Overconsuming salt?

I probably eat to much salt, have it on my food/ in my food regularly, but not as much as people who can't cook I guess.
People who live on takeaways and ready meals consume more than I do quite easily.

Seasoning is key to a good meal though, people underestimate what a vast difference it can make I find.

I put salt on bacon, whats wrong with that, always have it, hangover saturday breakfast, usually in a wetherspoons, gotta have salt on it.
 
platypus said:
You must be in a bad mood today Alan.
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little bit yeah :o



E-numbers, salts, preservatives and various other chemicals are getting ever more present in food, it's not particularly difficult to find that out if you actually look at the food you're buying, and have done over a period of time.
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What's so bad about it though?

They're all tested and then have been used for years/decades by millions and none show any effects.


For the large part they're pretty good, Bread is much nicer when it actually tastes the same the next day (make your own, while lovely it tastes noticeably different by the next day and is pretty stale in 2-3.).

a lot of it is colouring and it's no bad thing, it doesn't affect the taste but the egg yoke being a slightly more appetising colour than it would be natural is a subtle but pleasant change.

Same for most of them, the use of the right chemicals in good food makes them better.

The other cheap crap that also has them in but people always blame them chemicals for them being crap rather than them being made from the cheapest ingredients.
 
Rusty_Noob said:
"My daddy puts 13 packs of salt on one mcdonalds hamburger. we have all told him for years he was going to dye young from this. now he just sits in his recliner at 94yrs old putting that salt on his burger and making jokes. so I guess everybody is different."

Perfectly fine according to Yahoo Answers.
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can i get some meat with my salt burger please :P
 
Tefal said:
little bit yeah :o

What's so bad about it though?

They're all tested and then have been used for years/decades by millions and none show any effects.


For the large part they're pretty good, Bread is much nicer when it actually tastes the same the next day (make your own, while lovely it tastes noticeably different by the next day and is pretty stale in 2-3.).

a lot of it is colouring and it's no bad thing, it doesn't affect the taste but the egg yoke being a slightly more appetising colour than it would be natural is a subtle but pleasant change.

Same for most of them, the use of the right chemicals in good food makes them better.

The other cheap crap that also has them in but people always blame them chemicals for them being crap rather than them being made from the cheapest ingredients.
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I find adding salt, post cooking, in many cases ruins the flavour. Seasoning before hand can improve flavours - salt isn't my biggest bugbear though, the e-numbers and what not are.

And I've had meat straight from the killing and butchery, and I've had meat from the supermarket. Vegetables picked from the ground (eg my potatoes last year had real taste - supermarket ones are so, so, SO bland), etc. The difference in taste, post chemical preservative and whatever else treatment can be quite significant.

I agree with the bread comment, but then we make our own when we want it so it's fresh :).

I think in general we're too removed from our food production, and a large part of that is processing, and I'd rather see a reversal.
 
I think it's a case of proportionality - if you're cycling a lot, and so probably eating quite a lot, then eating in quantities a bit over the RDA is probably okay.
 
platypus said:
And I've had meat straight from the killing and butchery, and I've had meat from the supermarket. Vegetables picked from the ground (eg my potatoes last year had real taste - supermarket ones are so, so, SO bland), etc. The difference in taste, post chemical preservative and whatever else treatment can be quite significant..
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You know the supermarket stuff is not bland because of the e numbers but because of the variety of the vegetable etc and the growth conditions to get it as big as possible as quick as possible.


E number generally preserve/stabilize and ad flavour, the food is bland because it's the cheapest and most efficient crap they can grow.
 
I've stopped putting salt on food, the only thing I add is pepper. I don't eat takeaways.

I mainly eat things like what I listed above, the tortellini is only now and again. Tonight I'm going to have cheese and tuna sarnies with wholemeal bread (tesco value crap, thought I'd try it since it was 50p)

I use sunflower spread now on my bread.

I tend to avoid E numbers, not much stuff has em these days though, if I go down the Chinese isle at Tesco Metro though every damn thing there has E numbers!!!!!!!!!!!!!
 
Unless you are an odd one with an issue then you will not need to add salt on any of your food. It contains enough naturally.
The more processed crap you eat then the more salt you will consume.
Stick to naturally occurring fruit and veg and you'll be sorted.
 
I admit I don't eat many fresh fruit and veg, I'm trying to eat 1 orange a day, whilst not much it's a start. I need to get rack and panniers for my commuter so I can go to grocery stores and get more food and better food for my money.
 
Fresh meat and Veg is the way to go, always.

processed full is full of it, even the "low salt" variety still have some in.
 
platypus said:
And meat was parachuted in by fairies, yes. Whats your point?

You must be in a bad mood today Alan. E-numbers, salts, preservatives and various other chemicals are getting ever more present in food, it's not particularly difficult to find that out if you actually look at the food you're buying, and have done over a period of time.
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That's odd, because I was thinking the other way round. I remember when I was younger that there were a lot more E-numbers etc as opposed to these days in which case I'm seeing a lot less. Perhaps it's my imagination, or simply that I'm eating different foods now these days.
 
These days salt is the new evil to rival saturated fat. It's just one more thing for food product manufacturers and fast food restaurants to boast that they're cutting!

Most of the time I eat a very well balanced and healthy diet, but when I do decide to eat something unhealthy, like a quarter pounder with cheese, I feel so much better that they've reduced the salt in the ketchup and burger to the point that they lacking flavour :rolleyes:
 
Just eat a balanced diet and stay fit, don't worry about your salt consumption unless all you eat is processed rubbish.
 
willhub said:
I admit I don't eat many fresh fruit and veg, I'm trying to eat 1 orange a day, whilst not much it's a start. I need to get rack and panniers for my commuter so I can go to grocery stores and get more food and better food for my money.
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Still keeping them in the fridge? :D
 
I'm almost completely sure I eat too much salt, I'll tell you in 20 years if I have any problems :p.

No but really, I do extra salt on chips, eat lots and lots of crisps, eat lots and lots of junkfood ( at least 2 junk meals per day), salt on eggs, salt on cucumbers, salt on paprika, salt on tomatoes, salt on any meat, salt in soups like chicken soup, salt on radish, eat lots of noodles, etcetc. Yet to notice any adverse effects (My kidneys will probably die by 70 but meh, the blood pressure is not a problem for me I have a very low blood pressure ).
 
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