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Doctors screaming at us about Sodium are uh...Follow

#27 Jun 15 2018 at 6:45 PM Rating: Decent
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Palpitus1 wrote:
"And I don't claim at all that these recorded meals are what a healthy person should do. I used to cook my own fish and eat salads" I SAID. Aside from my staccato periods for emphasis, that was the eighth or ninth line. Which would still be on average 0.02% the length of your average reply (I kid, I admit. You don't. You LIE).

Apparently you can't even be bothered to read a topic. As if inundated by a thousand inputs here and you only have seconds to read the words, SuperGbaji...Shield against even made up **** such as sodium intake so you reflexively do your boring practiced reaction.


I did read your post. It was pretty much a bizarre rant about how sodium levels that the doctors recommend are absurd because if you eat nothing but iceberg lettuce you can achieve them, but would have to eat like a hundred servings of it to meet them. Then you listed off a bunch of foods that were all pre-processed foods and showed how they all had so much sodium that no way could you possibly keep your sodium level to what the doctors recommend.

So yeah. My response was that you ignored a pretty massive range of foods in between the processed foods you mentioned and the iceberg lettuce that you mentioned. Dude. I can only respond to what you actually write. You didn't do anything like list off a set of healthy meals you prepare and cook for yourself and the amount of sodium they have in them, and then make any sort of argument based on that. If you had, then you might have some kid of vague point about the doctors being absurd. But... well... you didn't.

Quote:
That's sage advice for someone too baffled by the topical subject to even know what to do.


I'm not baffled at all about the subject. The only thing baffling here is your posts. Maybe switch to decaf?
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#28 Jun 21 2018 at 12:23 AM Rating: Good
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Jophiel wrote:
Saying that if you add any salt after cooking is "doing it wrong" is stupid. For one thing, adding seasoning after cooking is completely legitimate. For another, if you live in a household, different people have different opinions on how they'd like things to taste and will add seasoning based on those preferences. Cooking it "right" for one person isn't cooking it right for everyone.
Are you implying gbaji cooks for anyone but himself? Sorry, man; I can't buy that.

gbaji wrote:
And that's how your taste buds should be. Because they register salt when salt hits them. Period. The only difference is how your brain interprets the flavor.
I think we found the problem.Smiley: tongue


Edited, Jun 21st 2018 12:33am by Bijou
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#29 Jun 21 2018 at 12:29 AM Rating: Good
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gbaji wrote:
With the exception of a fairly narrow range of foods where you're offsetting active bitter flavors (some forms of greens, which might be better done by applying the salt to the dressing, but whatever), *any* table salt applied at the table to completely cooked food will not "bring out flavors".
I've never seen someone so consistently dead wrong on such a broad range of topics.

Really; you should be in Guinness Book or something.
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#30 Jun 22 2018 at 2:24 AM Rating: Default
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me wrote:
And I don't claim at all that these recorded meals are what a healthy person should do. I used to cook my own fish and eat salads


First paragraph.

And as I've said, due to my MOM (obviously not you who will just blather and blather) I have just in the past 15 hours fashioned a more comprehensive scientific evaluation of foodstuffs. Including Fats and Cholesterol. Sorry that my posting style so offends you and you are so utterly baffled by it but still managed to get the gist so your new claims of bafflement are not quite valid are they. I think I wrote the same thing a few days ago. Or tried and Alla shut me down. Anyway......


.....And yet yet yet yet again, you gbaji dietician nutritionist, have failed to provide a proper diet, even if one has $1000/week to spend rather than sucking the film out of week-old cans of Mr. Boyardee's fine *** pasta cans so as to survive. You haven't even provided whether a stick of celery with peanut butter is better or worse than a stick of celery with cream cheese! That should be AUTOMATIC for such an expert nutritionist such as yourself. But no......

