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Speaker 1: Welcome to Stuff you Should Know from house Stuff Works

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Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh Clark,

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Speaker 1: and there's Charles W. Chuck Bryant and this is Stuff

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Speaker 1: you should Know the podcast. Oh yeah, Jerry's over there.

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Speaker 1: She's all laughy today for some reason. The salty dog.

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Speaker 1: Why did salty calling someone salty? I wonder where that

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Speaker 1: came from. I meant to look that up. It's someone

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Speaker 1: I didn't look up because you know, you're in a

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Speaker 1: salty nod. Yeah, I've said that plenty uh and once

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Speaker 1: that comes from like a salty dog. Here's here, this

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Speaker 1: is this is my idea. Okay, so salty described somebody

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Speaker 1: who is a little coarse, a little rough around the edges,

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Speaker 1: a little upset. Hear me out because their faces usually

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Speaker 1: puckered into like a a sour puss face. And what

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Speaker 1: makes your face pucker eating salt. So there's a salty person, okay,

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Speaker 1: I would call them lemony. Well, so take something with

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Speaker 1: a grain of salt. Actually ancient that's from the romans Um.

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Speaker 1: They would take poison with a grain of salt, or's

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Speaker 1: something that was hard to swallow with a grain of

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Speaker 1: salt to make it go down more easily. Okay, somebody

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Speaker 1: not being worth their salt. In this article it says

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Speaker 1: that um slaves were traded with salt, and if you

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Speaker 1: got your hands on like a slave, that wasn't worth

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Speaker 1: much Like that, he wasn't worth his salt. Is that

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Speaker 1: not the origin I found? The first reference in print

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Speaker 1: came from an eighteen oh five description or book about

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Speaker 1: an expedition to Guinea Bissau, and it mentions a guy

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Speaker 1: who wasn't worth his salt. He's a good man, Peter

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Speaker 1: Hale h a y eli um, but he wasn't worth

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Speaker 1: his salt, the guy said. And I looked it up

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Speaker 1: and I couldn't find that whether Hale was hired or

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Speaker 1: was a slave. But I got the impression that, Um,

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Speaker 1: what the guy was talking about wasn't that he had

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Speaker 1: traded salt for hail, but not worth the salt like

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Speaker 1: in his body. No, he was not worth the salt,

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Speaker 1: meaning a salary, which supposedly salary is rooted in the

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Speaker 1: idea of paying someone in salt, same with soldiers salt

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Speaker 1: dre and to give salt salad to The word salad

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Speaker 1: comes from the word salt, so salt is a it's

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Speaker 1: a it's an important thing. Historically speaking, there's been economies

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Speaker 1: largely based on salt. There have been um cultures rated

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Speaker 1: by other cultures because of salt. Um. If you were

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Speaker 1: an ancient salt producing area, probably the rulers control with

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Speaker 1: the tight grip um that salt production and salt distribution um.

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Speaker 1: And that actually carried on into the modern age when

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Speaker 1: the when Great Britain was occupying India, they had a

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Speaker 1: tight control on salt production there um. And actually Gandhi

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Speaker 1: started a revolution or helped along the revolution to overthrow

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Speaker 1: British imperial power through a salt protest. He walked two

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Speaker 1: hundred and forty miles to the coast where the salt

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Speaker 1: production facilities were and grabbed a bit of salty clay

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Speaker 1: and boiled it, boiled the salt out of it, which

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Speaker 1: was an illegal act, and that protests spurred other similar protests,

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Speaker 1: and the British were like, oh, hey, you can't do that, mate,

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Speaker 1: you can't mind your own salt. But he did because

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Speaker 1: he was Gandhi. It was called the Salt March to

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Speaker 1: Dandhi by gand by Gandhi. Uh yeah. Salt dates back

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Speaker 1: to sixty b C. And they actually found evidence of

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Speaker 1: salt trading in prehistoric times. So obviously it's used to

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Speaker 1: spice food is great, but it's used to preserve food.

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Speaker 1: Was super able, yeah back in the day and still today,

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Speaker 1: because salt is one of these things. You remember, Nature

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Speaker 1: loves homeostasis, it loves balance. If you introduce salt to

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Speaker 1: the mix, it kind of throws off that balance. So

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Speaker 1: to gain homeostasis, salt is introduced into say meat. It

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Speaker 1: likes to go into the meat, but it also draws

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Speaker 1: out the moisture, whether it's blood, water, whatever, so it

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Speaker 1: dries out the meat. It introduces the salt and it

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Speaker 1: draws out the moisture. That's right. That's called curing, which

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Speaker 1: preserves things because anytime bacteria comes in contact with that

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Speaker 1: salty meat, from that point on, the bacteria boom gets

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Speaker 1: dried out and dies. Yeah, that's why packaged foods are

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Speaker 1: still loaded with sodium. Unfortunately, I got some stuff on

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Speaker 1: that later. But it was used as a currency in

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Speaker 1: Ethiopia up until the twentieth century, and was used as

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Speaker 1: a form of suicide in China for nobility. They would

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Speaker 1: o d on salt and kill themselves. Oh yeah, because

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Speaker 1: it was expensive and very valuable. So nobility, that's like,

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Speaker 1: it was like a noble way to go out. And

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Speaker 1: we'll talk in a minute, like what happens when you

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Speaker 1: have too much salt? It's not very pleasant. It's not

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Speaker 1: very pleasant. But you know in medieval Europe, remember we

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Speaker 1: did the ten medieval torture devices this episode, well we

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Speaker 1: skipped one called the goats tongue, and it was apparently

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Speaker 1: a real thing, a tickle torture. They would dip your feet,

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Speaker 1: bringing a goat, and the goat would lick the bottom

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Speaker 1: of your feet and then they would dip it again.

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Speaker 1: And from that in the description, no, I'm saying like

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Speaker 1: it wasn't in there. Um from the description, apparently being

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Speaker 1: tortured tickle tortured was not pleasant. I would love to

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Speaker 1: have my feet looked by a goat. They would do

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Speaker 1: it until you did not love it. That was the

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Speaker 1: point of the goats tongue to it. Sounds like fun

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Speaker 1: to me. Uh. And the Middle Ages, salt was transported

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Speaker 1: along the notorious Old Salt Route and northern Germany. I

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Speaker 1: know what I'm gonna get you for Christmas, now, a

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Speaker 1: go in some salt water. I've had both at the

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Speaker 1: same time. I don't know, I didn't think about it. Uh,

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Speaker 1: it was played this big role in early America as well. Yeah,

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Speaker 1: Massachusetts Bay Colony had the first pattern to produce salt

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Speaker 1: here in the colonies, saltwater, and uh they did so

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Speaker 1: for two hundred years. Uh. The Erie Canal opened primarily

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Speaker 1: to transport salt. Yeah, they called it the ditch that

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Speaker 1: salt built. It sounds like something you just made up. No,

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Speaker 1: I swear I've been on the Erie Canal. Oh. Yeah, yeah,

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Speaker 1: they have this nice system of locks, and um, they

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Speaker 1: used to there's still like donkey trails from where the

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Speaker 1: donkeys used to pull these little flat bottom boats that

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Speaker 1: would carry salt and whatnot. And now yuppies walk along

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Speaker 1: those trails. Dog yuppies. A they're still yuppies. Oh yeah, thanks, Yeah,

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Speaker 1: I heard one the other day. Uh, dual income large

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Speaker 1: dog owner. All right. And the early salt was apparently

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Speaker 1: four times expensive as beef because salt was valuable obviously,

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Speaker 1: and we were allows you with beef. And in Civil

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Speaker 1: War salt played a big part in the Union strategy. Um,

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Speaker 1: there were quite a few battles fault over capturing salt

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Speaker 1: works and salt mines. Yeah, in Saltville, Virginia. Yeah, I

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Speaker 1: wonder what they do there. And it actually had a

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Speaker 1: big effect on the salt shortage on the Confederate troops. Yeah,

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Speaker 1: not just the troops, but the people behind the lines

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Speaker 1: back in the Confederate States were like, we want our salt,

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Speaker 1: and they had a huge impact on morale apparently, I

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Speaker 1: would say so. And the reason why salt is so important.

