Today’s New York Times says the data is inconclusive – here’s what AKA has to say.
When it comes to salt it is true that some people are more salt sensitive than others.
It is true that salt plays a role in raising blood pressure, or a reduction in salt intake can help lower blood pressure
Salt or sodium rather works in opposition to potassium – sodium keeps the water outside the cells and potassium brings it in the cells where the body needs it for hydration.
Not all salts are created equal – mineral rich salts such as many sea salts contain a variety of minerals as nature intended – not just sodium and chloride which is found in table salt.
Using salt when cooking pre-empts the need for it after we cook – and we can use a lot less this way and still get great flavor.
Salt consumption often triggers our sweet cravings – have sushi with soy sauce and need something sweet after? Have lunch meat sandwich and chips and need a sweet after? So the issue may not be the salt but what it triggers.
Salt is a preservative to keep packaged foods fresh for longer and longer periods of time – do we need this? Freezing vegetables or fruit does the same and no salt is required.
So while the jury isn’t out on salt there’s a lot one can do to balance their salt intake for optimal taste and health.
Hi Ashley: I heard a report on NPR recently that mentioned NOT to add salt during cooking but to “salt” food at the table. The reason? The taste buds will sense the salt more quickly and be satisfied at once as the salt hits the tongue. Example: when eating a piece of bread, are you even aware of its salt content? How about that delicious potato chip you just consumed? The salt hit your tongue first so the need was satisfied. Just saying ……
Interesting and thanks for bringing it up. First, the main issue is if we are talking about foods that we are preparing or foods that are already prepared – the latter of which typically contains more sodium (ie take-out food, restaurant, etc). When we are at home, a little salt with cooking goes a long way – but so does using spices while cooking and then not having to use ANY salt. Sure, you can add it after if you don’t cook with it, but that produced more of a “salt-on-top of food” taste versus bringing out the flavor of what you are cooking which is the case when you add ‘a pinch’ to your recipe.