.....I don't even think you know what sodium is, or what calories are, or what people are!!!! What a posting travesty you have exhibited! You just poked your nose in and torpedoed my innocent thread about seeking help and fellows to improve my and their health habits. You're like Messi rather than Ronaldo, right now. Heh, topical. And no. You're instead like Messi's **** boy and Ronaldo's balls-dryer. You hater of healthy eating. You mock more than the snake upon Adam in the Eden thing. ******.
#31 Jun 22 2018 at 1:09 PM Rating: Decent
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I thought I answered this already. Avoid processed and preserved foods and you should be able to eat pretty much any combination of foods without exceeding the 2.3g (that's 2,300mg for the math challenged) of daily sodium intake that's recommended for adults. Seriously, that's it. If you want a guide, try looking at this page. It's got a decent list of food items and how much sodium they have. One of the things that should immediately leap out at you is that most "natural" foods are pretty low in sodium. It's only when you start adding stuff like salted butter, stuff packaged in brine, and well... salts, that you get into trouble.

This is why, for example, canned ham is 1250mg, while grilled pork loin is only 70. Note, that the measurements are per 100g of item, so some of the measurements seem a bit "off". You're never going to put 100g of salt on your food, or even close to it (a "dash" is a tiny fraction of that), and those bullion cubes, while high in salt, are still "only" around 700mg of sodium per cube (you should really use actual stock, but in a pinch you can use these as long as everything else is not high in sodium). Also note that some of these are "finished foods", and make some assumptions about what is in them.

So a typical day for me might be a omelette (which, for me, isn't 1030mg as listed, since I'm using unsalted butter, two eggs, and just a dash of salt and pepper and some milk added to the eggs plus onions, peppers, and probably the highest sodium item; a small amount of diced ham inside, so probably more like 500mg or so (I could probably cut that in half by not putting the ham in there, but it's yummy so whatever). A side of toast, even with butter maybe adds another 50mg maybe (I make my own bread so there). A piece of fruit for lunch (i usually don't eat much for lunch), so that's negligible. Dinner might be something like pan herb crusted pork loin (some salt sprinkled on it so maybe 200mg or so here?), a side salad (the vinaigrette has some salt as well, but very little per serving, so maybe 50mg there?), and a rice pilaf (butter, rice, onions, celery flakes, turmeric, and stock, so probably the heaviest sodium item but still probably less than 1000mg in one serving). So I'm looking at somewhere around 1750mg of sodium for the day. Even buffering that a bit for possible additional sources I'm missing is still not putting me anywhere near the danger zone.

I'm honestly not sure what your issue is here. Avoid pre-packaged processed foods, and it's pretty easy to stay at or under the daily recommended amount of sodium. I could list off meals I make regularly, but it would all pretty much be the same. Pasta, chicken, steak, potatoes, rice dishes, heck, even "heavy" dishes like meatloaf or lasagna isn't going to tip you over if you're making it from scratch instead of buying it in the frozen food section and heating it up in the microwave.

Just... you know... cook.
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#32 Jun 23 2018 at 9:24 PM Rating: Default
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I mean sure, if I wanted an initial description of nutrition from a well-off 10 or 30% I would've made the title "Gbaji Please Tell us What to Eat And Also How to Bootstrap".

And yet again and again and again even just calories in calories out, you give us only a useless "typical day".

Me the OP and due to my mom's input now started a list of EVERYTHING I EAT EXCEPT FOR MY NUMEROUS LOVERS' UH, THAT LUBE FROM THE INNER PART OF THE WOMAN"S NAUGHTY BITS I GUESS IF EXCITED AND HER BODY/MIND WOU...anyway, that's a joint to far.

