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  • This is very true. Although

    This is very true. Although salt is a functional ingredient in many foods, particularly highly processed foods, there is intensive research into finding alternatives. And after considerable R&D, it has been possible to formulate ingredients which can substitute salt in many of its roles (ie. imparting taste, improving texture etc.). But the fact of the matter is, salt is inexpensive to procure; so it boils down to the simple math of profit. This is despite the fact that large companies with enormous resources and revenue at their disposal (sayfor example, McD) can easily switch to alternatives if they really wanted to.

    Another factor is the Food Standards Agency (UK's regulatory body for food and drink), National Health Service (UK's state run medical care provider) and other such government agencies have pursued the issue of salt reduction systematically and diligently. They have made consumers more aware of healthy eating and the benefits of reducing salt in their diet. Equally of importance is the UK food industry's proactive approach towards the issue.

    In short, reducing salt in a recipe for a product (especially highly processed foods) might seem like a minor detail in the larger picture and may even appear simplistic. But in reality, it takes concerted effort and awareness on the part of all stakeholders (government, regulatory agencies, food manufacturers and retailers and consumers) to make a substantial change on a large scale.

    Posted by: Anonymous | 7 years ago | Reply
  • I too strongly agrees with

    I too strongly agrees with you eventhough salt is considered as one of the major ingredient in all types of food a pinch of salt when extra added in the food becomes inedible due to its high salinity. Good post

    Posted by: Anonymous | 5 years ago | Reply
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