Thread: How to make good of salt in cooking?

On 9/30/2011 5:04 AM, emmy007 wrote:
> Our meals would taste dull without edible salt, but too much salt in
> food may hurt unhealthy bodies. As we know, too much intake of 'sodium
> chloride(7647-14-5)' (http://www.weiku.com/chemicals/7647-14-5.html),
> one main element in salt, may lead to calcium loss in bodies, that is
> why many people take calcium capsules everyday.
> How to make a good control of salt when we do cooking? It's better to
> add salt into cooking food as little as possible. At the very start, you
> can control salt quantity with a beer cap which limit salt within 10
> grams per day; then change measuring object into something smaller. A
> toothpaste cap is good choice. It can limit salt within 4.5 grams per
> day.
> Take place of some cooking salt into other sauces, such as Soya sauce,
> sesame sauce, ginger, garlic and spices, etc. Gradually, you would get
> used to meals without too much sodium chloride.
>

Apart from the therapeutic addition of sodium iodide and also anticaking
agents, "edible salt" (or table salt) *is* sodium chloride. Soy sauce
(shoyu) does contain large quantities of sodium chloride and "replacing"
salt with spices has never worked for me.


--


James Silverton, Potomac

I'm *not* [email protected]

On Sep 30, 2:04*am, emmy007 <emmy007.8cb8f28.120...@foodbanter.com>
wrote:
> Our meals would taste dull without edible salt, but too much salt in
> food may hurt *unhealthy bodies.
>
> --
> emmy007

But it won't hurt healthy bodies??

On Sep 30, 9:11*am, Chemo the Clown <bhansen1...@yahoo.com> wrote:
> On Sep 30, 2:04*am, emmy007 <emmy007.8cb8f28.120...@foodbanter.com>
> wrote:
>
> > Our meals would taste dull without edible salt, but too much salt in
> > food may hurt *unhealthy bodies.
>
> > --
> > emmy007
>
> But it won't hurt healthy bodies??

Apparently Emmy isn't that concerned as she is using a beer cap to
measure her salt. At least she brushes her teeth!

Thank you emmy007 for sharing your nice tip. The thing is this that if
we want to make a proper use of salt in our food we can put little
amount of salt in our dish and later on if any one feel less salt then
He/She can use it afterwards.




--
Shahid

On Oct 1, 12:09*am, Shahid <Shahid.8cc8c48.117...@foodbanter.com>
wrote:
> Thank you emmy007 for sharing your nice tip. The thing is this that if
> we want to make a proper use of salt in our food we can put little
> amount of salt in our dish and later on if any one feel less salt then
> He/She can use it afterwards.
>
> --
> Shahid

Wow...you're brilliant!!