I have always argued that sodium chloride is sodium chloride and there is little point in paying for gourmet salts. A new study (http://www.guardian.co.uk/society/2011/nov/17/gourmet-salt-health-celebrity-chefs?INTCMP=SRCH) has confirmed that both are equally bad for you. You probably only rarely need to add salt to processed foods. The manufacturers have leaped in with arguments that the 'trace elements' in sea salt etc are of benefit but they are present in tiny amounts and are variable impurities.
This blog may help people explore some of the 'hidden' issues involved in certain media treatments of environmental and scientific issues. Using personal digital images, it's also intended to emphasise seasonal (and other) changes in natural history of the Swansea (South Wales) area. The material should help participants in field-based modules and people generally interested in the natural world. The views are wholly those of the author.
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Plants We Used to Use 469. Water mint
As with other mints, Water mint ( Mentha aquatica ) leaves, can be added as flavouring to cooking and drinks. They also produce a herbal ...
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The UK government continue their quest to turn England's rivers back into sewers. They first facilitated the privatised water companies...
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North Yorkshire's Drax electricity-generating station was an enormous coal-fired plant, later converted to burn 'biomass'. In ...
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