Thursday, April 04, 2013
Much to my surprise, I've stopped enjoying heavily salted foods. Say WHAT?
I think it is a result of cooking most of my food for myself. I put in a bit of salt but apparently nothing like what restaurants generally use. Overtime, I've gradually stopped salting things on the stove and started more or less just sprinkling a bit of sea salt on them before I eat. I recently got some pre-made salmon burgers from Whole Foods and they were so salty I couldn't eat them. My husband, the chef, only thought they were a little salty. In the past I've accused him of UNDERsalting food. Now I realize I must have been consuming a salt lick every day!
Today, the NYT has this article about salt:
"Too much sodium in the diet causes the body to retain water, placing an added burden on the heart and blood vessels. The new report, published in the journal Hypertension, projects that 280,000 to 500,000 lives would be saved by a 40 percent reduction in sodium intake, to about 2,200 milligrams a day, over 10 years. An instantaneous reduction, to 1,500 milligrams, could avert between 700,000 and 1.2 million deaths in 10 years, the experts calculated."
Recently, I've noticed some foods taste perfectly good without salt. I ate some sauteed sugar snap peas with no salt. And I poached some salmon without salt, too. Eggs don't need a lot of salt. I'm feeling really good about taking this positive step for my health!