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Speaker 1: If you haven't gotten the impression that it is important

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Speaker 1: by now, you should rewind the podcast and just listen

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Speaker 1: to the last several minutes over again. Yeah, salt is

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Speaker 1: extraordinarily important because the human body requires it. It's something

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Speaker 1: that we need to survive and to live, so much

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Speaker 1: so that we actually have a taste sense for it.

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Speaker 1: It's the only you don't need better to live, or

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Speaker 1: sour or umami. As a matter of fact, things like

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Speaker 1: bitter and sour are there. I think to detect things

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Speaker 1: that we shouldn't be eating. Salt is to detect something

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Speaker 1: we need that's right and we can. Actually, this is

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Speaker 1: so mind blowing to me. I love the human body.

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Speaker 1: I think it's amazingly wonderful in ways that we don't

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Speaker 1: even fully understand yet. But consider this. When you need salt,

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Speaker 1: your body produces a craving in you for salt that

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Speaker 1: is awesome. Like I'm one of those believers. I I

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Speaker 1: don't follow it necessarily myself, but in a diet, well,

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Speaker 1: no thing, But in a diet where you just eat

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Speaker 1: what you crave, I think you can go off the

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Speaker 1: rails because I think that we uh have the wrong

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Speaker 1: things now. Yes, now, but if you could go back

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Speaker 1: a hundred fifty years, maybe I would bet you could

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Speaker 1: survive pretty easily and thrive on a diet where you

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Speaker 1: were just kind of led by your cravings, like oh

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Speaker 1: it need some megs and eat a couple of eggs, steak.

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Speaker 1: You don't know. You should pay attention to yourself, listen

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Speaker 1: to what your body is telling you, and I'll bet

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Speaker 1: you find that you do have specific cravings for specific moods,

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Speaker 1: foods that are like very simple meat like chuck go

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Speaker 1: eat a steak, Chuck go eat some eggs, like things

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Speaker 1: that are basic staples. I'll bet you'll notice you have

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Speaker 1: cravings salt. Uh. Let's let's break it down chemically. Um

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Speaker 1: it's sodium and chlorine are the two basic elements, and salt.

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Speaker 1: I think we all know this, which are electrolytes. That's right,

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Speaker 1: and we'll get into that in a minute. Um, sodium

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Speaker 1: is silvery white metal, and it is neither one of

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Speaker 1: these are like super friendly independently of one another. No,

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Speaker 1: you know, like especially chlorine. Yeah, sodium reacts violently if

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Speaker 1: you mix it with water and oxidizes in air. Chlorine

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Speaker 1: exists in gas at a room temperature. They're both really volatile.

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Speaker 1: But when you put them together and you have sodium chloride,

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Speaker 1: they make beautiful music, makes beautiful halite, uh, and beautiful music.

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Speaker 1: And sodium chloride is is about a sixty sodium to chloride,

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Speaker 1: by the way, is that right? Yeah? It makes little cubes, right, Yeah?

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Speaker 1: Is it? The molecules are cubicle, right. The sodium packs

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Speaker 1: in pretty tight, and then the chlorine fills in the

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Speaker 1: rest and they make tiny little cubes. It's actually reversed,

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Speaker 1: That's what I said. Yeah, the chloride is packed and

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Speaker 1: then the sodium fills in. But you know, I would

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Speaker 1: have thought the sodium was bigger. Oh well, Um, will

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Speaker 1: you have is an A C L. That's right? And

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Speaker 1: you mentioned electrolytes. Those are minerals that conduct electricity in

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Speaker 1: our body and our fluids and tissues, which is very

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Speaker 1: important important as muscle movement, we run on electricity. Heart

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Speaker 1: involuntary muscle UM moves through electrical impulse. I guess all

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Speaker 1: muscles do. Yeah, you want your eyes to blank, buddy? Yeah,

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Speaker 1: eat some salt, right, And so there's two conditions that

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Speaker 1: you can have conceivably well three, three would be just

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Speaker 1: all the systems are normal. But um, the other two

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Speaker 1: is too little salt and too much salt. And too

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Speaker 1: little salt is called hypoon atrema. Yeah, that's what that

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Speaker 1: lady died of the hold your WI for a week contest?

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Speaker 1: Oh is that right? Yeah? You can o d on water,

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Speaker 1: and I guess that's what you would ultimately die from.

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Speaker 1: Is hypone tremea their water toxicity. Um, if you have

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Speaker 1: too much water, you probably have too little salt, because

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Speaker 1: water flush is salt from your system is the method

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Speaker 1: that your kidneys use to maintain the balance of salt

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Speaker 1: and other electrolytes in your body. And that's why you

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Speaker 1: might drink gatorade if you're working out, because it has

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Speaker 1: electrolytes in it, right, exactly. You don't want to water

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Speaker 1: your crop land with it, though, as we found from

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Speaker 1: the movie Idiocracy. Yeah, and actually found too that in

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Speaker 1: the nineteen eighties there was a lot of controversy over

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Speaker 1: salting roads killing roadside vegetation. Well, yeah, for sure. I

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Speaker 1: mean like that, if you were into conquests and that

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Speaker 1: kind of thing, and you wanted to make sure that

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Speaker 1: the land you just occupied couldn't be used to grow

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Speaker 1: crops to feed an imposing armor army, you would plow

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Speaker 1: the land with salt. Salt the earth, yeah, which is

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Speaker 1: not the salt of the earth, because that means you're

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Speaker 1: a good fellah, but not a good fella because those

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Speaker 1: guys are salty. Wow, look at you. That was that

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Speaker 1: was a team effort. Clever wordplay, my friend. Uh. If

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Speaker 1: you take diuretics um or you have like massive diarrhea

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Speaker 1: for a period of days, or vomiting or some sort

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Speaker 1: of stomach bug, you might be at risk for hyponatremia. Yeah,

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Speaker 1: because you're flushing out all of this, all of your

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Speaker 1: electual lights. This is salt that your body needs. So

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Speaker 1: if it's out of balance, you're going to suffer things like, um, well,

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Speaker 1: an inability for your heart to beat, which is often fatal. Yea,

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Speaker 1: kidney problems, yeah, um on the other hand, you can

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Speaker 1: have hypernit tremia, which is too much salt, and like

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Speaker 1: you said, if you're a Chinese aristocrat, um, you may

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Speaker 1: die from hyper netremia. Yeah. They even had a m

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Speaker 1: man sometimes a blanket on word how to manual. Well,

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Speaker 1: it's sort of like how many grams of salt you

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Speaker 1: needed per pound in your body? That like a chart.

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Speaker 1: I guess if you want to kill yourself in China,

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Speaker 1: yours I you do it. Yeah, there's so much salt

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Speaker 1: you need? That was ro is he like that? Yeah?

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Speaker 1: I'm off today. No, you know, I'm a little off.

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Speaker 1: You were on my my microphone just swerved to the left,

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Speaker 1: but were happening. There's a ghost in here. Um, so

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Speaker 1: too much sodium, I think you said already is hypern

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Speaker 1: tremia instead of hypo hyper hyper hypo exactly. It's like glacemia,

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Speaker 1: but with no tremia exactly, and with hypernutremia. Basically, remember

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Speaker 1: how salt if you um, if you introduce it to say,

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Speaker 1: a jerky of some sort, it will dry it out. Yes,

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Speaker 1: it's just a shameful thing to do. Um. If you

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Speaker 1: introduce it to a meat or something like that, it's

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Speaker 1: going to dry it out because through osmosis in search

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Speaker 1: of homeostasis, um, it does the same thing to your

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Speaker 1: blood and your extracellular fluids. That salt will draw out

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Speaker 1: the fluids in your cells, but will maintain it in

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Speaker 1: your blood. It's water retention basically. Yeah, your kidneys, when

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Speaker 1: it has too much salt to deal with, kicks it

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Speaker 1: around the blood supply. Just like remember in the hangover

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Speaker 1: episode when you why drugs are so fatal when you

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Speaker 1: drink a lot of alcohol because your kidneys are trying

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Speaker 1: to process your the alcohol, so it keeps the drugs

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Speaker 1: just going around and around in your blood supply. Same

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Speaker 1: thing with too much salt. If your kidneys have too

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Speaker 1: much to deal with, they just keep the excess going

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Speaker 1: around in your blood. And since that salt is drawing

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Speaker 1: out all the excess moisture and increase is the volume

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Speaker 1: of your blood, which makes your blood pressure rise, which

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Speaker 1: makes your heart beat, yes, which supposedly logically would put

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Speaker 1: you at risk for a stroker heart attack, and that's

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Speaker 1: how you would die from hypernatremia. Yeah, I have high

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Speaker 1: blood pressure. Well, supposedly sodium. Cutting your sodium down isn't

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Speaker 1: going to help. Yeah, there's a lot of conflicting data

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Speaker 1: on that for sure. Um, well we'll get to nutrition soon.

