Headlines & features
Does how much salt you eat really matter?
05/03/2011 7:51 pm
In Salts, a Pinch of Bali or a Dash of Spain
05/02/2011 12:24 pm
These days, salts come from all over the world, in many hues and crystal forms and textures. But can you taste the difference? Harold Namak of the New York Times explores that question in his latest column of “The Curious Cook.” He explains that salt is the rare ingredient that can enhance the flavor of pretty much any food it’s sprinkled on. Sensory scientists have found that beyond supplying its own taste, salt in small amounts enhances our perception of sweetness and sourness while suppressing bitterness, a talent that helps balance the flavor of everything from brussels sprouts and grapefruit to caramel and chocolate and coffee. It brings out the flavor of food by helping expel its volatile molecules, so there’s more aroma to fill our noses.
Salt Wars - Is Salt Restriction Necessary?
04/26/2011 9:19 am
In a thoughtful overview, this doctor concludes with this point on salt reduction efforts: "Before they take any action to go beyond mere "recommendations" regarding the general population's salt intake, I personally would like to see a prospective, randomized, controlled study on whether the good actually outweighs the bad when salt intake is broadly restricted across a population."
The food police have got at my pizza
04/20/2011 10:25 am
This British columnist laments that a restaurant chain has stopped putting salt in its pizzas; just stopped, in the name of the nation's health. Which is where you want to ask whether anyone in mass catering is actually allowed to rate taste as a selling point any more and how your average Italian would react, served a salt-free pizza. Next time, she says, she will choose one with anchovies or capers, always assuming they haven't been made "safe" by having the salt rinsed out of them. It may also be time to start hoarding the little sachets you get on planes for future restaurant use – unless, of course, the salt police have got at the airlines, too.
Laundry tip: How to have whiter whites, lower bills and a smaller carbon footprint
04/14/2011 2:04 pm
Reduction of water hardness was up to 100 times more effective at stain removal than increasing detergent dose or washing with hotter water, according to a March 2011 study by Scientific Services S/D on behalf of the Water Quality Research Foundation.The study adds more data to a laundry list of benefits for softened water. Another 2011 study conducted for the Water Quality Research Foundation assessed the impact of water hardness on automatic dishwashers, finding a similar effect in the kitchen as was observed in the laundry room.
Salt cuts mean shelf life may suffer
04/08/2011 10:24 am
In England, retail giant Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for Tesco.
Radiation Scare Prompts South Korea Salt Shortage
04/06/2011 1:27 pm
Stores across South Korea are seeing salt disappear from shelves. Buyers say they want to stock up ahead of possible contamination from radiation in Japan. Others are under the impression that ingesting it offers protection from radioactive iodine.
Report: Salty water prevents tainted oysters
03/25/2011 4:47 pm
Moving farmed oysters into saltier waters before harvest greatly reduces the risk of food-borne illness, according to a study from the Virginia Institute of Marine Science and local oyster growers.
Exercise May Blunt Salts Effect on Hypertension
03/25/2011 8:38 am
A new study from Tulane University suggests that physical activity may diminish the negative impact of a extremely high-salt diets on blood pressure.
13 Handy Uses for Salt
03/24/2011 10:02 am
Did you know that, according to the Salt Institute website, there are over 14,000 uses for salt that go far beyond spicing up your next meal? Here are 13 handy tips for using salt around your home.