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The Daily Beet

4 Comments
  • Gumbo
    Posted at 15:39h, 29 May

    We get plenty of salt with out adding extra in the kitchen.

  • April
    Posted at 21:28h, 01 June

    What a great article. Do we salt or don’t we salt? I have chosen to avoid as much processed boxed, canned foods and of course meats as possible. There, solves that problem of high salt content, or high sugar content.

    I have changed to use Redmond Real Salt for my family. It is unrefined sea salt mined from ‘ancient sea beds’. This salt has all the trace minerals it is found with and is unrefined, unlike ‘table salt’ which appears to be stripped of all natural minerals. I have found that a little of this salt goes a long way, so I use less when cooking. When cooking fresh I don’t worry about salt content because I know there is none in my dried beans, grain, fresh veggies or fruits to begin with.

    It’s a compromise one must deal with: either cook fresh/from scratch as much as possible or accept what the food companies will put in your food for you.

  • Joy
    Posted at 14:12h, 03 June

    I use salt as well — but sparingly, and only Celtic Sea Salt. I do a lot of hot yoga, and the Celtic Sea Salt replaces a lot of the minerals I sweat out. One $5 bag from the health food store has lasted me nearly two years so far.

  • frank simmons
    Posted at 11:44h, 26 June

    I began the vegan program Feb 13, 2010. I went from 207 to 185 in about six weeks and eating all I wanted. I used a lot of cereals with fat free milk, eggplant, frozen greens that are easy to pop into a skillet with a little water and a lot of pasta with tom. sauce … I have learned to eat for health and to feel full not for pleasure and for being social. I am off Lipitor, Plavix, Clonidin, Norvasc and take only one BP pill in the morning and best of all no longer take a Viagra. Not eating meat and fish is also money saving as an additional perk. This is the only program I have even under taken that really is effective and one that I plan to stan on from now on. Period.

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