Originally Posted by
stut
I salt to taste, preferably during cooking rather than at the table, but there are certain things I'd always salt at the table (e.g. poached eggs). I tend not to eat pre-processed foods, so am confident I'm controlling my salt intake adequately. It's an excess that's bad for you, not "any at all".
I'm noticing more and more people obsessing about salt. Don't get me wrong, it's good that the issue has been raised and is in people's minds, but I do despair at the constant fight and self-denial people manage to get themselves into when it comes to food. It just seems rather sad when the first question is always "how much x does it have in it?" rather than "how does it taste?"
I totally agree. After all, if we had no salt at all we would die. I use salt as it's meant to be used, to bring out the natural flavour of the food. Bread is a good example, try baking two loaves, one with and one without salt. The one without will be bland and tasteless in the extreme. It is tiresome going to a lot of restaurants these days and having to add salt at the table because the chef or cook is terrified to season properly because of the salt nazi's. Everything in moderation and most of us will be just fine.^