Salty Dog

by Anne Bennett on April 23, 2010

It’s pretty clear by now that we’re getting way too much sodium from the foods we eat. So why am I recommending a great salt? Because less than 25% of the salt we take in daily comes from our salt shakers. Most of it comes from all of the packaged, processed foods that fill the center shelves of the supermarket.

First, let’s get this statistic out of the way: we need no more than 2,000 mg. of sodium per day. Less is better. This means that if you eat a Chik-fil-A chargrilled chicken sandwich for lunch (1140 mg. sodium) and a Lean Cuisine for dinner (approx. 600 mg.) you’ve pretty much exhausted your daily allowance.

Cooking at home is best, for the obvious reason that you can control the sodium and fat, and if you master a few, simple recipes you’ll be eating more delicious food in about as much time as it takes to go through the drive-thru line. Jamie Oliver is big on home-cooking. More on him in a later post. kosher_salt_medium(I love Jamie.)

What’s a home cook to do? Banish all salt from the kitchen? Cooks Illustrated recommends Diamond Crystal Kosher Salt, which I’ve been using for years. It has larger crystals and great sticking quality, which means that a little goes a long way when you sprinkle it atop finished dishes and you end up using less. It also has a clean, unmetallic flavor that complements fresh real food. Where to but it? Penzey’s Spices, the best source for every spice and dried herb under the sun.

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{ 1 comment… read it below or add one }

Courtney April 23, 2010 at 12:41 pm

I picked some of this up a couple of weeks ago! Much better than other kosher salts I’ve purchased.

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