Mark Thorson > wrote:

>Which has been spectacularly unsuccessful.
>"low sodium" is about as common a mantra
>as "all natural" or "no trans fats".
>It's gotten to the point where many frozen
>and canned prepared foods are distinctly
>undersalted.

How do you define undersalted?

If you're eating lots of salt, all sorts of food tastes
undersalted. It depends entirely on the eater's habits
and recent sodium intake.

If you eat low salt, low salt food tastes fine and highly
salted food tastes repugnant and also makes you retain
water and swell up.

My dining partner and I ate a few months ago at a recently opened
restaurant that was good except for massive amounts of salt.
The following morning, she had gained 3.5 lbs since the previous
day. Nearly all of that is water swelling due to salt.

The problem is people who eat too much salt deciding how
much salt should go in food. This is why it should be regulated
to an exact numerical value, rather than leaving it up
to someone's taste.

Have these chefs ever thought about measuring their ingredients?

Steve