your ultimate guide to salt: when and why to use each kind. by nikki freihofer. back to depression times when iodine deficiency was actually a widespread thing and iodine was added to
there is more than clay and salt in it, there is also 'ocean essence' added, for flavor enhancement i think. when i suck on a crystal, i taste saltiness but also a type of earthy
the key to credit card thin cameras? the origami system bounces light through a calcium fluoride crystal just five millimeters thick. on the uc san diego web site, project leader and
read page 18 of the french copper pots = lined with tin or steel? discussion from the chowhound cookware, copper food community. join the discussion today. read page 18 of the french
a the vitamin found in citrus fruits q what is vitamin c? a this food element helps build, maintain, and repair the body q what is protein? a the most concentrated source of
beware effects of acid on teeth. neutralizing: after consuming acidic food or drink, eating cheese or swishing with water or a fluoride rinse could help neutralize the acid.
read the bottled water: what brand do you like? discussion from the chowhound general discussion food community. join the discussion today. it's filled with calcium so i can
read the chemical additives lurking in fresh cuts of meat discussion from the chowhound food media, in the news food community. i'm reminded of the crystal geyser commercial i see