Re: [tied] Helios

***

PCR:

Thank you for providing this information, Dan.

However, though I may be "right" as far as absolute numbers are concerned, the difference is so small that I wish to _retract_ my suggestion. I guess my "error" was that I (unconsciously) associate swine primarily with ham, where salt is part of the curing process.

***

----- Original Message -----

From: Daniel J. Milton

To: cybalist@yahoogroups.com

Sent: Friday, August 25, 2006 4:54 PM

Subject: Re: [tied] Helios

--- In cybalist@yahoogroups.com, "Patrick Ryan" <proto-language@...>
wrote:

> *sa:- has further interesting associations: 'swine'. The nature of
pork leads to an association with salt. I presume no one will argue
that pork is _not_ saltier than beef.
******
   According to a nutrition site I checked, 3 oz. servings of 7 cuts
of fresh pork contain an average of 66 mg of sodium, compared to 57
1/2 mg for 7 cuts of beef.
   So Patrick's statement seems to be correct. Whether this explains
why swine are "swine" is another matter.
Dan

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