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Speaker 1: We'll cover that. Well, how about before we move on,

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Speaker 1: do you want to do a message break? So chuck. Um.

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Speaker 1: They're like you said, there's a lot of controversy over

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Speaker 1: how much salt or how little salt you should have

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Speaker 1: on a daily basis in your diet. Yeah. Um, the

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Speaker 1: Heart National Heart, Blood and Long Institute say no more

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Speaker 1: than two point four grams of sodium. It's about a

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Speaker 1: teaspoon per day. Americans they found consume an average of

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Speaker 1: a about three point four per day, So that's one

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Speaker 1: gram too much on average. And um, you actually don't

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Speaker 1: need more than about a half a gram a day

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Speaker 1: if you want to maintain that stasis. So yeah, just

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Speaker 1: for your electro light intake. The thing is, though, um,

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Speaker 1: there was for many years because it makes sense that

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Speaker 1: if you're if too much salt increases your blood pressure,

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Speaker 1: then too much salt should be um, should put you

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Speaker 1: at risk for strokes and heart attacks. Right. Well, the

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Speaker 1: CDC panel surveyed material and all did and all all

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Speaker 1: sorts of studies that found no, cutting your sodium intake

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Speaker 1: doesn't really doesn't decrease your risk of heart attack or stroke.

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Speaker 1: And as a matter of fact, there is was it

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Speaker 1: just more hereditary. They don't know what it is. They

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Speaker 1: just know that basically below three thousand grams or three

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Speaker 1: thousand milligrams of salt and above seven thousand mill grams

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Speaker 1: of salt a day were two groups that were at

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Speaker 1: higher risk of heart attack. So if you have too

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Speaker 1: little salt, you're at higher risk of heart attack. To okay,

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Speaker 1: so try to keep it between three thousand and four

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Speaker 1: thousand milligrams three thousand and seven th The thing is

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Speaker 1: is they they don't They weren't comfortable making any recommendation.

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Speaker 1: They were just sayone scared, this is what we found.

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Speaker 1: Everyone scared, like, go on the record, yeah, because we

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Speaker 1: just don't know. Like, it doesn't make any sense that

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Speaker 1: you would have a heart attack if you ate less

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Speaker 1: than three grams of sault today. That that flies in

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Speaker 1: the face of of um conventional wisdom, and nobody's figured

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Speaker 1: out why yet. Interesting, Well, it's something you should monitor

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Speaker 1: at the very least, because I think a lot of

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Speaker 1: people look at fat grams and calories and all that

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Speaker 1: stuff is great to look at nutritionally, but um, when

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Speaker 1: you start poking around on the soup can and you see, Wow,

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Speaker 1: this chicken noodle soup has milligrams of sodium, but it's

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Speaker 1: so good. And this one little can which is almost

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Speaker 1: a gram of sodium, yeah close to it. A quarter

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Speaker 1: pounder with bacon and cheese. You didn't do Big Max,

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Speaker 1: Now I should have been communist. I think Big Max.

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Speaker 1: Actually I did see this is milligrams. The big Mac

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Speaker 1: I think was around leven pounds more. With the bacon.

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Speaker 1: I think they have like a whole bacon onion ranch

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Speaker 1: or something topping that you can put on quarter pounders.

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Speaker 1: Now I've not yet tried this, but like I think

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Speaker 1: about it from time to time, like right now, yeah,

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Speaker 1: right now, especially uh so at anyway, just give it

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Speaker 1: a look. Like soups are notoriously high in sodium. Package

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Speaker 1: foods are notoriously high in sodium. Um, don't just think

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Speaker 1: about the table salt that you use, Like, oh, I

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Speaker 1: didn't salt my food that much today. You need a

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Speaker 1: lot of package food or eating a lot of sodium. Yeah,

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Speaker 1: and nobody can tell you how much you should be

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Speaker 1: eating or shouldn't be eating. But like you said, it's

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Speaker 1: good to just pay attention to that kind of thing,

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Speaker 1: because you probably are eating a lot more than you realize,

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Speaker 1: and you should be eating a lot of package food anyway,

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Speaker 1: I'll just go ahead and say that, so um chuck, Yes,

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Speaker 1: what kinds of salt are there? Well, first of all,

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Speaker 1: I should say I love salt to Salt and pepper

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Speaker 1: are my favorite two spices. I'm from the South, have

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Speaker 1: a taste for salt um and pork fat. Yeah that's

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Speaker 1: pretty southern too, Yeah for sure. Uh So I love salt.

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Speaker 1: I like good Mediterranean sea salt. That's what I used

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Speaker 1: at my house. Uh and I'm gonna plug this local saltier.

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Speaker 1: I just made that word up oh later in the show. Okay,

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Speaker 1: But um, I'm a big salt fan. I like salt too.

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Speaker 1: I like sweet, I like ummi, I like um sour.

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Speaker 1: I'm training myself to like bitter through the use of kampari. Yeah.

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Speaker 1: Like I I've found out that I'm a bitter super taster. So,

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Speaker 1: like things that seem like normal to other people are

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Speaker 1: like really bitter to me. Like one example, fruit, Yeah,

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Speaker 1: but it's like like it just gustingly bitter to me.

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Speaker 1: Like I can't understand how the rest of humanity eats

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Speaker 1: grape fruit. I don't like grapefruit. Well, maybe you're a

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Speaker 1: bitter super taster too, But I have to tell you this,

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Speaker 1: I've trained myself to like um, grapefruit and coompari just

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Speaker 1: by exposure, like I've come to appreciate them. With campari,

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Speaker 1: it's a bar like a bitter DIGESTI for Appritif you

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Speaker 1: do like a campari and soda, it's in a negrowning right. Oh,

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Speaker 1: I think I've seen people like if their stomachs upset

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Speaker 1: or is that bitters and soda? Well, campari is a

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Speaker 1: type of bitters. It's not that super compact bitters like angustura,

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Speaker 1: but it is a type of bitter. I think it's

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Speaker 1: a DIGESTI Okay, it's good stuff anyway. I like salt.

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Speaker 1: What I'm really saying there is I like well seasoned food.

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Speaker 1: And if you're a chef or a home chef, you

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Speaker 1: know that salt is important to cooking, super important and

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Speaker 1: baking obviously, but bland food can't do it. No, what's

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Speaker 1: the point. What is the point? Agreed? Types of salt,

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Speaker 1: well start with table salt and and like man, if

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Speaker 1: your if your doctor put you on like a bland

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Speaker 1: food diet, I feel for you. But there's stuff out

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Speaker 1: there you can eat. There's spike, there's Mrs Dash, there's

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00:21:12,280 --> 00:21:15,960
Speaker 1: you should be seasoning your food to some extent, like

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Speaker 1: bland food is is like it's bland life. Yeah. They

359
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Speaker 1: even have the imitation salt of the New and New salt.

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Speaker 1: I didn't do any research on that, but I've bought

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Speaker 1: it before. You do you like it? I didn't use

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Speaker 1: it that much, but it's it exists in my home

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Speaker 1: thanks to the empty thing of Mediterranean sea salt. Yeah,

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Speaker 1: all right, it's the table salt is the first one

365
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Speaker 1: we should cover. That's the traditional um either iodized or

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Speaker 1: non iodized, fine grained salt that you see in many

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Speaker 1: many homes and restaurants, and it's IDEs. They did a

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Speaker 1: little research into this. Did you look up iodie salt? Yeah, well,

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Speaker 1: I mean I know that they they added it because

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Speaker 1: at one point it was like fluoride. They thought, well,

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Speaker 1: we need this in a good place to put it

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Speaker 1: in salt. Yeah, because most people use salt, and we'll

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Speaker 1: just put it into table salt because it's an easy additive.