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Avoid pre-packaged processed foods,


You've said this in every post now. You seem so out of touch (even more than HRC) that you also might have a response to another thing of: "avoid Negro food stamp people".
Quote:

So a typical day for me might be a omelette (which, for me, isn't 1030mg as listed, since I'm using unsalted butter, two eggs, and just a dash of salt and pepper and some milk added to the eggs plus onions, peppers, and probably the highest sodium item; a small amount of diced ham inside, so probably more like 500mg or so (I could probably cut that in half by not putting the ham in there, but it's yummy so whatever). A side of toast, even with butter maybe adds another 50mg maybe (I make my own bread so there). A piece of fruit for lunch (i usually don't eat much for lunch), so that's negligible. Dinner might be something like pan herb crusted pork loin (some salt sprinkled on it so maybe 200mg or so here?), a side salad (the vinaigrette has some salt as well, but very little per serving, so maybe 50mg there?), and a rice pilaf (butter, rice, onions, celery flakes, turmeric, and stock, so probably the heaviest sodium item but still probably less than 1000mg in one serving). So I'm looking at somewhere around 1750mg of sodium for the day. Even buffering that a bit for possible additional sources I'm missing is still not putting me anywhere near the danger zone.

ROFL. Make my own bread. You should join the Gwyneth Paltrow diet plan with artisan kale and whatever. As you spend 2 hours of every day seeking fresh ingredients, and 6 hours combining them/cooking them. HAHHAHAH OMG.





Edited, Jun 23rd 2018 11:50pm by Palpitus1
#33 Jun 23 2018 at 9:25 PM Rating: Default
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Double-post, sorry. Four additional foodstuffs here. Lay's Classic Chips, which I might not have mentioned but they were here from my momma, who like me has mostly lived in utter poverty. Surprisingly healthy. If Mr. or Mrs. Lay's were a real person, I'd add them to my fetish and ************ list. We have secrets.

But no secret could deny "Idaho" sour-cream and chives instant taters. [eta: about $1.00 per, and 440 calories given. Very efficient, and also tastes good. And unlike also efficient mac-and-cheese, doesn't require milk and butter, though butter makes it yummier. And by butter I don't mean the cows gbaji has suckled himself as calfs and then squeezed their teats and then I don't know what happens between cow teat milk and butter but gbaji is surely involved and chastizing anyone in poverty for not doing that for themselves.]


But this is completely irrelevant to all, and even so much that a gbaji would come in like a rabid beast. So my final post here I guess. I quit smoking last October and want to stay healthy. I'll keep my little health sheets of affordable foodstuff, rather than growing one's rabbits or Saudi princes in one of my 300 side houses.

Uh, and , again last post...


And no pressure on answers, but my experience is in dollars and cents being all one has and deciding whether keeping the heat on or a phone. Deciding and calculating calories/dollars if having to pay one of those bills. How to get family to survive. So...and I mean for decades on that. Not your trip to Tibet or other poseur safaris upon the destitute. And millions of black families have had black kids trading dope, some even selling ***...due to zero alternative income, including from the only Western nation in the world that doesn't have Universal Health Care, etc.

Ehhhh

Smiley: chug

Smiley: yippee

Smiley: lol

I out-HTMLed all you suckers! Including gbaji, who thinks instead of buying a 2/$4 Sweet *** chef Boyardee me and my mama could eat and enjoy, thinks instead we should have our own tomato farm and cows or goats or whatever that "meat" in it is, and wheat farms.

Smiley: yippee

Edited, Jun 24th 2018 1:41am by Palpitus1
#34 Jun 23 2018 at 10:55 PM Rating: Default
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Anyone with a salt or pepper shaker, at home, purchasing such on their own, is a very bizarre person.

So, on that sub-thing, it's just completely odd that there would be on-hand a container that a person would use to toss on their meal. Even Italianos don't have olive oil snifters to ejaculate oil onto already FINELY TUNED MEALS. Depending on the meal or restaurante of course. But salt and pepper shakers...big bubba's efforts at smoking a beef carcass for 20 hours with his special rub already...and then you come in with the spices.

And yes, I have used available bottles-on-table, such as ketchup or A-1 sauce. But that's mostly because I have yet to be awed by a natural steak's buttery deliciousness.

