Salt ban in New York Restaurants

[luvmy3]

Yes, the proposed NY bill will allow salt at the table which patrons can add themselves. Chefs just can't use it in the preparation.



Trans fats don't occur naturally and there is no reason to consume them. Salt does occur naturally and like most other things (not including trans fats) needs to be part of a balanced diet, just in proper amounts. I can see that distinction as a big enough difference to make this a different issue all together.

I don't care what the particular food/substance is, once the govt decides something is bad for us and starts banning, there is no end what they will deem harmful and unlawful. Trying to ban salt (something that is natural and something the body needs) is further proof of that. So, no matter the difference between trans fat and salt, its still no surprise that this is what it is coming to in this country.

 

[SAHDad]

Yes, the proposed NY bill will allow salt at the table which patrons can add themselves. Chefs just can't use it in the preparation.

That will be a problem with making fresh bread and the like. (Bread without salt is nasty.)

Trans fats don't occur naturally and there is no reason to consume them. Salt does occur naturally and like most other things (not including trans fats) needs to be part of a balanced diet, just in proper amounts. I can see that distinction as a big enough difference to make this a different issue all together.

Actually, trans fats do occur naturally (though in trace amounts) in animal products (ie, meat), and dairy products from ruminants. (Not saying that people should start sucking down bags of trans fats or anything, but they do occur in nature.)

Since science (and technology, civics, history, and so many other subjects) appear to occupy some place just above "magic" in the minds of many elected officials, I can see this passing. It would not last once it hit the real world, but it could still pass.

 

[cybrkitn]

Ok, now they are going overboard . IIRC, I believe they tried to do that in NJ with eggs years ago. It didn't work. When are they going to learn to stick to their job?

I rarely use salt on things myself. Just on eggs, salad and french fries. Nothing else. I don't even cook with it, but that is mostly b/c my brother had blood pressure problems when he was little so my mom had to stop cooking with salt.

 

[minniecarousel]

I love how the article says to go to a hospital to taste food without salt. If only that were true! I cook very low sodium for my 93 year-old mother. She has been in hospitals (acute & rehab) for a month now, and we are constantly monitorng her sodium intake. These hospitals have "no salt added" diets but can't seem to accomodate for very low sodium.

Much of the restaurant food that I now eat tastes way too salty for me.

I doubt that any bill will get much attention like this guy has proposed.

 

[Sleepy]

That will be a problem with making fresh bread and the like. (Bread without salt is nasty.)

That was my argument when I saw the ban discussed on tv several days ago.

 

[Ceila]

I think what is being said it that salt, as a flavor enhancement, is personal, an individual taste for an individual person. Rather than adding salt in the preparation process, where the amount of salt added, may in fact be too much for some, not enough for others, leave it up to the individual dining patron to salt to taste at the table.

I know there are many times in restaurants where the salt level in the prepared food is too much for my tastes. And one can not remove salt, but one can add it if needed. To me, it is similar to getting toast, and having it buttered before it comes to the table. Never have figured that one out.

Then you are free to not frequent those establishments where the food is too salty for your taste. Banning salt just because some people don't care for it would be absurd.

 

[luvmy3]

This just caught my eye. I wonder if these companies see the writing on the wall that someday their ingredient list will be legislated and are starting to prepare now.

http://health.yahoo.com/experts/joy...d-companies-face-quothealthyquot-competition/

 

[FireDancer]

I really don't like all this banning of food. Even though I can see the point in some of them I think ultimately what you eat should be a choice.

I would be in favor of making either a complete ingredient list or, even better, nutritional information being mandatory so that the consumer can make an informed decision on what they want to eat but it should be their choice. If their choice is to eat unhealthy crap that is unfortunate but should be allowed.

I am for regulation of the food industry as far as labeling and packaging goes. I want the information on the back to be accurate and while I know there will always be marketing speak on the front I want to make sure that the information on the back is accurate and not spun to make the product appear healthier then it actually is (like rounding down as opposed to showing actual counts).

