The salt controversy
nasw.org
nasw.org
For me, the parallel with global warming is uncanny: locked in camps looking at the same data, coming to opposite conclusions, and accusing the other of being blinded by bias.
Searching now for other things Gary Taubes has written...
"What if It's All Been a Big Fat Lie?" (http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-...) and "Good Calories, Bad Calories"
Before all of that that, he wrote "Bad Science: The Short Life and Weird Times of Cold Fusion" and "Nobel Dreams: Power, Deceit and the Ultimate Experiment"
Salt has more properties than just something you sprinkle on-top to get more "flavor." Some basic foods that require salt as a functional ingredient: bread (including cakes, muffins, bagels, etc) where it regulates yeast activity, cheese, brined poultry (the only poultry worth eating if you ask me), marinated meats, cured meats. Pasta and most vegetables also taste very bland unless they're infused with salts during cooking to bring out their flavors.
I would even argue that half of the art of cooking is when and how to salt things properly.
Heh, according to this link, Chef Boyardee 99% Fat Free Beef Ravioli (picked at random) has 37% of the minimum daily requirement of sodium.
http://www.thedailyplate.com/nutrition-calories/food/chef-bo...
attempts to ban salt in restaurants – not true, this stupid bill which will never see a vote or chance of passage, only bans the cooks from adding it. It would put the salt under control of the diner at the table.
limiting the salt intake of adults – Nothing in this asinine bill to limit the salt intake of adults. It simply puts the adults in control of it.
It's a dumb enough bill without make it sound dumber. It was read once and has been referred to the Committee on Health where it will presumably die, probably to polite laughter.
(I am a tiny bit sympathetic toward people whose doctors have told them to lower sodium or die and are wondering if that bowl of chicken noodle soup will kill them. But I want my food cooked in salt.)
That is amazing. The cook, who presumably has some knowledge of reasonable use of salt, cannot use it to create proper tasting food. The customer then has add salt to correct the poor flavor, and will likely do so with little subtlety.
It's as if the plan was to trick people into consuming more salt.
Do you even cook? Salt added while cooking brings out the taste of food. Salt added afterwards makes food taste salty. I guess with soups this wouldn't occur, but otherwise it makes a big difference.
There's actually no evidence that eliminating salt lowers blood pressure more than a tiny amount. Sea salt, with its trace minerals, actually lowers blood pressure when it's added to the diet. It's much better for you for other reasons too, well worth the extra money.
However, if I add salt to my pasta bake it might make it tastier.
I might therefore eat more of it and raise my blood pressure this way.
I have found that good quality sea salt is critical my personal health. (I have a genetic disorder and have used food as a primary means to get healthy.) My kids and I refer to table salt as "industrial salt". We buy it to scrub mold from the sink and similar household uses. We don't consider edible anymore. A good quality sea salt has a high percentage of other minerals, not just sodium chloride. I have found the presence of those other minerals changes the way my body relates to sodium chloride and has, over time, changed the way my body works, very much for the better.