On 21/03/2010 4:42 AM, brooklyn1 wrote:
> > wrote:
>> On 20/03/2010 10:12 PM, Nathalie Chiva wrote:
>>> On Sat, 13 Mar 2010 00:50:07 +1100, >
>>> wrote:
>>>>>
>>>> The new bill sounds like one small step in the right direction. Looking
>>>> at the obesity levels of Americans and Australians, it's come just in time.
>>>>
>>>> Krypsis
>>>
>>> Sure, pre-prepared food has too much salt it in, and that should be
>>> addressed. But have you tasted totally saltless food? Saltless bread?
>>> Pasta cooked in saltless water? A totally saltless sauce? Ugh.
>>
>> Most of our food is cooked in a salt free environment. Bread however
>> needs some salt in the preparation to make the dough work as it should.
>
> That's not true, salt is added to yeast dough for one reason and one
> reason only, flavor enhancer... in fact yeast leavens best with no
> salt. Any quantity of salt kills yeast.

Try telling them that over in alt.bread.recipes
>
> Ingesting excess salt in food does not make any normal person sick, in

Ingesting excess salt will make you sick. It will progressively increase
your BP over time.

> fact extra salt keeps one healthier by killing many bacteria and

The right amount of NaCl will kill bacteria. Excess will kill the host.

> viruses. The diseases one contracts that indicate limiting salt
> intake are not caused by ingesting excess salt. What's excess salt
> anyway, can you define a specific quantity, of course not.

Excess salt is a body content greater than 0.9%, ie. the same level as
the rehydration drips of saline solution. An exercise for you. Try to
convince your doctor of your need to have a saline solution greater than
0.9%. You might be surprised at his response.

As for specific quantities in food, the numbers are easy. Sodium content
of food should not exceed 120 milligrams per 100 grams of food. Try to
get to that level in a diet of processed foods and takeaways.... Even
your standard supermarket bread has levels between 400 and 600 mg per 100g.

Krypsis