 

[DizBelle]

I think what is being said it that salt, as a flavor enhancement, is personal, an individual taste for an individual person. Rather than adding salt in the preparation process, where the amount of salt added, may in fact be too much for some, not enough for others, leave it up to the individual dining patron to salt to taste at the table.

I know there are many times in restaurants where the salt level in the prepared food is too much for my tastes. And one can not remove salt, but one can add it if needed. To me, it is similar to getting toast, and having it buttered before it comes to the table. Never have figured that one out.

Salt is integral to some dishes and is integral to some cooking processes. Adding salt helps draw out moisture which can be necessary depending on what you are preparing.

 

[laurie31]

(But then again, I imagine I could gather several thousand votes to ban dihydrous monoxide or end women's suffrage on any college campus, so I'm pretty cynical.)

Of course, maybe I shouldn't be laughing because it's probably true that some college students are that ignorant.

I would like to see a reduction in sodium in things like canned soup and vegetables. I try to buy fresh or frozen veggies, but sometimes it's canned or nothing. I rinse them several times trying to lower the sodium content, though.

I do agree that some things, like bread, must have some salt or they're not going to turn out right. I think this is yet another attempt for the government to try to fix a symptom instead of actually going after the true problem. (and actually, I'm not sure this is a problem that is "fixable" by the government).

 

[Golf4food]

Stop banning the ingredients and just start forcing the restaurants and processed food companies to accurately display all nutritional contents and let us choose for ourselves what to order. Educate us on what is good and bad, give us the information to allow us to make informed decisions, and then go away and worry about something more important.

Salt is natural and important, yes, but too much of it is also bad. Salt isn't the problem - like most things it is fine in moderation (and necessary). But too many things give you waaaaaaaaaaaaay too much salt than is necessary. Flavor should not come from salt alone. Look at the sodium content on 99% of processed items in the grocery store - boxed or frozen - the sodium content is through the roof. Restaurants do the same thing. Salt is cheap and strong so you can use more salt and save money on better quality herbs and spices. It deadens your palet having that much sodium - you can't taste the real flavor of the food.

We cut out most of our salt at home a couple of years ago and instead buy good spices and herbs from Penzey's and avoid high sodium items at the grocery store whenever possible. (I don't need 55% of my daily allowance of sodium in one $3 frozen dinner, thank you very much.) Food has flavor again. Real flavor. Not just different textured salt at every meal. We can really tell in a lot of restaurants when they go crazy with the salt shaker now. Salt should only be used to the point where it helps to bring out flavor, not to overpower other flavors.

 

[MzDiz]

Someone stole the words right out of my hands about it being integral to the preparation of certain dishes. How would you sweat vegetables? You just wouldn't anymore? Have you ever accidentally left the salt out of pumpkin pie or chocolate chip cookies? Ewwww. What about ice cream? And dear god.... margaritas!

This has to be a joke. Right?

There is so much salt in processed foods because for the most part, it isn't food. A pasta sauce starts with unripened tomatoes, and they add sugar, salt, and color to fool you. A chef is going to start with ripe tomatoes. They're going after the wrong people with this one. Then again, no one elected me, what do I know.... I was only a culinary arts major.

 

[Ilivetogo]

MzDiz -- You're right ... they're going after the wrong people on this one.

Good grief.

.

 

[FireDancer]

Stop banning the ingredients and just start forcing the restaurants and processed food companies to accurately display all nutritional contents and let us choose for ourselves what to order. Educate us on what is good and bad, give us the information to allow us to make informed decisions, and then go away and worry about something more important.

That is the exact gist of what I am saying. The education part is already taken care of really, it just takes some time on the internet and some critical thinking to determine good information from bad information. In the modern age lack of information is no longer a valid excuse. It is all one good search query away.

As long as we have accurate information as to what is in the food we are eating we have the tools available to determine if we should be eating it.