Stop Blogging and Cook

People believe that when they’re getting chicken,
they’re getting a low-sodium food.  ~ Liz Trondsen, Nutritionist

WHY NO SALT IN MY CHICKEN PREPARATIONS
All animals contain salt as part of their biological makeup.  Even human muscle contains salt, evidenced by the salty taste of our own tears and sweat.  I came across an article in the Los Angeles Times that reports the industry practice of injecting raw meat with a saltwater solution during processing.  Injected directly into the muscle and stabilized with binding agents, the salt  cannot be removed by rinsing or soaking the meat prior to cooking.

Saline injections add flavor, and probably prevent dryness that can occur during some cooking methods like roasting or baking.  This is due to the water added, and not necessarily a bad thing; certainly not the downside as with bacon, at any rate.  But this adds over 400 milligrams of salt per four-ounce serving, a staggering amount considering that the body doesn’t need added salt.  We only need to replace the salt we eliminate during the day.  It’s good to minimize the amount of added salt whenever possible.

This explains why I’ve not added salt to a roast chicken, or even the gravy I make to go with.  I was puzzled by this, remembering my early days cooking when a boullion cube was always thrown into the gravy.  Saline injections didn’t began until the 1970s, and I bet that the amount of saltwater added has only increased with every decade.  They must inject the solution into the meatiest areas, since it would not be absorbed by bone.  This would explain why chicken wings taste a little less flavorful than the rest of the bird, and may account for the popularity of flavoring wings with fiery spices.

Why labeling is not required for this additive is a mystery.  Those processors are a clever bunch.  Injecting water is another way to add weight, and since most meats are sold by the pound, you are paying more for this added water weight.

NEED VS DESIRE
Human bodies do not naturally crave salt like we do sugar or carbohydrates; salt craving is a response we have conditioned our bodies to feel.  Using salt creates a craving for it.  The more salt we eat, the more we want.  The less we use the less we crave.  And when we stop craving it, we can easily live without it.  Our bodies get used to the salt we use, and soon begin to need more to taste the same amount, just like the body does with drugs.  Pretty soon, we’re tasting the flavor of the salt rather than the flavor of the food.  Bodies with too much salt (you know who you are) need to be retrained.  There are two good reasons for reducing the amount of salt we put on our food:

1. If we don’t put added salt in the food we eat, our bodies will eventually stop craving it. When that happens we will not want it.  Fast food purveyors know this all too well.
2. The less salt we use, the more our taste buds will be capable of picking up the subtle flavor nuances inherent in whole foods.  Less used, less needed.