5 ms·
The nice thing is, unlike what we've done with many other things, we're not substituting something even less healthy for the problem we're trying to cure. (ie.
by mattmaroon 17y ago
The nice thing is, unlike what we've done with many other things, we're not substituting something even less healthy for the problem we're trying to cure. (ie. margarine full of transfats for butter, HFCS for sugar.)
It's just getting the same taste benefit with less sodium. Pretty much win-win (assuming it's not costly).
- orblivion 17y agoWait are you sure? You're "restructuring" salt. That raises flags for me, as much as HFCS does anyway. I guess I'd have to see exactly what they do. More chloride?
- brunov 17y agoNo, the Na:Cl ratio should still be 1 to balance off the charges. It's probably reducing the size of the salt crystals so that it disolves in your saliva quicker, allowing for the same taste with less mass of salt.
- ryanpetrich 17y agoIncrease surface area to mass ratio. Seems simple enough.
- TeHCrAzY 17y agoI would hazard a guess that they would be more interested in the crystal's physical formation. "Small" salt crystals already exist! Perhaps they can significantly adjust the atomic structure (less crazy that it sounds) to be optimal?
- orblivion 17y agoSounds almost like an explanation I got for kosher salt. Sounds neat, thanks for the explanation.