AstroNutt
6 hours ago
Great read! I sent this story to my girlfriend who works as a lunch lady in a small West Texas town for the last 10 years.
She said they are still able to provide nutritional food for the kids. Her mother had an aunt that worked at the same school in the 50's and 60's and they made everything from scratch. Vegetables were bought locally too.
She also mentioned the kids hated the whole wheat pasta and breads when Michell Obama implemented, "Let's Move". They wasted lots and lots of food because the kids wouldn't eat it. She specifically mentioned the whole wheat Mac and cheese with no salt.
I've tasted the food the kids eat there and it's really good, compared to the nasty stuff I had to eat at my schools.
It really pisses me off that schools don't get more government funding. Nutrition plays such a huge role in young developing brains and bodies. These are the kids that will be taking care of us all one day.
AuryGlenz
6 hours ago
I will never understand why Michelle Obama’s plan included low salt. It’s not like kids have major hypertensive issues.
hexbin010
an hour ago
I'd have eaten way more salad as a kid if my mum didn't treat salt as if it were the devil itself. There is nothing enticing about raw cucumber, lettuce and tomatoes on the side of a plate.
A pinch of salt and pepper, small amount of olive oil, oregano and lemon? Now we're talking.
speed_spread
4 hours ago
Because it conditions your expectations of tasting salt everywhere, which is what industrial food provides. Good food should taste great even if it's low on salt.
jandrewrogers
2 hours ago
An enormous amount of traditional food from around the world has a lot of salt in it. Salt is not a modern invention.
For example, humans have been eating olives for tens of thousands of years. Olives contain and require prodigious amounts of salt to taste good, usually in the form of seawater.
buu700
an hour ago
High salt intake is only an issue on a high-carb diet or with inadequate hydration. Otherwise, consuming adequate salt/electrolytes can actually be a bit of a chore. Like saturated fat, salt has been incorrectly demonized in the course of propping up ill-conceived modern dietary standards.
jandrewrogers
an hour ago
Salt pills were a thing for people working in hot climates. The military requires electrolyte augmentation in such conditions. These days we use fancier electrolyte blends but it is still largely salt. If you are on a multi-day fast it is the primary thing you need to replenish aside from water.
I do some pretty serious backcountry trekking in the summer. You can feel when your electrolytes are low after several hours, the signs aren’t particularly subtle. Fortunately, you can slam a few grams of electrolytes and you’re back to normal in a matter of minutes.
Our bodies can handle it, humans largely developed in regions where electrolyte depletion was a risk. The amount of salt you have to consume to regulate your electrolytes in environments with high electrolyte loss dwarf what you are going to consume in typical food, processed or not. The idea that the average human is hyper-sensitive to consuming too much salt is preposterous. Even animals gravitate toward salt licks.
buu700
5 minutes ago
Agreed. The idea that salt is merely a flavoring with negative side effects has always struck me as indicative of an unhealthy relationship with food. It aligns with a broader Calvinistic tendency to view pleasure and harm as inherently linked, which is fortunately at odds with reality.
almosthere
an hour ago
What most people don't get is that if you're salting food during the cooking phase it requires a crap ton.
If you just sprinkle it on after it's cooked, it's so much spicier and takes so much less. Cake and eat it.
poink
3 hours ago
It feels like you’re using “industrial food” as a pejorative, but the best chefs in the world also do not skimp on salt
sevg
2 hours ago
> the best chefs in the world also do not skimp on salt
Chefs use lots of salt to optimize for taste rather than health. (And restaurants don’t have to declare how much salt was in your meal.)
That’s why it’s a bad idea to eat out and/or get take-away every day. Your salt intake would be extremely high.
poink
2 hours ago
Are we pretending that optimizing for taste is a bad thing?
It’s obviously bad to eat super salty “ultraprocessed” food all the time, but it’s not like the salt is the primary problem
To take OP’s example, I’d much rather kids eat generously salted broccoli that is “optimized for taste” rather than unsalted mac & cheese, regardless of whether they just throw it away (which I probably would, too)
sevg
2 hours ago
> It feels like you’re using “industrial food” as a pejorative, but the best chefs in the world also do not skimp on salt
Your first comment that kicked off this sub-thread missed the context. We’re talking about school food kids eat every day, not occasional restaurant meals. So the appeal to authority of “best chefs in the world” doesn’t make sense here.
My point wasn’t that taste is bad, it’s that when you optimize solely for taste like restaurants do (using high salt, high fat etc without disclosure), you can create health problems when consumed daily.
userbinator
2 hours ago
Look at the graph of life expectancy vs. average sodium intake by country, and you may be surprised.
sevg
2 hours ago
Read this and you may be surprised: https://en.wikipedia.org/wiki/Correlation_does_not_imply_cau...
userbinator
an hour ago
That's exactly what I'm implying.