And in no world of my upbringing would I think pungent pepper or overwhelming salt would be the answer.

Might as well replace salt and pepper shakers for turmeric and chili pepper shakers. Honeydew Melon and Butt-crack-sweat shakers. Who knows. Why not. Since your food that you seem to enjoy is so poor that you need to do other things to it.

"Salt, Pepper, and other ancillary table-borne instruments are the crutches of the weak"--Dr. Martin Luther Jr.
#35 Jun 25 2018 at 7:48 AM Rating: Good
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gbaji wrote:
I thought I answered this already.
Sucks, doesn't it.
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#36 Jun 26 2018 at 1:02 AM Rating: Default
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lolgaxe wrote:
gbaji wrote:
I thought I answered this already.
Sucks, doesn't it.


Not sure if this is a dig at me or at gentle gbaji. But either way it adds nothing to the conversation and should be banned.

And yeah, I'm drunk a lot and regret, say, my last post. But my question was clear, my demand scientific:

I asked gbaji to give us a week-long diet that gives 14000 calories and less or equal to 100% recommended sodium level. Instead gbaji "uh durrrrs" and vacillates and your ilk just says "hey lets just savage poor uh oh right Palpitus here". What an abrogation of your duty.

And gbaji goes one with his thousand word, zero paragraph break thing about his artisan cheese and muffins and also estimates and bullsits. That's not what I asked him to do. But apparently he's so much in a wealth of his own goats and piglets and alfalfa plants that he doesn't even need to pay attention to calories. And I say "apparently" because an easy answer of my challenge would be "I'll record as much as I can, but will have to estimate the other foodstuffs since it is more direct and so wouldn't have labels".

Yet everyone has to abuse me. Even Jophiel. I thought we had a connection with a three-way with HotCock Arby and his nice roast beef sandwiches. And special sauces, oh so.

How in the fuck is Luis Suarez still allowed to play futbol??!! And not even that--a choice to include him in a commerical advertisement! And VAR!!???????? The hell is that!? So many objections but the most obvious thing is that it's combined with an ancient method of keeping time--"just like whatever!" So, like last game in 80th minute, but VAR, then VAR for ten of those plus real extra time and etc., but the ref didn't account for the VAR time wasted. New-fangled radar VAR but FIFA can't afford some dude to stop and start a stopwatch, so extra time would be exact--plus extra-extra time? And.

Fuck! VAR?! What the fuck is this horseshit. Why hasn't anyone put a bullet in Luis Suarez's head? Deserves it almost as much as Cheney and Obama.

Eat healthy my friends! Never settle for fatty foods! Yay! Smiley: smile


Gbaji has his own toot horn growing out of his butt like Bosch predicted
#37 Jun 26 2018 at 7:41 AM Rating: Good
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Palpitus1 wrote:
Not sure if this is a dig at me or at gentle gbaji.
Possibly both.
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#38 Jun 26 2018 at 3:28 PM Rating: Decent
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Palpitus1 wrote:
I asked gbaji to give us a week-long diet that gives 14000 calories and less or equal to 100% recommended sodium level. Instead gbaji "uh durrrrs" and vacillates and your ilk just says "hey lets just savage poor uh oh right Palpitus here". What an abrogation of your duty.


No. You asked me to do this:

Palpitus1 wrote:
What other non pre-packaged food are you referring to that gives 2000 calories/day, and not more than 100% sodium, and is actually feasible rather than attaching cups of lettuce to your nostrils and mouth and **** as those 285 have to get in their? And think about that flatulence.


Leaving off the hystrionics at the end, you asked for an example of a single days food which grants around 2000 calories and stays under the 100% sodium limit (2300mg/day). I did exactly that. Yeah, I didn't itemize the calorie count. So what? The food I listed is a sufficient amount of food for an adult to live on. I know this because I don't have to freaking count up calories to know that I'm not starving as a result of my diet.

