Scientists seek to outlaw flavor

Scientists seek to outlaw flavor

The flavor police are at it again. “Nutrition experts” are comparing salt to trans fats, blaming it for the high blood pressure epidemic, and claiming that a nationwide salt restriction would save billions of dollars and 90,000 lives.

Where did they get such ridiculous numbers? Your guess is as good as mine. I’m still trying to figure out where they came up with the absurd idea that salt is the scourge of modern society. But make no mistake, they’re on a witch-hunt, and this tasty, healthy mineral may not make it out alive.

A headline I recently came across said, “Experts call for accelerated national sodium reduction initiatives.” I had to do a double take when I read this one. Laws against salt? Did I read that right? I was under the impression that we lived in the free states of America, but hey, I’ve been wrong before…

According to the Science Daily article, “Achieving this will take a comprehensive, population-wide effort, one that includes federal leadership to create a level playing field so that all food companies can move in concert toward gradual, steady reduction of sodium levels.”

Let’s read between the lines here and say what they’re not… Americans are too fat and too lazy to take good care of themselves. So instead of making good choices on their own, good ol’ Uncle Sam is going to make those choices for you. After all, now that he’s going to be footing the bill for your healthcare, he should have the right to tell you how to eat, right?

Now let’s get something straight. Most Americans do consume far too much sodium——some even estimate that people funnel in about 3,400 milligrams per day. Even the best foods and nutrients can be toxic if you overdose on them. The same is true for salt.

But I can tell you this for sure: No one is dumping one and a half teaspoons-worth of salt on his food in a single day. The problem isn’t how you cook your food, or how much salt you sprinkle on——because the problem isn’t the salt. The problem is that too many people are stuffing their faces with processed foods.

You can check out the USDA’s website to see a list of the sodium content in literally thousands of food items. But for now, let’s take a look at some top offenders:

  • Dehydrated onion soup mix (1 packet): 3,132 mgs
  • Seasoned bread crumbs (1 cup): 2,111 mgs
  • Spaghetti sauce (1 cup): 1,203 mgs
  • Canned chicken noodle soup (1 cup): 1,106 mgs
  • Beef bouillon (1 packet): 1,019 mgs
  • Frozen turkey and gravy (5 ounces): 787 mgs
  • Canned cream-style corn (1 cup): 730 mgs
  • Teriyaki sauce (1 tablespoon): 690 mgs
  • Vegetable juice cocktail (1 cup): 653 mgs

In just a quick scan down the first two pages, canned soups showed up 16 times, fast foods showed up 23 times, and ALL of the items on the list were some kind of pre-packaged, canned, or otherwise processed food. And for millions of Americans, that represents breakfast, lunch, dinner, and everything in between.

Sure, they’re convenient——they’re cheap, too. But make no mistake… they come with a hefty price tag.

Bottom line: Salt is absolutely essential to life——and a healthy life, at that. If you know what’s good for you, you’ll cut back on the canned and processed food. But, whatever you do, don’t cut back on the salt. Sodium helps keep your blood pressure and body fluids at the proper levels. And if you’re interested in keeping your heart beating and your muscles contracting, you should be interested in getting your fair share of sodium.

If you don’t have enough of this mineral, you could begin to suffer from fatigue, weakness, and nausea. Severely low sodium can even lead to confusion, aggression, dizziness——and ultimately to seizures, coma, or death.

Here’s what to do:

Your body needs adequate amounts of sodium to survive——about one teaspoon (or 2,300 mg) per day should do it. But not all salts are created equal. And what you see on most dinner tables and in most restaurants across the world is not a salt that’s made for human consumption. It’s an industrial product made for the chemical industry, not your table.

The only salt you should be using is salt that comes from a clean seabed, and trust me—it looks nothing like the chemically altered variety you’re used to. Pure sea salt should be grey and a bit soggy. If it’s snow-white and dry, you’re better off without it.

The only source of pure sea salt that I trust is the Grain and Salt Society. I don’t get a dime for recommending them, but I’ve been so pleased with their sea salt, I’m glad to do it.

For more information on the products offered by the Grain and Salt Society, call them at (800)867-7258, or visit them on-line at

Be sure to store the salt in a cool, dry place in an airtight container to prevent it from drying out. You should also mix the salt every few days. When natural sea salt sits, the moisture settles to the bottom of the container and the salt will clump.