A recent study found that cherry tomatoes grown in salt water can turn out tastier and heartier than ones grown normally, partially because the plants have to fight harder to fight the environmental stress and produce more compounds to help them cope. These compounds contain antioxidants like Vitamins C and E, which have healthy effects on those who consume the fruit.

The solution only contains 20% seawater. Unfortunately, not all genotypes of tomatoes react in the same way to the salt water. Some die because they cannot counteract the free radicals from the solution, so don't try to do this with larger tomatoes; it probably won't work. In the study, the water was constantly circulated and the pH controlled by a computer, so the researchers promise that the tomatoes won't taste salty.

The researchers, based at the University of Pisaone in Italy, are encouraging the growth of tomatoes in brackish water, because it will not only lead to juicier, healthier tomatoes, but will help to preserve our freshwater supplies.

No wonder people are confused about diets and health. One week coffee is bad for you, the next it's good for you. One week fat is bad for you, but then we find out it depends on what kind of fat it is. One week it's bad to have too many carbs, the next week we find out we need carbs but they have to be the "good" kind.

Now it's salt in the news again. I think salt has always been called "bad" for you, especially if you have high blood pressure or other medical problems. And now the FDA is going to hold hearings on the white stuff.

It's not really the salt you shake on your foods (something I never do anymore) it's the salt already in the packaged foods we buy. According to statistics, 75% of the salt we get comes from packaged foods and not the stuff we add ourselves.

Well, this is the oddest food holiday I've found, next to Dress Up Like An Ear Of Corn Day*, but let's see what we can do with it.

It's always good to use less salt, especially if you have high blood pressure (and a lot more people in the country have high blood pressure than anyone realizes - what used to be "borderline" is now too high). I haven't added salt to food in over 10 years (no joke), usually substituting pepper if I need a little seasoning. I also like those no-salt seasoning like Mrs. Dash. Go check out that aisle in your supermarket. I think you'll be surprised at what you'll find there.

Here's some info on using less salt. Here's a recipe for Linguine with Fresh Herbs you might want to try, and how about some tips on drying fresh herbs?

* This doesn't actually exist.

Here's an idea that is either brilliant or will make you feel really, really guilty about eating snacks.

AndrewAndrew has come up with these cookies that have the nutritonal label printed right on the icing! So now with every bite you can see what you're putting into your body. Or, if you don't want to know, you can just shove the whole thing into your mouth and not think about the numbers.

I wonder if this would work with other foods? Maybe print nutritional labels right into a piece of Wonder bread or onto a piece of Kraft American cheese? It probably wouldn't work with Pepsi or creamed corn.

[via Boing Boing]

Last week's Chicago Tribune published a long feature on our addiction to salt, which seems to be growing, despite the AMA's request that salt to be stripped of its "generally recognized as safe" (GRAS) status. The article goes into some detail about why we are addicted, how salt is necessary for our bodies, and how cutting out excess salt could improve health. However, the most helpful part of the article is the list of simple ways to cut back on salt in your diet:

• Eat fewer boxed and canned foods.
• Use fresh meats instead of canned, cured, smoked or processed.
• Rather than adding salt during cooking, sprinkle it on at the table.
• Use fresh or plain frozen vegetables instead of canned.
• Rinse canned vegetables, which will remove sodium that was added during processing.
• Make your own salad dressing and marinades.
• Make your own stock and gravy.
• At restaurants, order grilled, baked, steamed or poached instead of fried, battered, smothered or gratineed.

Additionally, the article lists some common food items, both at home and in restaurants, that are veritable salt bombs.

A representative for the Food Products Association asked the American Medical association why they were singling out salt as a health risk to the American public. Predictably, they cited evidence that salt may cause an increased risk of elevated blood pressure and heart disease. But is an increased risk enough to label salt as a danger?

There is no denying that there is a lot of salt in the foods we eat. The recommended daily amount of salt is about 2,400 mg, which is roughly a teaspoonful. Many people consume double that in a day. But the salt that we add to our homemade chicken dinners is not the problem; the greatest source of sodium in our diets is processed food. For example, a Big Mac contains over 1000mg of salt - half the recommended allowance. Unfortunately, because this salt isn't readily apparent to the eater, people don't know its there - and if they are told by their doctor to watch their salt intake, or take to heart the advice from the AMA, they end up watching the wrong places.

With news agencies now saying that a major source of salt in daily diets is bread, carb-laden loaves could once again come under fire from nutrition-fanatics. Even though the headlines blame bread, more than 75 percent of all the salt in people’s diets come from processed foods, only a small portion of which are breads. Salt is necessary in bread making, not only for flavor, but because it interacts with the yeast, retarding its growth and producing a better-textured, tastier loaf. One teaspoon of salt weighs just over 2 grams, and organizations like the British government recommend a maximum of 6 grams of salt a day. If a loaf of homemade or non-preprocessed bread has one to three tablespoons of salt in it, there is nothing to worry about unless you are eating multiple loaves of bread on a daily basis.

Some salt is necessary in the diet, serving functions like regulating fluid levels in the body. Do yourself a favor and cut back on the deli meats, don’t just cut back on bread.

Campbell's Soups are cutting back on sodium. Again. Since 1964, the company has tried several times to reduce the amount of sodium in its popular line of soups without achieving popular success; consumers complain about the high sodium content, but do not buy reduced sodium soups. Campbell's says that they have discovered a new type of sea salt that has 40 percent less sodium than regular salt, which will enable them to maintain the flavor of their soups while decreasing the total amount of sodium. A half-cup serving of Chicken Noodle will drop from 890mg to 670mg of sodium, with the use of the new salt.

Not surprisingly, Campbell's is not revealing the name or their source for the new salt.

The FDA recommends a maximum of 2400 mg of sodium per day - roughly 1 teaspoon of salt. For years, many people have been told to reduce the amount of salt in their diet, but new research shows that sodium intake may not contribute to an increased risk of heart-related problems. Campbell's says that their soups taste-tested as good as or better than the original versions, but whether they are good for you is between your taste buds and your doctor.

MSN's report on the Worst Foods to Eat got us to thinking about what our list might be. MSN has nothing on us here at Slashfood. While we think that living a vegetarian or vegan lifestyle is a great choice, unlike MSN “health” advisors, we don’t think it’s the only way to live. We put on our Slash Foodie un-scientifical research hats and here are our picks for 8 of the worst foods you can eat:

• Deep fried Snickers or Mars bars - This "snack" packs over 450 calories and about 30 grams of fat, and a king size will deliver more than 700 calories and 44 grams of fat. What's more disturbing is that some pubs plate them with a side of fries and call them lunch.
• Shelf stable “creamers” – Water, sugar or corn syrup solids and partially hydrogenated oils make up this shelf-stable faux cream. Need we say more?
• Pasteurized, processed cheese food - No, we don’t care how well they melt. These melty, spreadable, day-glo orange “cheeses” have to be labeled as “cheese food” because of the addition of preservatives and liquids. Yum.