Food that you buy as basic ingredients and then cook yourself doesn't tend to come in well defined packages with listed amounts of stuff on them. That's the point. The other point is that if you allow yourself to adjust your thinking in terms of food away from pre-packaged garbage and take-home meals, in which someone has listed just how awfully over the top those things are for you, you'll find that you don't actually have to worry about them. You have to work extra hard to mess up the "correct levels" of various things if you're making a basic balanced meal plan from scratch.

And for all your lamenting about price, it's not that expensive to do. If you quit a smoking habit, it's almost guaranteed that the money you're saving every day from not smoking will cover the extra cost of cooking your own meals versus heating up pre-packaged stuff. It's just not that expensive. The total cost for the days food I listed earlier (omelette and toast for breakfast, fruit for lunch, 4-5oz pork loin, plus rice pilaf, plus side salad) probably clocks in at about 5 bucks for the day.

Quote:
But apparently he's so much in a wealth of his own goats and piglets and alfalfa plants that he doesn't even need to pay attention to calories.


I don't pay attention to calories. And it has nothing to do with goats and piglets and alfalfa plants (I live in a freaking condo. I get my food like most people: from the grocery store). You should not be obsessing over calories, but making sure that you get a good mix of different kinds of food in your diet. Proteins, carbs, vegetables, fruits, etc. A good rule of thumb is that if the plate looks colorful, you're probably getting a good balance of food in the dish. It's just not that hard. You're focusing on the wrong things IMO.

You claim you want to eat healthier, but you seem to be stuck in a mindset that you can't afford (either because of money or time) to do so, so you'd rather just wallow in your sad state of inability to eat healthy and blame other people for it. You're free to take my advice or not. That's up to you. But what I am telling you will get you on the road to healthy eating. And no, I'm not one of those crazy nutrition nuts. I don't do weird diets, or obsess over the latest fad foods. I just eat normal food, that I prepare and cook myself.

Again, it's just not that hard.
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#39 Jun 29 2018 at 1:08 AM Rating: Decent
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Thanks gbaji, and lolgaxe and others.
#40 Jul 09 2018 at 12:09 PM Rating: Excellent
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*any* table salt applied at the table to completely cooked food will not "bring out flavors"
um. Nope.
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#41 Jul 09 2018 at 1:43 PM Rating: Excellent
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#42 Jul 10 2018 at 7:51 PM Rating: Decent
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Sir Xsarus wrote:
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*any* table salt applied at the table to completely cooked food will not "bring out flavors"
um. Nope.


Um. Yup. With the exception of the exceptions that were in the first half of the sentence, which you left off when quoting me, the only effect table salt has when applied at the table to already finished foods, is to make them taste more salty. The only flavor you are "bringing out" is salt.

Look. I get it. You don't want to admit I'm right. Whatever. I could spend time linking to food site after food site, in which every single one says the exact same thing I'm saying. But you're free to do that yourself. It's axiomatic that what I'm saying is true, because salt tastes like salt. Period. It only has a flavor enhancing effect when it chemically reacts with food while heat is applied. It can also have a secondary effect when applied prior to cooking by altering the structure of the food (like meat for example), which can change how the food cooks (in a positive way).

The only case (which were the exceptions mentioned above) in which there's more effect than just making the food taste salty is where the salt flavor itself is designed to mask or offset some other undesirable flavor in the finished food. This is almost always done to food that will otherwise taste bitter. It's why salt on chocolate tastes so good. Chocolate is bitter. Add salt and it cancels out the bitter, and you taste the sweet instead. Same deal with some greens. But this isn't because the salt "brings out the flavors". It's because the salt flavor itself "cancels another flavor", which is not the same thing.

Virtually every food expert on the planet agrees with me, so you'll have to forgive me if I don't take "um. Nope" very seriously.
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#43 Jul 10 2018 at 8:39 PM Rating: Good
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Can't we just agree you're both wrong?

