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• Armstrong • Cherryville • Coldstream • Falkland • Lavington • Lumby • Nakusp • Spallumcheen • Vernon • Westside Rd •September 25 - October 1 Issue 00241

TIDBITS® USES

SALTby Janet Spencer

In honor of “No Salt Week” come along with Tidbits as we appreciate salt!

SALT FACTS• No animal can survive without salt. Salt is a

mineral, not a spice. It’s made of 40% sodium, which is a metal with a positive charge, and 60% chlorine, which is a poisonous gas with a negative charge. Put them together and you have sodium chloride, a mineral the body is unable to manufacture on its own. Without salt, muscles won’t contract, blood won’t circulate, food won’t digest, wounds won’t heal, nerve impulses won’t get through, and the heart won’t beat. Salt regulates fluids, controls blood pressure, and helps the liver clear waste products. Salt is not just a seasoning; it’s a necessity.

• The amount of salt needed varies according to a person’s size, age, metabolism, and exertion level. The average human body contains about four ounces (113 grams) of salt. A typical human needs to ingest about 0.1 ounce (3 grams) per day to maintain the proper level. The typical American eats about 0.35 ounces (10 grams) of salt per day, and the excess is

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Page 2 TidbitsVernon.com Cosita Publishing For Advertising Call (250) 832-3361excreted by the kidneys. The concentration of salt in the blood generally doesn’t vary beyond one percent. One-third of the sodium we ingest comes from the salt shaker. The rest is already in our food.

• Although it is true that people who already have high blood pressure can lower it by limiting their salt intake, the fact is that people who have normal blood pressure are not much affected by salt. Salt, however, can be a deadly poison if too much is taken all at once. A mere 2.3 ounces (65 grams) will make a person seriously sick. About 6.6 ounces (187 grams) will kill an adult human. Salt saturation used to be an acceptable method of suicide in Japan.

• In an experiment, people were given massive doses of salt, not only in their food but also intravenously. The effects of too much salt were swollen feet, weight gain, an enlarged heart, and high blood pressure. Too little salt resulted in fatigue, confusion, muscle cramps, poor judgment, and an inability to correctly estimate passage of time. In another study, people with abnormally low sodium levels were shown to have a higher death rate than those with a normal level of salt in their bodies.

• Pound for pound, babies have almost two-thirds more sodium and twice as much chloride as adults. In 1980, a brand of soy-based baby formula jumped on the “low-salt” bandwagon and began offering a new low sodium formula. Within a few months, 34 cases of chloride deficiency in babies were reported. The babies were losing weight, sluggish, and stunted because they were not getting enough sodium chloride. They recovered after being switched to a different formula, and the baby food company put salt back in its recipes.

IT’S A FACT• In Leonardo da Vinci’s painting of the Last

Supper, the salt container next to Judas is overturned, signifying bad luck.

• Salt is colorless, like snow. It only appears to be white because it scatters light.

WORD WIZARD• “Wich” was the word indicating a town where salt

was produced such as Greenwich, Northwich, and even Sandwich, which was a place before it was a food.

• The word “salt” probably comes from the name of the town Es-Salt, which was once a capital city close to the Dead Sea. It is also the origin of words like “salami” and “salad.” The words “war” and “peace” originate from the ancient Arabic words for salt and bread, perhaps because the first wars were fought over these two commodities.

• Much of human society has been built around salt, which has often served as the cornerstone of economy. The Roman government used to pay its soldiers in salt, and our word ‘salary’ comes from the Roman word for salt. Any worker who didn’t work hard was “not worth his salt.”

WHY IS THE SEA SALTY?

• Seas are salty because water dissolves the natural salts in the soils and rocks it flows through on the way to the ocean. Over the eons as water has continually evaporated from the oceans, the salts have been left behind. The concentration builds up year after year. The oceans are 3.5 percent salt.

• The Dead Sea, which, at 1,300 feet (396 m) below sea level is the lowest place on the planet, has plenty of fresh water coming in but not a single place where water can go out. Because the rate of evaporation is so high, all the incoming minerals are left behind. In some spots the Dead Sea is 23% salt which is too salty to support any kind of life. By comparison, the Great Salt Lake in Utah is about 20% salt-- so salty that it never completely freezes over.

