primitive solution to excessive salt intake

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=353x2085

Oh my.

Kire  Donating Member  (1000+ posts) Sun Aug-03-08 12:46 AM
Original message

Salt shakers made with fewer holes 'to cut salt intake'

I dunno about this.

Warpy  Donating Member  (1000+ posts) Sun Aug-03-08 02:09 PM
Response to Original message

1. I found the best way to do that was to stop using it in cooking and allow myself only a few grains at the table.

Everything tasted like cardboard for a couple of weeks and then I started to taste food again instead of just salt.

Now I can't eat most prepared foods. All I can taste is the salt.

The only thing I'll use a pinch of salt in is baked goods.

Everything else is cooked without it and I rarely miss it.

Great substitutes are lemon juice and pepper.

Lisa0825  Donating Member  (1000+ posts) Sun Aug-03-08 03:30 PM
Response to Reply #1

2. I find I use more garlic now.... other spices too, but I love garlic.
   
When I ran out of salt a few years back, I started using garlic salt in its place for most things, or going without altogether. When I ran out of garlic salt, I mixed my own garlic salt and made it heavier on the garlic. After a while with that mix, I hardly use any salt at home at all, and when I find I don't like something pre-packaged or at a restaurant, it is because it tastes too salty to me.

hippywife  Donating Member  (1000+ posts) Sun Aug-03-08 09:27 PM
Response to Reply #2

4. Garlic salt is garlic flavored salt, so it's still salt.

Lisa0825  Donating Member  (1000+ posts) Sun Aug-03-08 11:02 PM
Response to Reply #4

5. It is a mixture of garlic powder and salt, so it is not as much salt per volume as pure salt. It helped me cut back, and then I just increased the proportion of garlic powder in it to cut back more.

Longhorn  DU Moderator Donating Member  (1000+ posts) Sun Aug-03-08 08:44 PM
Response to Original message

3. I remember reading that J.C. Penney would measure a potential applicant to his company by watching whether the applicant salted his food before tasting it -- a big no-no in his view. I've also cut down salt intake by using less in cooking and only using as needed after I taste the food. But I've gotten used to less and less salt.

Ooops.  I guess J.C. Penney would've never hired franksolich then.

MJW  Donating Member  (99 posts) Wed Aug-06-08 03:59 PM
Response to Original message

6. Mrs Dash garlic, lemon juice ! SALT is highly over rated

I dunno.  Salt's never been a problem for me, even when the fingers are coated with it and I lick it off.

[LC EFA]

Warpy  Donating Member  (1000+ posts) Sun Aug-03-08 02:09 PM
Response to Original message

1. I found the best way to do that was to stop using it in cooking and allow myself only a few grains at the table.

-[snip]-

Great substitutes are lemon juice and pepper.

This is the exact opposite of what I do.

Many foods should be cooked with a little salt, then if the end-user wants more it can be added.

Lemon Juice is essentially acid, it is NOT a substitute for salt. Different chemical reactions. Different taste.