Salt — history, issues, and manufacturing

Image credit: low carb spark

History of salt

Salt has been used for a long time. As Kurlansky mentions in his Salt book, ” the earliest written record of salt production in China dates to around 800 B.C. and tells of production and trade of sea salt a millennium before, during Xia dynasty, but they were considered old ways by the time of this account, which describes putting ocean water in clay vessels and boiling it until reduced to pots of salt crystals. This was the technique that was spread through Southern Europe by the Roman Empire, 1,000 years after the Chinese account was written.” The book explores the salt trade in the old days. Interesting how the trade route for salt expanded to the world. For example, Ancient Egyptians cured meat and fish earlier than 2000 BC before the Chinese Civilization. This fermentation and curing was invented and spread to the rest of the world. Another interesting fact that the book mentions; Egyptians imported olive oil from the Syrians, Cretans, or Middle East region. Middle East was well known in making olive oil and Egyptians preferred it over their own olive oil. Also, in the tomb, there was birds and mummies that were preserved with salt. Salt was important in various uses around the world. For example, salt was used for fertility during the old ages, salt trade between countries, religion rituals, food uses such as sourdough by Ancient Egyptians, and during wars such as the Roman Empire playing with salt prices to raise money for war. As you can see, salt has an important history that changed the world we live in today. Also, did you know that salt is one of the oldest food seasonings in the world, and an important part of food preservation. I recommend reading Salt – A World History by Mark Kurlansky; provides a lot of information on this interesting food seasoning.

Gluten free Sourdough

Love this gluten free sourdough recipe:
https://lnkd.in/gzhQqMt

Food preservation

Image credit: eating well

Consumers’ shopping behaviors towards purchasing food has changed these past few months. Many people have increased consumption of canned food as a way to stock up in their pantry. This change in consumer behavior has affected the food supply. As Henzel from the food technology magazine mentions, “Pandemic food hoarding started with canned goods, then moved to frozen vegetables, frozen meals, bottled water, and shelf-stable products.” Also, Food Insight mentions, “nearly 4 in 10 said that they were buying more shelf-stable, pantry foods and buying more groceries each time they shopped. At the same time, nearly half (47%) of survey takers said that they were eating more home-cooked meals than one month ago. Nearly 1 in 3 reported that they were ordering less takeout or delivery than usual, while 16% say they were ordering in more often than they used to. Forty-two percent of survey takers reported buying more packaged foods than usual over the past month, while the same number said that their packaged foods purchases haven’t changed.  Those under age 45 were more likely to be upping their packaged foods purchases; the same age group reported buying more frozen foods as compared to those 45-64 and 65+. At the same time, 59% of people said that they haven’t changed their perceptions on the healthfulness of packaged foods. Twenty-two percent said that they now believe them to be healthier than they did before, while 10% said that they think packaged foods are less healthy.”  Moreover, canned food in our pantry helps curve hunger when we’re in a hurry. Some healthy options include black beans, tuna, and chickpea. These options are high in fiber, vitamins, and minerals.