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Speaker 1: But um, there was a real problem with hyper thyroidism,

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Speaker 1: things like Goiter's mental retardation. UM just poor fetal development

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Speaker 1: linked to um iodine deficiency. So they put it in salt,

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Speaker 1: and apparently there it's considered to be responsible for this

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Speaker 1: thing called the Flynn effect, which there was like a

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Speaker 1: three i Q point rise in the middle of the

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Speaker 1: twentieth century in western nations and nobody could figure out

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Speaker 1: what it is. And they think now that it was

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Speaker 1: because they added iodine to salt, and so it had

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Speaker 1: the aggregate effect of raising our i Q by um

384
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Speaker 1: preventing poor fetal development. Yeah. Well, it's still a problem

385
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Speaker 1: in other parts of the world, just not here in

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Speaker 1: North America, right, other parts of the world that don't

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Speaker 1: have IDI salt. You know, dumb they are. Oh man,

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Speaker 1: that was terrible. I'm just kidding. You need to apologize

389
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Speaker 1: to the rest of the world. I'm sorry everybody. Uh So,

390
00:23:06,359 --> 00:23:09,560
Speaker 1: like I said, table saw, this is the most common salt. Uh.

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Speaker 1: They remove all the impurities. Um. They have things in

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Speaker 1: there to make it not clump and stick together, and

393
00:23:16,000 --> 00:23:20,399
Speaker 1: so it pours freely, so even when it rains, it pours. Well,

394
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Speaker 1: should we get to that. Yeah, don't you have something

395
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Speaker 1: on that? Yeah? The UM I just for some reason

396
00:23:24,640 --> 00:23:28,640
Speaker 1: thought of the Morton salt girl, and like every great

397
00:23:28,640 --> 00:23:32,240
Speaker 1: advertising story, they were like, how do we It was

398
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Speaker 1: sort of a new thing at the time, in nineteen

399
00:23:33,880 --> 00:23:36,919
Speaker 1: eleven two package salt this way in a container with

400
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Speaker 1: a spout. How they package it before? I don't know,

401
00:23:40,680 --> 00:23:45,400
Speaker 1: the blocks, probably like a deer like or something. I'm

402
00:23:45,440 --> 00:23:47,080
Speaker 1: not sure actually, but I know that this was a

403
00:23:47,080 --> 00:23:50,760
Speaker 1: fairly revolutionary product to package it like this and process

404
00:23:50,800 --> 00:23:55,879
Speaker 1: it like this. Um So the agency was um In

405
00:23:56,280 --> 00:24:00,480
Speaker 1: w Air and Company, and Don Draper walks in and says,

406
00:24:00,480 --> 00:24:04,080
Speaker 1: they've got twelve proposals for you, which one do you like?

407
00:24:04,800 --> 00:24:08,000
Speaker 1: And Sterling Morton of the Morton Company, of course, it's

408
00:24:08,040 --> 00:24:10,320
Speaker 1: always someone else, like his son or his wife or something.

409
00:24:10,800 --> 00:24:14,800
Speaker 1: It was his son in secretary. Um pointed toward one

410
00:24:14,840 --> 00:24:16,840
Speaker 1: of the ads with a little girl holding the umbrella

411
00:24:17,600 --> 00:24:19,879
Speaker 1: and said this is the one, And he said, you

412
00:24:19,920 --> 00:24:22,160
Speaker 1: know what, I think you guys are right. The whole

413
00:24:22,160 --> 00:24:23,880
Speaker 1: story is right there in the picture. Because the whole

414
00:24:23,880 --> 00:24:27,439
Speaker 1: point was this salt doesn't clump when it rains at poors,

415
00:24:27,960 --> 00:24:29,800
Speaker 1: and the little girls can't be trusted to be sent

416
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Speaker 1: to the store by themselves because they ruin all the salt.

417
00:24:33,520 --> 00:24:38,280
Speaker 1: Keeping the nozzle open on the way home. Uh. Some

418
00:24:38,400 --> 00:24:42,000
Speaker 1: of the different um slogans they had was flows freely,

419
00:24:42,400 --> 00:24:46,760
Speaker 1: runs freely, pours, it never rains, but it pours. And

420
00:24:46,800 --> 00:24:49,480
Speaker 1: then they finally settled on when it rains at poors. Yeah,

421
00:24:49,520 --> 00:24:51,680
Speaker 1: that's the best because it never rains but it pors.

422
00:24:51,720 --> 00:24:56,040
Speaker 1: Doesn't make any sense. They probably fired that person. And

423
00:24:56,240 --> 00:25:00,440
Speaker 1: she's been updated one to three, four five times. Oh

424
00:25:00,480 --> 00:25:03,240
Speaker 1: really yeah, the last time in nineteen sixty eight and

425
00:25:03,280 --> 00:25:05,680
Speaker 1: she's been the same since then. And there was never

426
00:25:05,720 --> 00:25:07,479
Speaker 1: a real model for that girl. That's a question they

427
00:25:07,520 --> 00:25:10,080
Speaker 1: often get. She totally made up. Yeah, because he was like,

428
00:25:10,119 --> 00:25:12,680
Speaker 1: it's Morton's granddaughters. What you know, you want to thank

429
00:25:12,840 --> 00:25:19,760
Speaker 1: Selma Selma Morton. So that is the story of the Sken.

430
00:25:20,960 --> 00:25:23,560
Speaker 1: That's an old timing name. If ever there was one

431
00:25:24,119 --> 00:25:27,240
Speaker 1: that's a college right, No, it's like a person's name. Well,

432
00:25:27,240 --> 00:25:29,720
Speaker 1: it's a college too. Had a friend that played soccer

433
00:25:29,760 --> 00:25:34,520
Speaker 1: there e r s k I ny there's a college

434
00:25:34,600 --> 00:25:39,640
Speaker 1: named Colgate too. It's like crazy to me, Uh, Sea

435
00:25:39,680 --> 00:25:43,280
Speaker 1: Salt Sir is next. Uh. It's gonna cost you some

436
00:25:43,320 --> 00:25:47,600
Speaker 1: more money because of several reasons, one of which if

437
00:25:47,640 --> 00:25:49,639
Speaker 1: they go old school and In some parts of France,

438
00:25:49,680 --> 00:25:53,200
Speaker 1: they still harvest the stuff by hand, which is pretty cool.

439
00:25:53,800 --> 00:25:56,840
Speaker 1: You might see it called flair to sell, which is

440
00:25:56,840 --> 00:26:01,000
Speaker 1: French for flower of salt, and uh, it's not processed

441
00:26:01,040 --> 00:26:02,719
Speaker 1: like table salt is. So you're gonna have a lot

442
00:26:02,720 --> 00:26:05,720
Speaker 1: of those trace minerals. It's gonna be coarse and flaky,

443
00:26:05,920 --> 00:26:08,359
Speaker 1: and it colors it too. It can for sure, like

444
00:26:08,440 --> 00:26:12,520
Speaker 1: you can have white sea salt, pink, black, gray, or

445
00:26:12,560 --> 00:26:16,199
Speaker 1: a combination of them. Pink salts are traditionally associated with

446
00:26:16,240 --> 00:26:20,600
Speaker 1: him alay and salt um, and there the pink is

447
00:26:20,760 --> 00:26:24,560
Speaker 1: often for the result of things like copper or iron

448
00:26:25,320 --> 00:26:29,240
Speaker 1: or apparently um. There's a type that contains an algae,

449
00:26:29,280 --> 00:26:31,720
Speaker 1: a salt tolerant algae, which would make it an extreme

450
00:26:31,760 --> 00:26:37,240
Speaker 1: aphile um. That gives it has the beta caroteen pigment

451
00:26:37,440 --> 00:26:40,760
Speaker 1: in it, and that gives it a pinkish hue. That salt.

452
00:26:41,600 --> 00:26:46,320
Speaker 1: You're eating algae, pink algae in your salt, which is

453
00:26:46,320 --> 00:26:48,879
Speaker 1: pretty neat. That is pretty neat, and that that's Hawaiian, right.