Salt doesn't bring out the flavor in any food because there is no such thing. Salt tastes like salt. Humans evolved to enjoy the salt due to its previous rarity. From a flavor perspective there isn't anything wrong with adding as much salt as you enjoy to the food after it is cooked.

I'm also not aware of salt chemically reacting in any significant fashion with any food outside of the sixth grade salt and vinegar penny cleaning experiments.
#44 Jul 11 2018 at 7:45 AM Rating: Good
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gbaji wrote:
You don't want to admit I'm right.
You refuse to be right, so there's fault on both sides.
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#45 Jul 11 2018 at 7:07 PM Rating: Decent
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Allegory wrote:
Can't we just agree you're both wrong?


But... One of us is more wrong than the other! Smiley: motz

Quote:
Salt doesn't bring out the flavor in any food because there is no such thing.


There's a few thousand food industry experts who would disagree with that. Strongly.

Quote:
Salt tastes like salt. Humans evolved to enjoy the salt due to its previous rarity. From a flavor perspective there isn't anything wrong with adding as much salt as you enjoy to the food after it is cooked.


Yes. Salt tastes like salt. If you eat direct granules of it. It can't taste like anything else in that form. Hence my comments about what you're actually tasting when you just sprinkle salt on the surface of finished foods at the table. When it's cooked into food though, it will taste different depending on the other ingredients in the food.

Quote:
I'm also not aware of salt chemically reacting in any significant fashion with any food outside of the sixth grade salt and vinegar penny cleaning experiments.


There's a word for not being aware of something. Why would you assume a simple chemical like salt wouldn't react chemically to other things? That's kinda odd.

This:
Linked Article wrote:
To interact with our taste receptors, salts first have to split back – or dissociate – into their ions. This requires a solution, such as saliva or water. So if you stick your tongue out until it dries and put salt on it, you won't taste the saltiness.


is a chemical reaction. And that's just what happens when you put it on your tongue. What do you suppose is happening when you put it in a soup and apply heat? Same deal. Same deal when mixed into your meatloaf, sauce, or whatever.

More info on flavor enhancement:

Linked Article wrote:
Salt is also a flavour enhancer. Add a little salt and almost everything tastes better. For example, adding salt to chicken soup doesn't just make it saltier, it makes it taste thicker, more balanced and more "chickeny". Salt does this in a number of ways.

Salt suppresses the bad flavours in food, allowing the more pleasant ones to dominate. When researchers mixed bitter and sweet solutions together in a taste test, adding salt made the mixture taste sweeter. But in the sweet solution on its own, adding salt didn't improve the flavour as much.

Many vitamins and antioxidants taste bitter. Adding salt to foods that naturally contain, or are fortified, with these bitter compounds make them taste better. That's why we often add salt to our green veggies.

Salt also reduces the amount of unbound water, known as the "water activity". This leads to a relative increase in the concentration of the other flavour components, improving the aroma, flavour and "thickness" of foods.

This can improve flavour in low fat or sugar-reduced versions of foods. So check your nutritional panels; you might be trading excess kilojoules for excess salt, which is not necessarily healthier.



So basically exactly what I've been talking about all along. This is seriously like the first relevant article that came up with a simple google search, so it's not like this is hidden secrete knowledge or anything. I already knew this. Most people who learn how to cook beyond the basics know this. I'm not making some absurd claim here, but just repeating what is pretty commonly known.

Oh. And the next section of the article details pretty much the same stuff I've been saying about how over salting can lead you to acclimate to the higher salt flavor, leading to more salt consumption than may be healthy. Which leads directly to the issue of people applying table salt to their food because they started doing so as a child (usually) copying mom and dad, have acquired a taste for salt on their food, and now think that's what food should taste like, so they keep doing it.

