salt and melted fats

[a87.pal]

im trying zero carb again and have a few questions for you guys:

1) how much salt/minerals (if any) should I be consuming? And from what sources (salt, seaweed, organs, eggs, lemon)? Is it better to be consumed with water or with meat? Also how do you calibrate if you are getting enough salt/minerals and water?

2) for some reason melted suet tastes really good to me and seems easier to digest. Other than time savings, is there any reason to avoid gently heating the fat to improve its taste (to me) and digestibility (for me)? Or more specifically, has anyone seen health benefits from switching to raw suet from heated suet. I know Lex switched from raw to cooked and his health has continued to improve. But who knows if it would have improved faster if raw.

[MoonStalkeR]

For minerals - eat sea salt with meat and wait for it to dissolve into the meat for a few minutes.

[PaleoPhil]

My best guess is that our ancestors got most of their salt from the blood of animals (and salt licks were probably a secondary source), but unfortunately blood is drained from most of the meats sold in the USA. I was tested as having very low urinary salt levels (likely due to the absence of added salt in my diet at the time) and more importantly I found I can eat more meat and more quickly if I add salt (which is helpful given my underweight), so I do use some sea salt and I also eat small amounts of kelp.