Omega Owners Forum
Chat Area => General Discussion Area => Topic started by: Nickbat on 10 July 2010, 23:13:39
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I use salt, especially in cooking and I shall continue to do so. I believe it to be an essential part of our diet and the most obvious way to take on sodium, which is vital to our health.
However, as we all know, there has been an almost fanatical drive to reduce salt here in the UK, with the government actually setting reduction targets.
But here's the rub. Is reduced salt intake actually good for you? In the US, there is a new set of 2010 dietary guidelines being introduced. Read this critique:
"The recommendation of 1,500 mg sodium amounts to less than 4 grams of salt per day. Available data confirms that there is no modern society that consumes so little salt, thus making the Dietary Guidelines recommendation a trial on more than 300 million Americans. Population-wide interventions to reduce health risks can only work when there are no negative health consequences – which is clearly not the case with salt reduction. Elevated renin-angiotensin-aldosterone activity, the body’s natural hormonal response to reduced salt intake, will drive the population’s health risks to higher levels. Peer-reviewed evidence further suggests the possibility of unintended consequences such as cognitive impairment, adverse infant neurodevelopment and increased attention deficits and falls in the elderly, resulting from insufficient salt intake."
Yes this comes from the Salt Institute, but there does appear to be scientific evidence to back up their claims.
Their most worrying conclusion, perhaps, is "Reduced salt in food will fuel the obesity epidemic as individuals will consume more to satisfy their natural sodium appetite and their hunger for taste satisfaction."
So they'll become even fatter...
But, seriously, how many on here actively buy reduced salt products, or use less in cooking, and why?
Just curious. ;)
Link: http://www.foodconsumer.org/newsite/Nutrition/dietary_guidelines_on_sodium_0807100638.html
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I just don't add it - enough in food as it is.
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Been a salt addict since I was a child, can't see some expert's opinion changing me now.
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Going against the Salt Institute's advice I use little salt in cooking as I find the taste rather cloying. [smiley=thumbdown.gif]
I'm not sure what to think of this as the general consensus seems to be that excess salt can cause hypertension and kidney problems. Is the Salt Institute sufficiently independent to suggest that this opinion is wrong?
I eat little processed food but a great deal of fruit and raw vegetables from which I seem to receive sufficient sodium to function in a reasonably coherent way – I think. ;D ;D
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I used to drown my food with salt as a teenager and like 2 spoons of sugar in ot drinks.
Now a bit of salt in the cooking and a very tiny sprinkle of salt when cooked, and hot drinks only 1/2 teaspoon, any more is too sweet.
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supermarket ready stuff, meals, sandwiches, pastas, are the ones to watch.
"healthly" eating till you read the label.
home cooking you know how muh your putting in therefore add no more on the table.
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My blood pressure has been "on the high side of normal" for a couple of years so I've taken to not adding salt at the table. Soon get used to it and don't miss it. If anything you appreciate the flavours of the ingredients more without too much salt. I wouldn't go any further than this, personally. Obviously the odd pinch of salt is required in cooking food and I wouldn't ever cut that out but I do find most prepared food and a lot of restaurant dishes are now too salty as they come.
Seems a bit silly to worry too much about it if you don't have a medical reason to do so. My grandad used to sprinkle it liberally over everything he ate, had a heart condition and still lived well into his '90's.
Kevin
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Going against the Salt Institute's advice I use little salt in cooking as I find the taste rather cloying. [smiley=thumbdown.gif]
I'm not sure what to think of this as the general consensus seems to be that excess salt can cause hypertension and kidney problems. Is the Salt Institute sufficiently independent to suggest that this opinion is wrong?
I eat little processed food but a great deal of fruit and raw vegetables from which I seem to receive sufficient sodium to function in a reasonably coherent way – I think. ;D ;D
Now, now, Zulu, how many times do I have to tell you that consensus has no place in science? ;) ;D
Seriously, though, my understanding is that sodium is vital to cell generation and the long-term consequences of a low sodium diet have yet to be quantified. They could turn out to be serious.
I am pleased to see hear that you eat fresh fruit and vegetables. However, one must bear in mind that much fruit (e.g. off-season strawberry crop from Spain) is grown without soil and it is ONLY through the soil that vital trace elements such as chromium, selenium, manganese etc are taken up by the fruit.
:y
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I actually buy sea salt, heard years ago it was better for us - dunni if it's true though.
No issues with blood pressure here, despite having weight issues by blood pressure has never been high (which seems to pee a lot of people off for some reason)
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Going against the Salt Institute's advice I use little salt in cooking as I find the taste rather cloying. [smiley=thumbdown.gif]
I'm not sure what to think of this as the general consensus seems to be that excess salt can cause hypertension and kidney problems. Is the Salt Institute sufficiently independent to suggest that this opinion is wrong?
