Comments on: Salt. Is It Good Or Bad?

By: Rhonda

Rhonda — Wed, 03 Feb 2010 21:02:36 +0000

JW: I just had a free moment and revisited this post. Thanks for your comment. I tried to access your link and they wanted me to subscribe. I didn’t. However, a new comment on Ruhlman’s latest salt post indicated that in Canada, there are at least 4 ingredients in common table salt that is sold in Canada.

I found this very interesting. Perhaps this is what has my panties in a twist? Perhaps it is not the added iodine? I will continue to read up on this and learn more.

As for your last comment with the three dictums; I completely agree. Would you please pass this along to my kitchen staff because they are completely oblivious to this obvious common sense. And, also, tell them to get a phone so that I do not have to walk down the street and pull them out of the bar.

Yes, we are a bunch of hypocrites! We preach fresh & sustainable food, yet abuse ourselves in other ways.

I appreciate your input. Sorry that it took me so long to find your response. I have my hands full at the moment.

By: What Salt Should I Use? | Ruhlman.com

What Salt Should I Use? | Ruhlman.com — Tue, 02 Feb 2010 14:02:46 +0000

[...] my minor salt rant, a number of people asked which salt to use and what I thought about various salts. There are a [...]

By: JW

JW — Mon, 01 Feb 2010 21:43:55 +0000

And I almost forgot! I have at least 3 salt pigs in my kitchen and a variety of specialty salts
JW

By: JW

JW — Mon, 01 Feb 2010 21:18:26 +0000

This comment is for Rhonda:

Iodized salt is no different than Kosher et al as the “salt” in question is sodium chloride. It seems that sodium without the chloride anion isn’t as adept at promoting hypertension. I’ve attached a link to a fascinating review article written in the New England Journal of Medicine in 2007 “Sodium and Potassium in the Pathogenesis of Hypertension.” It’s a bit dense, but you may enjoy reading.

http://content.nejm.org/cgi/content/full/356/19/1966

As for your comment #3. “I do not think these studies have been done properly so you scientists are coming to misleading conclusions while you are microwaving your Kraft Mac & Cheese…” The recommendations to lower sodium in the diet is well-founded and based on the proposed effects on society as a whole, not the individual. In medicine, there are few things that apply to everyone:

1. Wear your seat belt
2. Practice safe sex
3. Don’t smoke

By: Sara

Sara — Fri, 29 Jan 2010 18:02:18 +0000

I read once (though it may have been on the Maldon salt website!) that the amount of salt used by a home cook is negligible–it’s really the salt in processed foods. The moral being that cutting out salt when you are cooking really has no impact; it’s cutting out the processed stuff that you should focus on if you are concerned about salt. Not a lot different from what you are saying, but just the “reverse” of of what you are saying is important to keep in mind in the kitchen!

also, that tomato is looking so delicious to me right now…

By: bob delgrosso

bob delgrosso — Fri, 29 Jan 2010 14:31:34 +0000

Rhonda
I think the doctor is right and that it is not wise to wholeheartedly embrace the unchecked consumption of anything (even bacon, sorry I also agree with Ruhlman in that the most gastronomically pleasant and aesthetic way to avoid over consumption of salt (and all of the other overused ingredients such as sucrose and fats) is to eat mostly “natural” (not processed/minimally processed) foods. It should go without adding that our diet should include a a broad variety of things from all of the major food kingdoms (plants, animals, fungi, monerans).

-Would that everyone on the planet had the luxury of choice that we in the G1 states have.

By: Rhonda

Rhonda — Fri, 29 Jan 2010 00:55:19 +0000

Chef del Grosso:

What do YOU have to say about this? Please, step out of your Meth lab and teach us something.

By: Rhonda

Rhonda — Fri, 29 Jan 2010 00:42:08 +0000

JW:

I asked for truthful information from you and just realize that there is a few things you should know.

1. I am a Chef

2. I am arrogant and a complete asshole. However, I never use the word “Fabulous”. *Ahem*.

3. I do not think these studies have been done properly so you scientists are coming to misleading conclusions while you are microwaving your Kraft Mac & Cheese,

JW, I could be wrong. I hope I am but in my life experience, Doctors have had the worst knowedge about food ever conveyed.

By: Rhonda

Rhonda — Fri, 29 Jan 2010 00:13:24 +0000

I just saw this, JW. Perhaps, I should address you as “Doctor”.

Thank you for the information. I have definitely learned something today.

However, Doctor, I maintain my stance. I believe, in my heart and soul that it is the type of salt that matters. Iodized salt is not the same as sea salt. Have your studies uncovered salt toxicity or iodine toxicity?

