Content Tagged: Diet
The principle properties of salt enable cooks and food makers to use salt for many purposes beyond taste enhancement: Preservative: Salt preserves foods by creating a hostile environment for certain microorganisms. Within foods, salt brine dehydrates bacterial cells, alters osmotic pressure and inhibits bacterial growth and subsequent spoilage. Texture Aid: Salt strengthens gluten in bread… Read more »
A report from the Institute of Medicine (IOM) finds no evidence that drastically reducing salt, and the sodium it contains, in individuals’ diets reduces the risk of myocardial infarction, stroke, or death. Click here to view the entire article.