The visual of a teaspoon of salt: 2,300 mg of sodium, the traditional limit for a day's consumption
Salt has been a fickle companion in our many years here at the Balance of Food. We've written a lot about reducing sodium in diets. But recently we've also tried to find a place for salt in our hearts and stomachs.
We need salt to survive but too often eat foods that have way too much salt where the taste is distracted, not enhanced.
The only certain consensus is that salt needs to be more about adding kosher salt and sea salt and less about the proverbial salt shaker.
Perhaps in this way, we are getting closer to a balance of salt.
We recently brought back a feature on salting the pasta water. This may still invite arguments in your house, but we have a pair of different takes about 2 years apart.
What's Tempting: Salting the pasta water
What's Tempting: Salting the pasta water Part II
We also took a look at what happens when salt is left out of bread from our recent Italy trip.
What's Tempting: Salt in your bread
The key is to do more cooking where you control the salt intake. Certain foods need salt and other foods get too much. You have to decide for yourself where that threshold is. But you should be adventurous to find ways to reduce your salt intake, especially where you find you don't need as much.
Here are some past takes on the world of salt from the BalanceofFood.com archives:
Boston Market looking to reduce salt, but shakers should stay
Temptation of the Week: Reducing salt intake
Canada tries reducing sodium levels, but the road is tough there too
Finding practical ways to reduce your salt intake
Sodium guidelines reduced, but they won't change reality
Alton Brown's Cargill salt video distorts impact on consumers
Colbert gives a lick about salt and the FDA
FDA wants to reduce salt, but we should start with our own intake
More to spice than salt and pepper
Just take our articles with a grain of salt.
photo credit: me
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