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Mix 30, Part II
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<blockquote data-quote="Chuckie" data-source="post: 144786" data-attributes="member: 637"><p>Dun, I keep loose minerals out which include salt. Of course I had to taste the minerals too, and they are definitely salty. The Mix 30 was salty too. But I wonder if the salt percentage is high enough in the mix to slow them down. </p><p>I read on their site that it says that salt is a source of controlling the limit that they take in. When I did taste of it, I thought it had enough salt in the mix that it was the deciding factor that it didn't freeze, and not the acidity. I am not sure why acidity isn't supposed to freeze. It don't get any more acid than mixing a batch of margaritas or frozen lemonade in a can. </p><p>But I am going to have to agree with you. There is something not right. I will call them when I get up tomorrow afternoon and see what they suggest.</p></blockquote><p></p>
[QUOTE="Chuckie, post: 144786, member: 637"] Dun, I keep loose minerals out which include salt. Of course I had to taste the minerals too, and they are definitely salty. The Mix 30 was salty too. But I wonder if the salt percentage is high enough in the mix to slow them down. I read on their site that it says that salt is a source of controlling the limit that they take in. When I did taste of it, I thought it had enough salt in the mix that it was the deciding factor that it didn't freeze, and not the acidity. I am not sure why acidity isn't supposed to freeze. It don't get any more acid than mixing a batch of margaritas or frozen lemonade in a can. But I am going to have to agree with you. There is something not right. I will call them when I get up tomorrow afternoon and see what they suggest. [/QUOTE]
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Mix 30, Part II
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