Salt Sanity

http://radionutrition.com/wp-content/uploads/2017/02/Salt-Sanity.mp3Podcast: Play in new window | Download (Duration: 7:32 — 3.5MB)Subscribe: iTunes | Android | RSSI like salt.  In moderation.  On tossed salad.  On eggs.  On hamburgers.  On potatoes.  On tomatoes.  I’m probably something of an outlier in my profession, since everyone else is officially anti-salt.  We’re supposed to repeat the mantra of Low Sodium […]

What exactly is fish sauce?

Fish sauce is not something you just put on fish Fish sauce is an essential ingredient in countless Asian recipes, from curries to soups to sauces and beyond.  It packs a fishy odor, and a strong salty and umami flavor punch, so you don’t need to use much. It’s low calorie, but also high sodium, […]

Featured food: natural pork

It’s hard to find pork that isn’t injected with salt water. A funny line in a TV show caught my attention recently: a family was eating dinner, and one of the characters remarked that pork just wasn’t the same anymore since they took all the fat out of it.  Amen. I think about that when […]

The potassium stars of summer

We hear lots of negative news about sodium — we eat too much, it’s bad for us, it leads to hypertension, everyone should cut back — WAAAAY back — and just get used to bland food. What we rarely hear is the good news about sodium’s partner, potassium.  Maybe we should.  Most of us never […]

Food of the Week: Bacon

Here’s how an acquaintance describes her 2 year old grandson’s diet: “Bacon!” We love bacon, and our love starts at an early age.  According to conventional diet wisdom, high fat/high sodium bacon is completely evil.  According to certain fad diet adherents, it’s the staff of life.  According to food marketing geniuses, bacon is the magic flavor […]

Salt Wars

Salt = bad, right?  Maybe not so much.  The nutrition world has another controversy* that’s got the Food Police up in arms – the suggestion that cutting back on salt isn’t necessarily going to result in Health Utopia. Salt is sodium chloride, and it’s the sodium part of that molecule that’s linked to increased risk […]

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