Some New York City chefs and restaurant owners are taking aim at a bill introduced in the New York Legislature that, if passed, would ban the use of salt in restaurant cooking.
"No owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food for consumption by customers of such restaurant, including food prepared to be consumed on the premises of such restaurant or off of such premises," the bill, A. 10129, states in part.
The legislation, which Assemblyman Felix Ortiz, D-Brooklyn, introduced on March 5, would fine restaurants $1,000 for each violation.
Only about one-third of hypertension patients are sensitive to salt and have been found to have low levels of the kidney hormone renin, which regulates blood pressure. In these people, reducing salt intake raises levels of renin. So some, but not drastic, salt restriction may improve control of hypertension in these patients.
However, for the remaining majority of people struggling with hypertension who are not salt-sensitive and actually have high renin levels, restricting salt intake has the opposite effect and may cause blood pressure levels to become even more elevated. Unfortunately, after decades of research, there is still no good way to check for sodium (salt) sensitivity, but certain groups - blacks, the elderly, and the obese - are those most likely to be salt sensitive.
i heard this on the radio this moring.....crazy abounds.
I think we need to follow the money trail since this is absurd on the face of it.
We have heard there has been a major push to limit sugar in soft drinks and remove them from schools Now it's salt in NY.
I didn't even know there was such a thing as a salt substitute.
Substitutes might not "be" the real thing - but that doesn't mean they're ideal to consume in equal quantities. Since they're relatively new they're relatively poorly researched and so I feel quite leery of such things.
All in the name of people indulging and eating things they shouldn't be eating anyway.
Hmm - interesting.
I wonder how reactive it is in comparison to real salt in the means of certain foods - like baking (salt is pared with baking soda to rise dough, etc)
Hah *knee slap* I always get soda and powder confused, even when I'm cooking. Salt needs baking powder to rise dough - not baking soda.
I look at salt like I look at sugar - it's quantity that counts and if you make everything from scratch you know exactly what went into it.
I swear, sometimes I think the industrialization leg of the women's rights movement was the worst thing that happened to everyone's fat, lazy, boxed dinners asses. Ever since then more and more people haven't had time to cook - and food comes pre-prepped in a can.
That is one thing I love about living in Taiwan. There are plenty of healthy options available without having to cook at home if you don't have the time... The US is generally pretty bad about this.
If salt is ban, then watch the New York restaurant industry melt like the butter that they can no longer use (too much salt) in a hot pan.
This is like banning hammers from construction workers, or tools that calculate from mathematicians, not only is is unreasonable but it is also a direct punch in History's kidney, as these items are traditional for these occupations.
Ban salt 100 years ago and half of the US population would starve to death.
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