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The Art of Eating Naked

Going Au Naturel with Your Food

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  • Sodium has always been a no no at my house, both of my parents had high blood pressure and diabetes.
    I don't add it when I cook and I have it on the table so other people can use it if they want it. I do enjoy using soy sauce (low sodium) and other condiments in moderation. Ketchup is a main stay, you have to have it on a hamburger. My husband and I don't eat out very often, but when we do I always feel like I am
    so thirsty. I can't drink enough water. Guess that is my bodies way of getting the salt out.
  • I am lucky in that I rarely used condiments of any kind. I grew up in a family that regularly used salt on everything, but not in cooking. I was often teased about my naked hot dogs and hamburgers! I wanted to taste my food without a bunch of other things slathered on it. Now, I realize how healthy those decisions were!
  • I use some salt to cook, depending on Dushku, but I do jot salt food on my plate. As far as condiments, occasional use of ketchup, mustard or light mayo, but again not excessively.
  • Funny, Because of my other meds, sodium, choride and potassium leaches out. I have to add extra salt to everything
  • PHHHISC
    I rarely use salt.
  • I do not add salt at the table and I cook most things with either little or no salt. Cooking for my extended family (like for holidays) is a bit of a challenge because I enjoy my food with less than they do, so I tend to cook to my tastes instead of theirs. I do still buy some processed foods and I probably always will. And just the thought of having absolutely NO condiments on things like burgers and/or hot dogs (both I which I eat little of) just will not be considered. I agree with 2 of the earlier posters: one said to add sodium to the nutrient tracker to see how much you are getting in your daily food & drink; the other said all things in moderation. Do what you want or need to do for you.
  • I mostly cook without adding salt - always have. Now I have high bp and am amazed at how much sugar and salt are added to processed foods. We do not buy canned foods - just fresh or frozen.
  • FOXGLOVE999
    I don't worry about salt. Only some people have salt-sensitive hypertension, reducing salt consumption is not necessary for the rest of us. I absolutely love salt. I'm not sure that I agree with you about getting used to a low sodium diet. It might work for some people, but my parents eat low sodium at home, but they love restaurant food, they don't find it to be too salty. But I assure you, restaurant food has a lot of salt. As a professional cook, I was taught to add salt in layers. Every layer should be flavorful. Adding salt at the table cannot correct underseasoned food. As far as other condiments, I use some. I've always thought the fork dip dressing thing is bizarre, and completely unsatisfying. If I can't have my salads the way that I want them, I'd rather just skip them.
  • So the tip is to just get used to it? I thought they were going to describe an art. This article felt kind of elitist imho.
  • I have low blood pressure, always have. So, the blood pressure thing isn't an issue for me.

    However, I often eat "naked." I use fresh salsa as salad dressing. I almost never pick up the salt shaker (pepper shaker on the other hand...I don't think I could live without that).
  • ROYALHIT
    Seriously, who would ever put ketchup on a hot dog? French FRies= Yes,hamburger= Yes. hot dog= definitely NOT!

    It is a good idea to lessen ones salt intake
  • I am the one who has hi bp and am now underweight rather than over. My DH is overweight and is a saltaholic but has normal BP, go figure! I try to cut salt but he complains "needs salt". I use low sodium seasonings and even separate my food from his. I buy no salt added tomatoes and other canned or frozen veggies. Never have liked to float my salad. I prefer tasting the salad. He of course dumps dressing on his salad and then turns the bowl up to drink the liquid after he finishes the salad.
  • More and more people are asking food manufacturers to make low sodium or sodium free versions of their foods. I've personally switched to low sodium versions of worchestershire sauce and ketchup, and really can't tell the difference. I use salt free canned tomatoes and pasta sauces, and I ALWAYS read the labels and look at how much sodium is listed! It's part and parcel of becoming better educated and more aware of the foods you put into your body.
  • Good article, but most people are not actually in danger from salt consumption:

    http://garytaubes.com/wp-content/uploads
    /2011/08/science-political-science-of-
    salt.pdf
  • I have cut the salt for a long time. As a kid I remember growing up on Spaghetti O's and now the taste makes me cringe. I don't add butter or salt to my veggies, rather I steam them all in the microwave and eat them as they are. My kids don't know the difference and they taste great! It's another way I slim down without effort.

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