RichD wrote:

> Everyone has heard the sermons about salt intake, watch
> your diet, blah blah. I'm usually inclined to ignore the
> puritans, as today's counsel becomes tomorrow's obsolescence.
>
> However, it's a fact that salt gets added to all prepared
> foods, in quantity. It stands to reason, we're overdosing
> on sodium. So I've cut way down - I buy cans and packages
> "no salt added" whenever possible, and seldom add it to
> my cooking.
>
> Now here's the question: how low is too low? Salt is
> a necessity, is it not? What happens if one cuts too
> much, what are the symptoms?
>
> I'm hoping there are some food scientists here, as well as foodies -

i'm not a food scientist, but a general science
kind of reader.

indications are that the less salt the better
unless you are sweating a lot in a very hot climate
then you may need some more.

out of habit we rarely add salt to anything we
eat so almost all packaged or preparred foods from
the store taste way too salty (and peppery as
almost all foods seem to have that added too -
which means we can't eat them).


songbird