Some time ago, I came across a reference to hunter-gatherers using wood
ash as sort of a seasoning or salt on their food.  As an organic
gardener, I'm aware of the soil-alkalizing and mineral-rich properties
of wood ash. Lots of info on this subject on the net too.  But after
coming up empty-handed on a search of human nutrition and wood ash, I
was wondering if anyone here has come across this subject?

I'm curious as to which species of wood ash is consumable (in minute
quantites, of course) and what the mineral ratios are in each.  I think
of the magnesium-deficient contemporary diets and wonder if
wood-cooked/smoked meats didn't have that extra oomf that we're missing
from our raw, or oven-baked, or stainless steel boiled, or
cast-iron-fried meats?

Lois