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Salt: Slug repellent, history shaper, chip enhancer

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Manage episode 471125931 series 3532927
Content provided by SBS Audio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SBS Audio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
From Persian blue salt to Murray River pink salt and every colour in between, sodium chloride has been essential for millennia. The Great Wall of China was funded by a salt tax and hunger for this mineral has led to revolutions in India and France. Salt is so versatile, it can melt ice on roads, clean wounds and repel slugs from your home. Chefs tell us to season generously with salt and our bodies also need this staple to function. But health experts say we’re eating way too much of it. How do we get that balance right? In this episode, Lee Tran Lam talks to salt-maker Alice Laing, restaurateurs Dylan Jones and Tomoya Kawasaki, and health director Peter Breadon.
  continue reading

14 episodes

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Manage episode 471125931 series 3532927
Content provided by SBS Audio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SBS Audio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
From Persian blue salt to Murray River pink salt and every colour in between, sodium chloride has been essential for millennia. The Great Wall of China was funded by a salt tax and hunger for this mineral has led to revolutions in India and France. Salt is so versatile, it can melt ice on roads, clean wounds and repel slugs from your home. Chefs tell us to season generously with salt and our bodies also need this staple to function. But health experts say we’re eating way too much of it. How do we get that balance right? In this episode, Lee Tran Lam talks to salt-maker Alice Laing, restaurateurs Dylan Jones and Tomoya Kawasaki, and health director Peter Breadon.
  continue reading

14 episodes

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