• About 97% of Earth’s water is in the form of salty seawater.

• When evaporated, 150 gallons (567 l) of seawater will yield 35 lbs. (15.8 kg) of salt.

MORE SALTY FACTS

• There is enough salt in the seas to cover all the continents to a depth of 500 feet (152 m).

• The first patent ever issued in America was for a process to recover salt from sea water.

• Where salt seas became land-locked and dried up, large strata of rock salt were left, which are good places for salt mines. One of the largest salt plants in the U.S. is located in Texas City, where there’s a salt deposit that’s 1.5 miles wide (2.4 km) and over three miles (4.8 km) thick. There’s enough salt in this one location to supply the world’s needs for some 20,000 years.

• The Erie Canal was built with funds raised from a 12% tax placed on American salt and, once built, was used to carry heavy loads of salt from the factories in New York.

DON’T DRINK SEA WATER

• Your kidneys are responsible for making sure the ratio of salt to water in the bloodstream stays at the optimum level. If you drink salt water while stranded on a raft in the ocean, the level of salt in the bloodstream skyrockets. The kidneys now work overtime to add water to the blood in order to return things to normal. Sea water is three times saltier than urine, so for every cup of sea water that is drunk, the body has to make three cups of urine to flush the salt out of the body. This robs your body tissues of their natural supply of

For Advertising Call (250) 832-3361 TidbitsVernon.com Cosita Publishing Page 3goiter. People suffering from iodine deficiency suffer from tremors, fatigue, nausea, and anemia. Iodine is usually present in the soil and the water. But in places where it’s not, goiters became common. In 1924, almost 66% of school children in the Lake Superior school districts had goiters. Meantime, goiters were almost unheard of along the Mississippi River, where the water has up to 18,000 times as much natural iodine as Lake Superior. After being approached by health officials, Morton became the first company to add iodine to its salt in minuscule amounts. Health authorities correctly surmised that salt was the single most universally consumed food item, and it’s easy to add iodine to salt. One-fifth of a pound of iodine is enough to treat an entire ton of salt.

• As a result, between 1924 and 1928, the goiters of Michigan - and everywhere else - virtually disappeared. Today, over half of all table salt sold is iodized. Sea salt has no iodine added because it contains iodine naturally.

• The other innovation Morton invented was to add an anti-caking element to salt. In the 1800s, ground-up salt tended to form clumps in humid weather. Many salt shakers were made that tried to combat this using various means. Some had agitators inside to break up lumps; some had special pockets for moisture-absorbing solutions. Morton began adding magnesium carbonate to salt which prevented it from clumping up even in the rainiest environments. This inspired their slogan (swiped from the Bible, and suggested by Morton’s son) “When it rains, it pours” and the famous logo of the little girl with the big umbrella. In a poll, 90% of housewives recognized the slogan. After the clumping problem was solved, the salt shaker became standard issue.

• In 1903, the Morton warehouse in South Chicago contained over 200,000 tons of salt - the world’s largest stock under a single roof. No one knows what started the fire, but the entire compound was in ruins by the time it was out. Where once there were piles of pure white salt, now there were piles of blackened salt, covered with ashes and carbon. Joy Morton was undaunted. Charcoal makes a good additive in stock food, and soon farmers were buying up the new product: Morton’s special “charcoal blend.” The entire stock of salt was sold.

• In the 1930s the Morton Co. expanded into other chemical products, and in 1982 merged with the Thiokol Corp. to form Morton-Thiokol. Morton now sells around 400 different kinds of salt-based products.

QUICK QUIZ: SAUCE #1• Off the coast of Louisiana there’s a place called

Avery Island. A family named McIlhenny owned the island and ran the nation’s first successful salt mine there.

• In 1862, in the midst of the Civil War, Union troops invaded the area. They needed salt to preserve their meat, so they took over the island. Mr. McIlhenny and his family fled to Texas.

