Re: Helios

> --- In cybalist@yahoogroups.com<mailto: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

At least in the Middle Ages, salt is associated with fish, not pork.
There was an interdependence between Danish seasonal herring fishing
in the Øresund and Hansa-controlled salt from Lower Saxony.

Personally, I've been puzzled by toponyms in *hal- and places of salt
extraction: Bad Hallein at Salzburg, Halle on the Saale River.


Torsten