454
00:26:48,960 --> 00:26:52,640
Speaker 1: A lot of times Hawaii has a different one and alaya,

455
00:26:52,840 --> 00:26:54,680
Speaker 1: Oh I read that as algae, Yeah, I did too.

456
00:26:54,720 --> 00:26:56,280
Speaker 1: A couple of times and I was like, why would

457
00:26:56,280 --> 00:26:58,680
Speaker 1: they separate these two out there's no g No, it's

458
00:26:58,720 --> 00:27:02,280
Speaker 1: a Hawaiian Alaya salt has iron oxide in it from

459
00:27:02,280 --> 00:27:05,440
Speaker 1: the volcanoes. Oh, that makes sense. And WHOI also produces

460
00:27:05,440 --> 00:27:08,320
Speaker 1: black salt too from the lava. Yeah, in a little

461
00:27:08,359 --> 00:27:10,719
Speaker 1: bit of charcoal. I'll have to try some of those actually,

462
00:27:11,280 --> 00:27:14,840
Speaker 1: and yeah, and then there's gray salts to um, which

463
00:27:14,960 --> 00:27:18,639
Speaker 1: is uh, there's cell gree which is from France. And

464
00:27:18,680 --> 00:27:21,400
Speaker 1: then smoked salt is also gray, where they just take

465
00:27:21,440 --> 00:27:24,280
Speaker 1: some salt and smoke it. Yeah, they put it over

466
00:27:24,320 --> 00:27:26,720
Speaker 1: a smoky fire, and you have smoked salt. Do you

467
00:27:26,720 --> 00:27:30,359
Speaker 1: like smoky foods sometimes? Yeah, it could be a little

468
00:27:30,359 --> 00:27:33,320
Speaker 1: overbearing for me at times. Yeah, in the hands of

469
00:27:33,440 --> 00:27:35,840
Speaker 1: you know, I guess somebody who knows what they're doing

470
00:27:35,880 --> 00:27:38,840
Speaker 1: with the smoked It's like, I like a good smoked meat,

471
00:27:39,359 --> 00:27:43,720
Speaker 1: little day type of thing, but not necessarily like you know,

472
00:27:43,760 --> 00:27:47,520
Speaker 1: when they add like artificial smoke in the kitchen to

473
00:27:47,600 --> 00:27:51,159
Speaker 1: it to a meal. You know what I'm saying. Although

474
00:27:51,240 --> 00:27:54,800
Speaker 1: smoked cheese is good, oh yeah, man, good smokey. And

475
00:27:54,840 --> 00:27:57,800
Speaker 1: thanks to fan Hillary Lozar from for sending us some

476
00:27:57,880 --> 00:28:02,159
Speaker 1: great cheese. Yeah, that was very good to you. I

477
00:28:02,200 --> 00:28:04,359
Speaker 1: had some of that smoked goody yesterday. Actually when I

478
00:28:04,400 --> 00:28:06,080
Speaker 1: got home, I haven't had it yet. Is it good?

479
00:28:06,280 --> 00:28:07,480
Speaker 1: And as soon as I walked in the door, I

480
00:28:07,480 --> 00:28:09,720
Speaker 1: got a knife out. It's like, I gotta try this stuff.

481
00:28:09,800 --> 00:28:15,720
Speaker 1: Yeah's delicious anyway, Thanks Hilary. Um So, chefs and Gormond's

482
00:28:15,760 --> 00:28:17,520
Speaker 1: will say sea salt is what you want to be

483
00:28:17,600 --> 00:28:20,160
Speaker 1: using because you're gonna get a unique flavor from those

484
00:28:20,359 --> 00:28:24,360
Speaker 1: minerals that are not in table salt. I agree with them.

485
00:28:24,480 --> 00:28:27,760
Speaker 1: It's tough to bake with though, Yeah, it's tough to measure.

486
00:28:28,280 --> 00:28:30,280
Speaker 1: You get a lot more precise measuring, for sure from

487
00:28:30,320 --> 00:28:33,359
Speaker 1: table salt. And they don't recommend you bake with sea salt, no,

488
00:28:33,520 --> 00:28:38,520
Speaker 1: because baking is a specific chemical reaction. Cooking is different. Yeah,

489
00:28:38,560 --> 00:28:41,600
Speaker 1: they say that they most chefs don't cook with sea salt,

490
00:28:41,680 --> 00:28:43,240
Speaker 1: but they will just add it as a topper. But

491
00:28:43,720 --> 00:28:45,360
Speaker 1: I've cooked with sea salt and I have no plenty

492
00:28:45,400 --> 00:28:48,480
Speaker 1: of chefs that cooked with sea salt, So I disagree

493
00:28:48,480 --> 00:28:50,880
Speaker 1: with that. Um Well, they with the topper, they mean

494
00:28:50,920 --> 00:28:53,360
Speaker 1: like it's a finishing salt. It brings out like all

495
00:28:53,400 --> 00:28:55,120
Speaker 1: the flavors if you sprinkle it on them. Yeah, I

496
00:28:55,120 --> 00:28:58,040
Speaker 1: mean it's definitely used, but I've also seen it used

497
00:28:58,040 --> 00:29:00,400
Speaker 1: in the food right so well, that leads us to

498
00:29:00,480 --> 00:29:02,720
Speaker 1: kash your salt. Apparently some people like to cook with

499
00:29:02,800 --> 00:29:06,000
Speaker 1: kosher salt. And if you are using following a recipe

500
00:29:06,080 --> 00:29:10,160
Speaker 1: and you're switching out the whatever amount of salt is

501
00:29:10,200 --> 00:29:12,800
Speaker 1: called for, you want to double it because kasher salt

502
00:29:12,880 --> 00:29:16,680
Speaker 1: is larger, coarse grained salt. And here to me is

503
00:29:16,760 --> 00:29:19,960
Speaker 1: a fact of the podcast, want to several Kosher salt

504
00:29:20,280 --> 00:29:25,959
Speaker 1: is not necessarily kosher itself. It's used to make things kosher.

505
00:29:26,560 --> 00:29:28,840
Speaker 1: That I didn't. I thought kasher salt was like salt

506
00:29:28,880 --> 00:29:31,320
Speaker 1: that had been blessed by a rabbi or something. Really

507
00:29:31,840 --> 00:29:34,000
Speaker 1: I never understood it, but now I do. It's it's

508
00:29:34,040 --> 00:29:36,400
Speaker 1: salt they used to make things kosher. If you use

509
00:29:36,480 --> 00:29:39,840
Speaker 1: table salt UH to make something kosher, it's not gonna work.

510
00:29:40,320 --> 00:29:44,000
Speaker 1: Kasher salt because it's large and coarse grained. UH makes

511
00:29:44,160 --> 00:29:46,719
Speaker 1: meat kosher by drawing the blood out because eating blood

512
00:29:46,760 --> 00:29:49,920
Speaker 1: ain't kosher. So if you salt it with kosher salt,

513
00:29:49,920 --> 00:29:52,680
Speaker 1: it's gonna draw the blood out of the meat. Then bam,

514
00:29:52,760 --> 00:29:55,120
Speaker 1: you have a kosher cut of steak baby boom. And

515
00:29:55,160 --> 00:29:59,320
Speaker 1: it's not iodized either, right by the way. Um. And

516
00:29:59,360 --> 00:30:03,680
Speaker 1: then we have the redheaded step child of the salt family,

517
00:30:03,840 --> 00:30:07,280
Speaker 1: rock salt, which is used. Um. It's got a lot

518
00:30:07,320 --> 00:30:11,920
Speaker 1: of impurities, it's unrefined, it's very large grained, and it's

519
00:30:12,000 --> 00:30:14,440
Speaker 1: used to melt ice on roads and sidewalks and to

520
00:30:14,520 --> 00:30:18,280
Speaker 1: make homemade ice cream. Yeah, and probably some other stuff.

