So over thanksgiving week we ate out every day OMG the salt!

[Anonymous]

Anonymous wrote:These posts are why white people are accused of not seasoning their food.

Yet smother racist posting on this board.

[Anonymous]

Anonymous wrote:I have rarely eaten out. The food never tastes good unless there is a lot of salt, which means the cooking is uninspired.

I am now medically ordered on a low-salt diet the last couple of years anyway.

I have always preferred eating my own food.

No. It's not "uninspired." Food without salt is insipid.

[Anonymous]

Food that depends on salt means the "chef" is ignorant about seasoning food with terrific herbs and spices.

I too rarely eat out for this reason.

I need to drink gallons of water at/after restaurant meals.

[Anonymous]

Anonymous wrote:Food that depends on salt means the "chef" is ignorant about seasoning food with terrific herbs and spices.

I too rarely eat out for this reason.

I need to drink gallons of water at/after restaurant meals.

Again false. They do entirely different things. Salt and spices are not replacements for each other. You don’t know how to cook.

[Anonymous]

Anonymous wrote:Food that depends on salt means the "chef" is ignorant about seasoning food with terrific herbs and spices.

I too rarely eat out for this reason.

I need to drink gallons of water at/after restaurant meals.

I agree with the pp. You don't know how to cook. If you use herbs and spices you should still be using salt. They do different things, flavorwise and chemical wise.

[Anonymous]

I have chronic hyponutremia and salt everything. I salt salty food and don't feel it at all. I do feel all those extra calories though.

[Anonymous]

I use miso instead of salt when cooking. The body likes it better.
Sodium in our diets is primarily found in processed foods - canned foods, breads, etc. not the salt we season with.
A good rule is check the nutrition facts - calories per serving should be more or equal to sodium per serving. If it is more sodium than calories, put it back in the shelf.

[Anonymous]

Anonymous wrote:I use miso instead of salt when cooking. The body likes it better.
Sodium in our diets is primarily found in processed foods - canned foods, breads, etc. not the salt we season with.
A good rule is check the nutrition facts - calories per serving should be more or equal to sodium per serving. If it is more sodium than calories, put it back in the shelf.

Haha Miso is made of salt fool

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use miso instead of salt when cooking. The body likes it better.
Sodium in our diets is primarily found in processed foods - canned foods, breads, etc. not the salt we season with.
A good rule is check the nutrition facts - calories per serving should be more or equal to sodium per serving. If it is more sodium than calories, put it back in the shelf.

Haha Miso is made of salt fool

yes, a teaspoon of miso has 200-300 mgs of sodium in it. It's the major source of soidium for the Japanese. Then there's soy sauce!