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Processed foods: Why so salty?

September 2nd, 2005

Question: Why do food manufacturers add so much salt to processed foods? There are so many other excellent food preservation methods available.

Answer

Salt (sodium chloride) helps prevent spoiling by drawing water out of the food and depriving bacteria of the moisture they need to thrive. Salt is also an antibacterial agent, killing some bacteria that cause food spoiling.

At one time, salting was one of the only methods available to help preserve food. But today food manufacturers have many other methods. These include pasteurization, refrigeration and freezing, and dehydration and freeze-drying, irradiation and chemical preservatives. Each of these newer procedures has resulted in the need for less salt in foods — and in some cases, no salt.

So why is salt still added to processed foods? Here are some reasons:

* Salt makes food more flavorful.
* Salted foods such as soups seem thicker and less watery.
* Salt increases sweetness in products such as soft drinks, cookies and cakes.
* Salt helps cover up any metallic or chemical aftertaste in products such as soft drinks.
* Salt decreases dryness in foods such as crackers and pretzels.

Most Americans consume more than double the recommended daily amount of sodium — due in part to a heavy diet of processed foods. To reduce sodium in your diet:

* Eat fewer processed foods such as potato chips, frozen dinners and cured meats.
* Choose low-sodium or reduced-sodium foods.
* Don’t add salt to your food. Instead, use herbs and spices to flavor foods.
* Eat more unprocessed, fresh foods such as fresh fruits, vegetables, lean meats, poultry, fish and unprocessed grains.

Entry Filed under: General Nutrition

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