Word: salt
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Dates: during 1980-1989
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...Kinzie Street, Owner George Badonsky still serves highly flavored sauces and rich Gorgonzola. But some of his younger customers object. Says he: "The biggest complaint I get is that the food is too salty." That is not a problem at Chez-Eddy in Houston, which specializes in lowfat, low-salt French cuisine and has no salt shakers on the tables. But, says one patron who is mad for their salmon mousse, "the place is always packed at lunchtime...
Much of the information in low-salt courses is basic. But some of it varies according to regional tastes. Sophia Taylor, 64, has learned low-sodium cooking in a follow-up program for hypertensives in Jackson, Miss. Because she is used to salt-heavy Southern dishes, some of the things she was warned against are special. Avoid instant grits. Do not use self-rising flour, because it is full of soda and baking powder. Do not cook with salt pork. Use yeast-leavened bread. The course also gives instruction on how to make low-sodium corn bread and biscuits. Recalls...
...take from three to six weeks or people to adjust to life with less salt. After making the break, many prefer lower-salt foods. Says Ardelle Tuma, vice president of Chicago's Carson Pirie Scott department stores: "I found that unsalted butter has a fantastic taste all its own, and vegetables have a finer, purer flavor without salt." The reason may be that a high-salt diet blunts the natural ability to perceive salt, while cutting back makes the palate more sensitive. Research by Berkeley Food Sciolist Angela Little has led her to believe that "high intake of salt...
...salt is bad, and it certainly is for many people, why do they like it so much? The answer, suggests University of Minnesota Hypertension Expert Louis Tobian, is that in prehistoric times, man's taste for salt may have been an advantage. He says: "In a world of salt-poor plants, there was no chance of his getting too much." But the desire for salt may have propelled him to find a valuable nutrient...
There is no evidence, though, that a taste for salt is inborn. Babies show a clear natural preference for sweetness, but as a group are indifferent to the taste of salt. Some babies do appear to like salt more than others, and recent research now suggests that those who do, have higher blood pressure, an indication of a hypertensive future...