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