On 1/7/2012 9:47 AM, william wrote:
> On 01/07/2012 09:13 AM, Robert Kesterson wrote:
>
>>
>> I don't know about "most" people, but I eat plenty of cooked meat,
>> and I almost never add anything to it. I do tend to cook my red meat
>> rare, though. If I get it "well done", I will often add something,
>> but more for moisture than flavor.
>>
>
> Then you are setting yourself up for mineral deficiencies.
> The reason that people salt their meat is because cooking makes the
> inherent salt biologically unavailable, and salt is an essential mineral.
I get plenty of salt (sea salt). I just don't put it on meat.
--
Robert Kesterson
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