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Salt??? (Read 2142 times)
 
Mar 22nd, 2017 at 8:39am

diesel   Offline
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In recent times, I have become more concerned than usual about how my dietary intake affects my health. One of the main problem areas I have always had throughout my life is a liking for sodium chloride – common salt. I just loved salty chips & peanuts or practically anything that had a generous sprinkle of salt chucked on it. Now that I am on the downhill run in life, that consumption of salt needed to be reduced and kept in check according to my GP and my wife (who has nagged about it for years). I was never one for checking labels on foodstuffs to find out if the contents are healthy or not – if it looked good enough to eat, I ate it regardless of whatever nasties were going down the cakehole.

Since becoming aware of the harmful effects of salt, I regularly check the sodium content of foodstuffs that I suspect would contain high levels. In view of the current media coverage of salt in commercial breads, I did a bit of research and although I never suspected bread mixes or even some flour to contain high levels, it appears that they do.

Food for thought.........
http://www.abc.net.au/news/2017-03-21/salt-levels-found-to-be-high-in-some-bread...

http://ramblingsdc.net/Australia/Bread.html#Conclusions

Jeff  Undecided
 

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Reply #1 - Mar 22nd, 2017 at 9:08am

Derek   Offline
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Not a new study by any means and doesn't really surprise me.  Salt is regularly used as a preservative in many foods.

Some years back there was a huge concern that our diet was lacking in iodine and they came up with the concept of making bakers use iodised salt because of the high salt content in bread as a way of introducing iodine back into everyone's diet.

Not 100% sure but I think they legislated for it to happen.
 

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Reply #2 - Mar 22nd, 2017 at 9:21am

Derek   Offline
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Just had a look at a couple of 1 kg packet of White Wings Flour I have here.

For each the serving size is 40 grams. 

On the self raising flour each serve contains 340 milligrams of sodium which they claim is 15% of the recommended daily intake.

In comparison the plain flour with a 40 gram serving size has 2 milligrams of sodium which is less than 1% of the recommended daily intake.

The additive to self raising flour is sodium bicarbonate so quite a lot of it in there as well.
 

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Reply #3 - Mar 22nd, 2017 at 9:23am

diesel   Offline
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I guess it is a bit like adding fluoride to town water supplies in an attempt to combat tooth decay because a minority of the population don't have the sense to look after their fangs.

Quite often the legislation introduced for the so called good of the people is aimed at the lowest common denominator and then everybody is subjected to whatever it is that some 'chair polisher' has determined is best, whether it is or it isn't.

That's my rant over - I feel better now. I should go and kick the neighbour's cat so that I feel really good.  Cheesy

Jeff
 

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Reply #4 - Mar 22nd, 2017 at 9:48am

diesel   Offline
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I've got a box of Laucke Multigrain Soy & Linseed mix and according to the label, the sodium content is 195mg per 80g serving that they claim is 8% of daily intake. The sodium is listed as non iodised salt and mineral salt (E516 - whatever that is??)

It is rather confusing Derek.

I've got a 5kg bag of dark rye mix coming from SNK (thanks to your info) and it will be interesting to see the sodium content of it. They do not show it on the website which I guess is understandable considering the slack labelling standards here in Australia.

Jeff   Undecided
 

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Reply #5 - Mar 22nd, 2017 at 9:58am

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I hope you don't eat a lot of tinned foods. Go over to the pantry and have a look at their labels. Salt content right through the roof.  Mind you sodium is a naturally occurring chemical in many foods as well. Tomatoes have a high sodium content.
 

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Reply #6 - Mar 22nd, 2017 at 10:07am

diesel   Offline
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We hardly ever touch the tinned foods Derek. We grow most of our own vegies and eat fresh stuff where ever possible. About the only time that we may eat a bit more of the tinned foods is when we do a desert trip for a couple of weeks and then it is rarely anything more than a can of soup or a small tin of mushrooms.

Jeff
 

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Reply #7 - Mar 22nd, 2017 at 11:22am

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Greetings from N. Am. Diesel.

I'm a 74 year old female diabetic. After I had a heart attack in 2008, I got some hefty alerts on  salt in foods..  & learned that the Canadian government is trying to get producers of processed foods to reduce the amount of salt they use.  Said businesses argue that taste and food preservation make changes difficult. 

When I did my 3 month travels in Oz in 2012, I didn't go to any COCIA COGS.  I knew salt there would be too much for me.  I was also learning on how salt affect swollen and drippy leg surfaces.

NOW my BIG discovery.  WE are MAMMALS.  Milk is the answer to the salt problem.  & the right cholesterol pills keep me close to skin that is bubble free.    Sure I've told my doctor, but not the specialists for this in home care nursing.   Nobody has said, we need to use you for scientific study to test your 'theory'

Meanwhile  I know I'm right.  I don't have any list of what works, more's the pity.  Simplest clues:  1) if I'm thirsty drink 170 ml milk.  Repeat as desired.  1 go through more than a litre per day.  & 170 ml is 1/4 wine bottle besides being the size of mug I have.

2) If I get a yen for salt, I cook something with bacon cut into small pieces.

As I say, it works.

I grew up on Jersey milk from a lassie named Patsy.  Given my love of milk, my cholesterol pill and what milk I  drink are controlled by my taste buds.  I buy 8 litres a time - 6 litres. of 2%, 2 litres of homogenized.

All offered to you as a serious bunch of suggestions.  Of course, your chemistry isn't the same as mine.  But I'd like to know what you try and what helps you.

Smiley Smiley Smiley Smiley Smiley
 
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Reply #8 - Mar 22nd, 2017 at 1:34pm

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I always look at the label since having a couple of stents put in a couple of years ago.

Not always strict, but try to keep a lid on it.

My daily allowance is 1500 mg sodium, whereas its around 2500mg for a healthy person.

A tin of baked beans has my daily allowance packed into it  Shocked

I avoid stir fry sauces and soy sauce because of the high sodium content.

With flour, it is the baking powder that has the sodium in it.

A slice of bacon has about 185 mg sodium.

I use Beerenberg sauces for my stir fry as they have a very low sodium content compared to others.

Vegeta stock powder is my preferred savoury additive now for most things that I cook. Only recently saw that vegeta has msg in it Shocked, so next tin will be the No Msg added one.

Not saying that any of the above is right, but it's what I look for.


 

...
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Reply #9 - Mar 22nd, 2017 at 5:24pm

diesel   Offline
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Little_Kopit wrote on Mar 22nd, 2017 at 11:22am:
Greetings from N. Am. Diesel


G'day back to you and many thanks for the suggestions.

I find your comments regarding milk most interesting. As a young bloke, I worked in what is known as the high country here in Oz and even though the work was tough (cattle & sheep), it was a very healthy lifestyle and that could be attributed mainly to the food including a regular supply of fresh milk.

I went from that healthy way of living to the rush, rip & tear of city life and a complete change of dietary intake. For many years I lived on fast food, copious amounts of black coffee each day and rarely drank milk. During a major traffic jam one particular morning on my way to work, I took a good look around me and thought "what the hell am I doing to myself?" That was the turning point, an epiphany in peak hour traffic on the summit of Gladesville Bridge. I went back to the bush and have been here ever since, a far better lifestyle, but old habits are hard to shake, especially that craving for junk foods. I'm getting there though. I avoid the fast food outlets and try and steer clear of the processed food aisles in the supermarket, I don't eat much red meat and being a mad keen fisherman, I eat a lot of seafood.

One thing I have discovered in recent years is that it's no fun growing old, but it is what it is and I can look back and say that if I could do it all over again, I would not change a thing.

Jeff  Cool
 

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