Content Tagged: Food


Salt and Food Technology

*+-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 »


Preventing Iodine Deficiency Disorders

*+-England is a first-world country in which severe iodine deficiency is rare. However, a May 2013 study published in the prestigious journal Lancet found that even mild maternal iodine deficiency is associated with reduced I.Q. at age 8. Read more.    


Q&A: Is ‘sea salt’ different from regular salt?

*+-Published July 13, 2013, Consumer Reports Q: Ads suggest that there’s a difference between sea salt and regular table salt. I know there’s a difference in flavor between plain and iodized salt, but is the origin of salt also significant? —Arthur Peters Oroville, CA A: Sea salt comes from evaporating sea water, with little or no… Read more »


Food for thought: cutting back on salt may cause you to eat more

*+-But what if eating less salt also increases your weight by making you eat more?  “Over the past 30 years, an interesting phenomenon has occurred: the rates of obesity have dramatically gone up but the amount of salt we consume has remained fairly stable,” Read the full article