Unintended consequences...

[daveon]

Sodium Chloride gets a bad press.  It can be a trigger for elevated blood pressure and it generally gets a bad rap for pre-packaged problems.

However, a guilty pleasure of mine is Restaurant Impossible where the improbably small headed Robert Irvine tries to fix broken restaurants.  The last few have had chefs saying, but what about people who can't eat salt!

So...  just to be clear.  There is a difference between a few grammes of salt in every serving of you cornflakes, or a slice of bread and having a fraction of that amount seasoning the food you eat.  You can't cook without at least a little salt and pepper - honestly, I watch my salt content - in fact, I rarely use salt for anything.  But a sprinkle of salt into a meal you're making or on meat makes the difference between something that you can eat and you can't.

That doesn't mean that you're like my dad who, literally, wanted a teaspoon of salt on his dinner.

But for crying out loud people.  You have to have the stuff to live.  Like all things in life, use in moderation.

Comments

[daveon.livejournal.com]

It's interesting that I've gone back to using Cream and Butter in my cooking without much of a change in my blood chemistry or weight. I use them in small amounts and the improvement in texture, consistency and flavour makes up for the extra calories and fat.

Of course, I probably should be taking a Statin, but according to my cardiac PA friend, EVERYBODY over 40 ought to be taking a Statin purely because the only relatively harmless chemical he's seen with the same level of preventative effect is Flouride. He does worry it's practically putting him out of work though, as in 20 years of replacing blood vessels he's seen the average age of the person on the table move from 40s/50s to 70s/80s when the cardiac disease is really the least of the problems.

Anyway, food should have taste and be something to enjoy. :)