Sling the salt

Ted_Hutchinson

"Salt: the Forgotten Killer"

But to balance that Role of sodium in fluid homeostasis with exercise. shows the importance of adding a little salt to your re hydration water when exercising.

LizEstelle

carol_a wrote:

It's not just manufactured food though that is over salted. I haven't used salt in cooking for many years and can't bear tinned soup etc but that's easy enough to avoid. I find that eating out in restaurants though , even fairly expensive ones, ruined because I find the food much too salty. I had some soup once which tasted like sea water to me although everyone else I was with said how lovely it was. All the TV chefs throw in handfuls of salt when they're cooking so perpetuating the myth that all food must be salty to "taste of anything!!"

Yes indeed.

I saw that smug piece of work Rick Stein talking sneeringly of the 'salt police' when merrily slinging bucketfuls of salt into a soup the other day.

Apparently, we're all to make light of this health risk and live for today.

Now there's one guru with whose recipes I shall no longer be bothering...

Pandora123_2

LizEstelle wrote:

So your suggested cause for the gradual and inexorable growth of hypertension in the adult population (which seems to mirror the arrival and infiltration of processed food into the general diet) would be...?

*MY* "suggested cause" is irrelevent. The scientists and researchers are in a much better position to debate that, and amongst them there appears to be no consensus.

I think we'll have to agree to disagree on this one.

LizEstelle

From what I've seen, there seems to be an overwhelming 'consensus', actually, with the salt producers/food processors being out of step with just about everyone else. To my mind, the situation more or less mirrors that on global warming, with the 'in denial' brigade being the ones with most to lose from any action being taken, not surprisingly.

We shall indeed have to differ on this one.