Part of our multiweek trip this summer along the Central Arctic coast (Bathurst Inlet), will be in areas where there may be limited fresh surface water in streams, or accessible lakes/ponds. Because of the rivers (Hood/Burnside/Western/Hiukitak etc) which dump into the Inlet that water is somewhat less saline than bona fide "sea-water". Has anyone had experience or can relay anecdotal information as to the suitability of sea-water for cooking ? (as opposed to drinking, or brewing coffee...for which I know that it is unsuitable). Any information or comments will be appreciated. We do NOT "plan" on doing this, unless it is an absolute last resource. Thanks. rich dempsey ridem_at_msn.com *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
On Mon, 24 Apr 2000, MSN/RiDem wrote: > Has anyone had experience or can relay anecdotal information as to the > suitability of sea-water for cooking ? Some folks I was with cooked some pasta in sea water once. As I recall, it was WAY too salty, although edible. Steve Cramer *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
In the carribean, a lens of brackish water floats ontop of the salt water. You can dig through the sand to get to this stuff. Usually contaminated with E.coli and who knows what else, it is treatable. But, in the Arctic?? Any such luck or is it all frozen? Robert > From: Steve Cramer <cramer_at_coe.uga.edu> > Date: Mon, 24 Apr 2000 21:56:40 -0400 (EDT) > To: Paddlewise <PaddleWise_at_lists.intelenet.net> > Subject: Re: [Paddlewise] Fresh water vs. seawater for cooking? > > Some folks I was with cooked some pasta in sea water once. As I recall, it > was WAY too salty, although edible. > > Steve Cramer *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
Dave Kruger wrote: > I can do the math. **Unless diluted with torrential rainfall** to form a > low-saline layer on top, sea water is usually about 3.3 % salt. A 40 % sea > water mixture would come in at about 1.3 % salt, roughly 0.4 % higher than > normal saline (0.9 %). I believe modern electrolyte replacement fluids > (Gatorade, etc.) are pretty close to normal saline. > > Don't think the salt content of sweat nearly approaches the salt content of > Heyerdahl's mixture. Conseqently, Heyerdahl (sp?) is all wet on his sodium > replacement theory. ...<snip>... > > I'm not a physiologist, and know not enough to comment on the effects of > long-term maintenance on Heyerdahl's regime. ...<snip>... > I'm NOT trying Heyerdahl's regime. Dave, based on my readings, I believe your analysis is correct (although I'm not a physiologist either). But you are NOT analyzing "Heyerdahl's sodium replacement theory" or "Heyerdahl's regime", but rather a straw-man misinterpretation of Heyerdahl's regime. What Heyerdahl actually says in his book (in the chapter "Halfway") is that they added 20% to 40% sea water, and only on the hottest days. This would work out to .66 to 1.3 percent salt (which would average out very close to a normal saline solution). Again, even this lower concentration was not part of a "long-term maintenance" regime, but rather was done sporadically. If your analysis is correct, then it is clear why Heyerdahl's (actual) regime worked quite well, and did not cause any adverse physiological effects. I've met Heyerdahl twice. During the first of these encounters (when I was a graduate student at Berkeley) he expressed considerable frustration over the persistent tendency on the part of some of his critics to misinterpret his analysis, and then focus their criticism on that misinterpretation. I would go into details, but it would be way off topic. Happy paddling, Dan Hagen *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
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