Sorry I missed posting yesterday. Like the good ‘ol “Dog ate my homework excuse,” I have an excuse: My cat knocked a full glass of water on my keyboard and fried it.
My husband gets on my case for undersalting food that I cook. It’s an unconscious habit of mine. I’ve grown to conclude salt = bad. I’ve gotten to the point that I’m so used to under-salted food that properly salted food tastes too salty to me (case in point, my pesto).
In case you haven’t noticed, there’s a huge anti-salt campaign being waged out there. Michael Ruhlman and Melinda Wenner Moyer are just two of the people (my husband would be a third) fighting back.
He and Moyer share a similar understanding on salt: Increasing evidence shows that nobody really knows what they’re talking about when they’re talking about salt, except that it has different effects on different people.
According to Moyer, for every study that suggests that salt is unhealthy, another does not.
Moyer’s problem is that there are all these drastic anti-salt policies being created based on conflicting data. And what could be the result of these policies? She writes: “But if the U.S. does conquer salt, what will we gain? Bland french fries, for sure. But a healthy nation? Not necessarily.”
I think both Moyer and Ruhlman think completely banning salt is going about things all the wrong way. A simple solution proposed by Ruhlman: Cook your own food.
I whole-heartedly agree. Cook your own food. Don’t be afraid of salt (as I’m learning not to be). But by all means, cook your own food.