Actually, Spinach is one vegetable that will grow reasonably well in naturally salty soil and absorb it into the leaves.
Okay just got back from HEB and checked the spinach again. It's not .03% RDA, it's a whopping 3%. 70mg per serving, two servings per package (4 ounces each). So that explains the salt taste. It's added and it's a lot. So we didn't buy any.
If it were an amount that you could not taste that would be one thing, but it was really salty. We had the produce manager taste it with us, and he can taste it too. Since we don't like salt in salads, we are not going to add salted spinach to one. Here we have a situation where food quality just went down the tubes to protect the growers from liability...
We have some farmers markets here and are going to check and see if we can get some with no salt and freeze some...
I know when someone has been exposed to radiation they say not to burn their clothing (or the body... depending on how bad the exposure is) because the burning will release it back into the air. Granted this would not be a large amount of radiation, but if it's the same with cooking and it's released, I have to wonder if you don't cook it are you eating more of it? Or does the radiation not stay with a treated item at all no matter what it is.
I've heard of using Epson salt on tomato plants. I did it once...years ago, and didn't notice a difference. Now, I just use plain old water and the plants are huge this year. I counted 18 tomatoes on one branch alone yesterday..they are loaded with fruit and I grow them in pots on the patio.
I wonder should I wear a lead shield now when eating, like the do in the xray places ? kind of reminds me of that song in the year 2525 , Sometimes I think people rush way to fast on some of this stuff, and then of course they seem to hide somethings, I think just to justify their findings.
__________________ prepared with passion and served with love !
Though I do not believe CDC stats, I do think there to be a problem. Our very astronauts have their food irradiated, all of it. And the process really isn't new as the military has used it for 50 years. Shelf life comes into play here as well, it should last longer. I have to tell you, and I have been in the food industry for quite a spell, anything that adds, or adds safely, to food safety I'm all for. They just need to expand what they have done. IMHO.
__________________ There is room for all God's creatures....right next to the mash potatoes.
What have they dones to me spinach? 
, Sometimes I think people rush way to fast on some of this stuff, and then of course they seem to hide somethings, I think just to justify their findings. 
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