• When they returned after the war, they found the salt factory and the plantation ruined. All that was left was a crop of hot peppers, which the soldiers had no taste for. The peppers were particularly hot because the soil was so salty. McIlhenny was determined to make a profit from the peppers so he began experimenting. He devised a new sauce using his peppers combined with the island’s salt, along with vinegar and spices. He named it after a river in Mexico simply because he liked the word.

• After pouring it into empty cologne bottles, he sent samples to wholesalers. The typical cuisine of the Southern U.S. tended to be bland, but people found that just a few drops of McIlhenny’s sauce spiced things up. In 1868 he sold 350 bottles of the sauce. In 1870 he sold over 1,000. Two years later demand was so great he had to open a London branch.

• Today McIhenny’s factories on Avery Island produce 200,000 to 300,000 bottles of this sauce each day, and it’s sold worldwide. What sauce is it? (answer below)

water, and you become dehydrated much faster than if you had not drunk the salt water.

FAST FACT

• Some species of sea birds have a gland between their eyes that filters salt from seawater that the bird drinks and empties it out of the beak. Some birds, like the albatross, cannot drink fresh water or they suffer from salt deficiency as the salt continues to pour out of the gland. The camel is also adapted for drinking brackish salt water. Pure water may intoxicate the animal.

Noteworthy Inventions

JOY MORTON

• Joy Morton was born in 1855 in Nebraska City, Nebraska. After falling ill with spinal meningitis at the age of 18, he decided to get a job entailing hard physical labor in an outdoor setting in order to regain his strength. He subsequently went to work for the railroad, working throughout Illinois. He eventually found a job working for E.I. Wheeler’s salt manufacturing company in Chicago.

• He became a partner in the business in 1886 when he invested $10,000 in order to move salt westward by hauling it on barges across the Great Lakes. When Wheeler died, Morton bought the company. When his brother and son joined the company, it was renamed Morton Salt Company. It was the only salt company in the nation at the time and it is still remains the #1 salt producer in North America.

• Morton was responsible for two innovations in salt. Iodine is essential for the thyroid gland to work properly. Without iodine, the thyroid swells, sometimes enormously, and forms a

By Fifi Rodriguez

1. RELIGION: In what country was the Coptic Orthodox Church founded? 2. TELEVISION: Who played Officer Pete Malloy in the TV show “Adam-12”? 3. ART: What war did Pablo Picasso’s famous painting “Guernica” draw attention to? 4. GAMES: In what game might a player be in-vited to “bat the birdie”?5. LANGUAGE: What is “plonk” in Great Britain? 6. HISTORY: The Boer War is most closely asso-ciated with which African nation? 7. LITERATURE: What 18th-century novel was inspired by real tales of a shipwrecked sailor? 8. MUSIC: Who composed the operas “Madame Butterfly” and “Tosca”? 9. FAMOUS QUOTATIONS: What 19th-century novelist once said, “Everyone thinks of changing the world, but no one thinks of changing him-self”?10. MATH: What is the Arabic equivalent of the Roman numeral MCCCXXVI?

Answers1. Egypt2. Martin Milner3. Spanish Civil War 4. Badminton 5. Cheap booze6. South Africa 7. “Robinson Crusoe,” by Daniel Defoe8. Puccini 9. Leo Tolstoy10. 1,326

* “We are moving out of our apartment, as we finally found a home to purchase. With all the new projects, we’re going to need our deposit back, so we want to leave the old place in tip-top shape. Here’s a trick we learned: Tiny nail holes in drywall are instantly patched by rubbing a bar of soap across the surface.” -- S.G. in Arkansas

* Now is the time to have your heating systems checked if you have not done so already. And be-fore you start a fire in your fireplace, make sure you have your fireplace inspected for cracks in the mortar joints. Very small cracks can start a fire in your home, as the flames can be sucked through the gaps. While you’re at it, spring to have any creosote buildup cleaned out. Be safe AND warm this season!