I eat little processed food but a great deal of fruit and raw vegetables from which I seem to receive sufficient sodium to function in a reasonably coherent way – I think. ;D ;D
Now, now, Zulu, how many times do I have to tell you that consensus has no place in science? ;) ;D
Seriously, though, my understanding is that sodium is vital to cell generation and the long-term consequences of a low sodium diet have yet to be quantified. They could turn out to be serious.
I am pleased to see hear that you eat fresh fruit and vegetables. However, one must bear in mind that much fruit (e.g. off-season strawberry crop from Spain) is grown without soil and it is ONLY through the soil that vital trace elements such as chromium, selenium, manganese etc are taken up by the fruit.
:y
I've been confused for some time over all this vacillating advice where nutrition and general health issues are concerned.
Actually I do agree with you, a lot more research needs to be done - with some degree of verifiable consistency - in this field.
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I've been confused for some time over all this vacillating advice where nutrition and general health issues are concerned.
Actually I do agree with you, a lot more research needs to be done - with some degree of verifiable consistency - in this field.
Indeed, Zulu. It was only a short while ago that we were told eggs contained too much cholesterol and that we should limit our intake of them. The latest advice, however, is (I understand) that they are good for you. :o
Ho hum. ::) ::)
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Dont use much...
Salt potatoes while boiling, no other veg.
Only tend to apply salt at the tables to spuds too, everything else is ok for me.
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Everything is ok in moderation, they say, though excessive amounts of salt can be damaging to health - salt is used in cooking, that is enough, you don't need to put salt on your dinner at all, no decent health concious restaurant will have salt on their tables at all, and you will insult them for asking for it.
Crisps are the most unhealthy of dangerous snacks - salt, oil, starch, fat....uuugghh :o
Red meat - beef, pork, lamb etc. don't touch them, they are full of steroids and chemicals, bowel cancer is at an all time high (along with breast cancer and lung cancer from smoking), it will mess up your system - i used to love steak and sausages , but my poor system got so messed up from these, i feel 100% better over the last several years from a low salt red-meat-free organic "free range" fish-and-fowl diet ;)
many bowel cancers could be prevented with changes in diet and lifestyle, and look after your heart, and it will look after you 8-)
a word about free range and organic - it is catching on, most farmers would prefer to go organic, the yields are less than traditional farming, no pesticides, chemicals or fertilizers, therefore the prices are much higher - easy solution, we buy more than we need to eat anyway, so reduce the amount you eat which will cancel out the extra cost.
.
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Everything is ok in moderation, they say, though excessive amounts of salt can be damaging to health - salt is used in cooking, that is enough, you don't need to put salt on your dinner at all, no decent health concious restaurant will have salt on their tables at all, and you will insult them for asking for it.
Crisps are the most unhealthy of dangerous snacks - salt, oil, starch, fat....uuugghh :o
Red meat - beef, pork, lamb etc. don't touch them, they are full of steroids and chemicals, bowel cancer is at an all time high (along with breast cancer and lung cancer from smoking), it will mess up your system - i used to love steak and sausages , but my poor system got so messed up from these, i feel 100% better over the last several years from a low salt red-meat-free organic "free range" fish-and-fowl diet ;)
many bowel cancers could be prevented with changes in diet and lifestyle, and look after your heart, and it will look after you 8-)
a word about free range and organic - it is catching on, most farmers would prefer to go organic, the yields are less than traditional farming, no pesticides, chemicals or fertilizers, therefore the prices are much higher - easy solution, we buy more than we need to eat anyway, so reduce the amount you eat which will cancel out the extra cost.
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I just wrote a massive response to this, read it and then deleted it....
IMHO, Organic food is a big scam, yes the yields of organic farming methods is lower, but, they are usually cost 3 times the amount of anything non-organic varient...
If we stopped eating and doing everything that may be hazardous do our healths, we would end up lead boring lives and dying of starvation...
Whilst Iron is found in vegatables, it is most abundant in red meat, I like eating the occasional steak, I like eating Lamb too....
Chickens are scavengers, they will eat almost anything they can get hold of, Berries off trees/bushes, flies, worms, caterpillars, oh and the odd mouse that they catch....
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well i went out for tea last night and had medallions of fillet steak in a sauce with whole cherry toms and mushrooms with an onion ring and chips and i slapped some salt on it and loved it,but i do admit i use too much salt
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we live in a free country, let's see who gets to the finish line ...last ;)
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A while ago there was a hoo ha about salt levels in food products. For example hienz changed the labels on thier soups & reduced the salt content which was by no means excessive resulting in less tasty soups & a sudden increase of 20p on a tin. I mostly cook fresh so season myself with salt & pepper mills, although i use table salt for boiling pasta, rice, veggies etc. I don't like food to taste of salt as such but gentle seasoning brings out the flavour of many foods.
For me a fried egg would'nt be the same without a quick twist of salt, just a tad. Everything in moderation & my blood pressure was fine in february when i had my pre op medical. :)