This is an index of the health notes included in recipes. These short tidbits of information can help answer questions on everything from Omega-3 Fats in fish to whether to cook chicken with the skin on or not. Want to know about garlic and cholesterol? Is it okay to eat eggs or not? It's all here.
In a study performed in 1982, a group of people were placed on a low-sodium diet for five months. Their taste response to salt in solutions, soups and crackers were measured before and while they were on the diet (Am J Clin Nutr 1982;36:1134-1144 ) During the five month period when the participants lowered their sodium intake, the same measurements were made in a control group that did not change their diet.
In the group that lowered their sodium intake, the perceived intensity of salt in crackers increased. In addition, the amount of salt needed for “maximum pleasantness” of taste in soup and crackers fell in the experimental group but not in the control group.
It is clear that preferred levels of salt in food are dependent on how much salt you are used to eating. So, give it some time and slowly decrease the amount of salt in foods you prepare, and your perceptions of saltiness will change. Read More "The Health of It All..." Articles