Perhaps April is the month for dispelling health and diet myths. After Mike questioning the mythical daily water requirement, I was interested to read a post on the Guardian’s food blog questioning whether salt really is so bad for you.Pamela reminds us in her post that:
Salt is also indispensable in bread baking and cheese-making. Your mayonnaise will be more stable if you salt the yolk first, and salt will help scrambled eggs stay softer.
I once made bread rolls and forgot to add a pinch of salt: I was shocked how different the result tasted – much more like the base of a sweet iced bun than like bread!
If you are worried about your salt intake – or your kids’ – the fastest way to cut excess salt is to cut out highly processed foods. Brightly colored branded snacks are often guilty culprits for all sorts of nasties, and as the BBC’s guide to salt points out:
Replacing salty processed foods with fresh foods is likely to be beneficial for reasons other than just salt. It is overall diet and lifestyle that matter, not just one component.
Are you watching how much salt you eat – or does the war on salt seem like just another health fad? Have you ever had any salt-related cooking disasters (either over-seasoning, or leaving it out altogether)?
(Photo by Mr DoeyBags)