The Bitter Truth about Vegetables
In an effort to encourage lower sodium consumption, UK policymakers have removed the salt shakers from school lunchrooms. As a result, students are not only eating less sodium but also, unfortunately, fewer vegetables. Simply put, the most nutritious cruciferous vegetables (such as broccoli, cauliflower, kale, collard greens, cabbage, Brussels sprouts, and turnips) have a strong bitter component. Since it has been universally established that most children (and adults as well) need to increase their vegetable consumption significantly, the UK approach of substantial salt reduction seems misguided to say the least. The use of salt to improve the palatability of vegetables will do far more to promote an optimal diet than reducing the small amount of sodium chloride needed to make vegetables more palatable. The Salt Institute has initiated a research project at Ohio State University to determine the optimal level of salt required to increase the likelihood of people eating more cruciferous vegetables. Having this quantitative information will allow US policymakers to consider the inclusive benefit/risk package before repeating the rash actions of their UK counterparts. This project is scheduled to go ahead this month.
