| OK In Health - Pass On the Salt |
|
Salt and Your Taste Buds - December 2022Dean SimmonsBy 'PASS on the SALT'
 You may have heard that on average “over 75% of the sodium (a component of salt) that we eat comes from processed foods.” If you are good at math, you might think that this is a rather large proportion and conclude that a pretty direct way to reduce your sodium intake is to eat fewer processed foods. I would agree with you on that point.
But what if you are amongst the majority who find processed foods to be pretty convenient, tasty and incorporate them into many of the meals you eat with your family?
Wouldn’t it be easier if the food processors just stopped adding salt to their food products, or at least added much less than they do now?
If only it were so simple. In addition to playing an important role in food preservation, salt plays a significant role influencing the flavour of foods. Taste tests have found that added salt influences the flavour of foods by:
- Enhancing sweet tastes
- Improving the intensity and balance of overall flavour
- Increasing the sense of fullness and mouth feel
- Increasing the taste of saltiness
- Masking bitter tastes
When food processors reduce the amount of salt that is added to food products the flavours may change as a result. One of the challenges faced by food processors is to create food products that have less added salt but still taste good to a society that is used to a high sodium diet.
While food processors continue to look for solutions to this challenge you can take steps to reduce the amount of sodium in the foods that your family eats. I would love to hear what steps your family has taken to lower the amount of sodium in family meals.
~ by Dean Simmons - Dietitian
 'PASS's Bio: Are you trying to cut down on salt?
It isn't the easiest thing to do if you are used to adding salt to everything to enhance the flavour. And the fact that many foods come pre-salted often doesn't help. These 'Pass on The Salt' articles sets forth some ways in which you can start your journey to a less salty cuisine and a healthier you. Please contact your dietitian for specific information. These articles are only a guideline. - Email
Copyright © 2004- 2011 OKinHealth.com. This article is of the copyright of OK in Health and the author; any reproduction, duplication and transmission of the article are to have prior written approval by OK in Health or the author.
IMPORTANT DISCLAIMER
This information and research is intended to be reliable, but its accuracy cannot be guaranteed. All material in this article is provided for information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this newsletter / e-magazine / website. Readers should consult their doctor and other qualified health professionals on any matter relating to their health and well-being. The information and opinions provided in this newsletter / e-magazine/website are believed to be accurate and sound, based on the best judgment available to the authors. Readers who fail to consult with appropriate health authorities assume the risk of any injuries. The publisher is not responsible for any errors or omissions. OK in Health is not responsible for the information in these articles or for any content included in this article which is intended as a guide only and should not be used as a substitute to seeking professional advice from either your doctor or a registered specialist for yourself or anyone else.
|
 |
|
|
Connect with Us
 | What Affects Iron Absorption? | | Iron supplementation can be beneficial for some people who are at risk of deficiency such as pregnant women, female athletes or women with heavy menstrual cycles. To get the most out of iron supplements, avoid taking them with coffee, tea or milk. These beverages contain substances that can inhibit the absorption of iron. Wait 90 minutes or more to drink coffee, tea or milk, after taking iron. Vitamin C and meat proteins can improve iron absorption. Check with your physician before adding an iron supplement to your diet. |
|
|
| Indoor Plants and Your Health |  When you add indoor plants to your home's interior, you add greenery as well as living organisms that provide health benefits. A number of studies have found an association between houseplants and a range of positive psychological and physiological benefits. | | Full Article |
|
|
| Portobello Mushroom, Goat Cheese and Walnut Sliders | Category: Main Meals
Description: This bite-size mushroom burger makes a tasty meat-free option at summer barbecues.
Portobello mushrooms, sometimes also spelled portabella, are actually the same species as a crimini mushroom. Generally, the mushroom is called a crimini when small and a portabello when its cap has grown to about four to six inches in diameter. These large brown mushrooms have a meaty texture and can be grilled, roasted or used as an ingredient in other dishes.
One cup of sliced portobello mushrooms, approximately 121 g, makes up a single serving and has only 42 calories. There is 1 g of fat and 5 g of protein in a cup of sliced portobello mushrooms. The total carbohydrate content of a serving of portobello mushrooms is 6 g, of which 3 g is fiber. Water makes up 108 g of the total weight of a 1-cup serving. There are only 12 mg of sodium in a cup of portobello mushrooms, so it is considered a low-sodium food.
A 1-cup serving of portobello mushrooms supplies 31 percent of the daily recommended intake of selenium, or 21.4 mcg. It also contains 30 percent of the recommendation for copper and 18 percent of the requirement for both phosphorus and potassium. Other minerals in portabello mushrooms include iron, magnesium, manganese, calcium and zinc. In a serving of portobello mushrooms, there is 7.2 mg of the vitamin niacin, or 36 percent of the daily recommended intake, and 0.6 mg of riboflavin, or 34 percent of the recommendation for that vitamin. Portabello mushrooms also contain the vitamins pantothenic acid, folate, choline, vitamin B6 and thiamin, also known as vitamin B1. The nutrient betaine is also found in portabello mushrooms.
Mushrooms also contain compounds called purines, which may cause health problems in individuals with gout. People with this condition may want to avoid eating portobello mushrooms.
More antioxidant activity is found in the caps of mushrooms than in the stems. Unlike many other foods, most of the antioxidant level in mushrooms is not destroyed by cooking. | | Full Recipe |
|
|
|