Comments on: Sodium 101: Shaking the Salt Habit

By: Rhonda Arrington

Rhonda Arrington — Mon, 23 Mar 2009 01:30:21 +0000

I use sea salt but I still use very little. Since i was a child to much salt on potato chips or food makes my lips and tounge crack and bleed so I guess it is my bodys way of saying you’ve had enough.

By: R.Kelly Knight

R.Kelly Knight — Sat, 21 Mar 2009 04:37:26 +0000

As a meat dept. employee for almost 20yrs. I can’t get over how many people purchase lunch meats for themselves and family-as a budding chef I know first hand how bad the sodium content is in ALL lunch meats and some frozen foods. Right now, the trend is to rid all pre-made and frozen foods of trans-fat,BUT sodium is the biggest culprit! I’ve been a lable reader for years and now I tell my customers the hazards of some of the items of which they purchase! Almost all proccessed meats contain several forms of sodium,not only as a flavor agent but as a preserative. Next time you want to buy some lunch meat that’s on sale,read the ingredient lable first-SCARY! Most of those proccessed meats contain: salt,artificial color,flavor-MORE sodium,nitraits and nitrites,caramel coloring AND yes more sodium! Oh and some mechanically separated meat of some sort-maybe? And it has been proven that hot dogs and bacon cause cancer in our children (aol health news at aol.com/health). As a cook ,I only use kosher salt. And only enough for flavor. My b.p. and cholesterol are at normal rates for my age group(47). I highly recommend using only fresh herbs (grow them yourself) and/or kosher salt/seasalt in your meals and don’t buy or at least read the lables on your lunch meat and frozen items and consider, it could save your life or someone you love! And as a after thought,ponder these two things:”How WAS that bologna made? What part of the animal am I REALLY eating? And,I buy some luch meat that has a four month shelf life.How long would YOU keep a roast in YOUR refridgerator???

By: Maggie

Maggie — Fri, 20 Mar 2009 23:16:34 +0000

If you can stop salt for two weeks, you will not be able to add salt to your food, because it will be to salty. Your taste buds change every two weeks and I don’t know if you have noticed that the more salt you use the more it takes the next time you eat. Try the two week test and see if it works. You cannot add any salt to your food for two weeks and you really need to eat fresh foods, not canned or frozen.

By: patrice

patrice — Thu, 19 Mar 2009 01:37:18 +0000

The thing about sea salt is that you need considerably LESS to flavor –it has a strong salt taste.

By: janet

janet — Thu, 19 Mar 2009 00:51:51 +0000

Use a little kosher salt when cooking, and do not add more. You get used to not adding it. My Dr.told me all of the above not long ago and thinks we should limit salt intake to 1100 mg. Salt is the next big epidemic and causes so many health issues.

By: gwen

gwen — Wed, 18 Mar 2009 22:00:10 +0000

All very well -but beware the dreaded goitre!

By: Ann

Ann — Wed, 18 Mar 2009 20:13:59 +0000

I’m on a no salt diet. I hear talk of sea salt and even have some in my cabinet. But do I dare use it? HELP

By: Karen

Karen — Wed, 18 Mar 2009 19:18:03 +0000

Just use Sea Salt if you have to have salt!!!

By: Jill

Jill — Wed, 18 Mar 2009 18:57:16 +0000

My boyfriends swears by his salt substitute, which I believe is just potassium. Does having an excess of potassium cuase any harmful side effects?

By: Mary Kay

Mary Kay — Wed, 18 Mar 2009 17:34:22 +0000

The comment that stated Kosher salt has less sodium then table salt is absolutely incorrect. All “salt” is sodium chloride, with the exception of sea salt and salt substitute which usually has more potassium and less sodium. Kosher salt and table salt are both sodium chloride–the same. The only difference is that table salt (most of it) is iodized (which means that iodine is added to prevent goiter which is a kind of hypothyroidism that results from not enough iodine in the diet. Land locked states without access to lots of seafood in the diet have benefitted from the addition of iodine to our salt–less goiter these days. But the sodium content is exactly the same.