* “Before I pluck my eyebrows, I rub on a bit of my granddaughter’s teething gel. She’s done teething and doesn’t need it anymore, but it works well for me. Be very careful when apply-ing, though; let dry and wash your hands before touching your eye any further!” -- M.L. in Cali-fornia

* Most cake recipes ask you to grease and dust the cake pan to make removal easier. To avoid unsightly flour marks on the outside of the cake, just dust the pan with a bit of the cake mix in-stead of using flour.” -- J.P. in Pennsylvania

* “For troublesome-to-open jars -- pickles and such -- use a pair of standard dishwash-ing gloves. It’s a great gripper, especially if your hands are the least bit moist.” -- D.L. in Indiana

* “Wear oven mitts to protect your hands when clipping roses or other thorny plants.” -- O.L. in Louisiana

(c) 2015 King Features Synd., Inc.

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QUICK QUIZ: SAUCE #2• According to the legend, Lord Sandys of

England spent several years living in India. Around 1835 he returned home to England, bringing with him the recipe for a sauce that he liked which was popular in India. He gave the recipe to two druggists named John Lea and William Perrins.

ANSWER: Tabasco

• John Lea and William Perrins were so impressed by Sandys’ ravings about how good it was going to taste that they mixed up a few barrels of it, hoping to make a big profit by selling the excess to their customers. But when they tasted it, they found it so awful that they stored the barrels in the basement and forgot about them.

• A few years later, the barrels were re-discovered while the basement was being cleaned out. Before throwing it out, they tasted it again. After aging for two years, the sauce had fermented, developing a new flavor that was an instant hit. They went into business, releasing the new product in 1838.

• When salesmen employed by Lea and Perrins convinced British passenger ships to put bottles of the sauce on their dining room tables, its popularity spread worldwide.

• Today the recipe includes anchovies, soybeans, vinegar, garlic, shallots, and molasses, which are blended and then aged two years. The sauce was named after the town where the druggists lived, and is still one of the world’s most popular sauces, used in everything from meats to mixed drinks. What is it? (Answer below)

TABASCO FACTS

• Tabasco should be stored in a cool dark place but does not need to be refrigerated.

• Tabasco sauce may change color over time, growing darker with exposure to heat and light, but that doesn’t affect the taste.

• Tabasco has a shelf life of about five years.

• A teaspoon full of Tabasco has zero calories.

• A maximum of about 700,000 bottles of Tabasco can be turned out every single day.

Answer: Lea & Perrins created Worcestershire Sauce, often called Worcester Sauce. (The town was Worcester and ‘shire’ means ‘county.’)

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1. Name the last pitcher to throw a complete-game shutout in the World Series before San Francisco’s Madi-son Bumgarner did it in 2014.

2. Who was the first relief pitcher to win the N.L. Rookie of the Year Award?

3. When was the last time before 2014 that the University of Texas did not have a player taken in the NFL Draft?

4. In 2014, San Antonio’s Kawhi Leonard became the third-young-est NBA Finals MVP (22). Who was younger?

5. When was the last time before 2015 that the Tampa Bay Lightning won an NHL playoff Game Seven at home?

6. In 2015, Ryan Lochte became the second swimmer to win the same event (200-meter individual medley) at four straight world competitions. Who was the first?

7. How many top-10 finishes did golfer Ben Crenshaw have in 44 years of playing at the Masters?

Answers1. Josh Beckett, in 2003 for the Mar-

lins.2. Joe Black of the Dodgers in 1952.3. It was 1937.4. Magic Johnson of the Los Ange-

les Lakers in 1980 (age 20) and 1982 (22).

5. It was the 2004 Stanley Cup Final.6. Australia’s Grant Hackett did it

in the 1500-meter freestyle between 1998 and 2005.

7. Eleven, including winning the event twice (1984, 1995).

© 2015 King Features Synd., Inc.

September 21, 2015

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Chicken Waldorf SupremeJust because there are only two at the table doesn’t mean that you can’t enjoy elegant main dishes. This autumn luncheon is a perfect exam-ple of what I mean.

