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Bill To Ban All Salt In Restaurant Cooking

Posted by timothy on from the too-stupid-to-live-as-long-as-possible dept.

lord_rotorooter writes "Felix Ortiz, D-Brooklyn, introduced a bill that would ruin restaurant food and baked goods as we know them. The measure (if passed) would ban the use of all forms of salt in the preparation and cooking of food for all restaurants or bakeries. While the use of too much salt can contribute to health problems, the complete banning of salt would have negative impacts on food chemistry. Not only does salt enhance flavor, it controls bacteria, slows yeast activity and strengthens dough by tightening gluten. Salt also inhibits the growth of microbes that spoil cheese."

5 of 794 comments (clear)

  1. This just in! by jemtallon · · Score: 5, Informative

    Some politicians are idiots! More at 11.

  2. Re:Bad ideas last forever by pnuema · · Score: 4, Informative
    As an avowed foodie, there is absolutely no reason one needs to use trans fats. Ever. The only advantage they have over regular fats is shelf life, therefore cost. By banning them the playing field is leveled for everyone, and we can finally put that pox on humanity behind us forever.

    Trans fats have been removed from your favorite foods for a few years now. Can you honestly say you can tell?

  3. Re:Too much salt? by mdarksbane · · Score: 4, Informative

    Really... so sodium chloride plus 2% random crap out of the ocean is inherently better for you than sodium chloride + 2% safe non-clumping agent and iodine? Because that's pretty much what you're comparing. They're 98% the exact same chemical.

    Don't take my word for it, ask the May clinic:
    http://www.mayoclinic.com/health/sea-salt/AN01142

    But hell, enjoy your goiters.

  4. Re:Fail by Volante3192 · · Score: 4, Informative

    Which, if you actually read the bill is an outright lie by Ortiz:

    http://assembly.state.ny.us/leg/?default_fld=&bn=+A10129%09%09&Summary=Y&Memo=Y&Text=Y

    3 S 399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR
    4 OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARA-
    5 TION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT,
    6 INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAU-
    7 RANT OR OFF OF SUCH PREMISES.

    Fail troll is fail.

  5. Re:Some people are idiots by mikechant · · Score: 5, Informative

    Just to humor yourself, the next time you go to a restaurant, ask for the nutritional menu. The recommended level of salt intake is 1000 to 1500mg (1g to 1.5g), though the USDA recommended amount is around 2400 or so.

    I think you're confusing salt levels and sodium levels here (i.e. quoting sodium levels but labelling the figures as salt levels). This is a pretty important disctinction. To quote from this:
    http://en.wikipedia.org/wiki/Salt#Recommended_intake

    "In the United States, the Food and Drug Administration itself does not make a recommendation,[64] but refers readers to Dietary Guidelines for Americans 2005. These suggest that US citizens should consume less than 2,300 mg of sodium (= 2.3 g sodium = 5.8 g salt) per day.[65]"

    (emphasis added)