NEW! Google Custom Search

Loading

Salt habits, what are yours?

ICDOCEAN1's picture

I know that we have had discussions about types of salt, but I don't recall a discussion health and salt.  There is an article in Consumer Reports on Health, I'll scan and post it if I can, but I was able to copy part 2. 

I never have a salt shaker on the table and I don't use salt for the most part in my cooking.  I am trying to think just what I do salt, and so far, fresh tomatoes with a little sea salt, once in a while, fried eggs, but I haven't done that lately, various brines, and I'll have to think more on and make a list.

The biggst problem I have with salt is when we eat out, OMG I can drink gallons of water after a meal out, we don't eat out much.  DH likes to go out for lunch on some of his days off and for the most part we eat pretty health, but he craves that cheesesteak once in a while so we head to Luigi's here for lunch.  I usually have a slice of pizza and he the small cheesesteak.  I was surprised when he actually asked if they salted the the steak while cooking it and the answer was yes, so DH asked that they not salt his food.  No problem, but my slice was over the top with salt this time and probably a weeks worth of salt intake or more. 

I really try to buy very low sodium or no sodium as well as sugar free, if I can.  My latest discovery is Heinz ketchup in reduced sugar and no salt products. 

Hopefully you can read the article, part 1, might have to magnify it though and here is the second part.

The salt you can't control

I like salty foods. It’s easier for me to bypass chocolate than potato chips. But I do look for lower-sodium chicken broth, tomato juice, and soy sauce because even I find standard ones too salty.

Interestingly, a vast majority of our sodium comes from packaged foods and restaurants, not home cooking. Thomas Farley, M.D., New York City’s health commissioner, recently visited Consumers Union while publicizing the National Salt Reduction Initiative, a coalition of public-health organizations and city and state health departments. Its goal is to work with manufacturers and restaurants to reduce the amount of sodium in the food they make and serve by 25 percent over the next few years. A similar effort already under way in the United Kingdom has cut sodium content there by 40 percent in some products.

 

"Consumers can always add salt to food, but they can’t take it out," Farley said. "If we can reduce the sodium levels in packaged and restaurant foods, we will give consumers more choice about the amount of salt they eat, and reduce their risk of heart disease and stroke in the process." And with most of the sodium in our diet coming from outside our own kitchens, it’s hard not to exceed the recommended limits—1,500 milligrams of sodium a day for most adults—without help. So thanks in advance to the manufacturers and restaurateurs who step up to the dinner plate!

Ronni Sandroff, Health and Family editorial director

 

Heavy-handed with the salt shaker? Take our quiz to find out how much sodium is hidden in some foods, watch our video on our staffs’ tests of low-sodium vs. high-sodium foods, and take a look at our tips on reducing your salt intake.

 

Adele's picture

I too find myself guzzling (post #69511, reply #1 of 7)

I too find myself guzzling water after eating out.  I don't have a salt shaker, but salt when cooking.  I do, however, sprinkle sea and flavored salts on some finished food.

But, but, it's SUPPOSED to taste like that!

ICDOCEAN1's picture

Salt etc. (post #69511, reply #2 of 7)

 Oh yea, sprinkled is good, a flake or two on rolls, seasoned olive oil, oh my I said that I would have to think about it, but at least, I do not salt my food while cooking!

I am seeking out a recipe for truffles with a sprinkle of sea salt, but I will not go buy a sea salt that is flaked...just a ridiculous charge, when you can add just a tad.

Adele's picture

But, but, sea salt tastes so (post #69511, reply #3 of 7)

But, but, sea salt tastes so good!  I just found a little Spice/Tea shop and scooped a little amount of a couple of different salts into small baggies, that way I can see if I like them enough to buy larger quatities.  It lasts forever and all the salts look so pretty on the shelf.  :)

But, but, it's SUPPOSED to taste like that!

ICDOCEAN1's picture

Sea salt (post #69511, reply #4 of 7)

I am so glad that I limit salt in this house, that way I can really enjoy different ones from time to time.  I am limited by what is available in the stores here, but I did find Hawaiian black and red sea salts some time back.  Probably World Market???

Adele's picture

I don't know World Market, I (post #69511, reply #5 of 7)

I don't know World Market, I just keep an eye out for different ones- pepper too.

But, but, it's SUPPOSED to taste like that!

Fledge's picture

yup, I do what Adele does.   (post #69511, reply #6 of 7)

yup, I do what Adele does.   how bout that font button

You don't scare me

I have an African Grey

jyang949's picture

I rarely add salt while (post #69511, reply #7 of 7)

I rarely add salt while cooking, except for yeast breads.

We keep a dish of Fleur de Sel at table and sprinkle a bit over our own servings. I find we need less that way because the salt is more likely to hit your taste buds. 

Fleur de Sel really does taste better than ordinary salt.

Janet