521
00:30:18,320 --> 00:30:21,520
Speaker 1: But do you know of any other uses? I think

522
00:30:21,640 --> 00:30:27,640
Speaker 1: rock salts used in um, some chemical productions. That makes sense. Um,

523
00:30:27,680 --> 00:30:30,280
Speaker 1: if you want to make a good industrial brine, rock

524
00:30:30,360 --> 00:30:35,680
Speaker 1: salts your your man. Yeah, alright, salt mining, that's how

525
00:30:35,680 --> 00:30:37,880
Speaker 1: you get salt, because it is a natural thing that

526
00:30:37,960 --> 00:30:42,320
Speaker 1: exists in the earth. UM. The largest producer of salt

527
00:30:42,400 --> 00:30:46,040
Speaker 1: these days, no surprise, is China. UM. In two thousand

528
00:30:46,080 --> 00:30:49,560
Speaker 1: twelve they produced about sixty five million tons. The US

529
00:30:49,680 --> 00:30:52,200
Speaker 1: is not too far behind a forty four million. Then

530
00:30:52,240 --> 00:30:55,520
Speaker 1: you've got Germany, India and Australia as the other leading

531
00:30:55,800 --> 00:31:00,440
Speaker 1: top five salt producers these days. In India gets the

532
00:31:00,520 --> 00:31:04,440
Speaker 1: profit from in salt production thanks to Gandhi. I guess so,

533
00:31:04,560 --> 00:31:07,160
Speaker 1: huh that's pretty neat. And think about that. The number

534
00:31:07,920 --> 00:31:10,560
Speaker 1: four on the list. Yeah, and they weren't even allowed

535
00:31:10,560 --> 00:31:12,160
Speaker 1: to produce it not so long ago. No, they were

536
00:31:12,160 --> 00:31:14,600
Speaker 1: allowed to produce it, but all the money went to Yeah,

537
00:31:14,720 --> 00:31:21,000
Speaker 1: okay jerks. So there's three types of mining main three

538
00:31:21,000 --> 00:31:25,600
Speaker 1: main types. There's deep shaft mining, solar evaporation, and solution mining.

539
00:31:26,360 --> 00:31:29,360
Speaker 1: And deep shaft mining is basically like any other type

540
00:31:29,360 --> 00:31:34,680
Speaker 1: of mining, where you just um, drill a shaft down

541
00:31:34,840 --> 00:31:38,680
Speaker 1: into a mine, which an underground sea bed is what

542
00:31:38,800 --> 00:31:41,720
Speaker 1: where the salt is, right, that's where you get your salt. Um. Yeah,

543
00:31:41,760 --> 00:31:43,840
Speaker 1: that's I think that's one of the facts of the podcast. Yeah,

544
00:31:44,200 --> 00:31:48,239
Speaker 1: they're ancient underground seabed, ancients beds that dried up and

545
00:31:48,280 --> 00:31:52,560
Speaker 1: the salt remained and they formed, um these basically salt

546
00:31:52,640 --> 00:31:56,720
Speaker 1: deposits that can be dozens or hundreds of feet thick

547
00:31:57,440 --> 00:32:01,320
Speaker 1: and massively wide, and you drill down into these things.

548
00:32:01,320 --> 00:32:04,360
Speaker 1: You create a couple of shafts, and then they usually

549
00:32:04,440 --> 00:32:08,280
Speaker 1: use what's called a room and pillar system, which really helps.

550
00:32:08,320 --> 00:32:10,840
Speaker 1: It's very difficult to explain, but if you see a

551
00:32:10,840 --> 00:32:14,320
Speaker 1: picture of it it makes perfect sense. But um, you're

552
00:32:14,320 --> 00:32:21,160
Speaker 1: basically creating a checkerboard pattern going down in mining. The

553
00:32:21,240 --> 00:32:24,640
Speaker 1: salt deposits so you leave it right, Yeah, you blast

554
00:32:24,640 --> 00:32:27,280
Speaker 1: a room, but you leave a couple of adjacent rooms

555
00:32:27,280 --> 00:32:31,840
Speaker 1: for support and then um, eventually you've you've mined out

556
00:32:31,920 --> 00:32:35,880
Speaker 1: all the salt and then you fill it with industrial waste.

557
00:32:37,000 --> 00:32:40,000
Speaker 1: That is one thing they do. So that's deep shaft mining. Yeah.

558
00:32:40,000 --> 00:32:42,040
Speaker 1: And they'll remove the salt there and crush it and

559
00:32:42,320 --> 00:32:44,800
Speaker 1: uh pull it to the service and further process it

560
00:32:44,840 --> 00:32:47,240
Speaker 1: from there, depending on what kind of salts you want

561
00:32:47,320 --> 00:32:50,120
Speaker 1: in the end. Right. And there's this awesome mine um

562
00:32:50,200 --> 00:32:56,800
Speaker 1: called the Wheelishka Salt Mine in Cracow, Poland, and it

563
00:32:56,840 --> 00:33:01,240
Speaker 1: has a full on cathedral made out of salt. Amazing.

564
00:33:01,280 --> 00:33:04,000
Speaker 1: They have several like chapels, but then a full cathedral

565
00:33:04,560 --> 00:33:06,880
Speaker 1: um and it's all made us salts in this old

566
00:33:06,880 --> 00:33:10,200
Speaker 1: salt mine that's not a UNESCO site um. And they

567
00:33:10,200 --> 00:33:14,400
Speaker 1: went to the trouble of boiling salt. It was a

568
00:33:14,440 --> 00:33:17,760
Speaker 1: table salt mine. They would boil this raw salt and

569
00:33:18,000 --> 00:33:21,120
Speaker 1: purify it and then use that purified salt to make

570
00:33:21,160 --> 00:33:24,800
Speaker 1: crystal chandeliers out of salt. Like, the whole cathedral is

571
00:33:24,880 --> 00:33:28,520
Speaker 1: just salt. It's amazing looking man. Yeah, check it out.

572
00:33:28,640 --> 00:33:32,959
Speaker 1: No goats allowed. They would recap it or no chucks allowed,

573
00:33:33,560 --> 00:33:39,040
Speaker 1: just walk around like licking stuff. They would ask you nothing. Uh.

574
00:33:39,160 --> 00:33:40,680
Speaker 1: A deep shaft mining, by the way, I think is

575
00:33:40,760 --> 00:33:43,320
Speaker 1: usually rock salt is what they're producing there. And then

576
00:33:43,320 --> 00:33:47,120
Speaker 1: there's solution mining. Yeah, that's UM. Basically they take a

577
00:33:47,160 --> 00:33:49,800
Speaker 1: well over a salt bed and then inject water in

578
00:33:49,840 --> 00:33:52,920
Speaker 1: there and make a brine and then pump it up

579
00:33:53,520 --> 00:33:57,360
Speaker 1: from the underground as as a wet solution and into

580
00:33:57,400 --> 00:34:00,400
Speaker 1: a vacuum pan, which is gonna seal it up, and

581
00:34:00,440 --> 00:34:03,200
Speaker 1: they're gonna boil it and then evaporate it, which is

582
00:34:03,760 --> 00:34:05,960
Speaker 1: you know how they made salt back in the old

583
00:34:06,000 --> 00:34:08,360
Speaker 1: days too, They would you know, boil it and evaporate

584
00:34:08,360 --> 00:34:10,520
Speaker 1: it and then scrape the pan, right, So it's kind

585
00:34:10,520 --> 00:34:13,360
Speaker 1: of a modern version of that. Then they dry it

586
00:34:13,360 --> 00:34:15,839
Speaker 1: out and refine it, and then from there they're gonna

587
00:34:15,920 --> 00:34:18,440
Speaker 1: either add anti clumping agents or iodine, depending on what

588
00:34:18,480 --> 00:34:21,839
Speaker 1: you want. And then um, with solution mining, you've got

589
00:34:21,840 --> 00:34:25,200
Speaker 1: like a salt bed or a salt dome that's exposed

590
00:34:25,280 --> 00:34:30,480
Speaker 1: because it's somehow through tectonic action. Uh, an ancient seabed

591
00:34:30,560 --> 00:34:35,440
Speaker 1: or salt bed has been exposed to the above ground

592
00:34:35,960 --> 00:34:38,960
Speaker 1: like the surface of the Earth. Right, and then what's

593
00:34:39,000 --> 00:34:41,720
Speaker 1: what's the last one. Well, the old school solar method

594
00:34:41,920 --> 00:34:45,200
Speaker 1: um solar evaporation. This is when you have a salt

595
00:34:45,280 --> 00:34:49,840
Speaker 1: lake or seawater and wind in the sun cooperate with

596
00:34:49,920 --> 00:34:53,000
Speaker 1: the shallow pools and they leave salt behind and you

597
00:34:53,000 --> 00:34:55,840
Speaker 1: can only harvested about once a year, once it reaches

598
00:34:55,880 --> 00:35:01,560
Speaker 1: a certain level of harvestability, um of thickness and uh

599
00:35:01,840 --> 00:35:04,000
Speaker 1: something like we said, sometimes it's still done by hand,

600
00:35:04,040 --> 00:35:08,000
Speaker 1: even although it is industrialized in other places for sure.

