04/20/2021 (Tue) 08:53:41
The most common cause of consumption of salt is in pre-made sauces and the like.
The food body corporate just adds sugar and salt to everything to make it cheaper by volume to produce.
Many "savory" foods will be 10% sugar- and many sweets will be 30%.
Salt is often added as a cheap preservative, or because removing excess salt is too expensive.
When you start cooking from fresh, your problems all rapidly diminish.
If you're buying pre-made shit you are a prisoner of the food body corporate, ultimately your efforts will be in vain.
When you do cook yourself the only real risks are:
A. salting things which reduce in volume, like soup.
B. salting things which already have salt from ingredients like soya sauce
I use fermented soya beans instead of soya sauce for instance, and salt the pasta water and use salt at the table- but not the sauce.