On 5/30/2010 5:37 PM, Stu wrote:
> On Sun, 30 May 2010 12:52:26 -0700 (PDT), ImStillMags
> > wrote:
>
>> Really interesting article in the NY Times
>>
>> http://www.nytimes.com/2010/05/30/he...me&ref=general
>>
>> ".....the industry is working overtly and behind the scenes to fend
>> off these attacks, using a shifting set of tactics that have defeated
>> similar efforts for 30 years, records and interviews show. Industry
>> insiders call the strategy “delay and divert” and say companies have a
>> powerful incentive to fight back: they crave salt as a low-cost way to
>> create tastes and textures. Doing without it risks losing customers,
>> and replacing it with more expensive ingredients risks losing profits.
>> "
>>
>>
>> and that's the bottom line isn't it?.......to heck with public health
>> and welfare, profits uber alles!!
>
> "Cargill and its star chef, Mr. Brown, said they recognized the health
> concerns and recommended “smarter salting.”
>
> As we all know, it's about profits for both Cargill and Mr. Brown.
>
>
> “Salt is a pretty amazing compound,” Alton Brown, a Food Network star,
> gushes in a Cargill video called Salt 101. “So make sure you have
> plenty of salt in your kitchen at all times."
>
> Alton Brown should be ashamed about flogging salt, and the Food
> Network should look into his association with Cargill.
> How can you seem to cook healthy, and shill for the salt manufacturer
> in the same breath?

Do Alton Brown and The Food Network claim to cook _healthy_ or cook
_tasty_? If you don't like salt don't use it. But it is not your place
to tell others how to live their lives.