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New York curbs salt in food: 5 easy ways you can cut back

By Michelle Edelbaum, January 11, 2010 - 4:34pm

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Michelle asks: What are your tricks for cooking with less salt?


The person who claims the true problem is not enough potassium in the diet and not salt is right but not uniformed . The problem is salt stops the absorbsion of potassium. The more salt intake the less potassium absorved. This is why less salt is advised by all heart Doctors. You must check the the facts label onthe can and find out how much in the SERVING SIZE, They do not show content per container but serving size, I t could be a servinj sizs IS the whole container or just in cup to one Tsp,,


05/24/2013 - 8:56am

Use seasonings like Mrs. Dash, Garlic and Herb (for steak, burgers or pork), or Herbs De Provence (for pot roast). Buy an old cookbook from the 40ties or 50ties. The recipes there don't use the amounts of salt that the new ones do. Once you reduce your salt intake for a few weeks your taste buds will adjust and you will find that lots of processed foods are just too salty.


10/25/2012 - 8:33am

Anything that was in the sea when the evaporation ponds were filled or flew over the salt ponds, may have deposited some "valuable minerals" into the sea salt. I'll stick with purified evaporated salt. And anyone who thinks the by products of salt production is more valuable than the salt is mistaken.


04/10/2012 - 11:26am

I have always loved salt- and hearing all of the news about too much sodium got my attention. As I began to read- not just news articles, but in depth medical studies regarding sodium, high blood pressure and heart disease, I was surprised. As studies have become more precise and refined with more intensely specific chemical information through highly definitive tests, its appears that salt is not the culprit of our heart disease and high blood pressure worries. We need salt to live- almost everyone knows that. Too much of anything is bad for us- we know that, too. But study after study has begun to reveal that its not the sodium per se- its the lack of enough Potassium in our diets that needs to BALANCE with sodium to keep our blood pressure in check as well as many other highly sensitive chemical functions in our body. Low salt diets, it turns out, are as dangerous and unhealthy for us as getting too much salt! And far too many docs and nutritionists are not passing out the right advice.

With all the interest in sea salt- you might wonder if this is better for you and the answer is unequivocally YES! It might have the same amount of sodium, but it also has over 84 vital minerals and trace nutrients that might be small, but powerful in our chemistry to help keep us in top working order. Table salt, is dead food, reduced to merely sodium chloride- through the CHEMICAL stripping of its beautiful minerals (these minerals are then sold for more than the value of the salt itself!), the table salt is then bleached and laced with free-flowing agents and even drying agents! YUK! Sea salt, if it is a high quality from responsible producers around the world, an all natural product, it has never been processed or adulterated with anything but sun and wind and that is as Mother Nature intended. You get more taste with it's larger crystals, you need to use less, you enjoy your food more and your body gets a little bonus of minerals that it needs to stay healthy! Each sea salt, and there are many different kinds, offers a unique crunch and flavor- so try more than just your average white sea salt- there's a whole world of different ones out there! The 7 Seas have much to offer!

Keep up your Potassium intake, use only high quality natural sea salts and start seeing better test results at your next doctor's visit- and watch your processed sugar intake- its much worse than salt could ever be!


01/18/2012 - 3:03pm

I disagree with not salting water when making pasta. If you put some salt (doesn't have to be a handful like they show on TV!) in the water, the pasta does taste better. I can always tell when I forget. If it's in the water when you boil the pasta, then it truly is in every bite.

In general, I find adding some salt during the cooking process I use less added salt while I'm eating the finished dish. The trick is to only add a bit here and there. I used to add TONS of salt to finished dishes. Now, because I season as I go AND I know better...I use much less.

I do agree though, that eating less prepared foods and eating out less (or just making smarter choices) will go a long way. If the government needs to get involved it needs to be education. Maybe more time in Home Ec classes for students? It's frightening how many young people go out on their own without even the most basic knowledge how to prepare themselves a healthy meal.


01/15/2010 - 8:58pm

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