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The government can mind their own business about what I eat.
Thank you.
It's all about control...Start with false assumptions, you're doomed to false conclusions.
The facts-- Salt does NOT "cause" any problems. ...IF you have HTN, certain forms (but not all) of renal failure, liver failure, CHF or certain endocrine problems, then excess salt will aggravate those problems.
If you don't have any of those problems, then our mechanisms providing homeostasis function remarkably well and easily get rid of the excess. No problems.
In regard sugar in prepared foods-- sugar in tomato sauce cuts the acid and gives it a distinctive flavor. We can't argue taste, but my Sicilian grandmother always used it a lot and I personally prefer it. Your results may vary. Make your own without it and see what you think. I bet you'll start using it again.
Sugar in other foods is often just used to provide certain characteristics of texture and doesn't amount to many calories. It depends on the food
Bigger question-- Why are you paying someone else to cook your food? Use fresh produce and meat, and then you can season to taste.
Why is it the same types who complain about food additives are also the ones who seem to prefer the fake milk products and meat substitutes made out of plastic?
If food producers are forced to lower salt content of the everyday groceries you buy off the shelves in the store; you're going to see a lot of people completely disgusted with the taste of that food, lol.
That extra salt we have now is a result of continued decreased food freshness & quality. Adding salt masks the bad taste from low quality. Fresh, high quality foods don't need much added salt. They taste good because they ARE good.
If the food industry disagrees with the FDA goal, it's because they don't want us to actually find out what their food really tastes like. That extra salt wasn't an accident or oversight; it was done to mask low quality & an almost complete lack of taste.
Numerous studies have shown that salt does NOT raise blood pressure
"A new study published in the American Journal of Hypertension analyzed data from 8,670 French adults and found that salt consumption wasn't associated with systolic blood pressure in either men or women after controlling for factors like age."
"And low-salt diets could have side effects: when salt intake is cut, the body responds by releasing renin and aldosterone, an enzyme and a hormone, respectively, that increase blood pressure.Jul 8, 2011"
We have only four types of taste buds. Two of them (sour & bitter) help us avoid poisonous & tainted foods. The other two (salty & sweet) help us stick to foods that are good for us.
We have an obligatory loss of Na via our sweat & urine each day, and no GOOD source of salt in a natural (ie- hunter./gatherer) diet exists. We (and most other animals) are drawn to natural salt licks because it's good for us.....\
The very word "salary" comes from the fact that The Roman Legions were paid in salt-- a precious commodity difficult to come by.
Keep things in perspective-- In a previous post, I mentioned sugar in tomato sause. When I make it, I put <1 tsp(20gm carb) in a whole qt of sauce (>6 servings) so the extra sugar wouldn't even cause a blip in a brittle diabetic...but what are you putting the sauce on? PASTA, no doubt---70 gm carb per serving.
The FDA is pseudoscience . The actions of its bureaucrats are authoritarian, not scientific. There is no empirical or scientific evidence that the agency improves anyone’s health or well-being in any way.
I agree. I'm sick of seeing sugar in everything. Sugar in spaghetti sauce? No thank you.
Higher quality products have better ingredients. You can certainly get spaghetti sauce without sugar but you are gong to pay more. Best option is make your own.
We have only four types of taste buds. Two of them (sour & bitter) help us avoid poisonous & tainted foods. The other two (salty & sweet) help us stick to foods that are good for us.
We have an obligatory loss of Na via our sweat & urine each day, and no GOOD source of salt in a natural (ie- hunter./gatherer) diet exists. We (and most other animals) are drawn to natural salt licks because it's good for us.....\
The very word "salary" comes from the fact that The Roman Legions were paid in salt-- a precious commodity difficult to come by.
Keep things in perspective-- In a previous post, I mentioned sugar in tomato sause. When I make it, I put <1 tsp(20gm carb) in a whole qt of sauce (>6 servings) so the extra sugar wouldn't even cause a blip in a brittle diabetic...but what are you putting the sauce on? PASTA, no doubt---70 gm carb per serving.
It may not be harmful but the funny thing is that sugar in tomato sauce makes it taste worse, not better! Try some sugar free sometime, and you'll see what I mean-unless like most Americans, you need sweets in everything.
It may not be harmful but the funny thing is that sugar in tomato sauce makes it taste worse, not better! Try some sugar free sometime, and you'll see what I mean-unless like most Americans, you need sweets in everything.
De gustibus non est disputandum. (Old Chinese proverb.)
I do make my own sauce, with and without the sugar. I personally prefer it, but I gotta admit, it doesn't make nearly as big a difference as the salt I add.. The added sugar doesn't make it taste sweet-- It just cuts the unfavorable acid taste.
De gustibus non est disputandum. (Old Chinese proverb.)
I do make my own sauce, with and without the sugar. I personally prefer it, but I gotta admit, it doesn't make nearly as big a difference as the salt I add.. The added sugar doesn't make it taste sweet-- It just cuts the unfavorable acid taste.
Here's what I do--Italian sausage, remove from casing. Fennel is the key, no sugar nor salt need be added. Simmer the sauce for hours, do not cook the meat ahead of time, but put in raw.
I for one do not like the salt content in canned soups, and think the soup companies are lazy for not adding enough flavor through spices and whatnot to create decent tasting soups. So I've switched to boxed soups, now mostly buying Pacific Foods. It's excellent soups! I get about 4 medium sized bowls out of a box, so although each box may cost $4+, it really isn't anymore expensive, no need to add milk or water. Campbells is one of the worst, who wants to eat a can of soup only to find out you've reached 88% of your RDA?
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