Did you know a 1/2 cup of Cheerios has more salt than 31 individual Ms. Vickie's brand chips? Scary. No wonder the FDA is giving General Mills such a hard time.When cooking, I mostly fail to consider the salt content of my food, unless it is related to flavor. After being reminded in nearly every recipe that calls for butter or stock, I only buy unsalted butter and low or no sodium stocks (veal, chicken, veg). In my opinion, your meals should not be salty, but they should be well-seasoned with salt so to stimulate saliva production.
Both acid and salt act alike in this way. Many people will make the mistake of continuing to add salt to their dish, when a squeeze of lemon or vinegar would have done the trick. As you produce saliva, it begins to chemically break-down what you are also mechanically breaking-down by chewing. While saliva acts as a first stage of digestion, it also affects the sensitivity of our TASTE BUDS.
I would by lying to myself if I denied being in love with soy sauce, salt & vinegar chips, and salted snack mix though. They tear my mouth apart and create both a satisfaction and urge to repeat like only sodium can. They're great, seriously. Since I have a bipolar penchant for controlling and consuming, I inevitably began to wonder about the food that I eat daily, which is prepared to some degree, but I have yet to check or even care about the sodium content.
Then pops up this 'Special Report' by The Globe & Mail. You should click-through to the multi-part series here: The Globe & Mail - Salt: Hard to Shake. The articles are comprehensive, while the videos have the usual CTV hokey-ness to them. It is a pretty decent feature, despite sometimes attempting to reproduce the same diet-craze formula we know so well when we hear the words cholesterol, fat, trans-fat, carbohydrates, and now salt. I feel like a health-nut or an old man talking about this sort of thing. I will make sure that my following post is a little lighter in mood.
