Kalmia wrote:
> On Monday, April 29, 2013 9:18:27 AM UTC-4, Steve Freides wrote:

>> Is the mustard enough salt? No pepper?
>>
>> -S-
>
> Nutrition Action is no friend of added salt. I would think the fish
> alone would be salty enough, but feel free to sprinkle a little on
> when the cakes are done.
>
> It's a great magazine, by the way. I've taken it for over 20 years,
> have saved ev. copy. Some of the recipes have become the warhorses in
> my food repertoire.
>
> Not only nutritional recipes, but articles on various health
> conditions, like high BP, cancer, food myths, battling obesity. There
> is NO advertising. Plus they rate various store-bought food items,
> like one month, it was crackers.
>
>
> The that's my plug for NA.

As I just wrote in another message, in the end, it's about the total
amount of sodium in one's diet. For people who eat breakfast and lunch
at restaurants or fast food places, then cook dinner at home, salting
one's food can indeed be a concern.

But there are those of us who cook almost everything we eat, and if you
go "no salt crazy" can actually end up deficient in sodium - it's
happened to me, and it makes me feel pretty lousy. I've learned that,
for my wife and I, we use salt when we cook as we feel we want to, and
everything works out just fine.

IMHO, not adding salt to a recipe you make at home is a bit like
shooting the messenger - salt isn't the villain but rather the
consumption of food that's prepared so far from the time we eat it that
it needs to be very heavily salted to taste good. My diet today will
consist of water, coffee, fruit, homemade - unsalted - almond butter,
and then a homemade hamburger with a side of sauteed spinach. Having
had exactly zero added sodium and very little sodium in total all day
until dinner, I or my wife will salt the burgers and the greens and end
up in a good place in terms of dietary consumption of sodium.

Just my opinion, your mileage may vary and all that.

-S-