Why do restaurants have to dump so much salt on salads? Everything doesn’t need to taste like a pound of salt.
Ignoring the incredible over-reach...how effective will this be.
If a restaurant takes the salt out of foods, people will just add (likely more than it originally had) with a salt shaker.
Similar to how I sometimes flush twice with my gumbint mandated toilet, the ill conceived nanny state law will probably have a reverse effect, and people will eat more salt.
I can remember a few years ago, Campbell’s Soup began advertising on the labels the reduced salt content on it’s various kinds. You could easily tell why they began to taste a little bland as a result, so all I did was add the little bit more salt to improve it, when you did not have to before, lol.
They want to cut down on salt again? Thought we already went through this once.
As I finish my lunch, a Banquet frozen meal, specifically the “Turkey meal” I note that is must be healthy as it contains 61% of my recommended daily allowance of sodium: 1460 mg.
However, it does seem that Banquet could probably just cut that salt in half with minimal effect on taste. I could always reach for the ever present shaker, if I needed more.
(Hard to remove the salt that the manufacturers put in, but easy to add it at the table)
Salt bagels and salt pork will have to be salt free.
Mr. Trump. Please make them go away!
Yes. I, too, would like to see communities cut down on government.
Adding salt at the table does not always do the trick. Perfect example: pasta or rice. Cook it without salt and it can never recover.
I’ve found more and more restaurant food comes to the table with not enough salt. Then you have to ASK for the salt shaker—they don’t automatically provide it any more.
Anyone ever notice that we have a built-in salt monitor? When something tastes too salty to you it is sometimes because you have enough salt in your body at the time. Sugar works the same way. So does food in general!
“Let me explain to you how you should go to the bathroom ...”
“Let me explain to you how you should salt your food ...”
The Gubmit wants a lot of things. Like people to be herded as lambs for the slaughter.
HANDS OFF MY SALT! My blood pressure is so low I need the salt to keep it up enough to prove I am still alive!
https://www.activistfacts.com/organizations/13-center-for-science-in-the-public-interest/
“The Center for Science in the Public Interest (CSPI) is the undisputed leader among Americas food police. CSPI was founded in 1971 by current executive director Michael Jacobson, and two of his co-workers at Ralph Naders Center for the Study of Responsive Law. Since then, CSPIs joyless eating club has issued hundreds of high-profileand highly questionablereports condemning soft drinks, fat substitutes, irradiated meat, biotech food crops, French fries, and just about anything that tastes good.
CSPI fancies itself a watchdog group but behaves more like an attack dog, savaging restaurants, disparaging adults food choices, and discouraging even moderate alcohol consumption. It famously dubbed fettuccine alfredo a heart attack on a plate. Its nutrition nags encourage the public to just say no to fried mozzarella as though it were an illegal drug.
With a long history of writing letters to restaurants threatening legal action over purported mislabeling of low fat menu items, it surprised no one when CSPI graduated to lawsuit threats over the absence of nutritional labeling. In July of 2003, Jacobson teamed with legal shark John Banzhaf to formally warn six U.S. ice cream retailers that lawsuits may result from their refusal to immediately list the calorie (and, ideally, saturated fat) content of each item on menu boards.
CSPIs self-anointed experts also encourage a whole lot of lawsuits against fast-food restaurants (the group says it is looking at tobacco as a model), mostly because they see legal action as leverage to enact all the restrictions on food they have long supported. These include, but are by no means limited to:
extra taxes on foods with fat, sugar, and sodium (the so-called Twinkie tax);
government-mandated warning labels on high-fat, high-calorie menu items;
mandatory nutrition information on restaurant menus, menu-boards, meat packages, hamburger wrappers, food commercials, ice cream stores, movie theatres, bakeries, hot dog stands, etc., etc.
requirements that broadcasters give free equal time to government-supported advertisements of healthy foods;
restrictions on baby food packaging requiring that tapioca be labeled as chemically modified food starch;
labels warning parents that soft drinks may be replacing low-fat milk, fruit juice, and other drinks in their childrens diets;
labels warning of contamination from fresh, unpasteurized juices;
a government-sponsored Must-Not-See-TV Week campaign; and
stricter regulations on genetically enhanced foods, which are already the most regulated food products in the U.S.”
You’ll have to take my salt from my cold hardened arteries.
I think I’ll have some miso soup in protest... and wonton soup... and maybe some ramen, fried in bacon grease.
they always complain about govt in the bedroom and govt in my doctors office, but they are the ones forcing govt into the restaurant. and my gun store.
As usual the more onerous regulations come after the purported reasons for them have been proven to be mostly hogwash and partly bogus as well as not true.
I agree, even though this may physically benefit me.
I have a heart issue where a salty dish in a restaurant brings a whole lot of chest pain. I can’t finish eating, it’s nasty.
The change that this has brought in my life is that I stay out of most fast-food places and when I’m somewhere nice, I have a chat with the waiter about it and make selections according to my limitations.
I DON’T want Federal regulations dumbing down EVERYBODY’S food to cater to the issues of people like me. It’s MY problem, not everyone’s problem. I’m dealing with it. Leave the people alone, for once.