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DevinCauley-Towns t1_j93mhmj wrote

Reply to comment by Li2_lCO3 in [OC] Took a look into Hello Fresh by jakeman8888

That’s how cooking works! Salt brings out the flavour in foods, almost everything needs to be salted at some point and it’s usually best to salt things earlier on rather than tossing some on at the end.

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imtotallyfine t1_j93nrm5 wrote

Yes, I read some cooking book a few years back that had chapters on different techniques and the biggest takeaway I got was you should salt a little at each stage.

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DevinCauley-Towns t1_j93ooeb wrote

Using enough salt (and other seasonings) on foods, especially meat, and giving it sufficient time to soak in is a huge game changer. Simply putting some salt & pepper on your chicken breast and letting it sit in your fridge for 2-24hrs ahead of cooking will make a MASSIVE difference in how it tastes.

Edit: This applies moreso for even larger cuts of meat that require more salt and more time to fully absorb.

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Li2_lCO3 t1_j93pv7d wrote

I’ve pretty much eliminated high sodium and sugar to my diet. So see it at every stage is frustrating to me. Of course salt and fats (butter) make everything taste 1000x better, but I would rather not have a heart attack at 40.

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DevinCauley-Towns t1_j93r4wt wrote

Do you have a pre-existing health condition or family history that would make you at higher risk of heart issues related to sodium intake? If not, then your sodium intake may not matter much.

> # Low Salt Intake May Not Reduce the Risk of Heart Disease or Death

> There is some evidence showing that high salt intake may be associated with an increased risk of certain conditions like stomach cancer or high blood pressure.

> Despite this, there are several studies showing that a reduced-salt diet may not actually decrease the risk of heart disease or death.

> A large 2011 review made up of seven studies found that salt reduction had no effect on the risk of heart disease or death (16Trusted Source).

> Another review with over 7,000 participants showed that reduced salt intake did not affect the risk of death and had only a weak association with the risk of heart disease (17Trusted Source).

> However, the effect of salt on the risk of heart disease and death may vary for certain groups.

> For example, one large study showed that a low-salt diet was associated with a reduced risk of death but only in overweight individuals (18Trusted Source).

> Meanwhile, another study actually found that a low-salt diet increased the risk of death by 159% in those with heart failure (19Trusted Source).

> Clearly, further research is needed to determine how decreasing salt intake may affect different populations.

> But it’s safe to say that reducing salt intake does not automatically decrease the risk of heart disease or death for everyone.

Edit: Salt and sugar are very different things. One is an addictive compound that provides no nutritional value beyond pure energy and the other is a non-caloric essential micronutrient necessary to sustain basic bodily functions and required in higher amounts for optimal performance, especially for athletes.

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Li2_lCO3 t1_j93stz4 wrote

That’s interest. I don’t have any pre existing conditions but I feel worse at the end of the day when I consume more salt. Now that I’m getting older my stomach and body is responding differently to salt, sugars and red meat.

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DevinCauley-Towns t1_j93uf46 wrote

When it comes to nutrition there are general guidelines that are useful for most people. I like Michael Pollan’s advice:

> Eat (real) food. Not too much. Mostly plants.

Though no 1 diet is ideal for everyone and listening to your body can certainly help with this. I prefer to eat lower carb, which leads to my body retaining less water and by extension less salt with it. Additionally, I run & weight lift regularly which also increases my salt demands.

This means I need to intake more salt to keep my levels balanced and avoid fatigue or headaches. I eat very little processed food, so unless I’m going out of my way to add salt I’m not likely to get much in me just by consuming the food as is.

You may be more salt sensitive and thus reducing your salt intake may be the right choice for you, but not necessarily everyone else.

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meglandwellmusic t1_j966ax1 wrote

I do this with the recipes as well. I measure out a small bit of salt (like 1/8 tsp) and sprinkle a portion of that on when they want me to. That way I am technically salting, but not much.

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