Salt

When you exercise in hot weather, you sweat and lose a lot of salt. That doesn't mean that you need to take salt tablets. The use of salt tablets is recommended only if their benefits exceed their side effects.If you lose more salt than you take in, your muscles will start to hurt and cramp. You will feel tired and sick and develop a headache. You can even pass out. Taking salt tablets would replace the lost salt; however, they have side effects. They can irritate your stomach lining and make you throw up, and they can thicken your blood enough to cause clots in your arteries.

Last year my potted impatiens had that terrible new disease, impatiens downy mildew, and all died. Can I use my old infected potting soil in non-flower beds this year? Send it to the landfill? Impatiens downy mildew spores overwinter in infected plant debris, not soil per se. Remove all obvious plant debris and a couple of the top inches of soil that may have minute bits of debris in it. Send that to the landfill. You can use the rest of the potting soil elsewhere in your landscape, but do be careful to wash and disinfect your pots before reusing them.

Stephen and Wendy Bozel have discovered a flaw with their new home near Mays Chapel.They can't drink the water."It's too salty," said Wendy Bozel, a fund-raiser for area schools who, with her husband and two children, lives on bottled water.The Bozels say the well serving the house they moved into last month is contaminated by the same substance that experts say pollutes many wells throughout Maryland -- highway salt."It's a common problem, and we're hearing about more of it," said Bruce Gallup, a consultant who has been installing well water pumping systems since 1946.

After seven years running his own kitchen at Salt , his Upper Fells Point restaurant that put duck-fat fries, Wagyu sliders and changing menus on Baltimore's food map, Jason Ambrose is stepping aside. Ambrose is turning over Salt's day-to-day kitchen operations to Brian Lavin, who joined the Salt team in 2010 and has been the restaurant's sous-chef for about a year and a half, according to Ambrose. "I made a decision I was going to take a step out," said Ambrose. "Brian came to me as a line cook with a tremendous interest in food.

After seven years running his own kitchen at Salt, his Upper Fells Point restaurant that put duck fat fries, Wagyu sliders and changing menus on Baltimore's food map, Jason Ambrose is stepping aside. Ambrose is turning over Salt 's day-to-day kitchen operations to Brian Lavin, who joined the Salt team in 2010 and has been its sous-chef for about a year and a half, according to Ambrose. "I made a decision I was going to take a step out," said Ambrose. "Brian came to me as a line cook with a tremendous interest in food.

The cooks at the Manna House soup kitchen in Baltimore routinely prepare low-salt meals, only to watch most of those sitting at the tables reach for the salt shaker. But that ingrained habit could be broken as the Baltimore Health Department teams up with Manna House and others in an educational program to curb consumption of the mineral so closely linked to cardiovascular disease, the nation's No. 1 killer and an especially intractable problem in poorer neighborhoods. Proponents of the effort say a modest reduction in salt consumption could save 700 lives here a year.

Restaurants today throughout Maryland will help their customers shake the salt habit during the American Heart Association's "Great Salt-Out." Participating restaurants will remove salt shakers from their tables for the day to prove that food doesn't need excess salt to taste good. May is National High Blood Pressure Month."The Great Salt-Out reminds us that the first step in lowering high blood pressure in some people is taking the salt shaker off the table" according to Dr. Michael Kelemen, president of the Maryland affiliate of the American Heart Association.

After seven years running his own kitchen at Salt , his Upper Fells Point restaurant that put duck-fat fries, Wagyu sliders and changing menus on Baltimore's food map, Jason Ambrose is stepping aside. Ambrose is turning over Salt's day-to-day kitchen operations to Brian Lavin, who joined the Salt team in 2010 and has been the restaurant's sous-chef for about a year and a half, according to Ambrose. "I made a decision I was going to take a step out," said Ambrose. "Brian came to me as a line cook with a tremendous interest in food.

It's Wednesday night in Upper Fells Point and I'm sitting at the bar of the restaurant Salt. The restaurant has entered its chilled-out mode; dinner service ends in a half-hour at 10:30 p.m. A jazzy score - Charles Mingus and Roy Hargrove - murmurs in the background, and a mute TV is ignored in a far corner. A dozen or so green-colored lamps that look like a squadron of flying saucers give the bar a cool, moody glow. Though the atmosphere is serene, the bar, which seats about 12, is full.

I take lunch to work every day. I usually pack a deli-style sandwich, chips, a piece of fruit and something sweet. I feel as though I get a good mix of food groups, but I'm worried that I get too much salt and fat with the lunch meat, chips and cookies. Am I? While you've struck a good nutritional balance overall, cutting back on the salt and fat isn't a bad idea. With a few minor changes you can turn your "almost there" fare into a lunch that tastes good and keeps you energized through dinnertime.

