"salt" news and stories

Denny's Breakfast. Photo: jumanggy/flickr

Denny's menu features items that "are dangerously high in sodium," according to the class action lawsuit filed by a New Jersey man with the support of the Center for Science in the Public Interest, a nutrition and food safety nonprofit group.

Nick DeBenedetto, of Tinton Falls, N.J., a 48-year-old on medication for high-blood pressure, filed the suit Thursday in the New Jersey Superior Court in Middlesex County.

"Denny's menu deceptively presents various items as single meals to be consumed by one individual without disclosing that they contain substantially more sodium (in some cases two or three times more) than the maximum recommended amount for all meals consumed by an individual during a given day," his complaint states.

Denny's Corporation, based out of Spartanburg, S.C., told the Los Angeles Times the suit is "frivolous and without merit."

Rose salt. Photo: seesternrea, Flickr

• Professionals, history and calculators, oh my! Here is just about everything you could ever want to know about salt.
• Chef Rob Feenie shares a recipe for Baked Marinated Sake and Soy Sablefish, Asparagus and Soybean Salad and Tomato-Caper Jam.
• Dishing on local delights, from Halifax's tiny lobsters to Calgary's sausages.
• Author Michael Steinberger talks about the changing face of French food.
• Tempt with tequila, or catch a video about the celebrity tequila trend.
• The fickleness and fabulousness of fresh basil.
• The delicious brew Innis & Gunn is so popular in Canada that there's a special "Canadian Cask" edition.
  
• The ash rind and sweet flavor of Grey Owl Cheese make it a "showstopper."
  
• A picnic menu perfect for summer.

Salt is an essential component of cooking and in a professional kitchen, chefs are lucky enough to have a sous-chef to offer a second taste opinion. Whenever I eat out, it's one of the things I notice right away, because both under- and over-seasoning ruin the dish for me.

According to a recently released study by the Center for Science in the Public Interest, many restaurant chains are guilty of overloading their meals with salt, thus increasing millions of customers' risk of high blood pressure, heart attack and stroke, Nearly 85 percent of the adult-sized meals at 10 popular chain restaurants have more than the recommended daily limit for total sodium intake -- 2,300 milligrams, or roughly one teaspoon of table salt.

Most home cooks are keenly aware of the connection between excessive salt consumption and high blood pressure which results from the body's need to dilute high concentrations with additional water. As a result, home cooks tend to err on the side of caution and don't use enough salt to bring out the best of each dish.

So, how do you know if you're using enough salt?

Get Jennifer's smart seasoning and salt-busting tips after the jump.

When you're whipping up a quick meal, flavored salt goes a long way with minimal effort.

These days the European Union is being looked at as an inept "taste police" by many chefs and food enthusiasts. While working in the cheese industry, I spoke with many French cheese makers who felt threatened by the strict laws regarding cheese aging facilities and feared anti-raw milk legislation. This week, bakers in Germany were angered by a proposed regulation on the salt content in their products.

An article from the New York Times states that Androulla Vassiliou, the European commissioner for health, decided on Wednesday to postpone making a decision on new regulations due to the intense reaction from the German bakers, represented by a federal association and by regional lobbies. Commission spokeswoman, Nina Papadoulaki, defends the EU by claiming, "Our aim is to provide consumers with better information so that they can make informed choices. The commission has no intentions of prohibiting any bread. We have decided to continue our talks with the stakeholders."

It seems that one of the major issues that's not being addressed by the EU, thus far, is the preservation of cultural traditions in the various EU countries. Culinary cultures that date back hundreds of years are at stake. The negligence on their part to fight to maintain cultural diversity within the EU is astonishing when related to food concerns. Perhaps, there needs to be another organization to express these issues to the EU. What do you think?