1/2 cup unpeeled, cored and diced Red Deli-cious apple1 teaspoon lemon juice1 cup sliced, cooked chicken breast2 tablespoons raisins3/4 cup diced celery1/4 cup chopped green onion2 tablespoons nonfat sour cream1/4 cup fat-free mayonnaise1/2 teaspoon vanilla extract1/8 teaspoon apple pie spiceSugar substitute to equal 1 teaspoon sugar1 cup shredded lettuce

1. In a medium bowl, combine apple and lemon juice. Stir in chicken, raisins, celery and onion. Add sour cream, mayonnaise, vanilla extract, apple pie spice and sugar substitute. Mix well to combine. Cover and refrigerate for at least 1 hour.2. Gently stir again just before serving. For each salad, place 1/2 cup shredded lettuce on a plate and spoon 1 cup chicken mixture over top. Serves 2.

* Each serving equals: 211 calories, 3g fat, 23g protein, 23g carb., 374mg sodium, 2g fiber; Dia-betic Exchanges: 2 1/2 Meat, 1 Fruit, 1/2 Starch.

(c) 2015 King Features Synd., Inc.

Home AloneDEAR PAW’S CORNER: Whenever I’m away for several hours -- at work, mostly -- my dog tears up the house. “General” will knock over lamps, chew sofa cushions, destroy my shoes ... you name it. My boyfriend says he’s got behavioral issues, and I need to be more dominant. How do I do that? -- Sara T., Philadelphia

DEAR SARA: Dominance, or showing a dog who’s boss, isn’t the issue here. (In fact, many dog behaviorists turning against the idea of us-ing dominance or making yourself the “alpha dog” for any reason.) General is suffering severe separation anxiety. You do need to address it for his emotional and mental well-being.First, talk about his behavior with the veterinar-ian, who likely will recommend medication to calm him when you leave the house.The better goal, however, is to help General get past his anxiety. You may be able to help him see that you’re not going away forever, and that each time you leave the house you will come back. A common way to do this is to dress as if you’re go-ing to work, say goodbye to General, and leave -- but only for about five minutes. Then come back inside and greet him. Repeat this frequent-ly, slowly lengthening the time you’re away until you can be out for an hour or more.You also can leave little treats or toys around the house for General to play with.Walking your dog before you leave can relieve some of his restless energy. If you’re only taking General out to relieve himself before you head off to work, try going out much earlier and walk-ing further or playing with General.If medication and/or desensitization training don’t work, consult a trainer who specializes in separation anxiety.

Send your questions or tips to ask@pawscorner.com.(c) 2015 King Features Synd., Inc.

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by Samantha Weaver

* It was 20th-century American journalist and cartoonist Robert Quillen who made the following sage observation: “A happy marriage is the union of two good forgivers.”

* In a recent survey of parents with adult children, 45 percent of respondents said they would rather stay in a hotel than in the home of one of their kids.

* In 2009, the government of Saudi Arabia estab-lished a special Anti-Witchcraft Unit to combat the practice of sorcery. By 2011, there were nine bureaus in cities across the country. The following year, 215 people were arrested for sorcery.

* Those who study such things say that all kanga-roos are left-handed.

* When you think of hibernation, you probably picture a bear holing up in a cave for the winter, right? You might be surprised to learn that crea-tures don’t just hibernate to get through the winter months; almost any adverse environmental condi-tion can trigger such a response. For instance, on the island of Madagascar, the fat-tailed dwarf lemur hibernates for seven months during the dry season.

* If you’re a fan of Major League Baseball, you’re going to pay three times as much to attend a game in Boston as in San Diego.

* Wildlife biologists say that the milk from a mother hippopotamus is pink.

* The size of a nickel represents the halfway point between the size of an atom and the size of the earth. If an atom were the size of a nickel, a nickel would be the size of the earth. ***Thought for the Day: “I like the pluralism of mo-dernity; it doesn’t threaten my faith. And if one’s faith is dependent on being reinforced in every aspect of other people’s lives, then it is a rather in-secure faith, don’t you think?” -- Andrew Sullivan

(c) 2015 King Features Synd., Inc.

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