You're right there!
The ratios in our food of potassium to sodium, magnesium to calcium and w-3 to w-6 fatty acids should ideally be 1:1. In the standard western diet we eat way to much of the second half of the pairs and way to little of the first part. I don't bother to uncure bacon, since I eat it so rarely, and I can't find the reference in Ray's book either right now, but I think he says to soak it in a bowl of cold water in the fridge overnight.
Erik F.

Zoe <[log in to unmask]> wrote:
One other thing about bacon & Cordain's book - it does seem to make
sense not to eat so much salt, that does seem to be something that
our ancient ancestors would not have had regular access to. Of course
we need some salt but nowhere near as much as most people eat.

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