I ask earnestly and not as an arrogant/asshole Chef. I really am interested to know from a scientific point of view.

By: Jill

Jill — Wed, 27 Jan 2010 18:35:33 +0000

I think that no matter what you read or believe, this is a very individual issue. Like Michael said, when his mother visits, he goes easy on the salt for her. If you eat horrible food, your medical tests will show it and you probably should not eat more salt. I think of Julia Child and her husband both living into their 90’s. Do you think they concerned themselves with salt and fat intake? I doubt it. They probably ate great quality food, had good genes and kept an eye on their health.

By: GFR Gourmet Media « Good Food Revolution

GFR Gourmet Media « Good Food Revolution — Wed, 27 Jan 2010 16:15:13 +0000

[...] Ruhlman on salt http://blog.ruhlman.com/2010/01/salt-is-it-good-or-bad.html [...]

By: JW

JW — Wed, 27 Jan 2010 15:10:25 +0000

As a nephrologist, I would like to make a few comments regarding salt. The primary problem with salt-excess and hypertension depends on one’s inherent ability to excrete salt thru the kidney. We all must maintain strict sodium balance within our bodies in order to maintain normal cellular function. Thusly, we have adapted the ability to this balance at very low levels of salt intake, as well as very high levels. The problem is that some people require a higher blood pressure in order to excrete higher levels of salt, thus their blood pressure becomes “salt-sensitive”. The other issue is poorly understood and appears to arise from chronic “salt-toxicity”. Societies that subsist on very low sodium diet and high potassium diets have almost no hypertension. This effect disappears when these individuals convert to our “Western Diet”.

By: faustianbargain

faustianbargain — Tue, 26 Jan 2010 18:46:35 +0000

maldon.

end of discussion.

By: Greg Becerra

Greg Becerra — Mon, 25 Jan 2010 19:30:20 +0000

So what’s the plan on how to feed 6.5 billion (and growing quickly) people Natural foods? Nice in theory, or for only a limited group of people, but we must temper this with reality. So I don’t think the New England Journal of Medicine has foodies in mind when they publish findings. So these findings do make sense outside of this context. When you try to mass produce food, quality often suffers. But inside this context, yeah, ok, I’m with you.

By: Jennifer Soucy

Jennifer Soucy — Mon, 25 Jan 2010 16:25:48 +0000

I had to back away from an online discussion the other day when the subject turned to the salting of pasta water. It turned into a question of health dogma vs. the art of cooking and went downhill from there…

By: Rhonda

Rhonda — Mon, 25 Jan 2010 14:05:07 +0000

Thank you , Michael, for clearing this up.

I promise, I will not tell Donna that you are gay (not that there is anything wrong with that).

By: ruhlman

ruhlman — Mon, 25 Jan 2010 13:30:26 +0000

thank you everyone for the comments. can’t respond to all but did want to mention my stance on salt type. i’m not big on specialty salts. so i use kosher for everything. sometimes you need fine sea salt (for seasoning fish). sometimes you want a finishing salt for crunch, like fleur de sel or maldon. the only salt you really don’t want is iodized table salt. probably the most used salt there is.

By: Nancy Singleton Hachisu

Nancy Singleton Hachisu — Mon, 25 Jan 2010 13:23:27 +0000

90 comments…I guess I’m coming too late to the game here (what’s new). I’m one of those lucky ones who has been dealt with the low blood pressure genes. But, the thing about salt is, it is so, so controllable. As a cook, I put a small amount into the cooking process and let the people eating the food add their own. I live in Japan, so this can be a challenge as Japanese are used to getting their food seasoned to eat. I also cook for my little English school kids and the teachers mete out the salt and pepper (and cayenne!)–we teach them young about flavor restaint. The funny thing is that the kids go back home and say they want the salt we have at the school (French, Italian or Japanese sea salt depending on my mood) and the fresh ground pepper as well. Too much salt in the cooking process is a big mistake (save for charcuterie and salting/brining meat). We only serve really fresh off the field stuff, so you don’t need much beyond some good olive oil and a smidgen of salt.

By: Rhonda

Rhonda — Mon, 25 Jan 2010 08:22:02 +0000

Ok, Chefs in Cleveland. I get it. Ha ha.

Do your wives know you are all gay?

Just asking.

By: Rhonda

Rhonda — Mon, 25 Jan 2010 08:07:05 +0000

Sally:

Don’t forget the “Mountain Dew”.

Go Big or Go Home.