Since this thread has taken on a broad spectrum of subjects now less related to French
Baguettes I will address two posts with different subjects by different posters using
the same thread:

Dusty da baker said:

> The only thing that can be stored in a human "fat cell" is a molecule of sugar.

This is quite wrong. If this were the case it would be called a sugar cell. It is not.
Fat cells are composed of adipose tissue that is composed of proportions of
monounsaturated and saturated fatty acids stearic acid lipoprotein and triglycerides
all of which have very long chain molecules. Removing these cells require complex
activities with enzymes and associated co-activators that are hormone sensitive. There
is glucose in the presence of adipose tissue that is associated with the endogenous
cannabinoid system of glucose uptake but it cannot be stated glucose [a saccharide] is
the only thing stored in a 'fat cell'.

Avoid radio talk show style half and whole untruths meant to empower the ignorant.

The removal of adipose tissue, a constant topic in the western world, is given
treatise in that timely tome of 1857 by Edmund Randolph Peaslee wherein he states [on
page 808] <sic> Emaćiation may be induced by a prolonged discharge of any fluid
containing a considerable proportion of fat. Hence profuse suppuration or hemorrhage,
or excessive sexual indulgence, produces leanness, since pus, blood, and semen are
rich in fat.

Kenneth says:

> Would I be incorrect to suggest that [etc]

I've tried the mined salt and perhaps it may avoid air and water pollution of recent
[synthetic chemical compounds] history but it contains a generous amount of nature's
diversity not related to salt. If you're not convinced of this take a half teaspoon of
a popular type of this salt, "Real Salt" and dissolve it in a wine glass of hot water.
At the bottom you will notice a lot of 'salt' that doesn't dissolve, this is the
insoluble parts of mined salt. I would add that these adulterants make up a percentage
of the weight you're paying for.

I prefer the salt from sea water evaporated from clay lined ponds on the Île de
Noirmoutier:

http://en.aquasel.fr/

The clay adds mineral content not associated with the sea like iodine plus the sodium
levels of this salt are lower than refined salt that may also contain anti-caking
agents. If you think all salt taste the same it doesn't. For me the flavor and 'feel'
of this particular salt is nonpareil, your journey's end in the quest for salt.

--
CK