I have a real aversion to salty foods - which makes it almost impossible to eat Maccas or anything processed. I'll buy a packaged meal occasionally and find I really can't stand it. I conscientiously read the labels of tinned beans to check sodium levels. And, interestingly, I discovered that Macro organic chickpeas have a whopping 660mg of sodium per 100g ( I wrote them a letter and they said it is under review). And the nearest in the "cheap and nasty" chickpea tins was 440mg. (By the way, after plenty of research, I can state that the Aldi brand is quite low at 135mg). The point of this all is that chickpeas don't actually NEED added sodium in the tin for any preservation purpose. There are some quite expensive imported tins at gourmet grocers that have no salt added and, guess what, they taste JUST like chickpeas.
Now my low salt preference reaches right back to early childhood - and I remember my mother being quite salt averse in her eating, too. So perhaps its hereditary. But I still have some friends, with sophisticated palates, who will salt their meals BEFORE they've even tasted it (yes, you know who you are).
The point being, just because its added to a food product, it isn't necessary for its shelf life or its mouth appeal. Remember, you can always add salt, but its nigh on impossible to remove it. The Food Industry, though, does like to keep us under its thumb. The more fat, salt and sugar it adds to food, the more likely we are to have our brains stimulated by it. They call it reaching the "bliss point". If a food manufacturer can hit the "bliss point" with its product we are more likely to buy it again, thereby creating profit for shareholders.
The ever-useful website www.naturaltherapyforall.com has written about how to curb this intake and I re-post it below. The reason being; who wants to have their tood preferences be controlled by a CORPORATION? And excess fat, salt and sugar are implicated in a whole range of lifestyle diseases that are making us miserable and die younger than we need to. (My personal vision of dying is of having a freak extreme sports accident at 104 yrs old, by the way).
I must confess to being a bit sugar averse too, but very very very much in love with fat. Make mine the roasted pork belly with pork belly on the side, please. (apologies for the delicious image)
p.s. found the medication interfering with taste aspect (see below) v. interesting.
By Rebecca Lewis on August 14, 2013
Are you eating healthy? If you often eat at fast
food chains, or if you love pre-packed meals, refined grains, ice creams and
fizzy drinks, then you’re probably not. A lot of fast foods sold in convenient
stores nowadays are loaded with sugar, saturated fats and sodium.
Unfortunately, all of them could greatly harm your health.
Good thing, more and more people are becoming aware
of the health hazards of sugar, unhealthy fats and salt. There’s no wonder why
the sale of organic products has increased in the past few years. Furthermore,
many restaurants and processed food manufacturers are now working with top
chefs to be able to produce ‘healthier’ versions of the products that have
earned a bad rap in the health industry. These include incorporating real,
fresh, whole ingredients.
Still, it could take plenty of years before all those
fast food restaurants could offer us something good but healthy. So it is still
important that we, consumers, take the lead in the fight against these
potentially harmful food additives. If you’re looking to cut back on your
sugar, fat and salt intake, follow these tips:
Cook with herbs and spices. If you think only salt, fats and sugar can make a dish taste good,
think again. There are a lot of natural food additives that bring out the rich
flavour of any dish. Play with different herbs like cilantro, basil, turmeric,
parsley, dried oregano, rosemary, or dill. These are the secrets of the best
chefs in the world! You will be surprised of how a dash of any of these herbs
and spices can make your dish delicious and of course, healthier!
Choose whole. White rice, white bread and white pasta may not taste that sweet
but they are actually made from refined sugar. If you want to reduce your sugar
intake, choose whole grains. Brown or red rice, oats, bran and the like are
complex sugars that give you lasting energy and satiety.
Use healthy fats. Make use of extra virgin olive or coconut oil when cooking. If
you’re making salad dressings or any dish that requires oil, consider using
healthy fats from avocado. It doesn’t only enhance the flavour of food, but
also gives it a creamy texture.
Experiment with sauces and seasonings. Have you ever tried using tobasco sauce in your homemade barbecue?
How about balsamic vinegar for salads, dried mushroom for stir-fries, sundried
tomatoes for whole-wheat pasta, or seaweeds for soups? Head to the nearest
Asian store for some rich and flavourful additions that can make your usual
dish extraordinary!
Have it fresh. Fresh bell peppers are more flavourful and aromatic than the
canned ones. Freshly minced garlic is much better than commercially processed
powdered garlic. As much as possible, prefer fresh ingredients as they still
contain high levels of nutrients your body need, and the same time, possess
natural sweetness.
Slowly cut back on salt, sugar and fats. If you’re used to eating sugary, salty and fatty foods, you’ll
find it difficult to cut back drastically. A good strategy would be to slowly
reduce your intake. For instance, if you’re used to adding a tablespoon of
sugar in your coffee, tomorrow lower it down to one teaspoon. Once you
developed tolerance for this amount, try to reduce it again until such time
that you can drink a cup of coffee without having to add sugar. Do the same
thing with salt and fatty ingredients.
Stay hydrated. If you are dehydrated and not producing enough saliva, you will
not be able to fully savour and enjoy your food (saliva helps you determine
taste and flavour), so your tendency is to adjust its taste by adding more
sugar, salt, etc. Make sure to get your 8-a-day of H2O.
Don’t smoke. Smoking also interferes with taste, making food less palatable. In
one study, Greek scientists found that the tongues of smokers are flatter than
that of non-smokers.
Check your meds. Most medications interfere with the body’s ability to taste and
smell. You can adjust the taste of your food using natural spices.
Eat healthy. Nutritional deficiency can also interfere with your taste
perception. According to a study published in the Journal of Dental
Research, supplementing with the trace mineral zinc may actually enhance
our sense of taste.
Our health is in our hands, so goes the old saying.
By cooking and eating wisely, we can enjoy our food better without putting our
health at risk!
Happy eating!
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