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If anyone is interested, the book "Salt", a history on the use of salt, is extremely interesting and informative. It's amazing how many of our modern foods wer
by JeffL 16y ago
If anyone is interested, the book "Salt", a history on the use of salt, is extremely interesting and informative. It's amazing how many of our modern foods were created just to include salt for preservation (cheese, corn beef, soy sauce, etc.)
- imd 16y agoSeconded, it was a great book. I recently read a meta-analysis of salt studies that concluded that there was no clear answer, but I can't find it. Instead, here's another NYT article that talks about it: http://www.nytimes.com/2010/02/23/science/23tier.html?ref=science http://www.nytimes.com/2010/02/23/science/23tier.html?ref=sc... I notice the OP's link doesn't talk about the science nearly as much. Instead, it talks about the commercial and political aspects, and how less salt will harm food flavors.