P & L Ventura wrote:
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?

Native Americans of the southwest U.S. used Juniper or sagebrush
ash in preparing cornmeal dishes. Sorry, I don't have any mineral
references.

    Lynnet