I'll repeat my earlier statement way back at the beginning of all of this. I'm not the salt police. If you want to shake salt onto your food at the table, that's your choice. I happen to think it's something people should get out of the habit of doing, and perhaps avoid passing that habit on to their children as well. It's one of those things that if you stop doing it, your taste buds will adapt, and over time you wont miss the salt flavor. And you'll be healthier as a result.

Since applying salt to the finished food creates far more "salt flavor" than applying it during cooking (which shouldn't make the food taste salty at all actually), and it's the flavor of salt that we're adapting to here, you really have to knock off doing that in order to achieve results. Again though, that's up to each individual. We all have our bad habits that we know aren't good for us, but that we enjoy. This is no different.
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#46 Jul 12 2018 at 9:21 PM Rating: Good
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gbaji wrote:
And that's just what happens when you put it on your tongue.

If you want to claim dissolving salt as the sole chemical process, then I'll grant you that. Most of the way salt interacts with food is physical, through osmosis.

The articles' points about salt masking other flavors is ****. Yes, if you cover something in another flavor that is stronger, you will no longer taste the unpleasant flavor. The unpleasant flavor is just as much there as before, but being overwhelmed by something else. Yes, if I cover broccoli in salt it will taste less bitter, because it will taste more like salt. It will also taste less bitter if I smother in it honey, sriracha sauces, or lemon juice. It will in fact correspondingly taste a lot like honey, sriracha sauce, or lemon.

The points about salt making chicken taste, finger quotes, "chickeny" and more "balanced" are just utter ********* That isn't an objective, measurable thing.
#47 Jul 13 2018 at 4:50 AM Rating: Good
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Allegory wrote:
The articles' points about salt masking other flavors is ****. Yes, if you cover something in another flavor that is stronger, you will no longer taste the unpleasant flavor. The unpleasant flavor is just as much there as before, but being overwhelmed by something else. Yes, if I cover broccoli in salt it will taste less bitter, because it will taste more like salt. It will also taste less bitter if I smother in it honey, sriracha sauces, or lemon juice. It will in fact correspondingly taste a lot like honey, sriracha sauce, or lemon.


Whether or not salt does stuff before, during, after, cooking aside, salty interacts with bitter differently than sweet and sour. Salt doesn't simply mask bitterness, it inhibits your mouth from sensing it. You add sweet to something bitter, you add a lot to just physically overpower the bitter. You add salt to something bitter, it reduces your ability to sense the bitter, and allows the sweet inside of it already to no longer be overpowered by the bitter.

https://www.npr.org/sections/thesalt/2016/11/14/491376510/grapefruit-and-salt-the-science-behind-this-unlikely-power-couple

Pretty sure there was a Good Eats episode about it too. With a "Mary Poppins" and making fun of her "Spoonful of sugar helps the medicine go down."

Edited, Jul 13th 2018 6:52am by TirithRR
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#49 Jul 13 2018 at 7:23 AM Rating: Good
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Broccoli isn't unpleasant, you heathen.
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#50 Jul 13 2018 at 7:31 AM Rating: Good
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lolgaxe wrote:
Broccoli isn't unpleasant, you heathen.
Not unpleasant. Just bitter. Most greens are. Its why kids don't like them. Some adults enjoy bitter flavors, but it is an acquired taste.

I enjoy raw broccoli more than any type of cooked. And cut up the stalks into slices, treating them the same as say... Cucumber slices (I just peal the outside layer off sometimes as that gets tough on larger stalks). But I'm not against a broccoli cheddar soup either, which adds a not-insignificant amount of salt to the meal.

Edited, Jul 13th 2018 9:36am by TirithRR
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#51 Jul 14 2018 at 3:05 AM Rating: Good
GBATE!! Never saw it coming
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TirithRR wrote:
broccoli cheddar soup
Heaven, like hell, has several circles.


This is 1st circle food.


Edited, Jul 14th 2018 3:06am by Bijou
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