After seven years running his own kitchen at Salt, his Upper Fells Point restaurant that put duck fat fries, Wagyu sliders and changing menus on Baltimore's food map, Jason Ambrose is stepping aside. Ambrose is turning over Salt 's day-to-day kitchen operations to Brian Lavin, who joined the Salt team in 2010 and has been its sous-chef for about a year and a half, according to Ambrose. "I made a decision I was going to take a step out," said Ambrose. "Brian came to me as a line cook with a tremendous interest in food.

This is one big game. That's going to mean one big tailgate party, too. Celebrate the Ravens' playoff game with a recipe from the folks who feed the team. Chef Jonathan Lindenauer at Classic Catering People — the exclusive caterers of the Ravens' training facility in Owings Mills, the 200,000 square-foot facility known affectionately as The Castle — developed this burger recipe with a decidedly Ravens bent. It's a burger, yes, but the Black and Purple Burger is dressed with a bright (in color and flavor)

State highway crews have an answer to whatever winter brings our way this year: a snow-chewing, salt-spewing monster truck capable of plowing two full lanes at once. The truck is the latest weapon in the 2,400-vehicle arsenal of the State Highway Administration, the agency charged with clearing as much blacktop and concrete as the equivalent of seven round trips to Reykjavik, the capital of Iceland. Officials showed off an array of flake-fighting equipment Monday at its annual show-and-tell at SHA's Statewide Operations Center in Hanover.

Salt is a solid destination for new American cuisine in the heart of Upper Fells Point, boasting a clean, stylish interior awaiting your dinner or happy hour needs with bright solid color motifs and independent art on virtually every wall. Whether you're there for some lavish entrees like foie gras stuffed grilled quail or something simple like their coveted duck fat fries, chances are fairly high there's a cocktail to match. Bartender Harry Philavanh, an Eastern Shore native, explained that, "The list is seasonally rotating, we like to change it up to reflect the changes in the menu every few months.

Wedding day: Sept. 13, 2012 Her story: Dani Moore, 38, grew up in Columbus, Ga. She is a real estate agent for Exit Realty. Her father, the Rev. Edward Moore, is retired from the Army and is the associate pastor at Holsey Monumental Christian Methodist Episcopal Church in Columbus, Ga. Her mother, Ann Moore, works part time for the transportation system at Fort Benning, Ga. His story: Jeff King, 54, grew up in Washington, D.C. He is a...

Sweet corn is at its seasonal peak, and its abundance is a great (and inexpensive) reason to get cooking. Sweet corn has a place in every cookout this time of year, whether in a salad, a side dish or, more likely, on the cob with butter and salt and pepper (or better yet, Old Bay). Jesse Albright, general manager at Albright farms in Monkton, sells sweet corn at the Fells Point Farmers' Market for $6 a dozen and offers preservation techniques for those of us who like to have a little bit of summer during the winter months.

Sports medicine doctors used to recommend that athletes take salt tablets because they thought athletes would sweat so much they would develop a salt deficiency and pass out or even die. Today, doctors don't routinely recommend salt tablets.In the early 1960s, there was a very good distance runner named Tom Osler. He was a mediocre runner in the winter but won several national championships in races in hot weather. He attributed his extraordinary ability to race well in the heat to severely restricting salt in his diet.

I BELIEVE IN "sweating" eggplant. Usually I slice it, sprinkle salt on the slices and let them sit for half an hour or more. The salt draws moisture and bitterness out of the eggplant. At least that is what the pro-sweat contingent believes. This is not a universal view. There is also a "no sweat" camp. Its members contend that there is no need for such roughhouse tactics, especially when dealing with fresh eggplant. Patricia Wells, for instance, pleaded with readers of her 1993 cookbook, "Trattoria," to spare the salt and to treat eggplant gently.

After years of complex research, a small team of University of Maryland scientists says it has developed a simple solution to a killer Third World disease using salt. It's a bit more complicated than ordinary table salt, though the crystals have the same origins. The salt forms around an ancient microbe that has been genetically manipulated to act as a vaccine for salmonella, responsible for hundreds of thousands of deaths a year globally. Discovered decades ago and the subject of intense research by many scientists, the microbe, called Haloarchaea, turns out to be such a good platform for vaccines that it could be employed against a variety of afflictions in poor and rich countries alike, said Shiladitya DasSarma, professor of microbiology and immunology in Maryland's School of Medicine.

I am not a cake person.  If you put a giant, lovely cake next to a bowl of crispy fries doused in malt vinegar, salt, and pepper, I would grab the fries and leave the cake feeling unwanted and alone while I devoured my hypothetical starches.   Not loving sweets is usually a great thing. I rarely order dessert (unless "salted" is in the description), and the candy aisle holds no power over me. Something like chocolate covered pretzels will occasionally pique my fancy, but then, there's salt involved there, too. The problem with cake is that it's all sweet.