Neil Abrahams wrote:

> Because of the chlorine, and it's affect on acid-base balance, Loren
> Cordain says it should be minimized, and potassium chloride isn't any
> better.  Salt is used to bring out the flavor and nutrients from
> vegetables when making a broth, does anyone know of a way to do the same
> without salt?
> Thanks,
> Neil
> .
>
Two ways I do this.  First is to use sodium-rich vegetables such as
celery, zuchinni, etc.  There are also tangy herbs which may be used
fresh from the garden and, if you like it, kelp.  The other is to use
very small amounts of sea salt in lieu of table salt.  IMHO the sea
salt's complexity of elements makes it acceptable and a "must have" in
my diet.  I am not familiar with Cordain but perhaps the reference was
to sodium chloride (which is a killer, I feel).

-=mark=-