601
00:35:08,719 --> 00:35:10,400
Speaker 1: But you know, they wash it, they clean it, they

602
00:35:10,480 --> 00:35:14,799
Speaker 1: drain it, but they leave the um a lot of

603
00:35:14,840 --> 00:35:17,439
Speaker 1: impurities in there. And this stuff is almost a percent

604
00:35:17,719 --> 00:35:21,359
Speaker 1: pure sodium chloride. It's good stuff. And like I said,

605
00:35:21,360 --> 00:35:23,800
Speaker 1: I used the Mediterranean version generally, but Australia is a

606
00:35:23,800 --> 00:35:27,239
Speaker 1: big on it too, on this method. And um, we

607
00:35:27,239 --> 00:35:29,839
Speaker 1: should probably mention also that salt has a lot of

608
00:35:30,320 --> 00:35:36,319
Speaker 1: religious significance. It's just a it's an ancient important thing

609
00:35:36,520 --> 00:35:38,600
Speaker 1: to mankind. Yeah, they would like use it to seal

610
00:35:38,680 --> 00:35:44,000
Speaker 1: important things. Yeah, in the Old Testament, which is pretty old. Uh,

611
00:35:44,600 --> 00:35:47,200
Speaker 1: Lot's wife, I believe her name is Sarah, was it

612
00:35:47,280 --> 00:35:50,400
Speaker 1: Sarah Ruth? Who was married a Lot turned into a

613
00:35:50,480 --> 00:35:52,879
Speaker 1: pillar of salt when she looked behind her. Even though,

614
00:35:52,880 --> 00:35:55,200
Speaker 1: guys that don't turn around, I'll turn you into a

615
00:35:55,200 --> 00:35:57,479
Speaker 1: pillar of salt. Yeah, and she did. And apparently there's

616
00:35:57,520 --> 00:36:03,239
Speaker 1: a there's a salt pillar at Mount ararat Um that's

617
00:36:03,280 --> 00:36:06,279
Speaker 1: called Lot's wife. People are like, that's her right there,

618
00:36:06,520 --> 00:36:09,600
Speaker 1: and who who uh is it? Buddhists that board off

619
00:36:09,680 --> 00:36:13,880
Speaker 1: evil with salt. Yes, um Umi has a little shaker

620
00:36:13,920 --> 00:36:16,120
Speaker 1: of salt that her mom put in her glove compartment

621
00:36:16,120 --> 00:36:20,160
Speaker 1: of her car. If they like flickr off on the

622
00:36:20,600 --> 00:36:23,680
Speaker 1: just a protector. Yeah that's nice. See I would have

623
00:36:23,719 --> 00:36:26,759
Speaker 1: eaten it. Yeah. Well that's why I don't let you ride.

624
00:36:27,600 --> 00:36:29,960
Speaker 1: That's right, one of several reasons they out of the bots,

625
00:36:31,400 --> 00:36:33,600
Speaker 1: you got anything else? I do? I have this good thing.

626
00:36:33,719 --> 00:36:37,280
Speaker 1: And there's a Roman senator named Cassio Doris and he said, quote,

627
00:36:37,680 --> 00:36:42,200
Speaker 1: mankind can live without gold, but not without salt. Who's

628
00:36:42,239 --> 00:36:48,120
Speaker 1: that cassio key boartists? Yet? Well you got Jerry again. Yeah,

629
00:36:48,160 --> 00:36:51,560
Speaker 1: she's giggly today. And I have a plug because here

630
00:36:51,600 --> 00:36:58,000
Speaker 1: in Atlanta there's a a lady who makes salts. But

631
00:36:58,320 --> 00:37:00,080
Speaker 1: if you go to Facebook and type in beauty, a

632
00:37:00,160 --> 00:37:03,600
Speaker 1: full briny sea salt go to her Facebook page and

633
00:37:03,640 --> 00:37:07,759
Speaker 1: click on the about thing. You will see her lovely homemade,

634
00:37:07,920 --> 00:37:13,080
Speaker 1: handcrafted salts. And my favorite is the magic unicorn. See

635
00:37:13,080 --> 00:37:16,040
Speaker 1: if this sounds good. Sea salt is of course the

636
00:37:16,080 --> 00:37:21,120
Speaker 1: main ingredient smoked paprika, lemon, garlic, rosemary, and celery seed.

637
00:37:21,480 --> 00:37:23,879
Speaker 1: Well it does sound good. It's delicious. You get some

638
00:37:24,000 --> 00:37:27,960
Speaker 1: broccoli and some cauliflower, some like beets and big chunks

639
00:37:28,000 --> 00:37:30,480
Speaker 1: of garlic, throw it out the window and buy a

640
00:37:30,520 --> 00:37:34,239
Speaker 1: steak and put this magical unicorn on it some olive oil,

641
00:37:34,440 --> 00:37:36,120
Speaker 1: sprinkle it with this stuff, bake it in the oven.

642
00:37:36,440 --> 00:37:41,520
Speaker 1: Delicious to go with that steak. You know. Yeah, magic

643
00:37:41,600 --> 00:37:44,359
Speaker 1: unicorn is my favorite. Uh. And the black Truffle salt

644
00:37:44,400 --> 00:37:46,759
Speaker 1: is delicious. And then she has one called camp Fire,

645
00:37:46,800 --> 00:37:50,360
Speaker 1: which is smoked salt with cumin and anto chili powder.

646
00:37:51,160 --> 00:37:55,759
Speaker 1: And uh, if you email info at Beautiful Briny Sea

647
00:37:55,760 --> 00:37:58,040
Speaker 1: Salt dot com you can order some of this stuff.

648
00:37:58,920 --> 00:38:00,480
Speaker 1: And I told Emily she's frind or as I said,

649
00:38:00,480 --> 00:38:02,480
Speaker 1: tell her, I'm gonna plugger, so she better get her

650
00:38:02,480 --> 00:38:06,600
Speaker 1: little fingers working, you know, nic start making some salt. Yeah,

651
00:38:06,600 --> 00:38:08,800
Speaker 1: because the stuff you should army is a salty crowd

652
00:38:09,040 --> 00:38:11,200
Speaker 1: So if you want to learn more about salt, I

653
00:38:11,239 --> 00:38:13,560
Speaker 1: don't know how you possibly could, but if you want

654
00:38:13,600 --> 00:38:15,600
Speaker 1: to look into it, you can type the word as

655
00:38:15,640 --> 00:38:18,200
Speaker 1: a LT into the search bar how stuff works dot

656
00:38:18,239 --> 00:38:21,080
Speaker 1: com and it will bring up this article how salt works.

657
00:38:21,560 --> 00:38:23,839
Speaker 1: And since I said search part, that means it's time

658
00:38:23,880 --> 00:38:28,680
Speaker 1: for a listener mail. I'm gonna call this. We should

659
00:38:28,680 --> 00:38:32,560
Speaker 1: apologize to cops. What do we do now? Well, this

660
00:38:32,640 --> 00:38:34,960
Speaker 1: cop wrote in and it well, I'll just read it.

661
00:38:35,040 --> 00:38:38,920
Speaker 1: Is it the police chase this one? Yeah? Yeah, they

662
00:38:38,960 --> 00:38:41,160
Speaker 1: didn't like that one. Hey guys, my name is Glenn.

663
00:38:41,200 --> 00:38:43,560
Speaker 1: I'm a police officer in southern California. I've been enjoying

664
00:38:43,560 --> 00:38:46,040
Speaker 1: the podcast for years. I suspect our political leanings made

665
00:38:46,080 --> 00:38:48,000
Speaker 1: different times, but I always enjoy learning and listening to

666
00:38:48,040 --> 00:38:52,239
Speaker 1: different points of view. Listen to the December sev Hunt podcast.

