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    Half-sour cucumbers, hold the salt

    Half-sour cucumbers, hold the salt

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    Copyright 2008-2015Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.

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    SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case. I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I'm gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).

Food Mags Rethinking Salt

For years, lobbyists and nutrition pundits have insisted–hopefully or despairingly–that government public health campaigns to cut sodium in processed and restaurant foods wouldn’t really do much good, that the public wouldn’t pay attention, that they wouldn’t care enough or that they’d resent the guidelines advice so much that they’d never change their habits.

But the past year has brought the brining of America into the headlines and people are starting to pay attention. Especially with state-led nutrition labeling laws for restaurant chains, large diet/health studies, and citizen/government coalitions to pressure the food industry to reformulate down to sane salt levels.

Gourmet-leaning media have been especially slow to come around from the enthusiasm of exotically named and sourced salts and imitation of the aggressive restaurant-style use (and overuse) of salt as a texturizing chemical rather than for flavor. As late as January, I was still seeing frequent “famous chef” defense commentaries, on food shows and in publications from Salon.com to the New York Times, on the absolute necessity of salting food at every turn.

I hope it’s not just a one-issue fluke, but a quick scan of the July issues of Bon Appétit and Saveur shows that both have cut out the insidious, automatic “1 teaspoon of salt” they used to list in most of their recipes. Sunset magazine doesn’t seem to have caught on yet, but Good Housekeeping appears to be ditching the extra salt, so maybe we’re on the cusp of a better trend. And maybe next year I’ll have nothing to kvetch about.

It could happen.

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