Word: soy
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...calls a "salt consciousness," and adds, "I have not refilled the salt shaker since working on the story." Patricia Delaney, who reported on the cover from the Midwest, notes that her favorite Chinese restaurant is cutting back on salt, but the chefs inspired substitution of splashes of bourbon for soy sauce has proved "delectable." At home, Boston's Sue Wymelenberg banned salt from her table. "The taste of breads, pasta, cookies, omelets and fish was unmarred," she says. "But I didn't reckon on new potatoes and fresh peas-it took three zestless mouthfuls to bring...
Statistically the link is clear. In countries where sodium intake is high, so is the frequency of hypertension. Japan is the most striking example. With a diet based largely on fish, pickled vegetables and soy sauce (1,029 mg sodium per tablespoon), the average Japanese citizen consumes nearly three teaspoons of salt a day. In the northern agricultural provinces, where salt is still widely used as a preservative, six teaspoons or more a day is not uncommon. And what is probably the highest sodium diet in the world coincides with what seems to be the world's highest rate...
...those that give special zest to foods, are beyond count. I prefer fresh herbs like parsley, tarragon, finely chopped garlic and fresh grated horseradish; spices Like curry and chili powders, powdered mustard (made into a paste with water), hot pepper flakes, a generous grinding of black pepper and sugar. Soy sauce, incidentally, is loaded with sodium, even a low-sodium one you can buy in a health food store...
...Manchu Stew stand. This item was genuinely wretched--the recipe, as far as I could tell, was rice, soy sauce, grains of hamburger meat, and canned celery. A few blocks further downtown, a vendor was selling the same dish as a Wok-a-Doo Stew...
...replace cheese in cheesecake and meat in burgers. A 4-oz. serving of tofu has nearly as much protein as an equal amount of hamburger but fewer calories (150 vs. 237) and no cholesterol. At 99? per lb., it is also cheaper. One large supplier, the New England Soy Dairy, Inc. of Greenfield, Mass., peddled 300 to 500 lbs. of curd a week in 1977, its first year. It now sells 25,000 lbs. a week...