667
00:38:52,600 --> 00:38:56,000
Speaker 1: That's not the police chase one. You're right, but I

668
00:38:56,040 --> 00:38:58,239
Speaker 1: think it involves something like that. I felt it was

669
00:38:58,320 --> 00:39:01,640
Speaker 1: very accurate with the accept of some information you provided

670
00:39:01,640 --> 00:39:04,520
Speaker 1: about the l a p D. Um We batched the

671
00:39:04,640 --> 00:39:07,120
Speaker 1: l a p D before for their history of corruption.

672
00:39:07,200 --> 00:39:09,960
Speaker 1: They have a pretty thick history of corruption, but they're

673
00:39:09,960 --> 00:39:12,839
Speaker 1: not all bad. Ladies and men. Well, no, of course not. Um.

674
00:39:12,880 --> 00:39:15,640
Speaker 1: You mentioned that officers were super jumpy during the man

675
00:39:15,719 --> 00:39:19,080
Speaker 1: hunt for Christopher Dorner, which was a fair assessment. But

676
00:39:19,760 --> 00:39:21,759
Speaker 1: here's where you got something kind of wrong. Um. You

677
00:39:21,840 --> 00:39:24,000
Speaker 1: stated that the l a p D fired on two

678
00:39:24,280 --> 00:39:27,200
Speaker 1: uninvolved vehicles. It was the l a p D who

679
00:39:27,200 --> 00:39:29,799
Speaker 1: shot at one in the Torrent's Police Department shot at

680
00:39:29,800 --> 00:39:31,920
Speaker 1: the other. I could see how someone not from the

681
00:39:31,920 --> 00:39:34,040
Speaker 1: area might think they were l A p D. So

682
00:39:34,120 --> 00:39:37,160
Speaker 1: it's not the big of a deal. However, the bigger

683
00:39:37,200 --> 00:39:39,760
Speaker 1: mistake is that you stated that these shootings killed two people.

684
00:39:40,320 --> 00:39:42,759
Speaker 1: Nobody was killed, So I need to go back. I

685
00:39:42,800 --> 00:39:46,759
Speaker 1: saw in several places that at least two people were killed, Yeah,

686
00:39:46,840 --> 00:39:51,440
Speaker 1: accidentally from those shootings. I'll go back and look again. Okay,

687
00:39:51,480 --> 00:39:54,680
Speaker 1: but Glenn Josh takes issue. Sir, Well, he's not the

688
00:39:54,680 --> 00:39:56,799
Speaker 1: only one who's written in I just haven't gotten around

689
00:39:57,040 --> 00:39:59,279
Speaker 1: going back and looking and double checking. But I mean,

690
00:39:59,280 --> 00:40:01,719
Speaker 1: while we were re searching, I came across that and

691
00:40:01,760 --> 00:40:04,440
Speaker 1: it wasn't like on a forum or message board or something.

692
00:40:04,840 --> 00:40:07,440
Speaker 1: I think they were in articles. Okay, well, we'll get

693
00:40:07,480 --> 00:40:09,759
Speaker 1: to the bottom of it. Uh he was, Glenn says

694
00:40:09,760 --> 00:40:11,640
Speaker 1: I'm very surprised you would make such a statement without

695
00:40:11,680 --> 00:40:14,400
Speaker 1: doing your own work. I did my homework. You typically

696
00:40:14,440 --> 00:40:17,200
Speaker 1: appear to go to great links to fact check. Sometimes

697
00:40:17,200 --> 00:40:18,600
Speaker 1: you get the feeling you guys are not the biggest

698
00:40:18,600 --> 00:40:21,440
Speaker 1: fans of law enforcement. UM not. And I even recognize

699
00:40:21,560 --> 00:40:24,520
Speaker 1: my profession shortcomings for sure, just like you, though. I

700
00:40:24,560 --> 00:40:28,400
Speaker 1: want facts um influencing the show, not personal opinions. And

701
00:40:28,440 --> 00:40:30,880
Speaker 1: this email was not intended to justify the actions of

702
00:40:30,880 --> 00:40:34,239
Speaker 1: those two police departments. Just to set the record straight, understood,

703
00:40:34,280 --> 00:40:36,319
Speaker 1: And despite the goof and the cop bashing ha ha,

704
00:40:36,480 --> 00:40:40,600
Speaker 1: I still love the show. That's from Glenn Um and Glenn,

705
00:40:41,560 --> 00:40:44,799
Speaker 1: I don't hate cops. I love cops. Um. We've done

706
00:40:44,800 --> 00:40:47,360
Speaker 1: a lot of like super supportive shows on law enforcement,

707
00:40:47,480 --> 00:40:51,080
Speaker 1: name talks like The Law Enforcement Dude. But I don't

708
00:40:51,080 --> 00:40:53,640
Speaker 1: like jerks, And I think a lot of times people's

709
00:40:53,760 --> 00:40:56,759
Speaker 1: experience with cops or when they're pulled over and not

710
00:40:56,880 --> 00:40:59,799
Speaker 1: being helped by a cop, which is unfortunate because they

711
00:40:59,800 --> 00:41:02,399
Speaker 1: do much great work. But you know, when you get

712
00:41:02,440 --> 00:41:06,120
Speaker 1: pulled over and you're hassled by a jerk cop, you think, man,

713
00:41:06,200 --> 00:41:08,760
Speaker 1: what a jerk cop. It's like eating at a bad restaurant.

714
00:41:08,800 --> 00:41:12,000
Speaker 1: You know what I'm saying. Like restaurant, you tell one

715
00:41:12,080 --> 00:41:14,720
Speaker 1: or two people you have a bad experience at a restaurant,

716
00:41:14,760 --> 00:41:18,080
Speaker 1: you tell like twenty people. It's like fifty fold with cops.

717
00:41:18,360 --> 00:41:21,040
Speaker 1: So we have a lot of respect for law enforcement

718
00:41:21,120 --> 00:41:24,120
Speaker 1: for sure, for all they do. So I hope that

719
00:41:24,200 --> 00:41:28,200
Speaker 1: doesn't across come across is any differently nice, very excitful

720
00:41:28,239 --> 00:41:31,160
Speaker 1: to Yeah, thanks Glenn, Yeah, thank you Glenn. I'll go

721
00:41:31,239 --> 00:41:33,920
Speaker 1: back in double check. If I'm wrong, I'll admit it.

722
00:41:33,960 --> 00:41:36,239
Speaker 1: I just haven't had a chance to look again. We'll

723
00:41:36,239 --> 00:41:40,080
Speaker 1: give them twenty licks off of a black as vault

724
00:41:40,320 --> 00:41:44,439
Speaker 1: from a goat, and I might die of hyper natremia. Man,

725
00:41:44,520 --> 00:41:46,600
Speaker 1: that wrapped it all up right there. If you want

726
00:41:46,640 --> 00:41:48,640
Speaker 1: to get in touch with me and chuck to correct us,

727
00:41:48,719 --> 00:41:51,160
Speaker 1: take issue with something we said, whatever, um, you can

728
00:41:51,320 --> 00:41:53,640
Speaker 1: tweet to us at s Y s K Podcast. You

729
00:41:53,680 --> 00:41:55,759
Speaker 1: can join us on Facebook dot com, slash Stuff you

730
00:41:55,760 --> 00:41:57,840
Speaker 1: Should Know. You can send us an email to Stuff

731
00:41:57,880 --> 00:42:01,359
Speaker 1: Podcast at Discovery dot com, and as always, check us

732
00:42:01,360 --> 00:42:03,320
Speaker 1: out at our cool home on the web, Stuff you

733
00:42:03,320 --> 00:42:10,800
Speaker 1: Should Know dot com. For more on this and thousands

734
00:42:10,840 --> 00:42:20,560
Speaker 1: of other topics, visit how Stuff Works dot com. This

735
00:42:20,640 --> 00:42:22,480
Speaker 1: episode of Stuff You Should Know is brought to you

736
00:42:22,520 --> 00:42:26,160
Speaker 1: by Linda dot Com. Linda dot com offers thousands of engaging,

737
00:42:26,200 --> 00:42:29,400
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