All That Salt in Processed Foods
The fight is on about salt in processed food. This article is an interesting light on how processed foods taste without it. It should raise alarm bells about not only the amount of salt in processed food, but what we’re eating underneath all that salt. First fat and sugar, now we find out how much salt is covering for nutritionally deficient food. It’s the usual line up of Cargill, ConAgra, Kraft, and so on and so on. What we know is that most of our processed food comes from a few major food ‘producers’, with a multitude of brands that are subsidiaries of the major food companies. And we are certain that more is invested in finding out what flavors are appealing than in what nutritional value is being delivered.
The major food producers are fighting back, and the latest argument is that without high amounts of salt, the Processed food “will disappoint the consumer and it won’t sell.” We are not against salt – we need small amounts of salt, and we use unbleached sea salt for the trace minerals we need and a little zip to top off a good, fresh, organic, whole foods. But salt should be the addition we choose; salt should Not be in our food as a cover up for the nasty flavors and textures that we shouldn’t be eating anyway. Take salt away from processed foods, and our primitive taste instincts would tell us – “oh, nasty, don’t eat that stuff.”
We recommend a small amount of unbleached sea salt, and no processed food.
http://www.nytimes.com/2010/05/30/health/30salt.html?pagewanted=1&hp