How the food industry handles salt
As early as 1979, an advisory group commissioned by the Food and Drug Administration (FDA) recommended that the status of salt as “generally recognized as safe” be reconsidered. However, the agency only asked the food industry to voluntarily reduce the use of salt in commercial foods. Now at least the amount of sodium in packaged foods has been added to the nutritional information, which gives consumers an advantage in taking the time to compare brands before they checkout.
The current salt problem is discussed in an excellent book published last year, Salt Wars, The Battle Over the Biggest Killer in the American Diet, by Michael F. Jacobson, former executive director of the Center for Science in the Public Interest, a consumer, extensively investigated advocacy based in Washington, DC
Without waiting for a regulatory hit, Jacobson told me, “Some companies have really tried to reduce the amount of sodium in their products. There are many tricks companies can use “.
For example, in its canned tomato soup, Campbell’s replaced potassium chloride with a quarter of normal salt, reducing sodium levels from 760 to 480 milligrams per cup without affecting consumer acceptance. Nabisco cut the sodium in Wheat Thins, my favorite cookie, from 370 to 180 milligrams an ounce, and General Mills cut the sodium in Wheaties, the cereal my kids grew up with, from 370 to 185 milligrams an ounce. Crunchy snack lovers can try Kale & Spinach Tortilla Chips from Abound, CVS’s trademark, which contain only 75 milligrams of sodium per ounce (about 11 chips).
Tips for reducing sodium intake
Companies have found that gradually reducing the sodium content of their products and no fuss about how Most people don’t even notice the change. But you might not have to wait for companies to do the job. For example, you can reduce the salt of many canned foods like beans by rinsing them in a colander. Or try my trick of diluting the salt in canned soups by first filling the bowl or pot with fresh spinach and other quick cooked or pre-cooked vegetables before adding the soup and heating it in the microwave or pot.
If you are hoping to improve your health by reducing sodium, one trick is to avoid withdrawal symptoms. I and many others have found that reducing the preference for high salt intake is relatively easy by gradually consuming and consuming less. As your taste buds adjust, foods that are high in salt and once enjoyed are likely to taste unpleasant and will therefore be easy to resist.
In the kitchen, instead of adding salt when preparing a recipe, try adding salt to the finished product, which will likely please your palate with significantly less salt. Seasoning foods with citrus juices, hot pepper flakes, or other hot herbs and spices can greatly offset the salt reduction. You could also eat less bread; As a category, bread and other baked goods contribute more to Americans’ sodium intake than any other food.