Salt is everywhere in our processed diet, even in the so-called “sweet” foods out there on the supermarket shelf, that you would never suspect actually had added salt (Yoo-hoo chocolate drink comes to mind– it hides 260 mg of sodium for one serving (not to mention 35 g of sugar–I’ll leave this for the nutrition experts to tell you how stunningly high that is, for a supposedly sweet drink no less!).
What you WILL find in my recipes are wholesome fresh ingredients. Sometimes, you will find I use canned goods when it makes the job easier–As a busy mother of 5, YES that’s important too!– but there too, either I will recommend that you specifically check in the nutrition facts panel that it contains no added salt or, if I don’t specify, my recipe will make up for the fact that it contains sodium by not adding as much or any salt to that dish.
Having said that, I love a dish that is full-flavored, and sometimes, that extra pinch of salt gives it just the right kick to enhance it! One thing I hate, and you French speakers out there will know exactly what I mean, is a dish that I call “fadasse” (pronounced fad-ass) which is a very blunt way of saying: boringly bland or tasteless! So, yes, my recipes are always cautious with their sodium content and always keeping them in check–that’s the nutrition side–but nothing “fadasse” in Cuisinicity, it just won’t pass the taste test–that’s the culinary side!
I have lots of little tricks throughout my recipes to keep in check the sodium content of my dishes and as I come across them when I feature any recipe, I will come back and revisit this little tip post and explain why I did what I did! So, you can expect this page to grow….For one, you’ll note that I never add salt to my desserts. I wrote about this in a fun post entitled “A Cookie Makeover!” I think it’s one of those things we do without thinking that is not only unnecessary but consequently leads to having to add more sugar in the recipe to compensate for the saltiness. This also has ramifications in the appetite center in our brain, that is referred to in my field of neuroscience as sensory-specific satiety, which I explain elsewhere. If you are used to that usual salt in your sweets, it will take you just a little adaptation not to miss it, but eventually, and surprisingly quickly, if you go back to those desserts that have added salt in them, you will find them too salty! REALLY!
My husband refers to this adaptation as Taste-Bud Rehab! (my husband has written about it extensively!)
The American Heart Association launched a new sodium reduction awareness campaign called “I love you, Salt, but you’re breaking my heart” urging people to sign their sodium pledge on their site. Go check it out!
Here is a very informative article my husband wrote making the case for reducing our sodium intake in adults as well as children, and yet another one here.