41:54,960 --> 00:41:57,320 Speaker 1: don't like jerks, and I think a lot of times 723 00:41:57,320 --> 00:42:00,600 Speaker 1: people's experience with cops or when they're pulled over and 724 00:42:00,680 --> 00:42:03,759 Speaker 1: not being helped by a cop, which is unfortunate because 725 00:42:03,760 --> 00:42:06,239 Speaker 1: they do so much great work. But you know, when 726 00:42:06,239 --> 00:42:08,520 Speaker 1: you get pulled over and you're hassled by a jerk cop, 727 00:42:09,560 --> 00:42:11,920 Speaker 1: you think, Man, what a jerk cop. It's like eating 728 00:42:11,960 --> 00:42:13,680 Speaker 1: at a bad restaurant, you know what I'm saying. Like 729 00:42:14,600 --> 00:42:17,160 Speaker 1: a restaurants bad. You tell one or two people you 730 00:42:17,200 --> 00:42:19,239 Speaker 1: have a bad experience at a restaurant, you tell like 731 00:42:19,280 --> 00:42:22,640 Speaker 1: twenty people. It's like fifty fold with cops. So we 732 00:42:22,680 --> 00:42:25,680 Speaker 1: have a lot of respect for law enforcement for sure, 733 00:42:26,480 --> 00:42:28,960 Speaker 1: for all they do. So I hope that doesn't across, 734 00:42:29,239 --> 00:42:33,759 Speaker 1: come across is any differently? Nice? Check? Yeah, thanks Glenn, Yeah, 735 00:42:33,840 --> 00:42:36,359 Speaker 1: thank you Glenn. I'll go back in double check. If 736 00:42:36,400 --> 00:42:38,759 Speaker 1: I'm wrong, I'll admit it. I just haven't had a 737 00:42:38,840 --> 00:42:42,840 Speaker 1: chance to look again. We'll give him twenty licks off 738 00:42:43,200 --> 00:42:45,279 Speaker 1: of a block of sault from a goat, and I 739 00:42:45,360 --> 00:42:49,279 Speaker 1: might die of hyper natremia. Man. That wrapped it all 740 00:42:49,360 --> 00:42:51,279 Speaker 1: up right there. If you want to get in touch 741 00:42:51,320 --> 00:42:53,360 Speaker 1: with me and chuck to correct us, take issue with 742 00:42:53,400 --> 00:42:56,040 Speaker 1: something we said, whatever um, you can tweet to us 743 00:42:56,040 --> 00:42:58,319 Speaker 1: at s y s K podcast. You can join us 744 00:42:58,320 --> 00:43:00,640 Speaker 1: on Facebook dot com, slash do you Should Know? You 745 00:43:00,680 --> 00:43:02,799 Speaker 1: can send us an email to stuff Podcasts at how 746 00:43:02,840 --> 00:43:05,360 Speaker 1: stuff Works dot com, and as always, hang out with 747 00:43:05,440 --> 00:43:07,399 Speaker 1: us at our home on the web. Stuff you Should 748 00:43:07,440 --> 00:43:12,360 Speaker 1: Know dot Com. Stuff you Should Know is a production 749 00:43:12,400 --> 00:43:15,080 Speaker 1: of I Heart Radio's How Stuff Works. For more podcasts 750 00:43:15,080 --> 00:43:17,960 Speaker 1: for my heart Radio, visit the iHeart Radio app, Apple Podcasts, 751 00:43:18,040 --> 00:43:19,720 Speaker 1: or wherever you listen to your favorite shows.