A New Challenge for Chefs: Cooking without Salt

Felix Ortiz, a New York assemblyman, proposed a bill that prohibits restaurants adding salt on food. If restaurants are caught doing that, a fine of $1,000 will be issued. New York City has banned unhealthy ingredients like trans-fats in food preparation. Many restaurants in the City have also listed calories information on the menu. Now, the governors switched their attention to salt because about 1.5 million New Yorkers have high blood pressure. Some governors believe the new bill of banning salt will help New Yorkers consume less sodium and possibly solve the high-blood-pressure problem.

I understand the reason of banning trans-fats because restaurants may find some replaceable. I am not sure about salt. I admit I am not a professional chef. Neither did I spend much time working in a commercial kitchen. My experience of cooking at home informs me I cannot cook without salt unless I want to eat bland food every day.

As a matter of fact, even though eating too much sodium will increase blood pressure, inadequate salt consumption may also cause other health problems. If chefs are not allowed to cook with salt, how about other seasonings that might contain salt? In the future, chefs’ lives could be a lot easier --- they can forget recipes; they can just boil, steam, or fry whatever food it is and put them on the table with seasonings. Let’s hope consumers will prepare a meal themselves on the table. What do you think about this bill?

References:
Telegraph.Co.UK: http://tinyurl.com/linchikwok03142010
Picture was copied from: http://todaysseniorsnetwork.com/Salt.jpg

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