Takeaway and popular brands of soup are overdosing customers with massive levels of salt.Says who?
Three guesses:
Consensus Action on Salt and Health analysed 575 ready-to- eat ranges and also found high levels in other popular brands.And yes, that is the load of old fanny that it sounds like, with yet another 'recommended limit' being pulled straight from the nether regions of the bureaucrats, just like those for alcohol and fat.
There were 23 supermarket products with at least two grams of salt - 18 were from brands including Heinz, New Covent Garden and Batchelors.
CASH chairman Professor Graham MacGregor, of Barts and the London School of Medicine and Dentistry, said: 'It is the very high levels of salt that are put in our food that leads to thousands of unnecessary stroke and heart deaths.
Surely, Dracula never regarded garlic with as much fear and suspicion as these people regard a fairly harmless and necessary mineral?
They're going to have a conniption when they see what Hollywood has named one of its proposed summer blockbusters...
C.A.S.H.!
ReplyDeleteI presume this organisation was established by the Alan B'Stard MP?
I wonder who funds this lot...oh, I know...it's me...again!!
ReplyDeleteAnd CallMeDave thinks it'll be hard to find areas where he can cut public expenditure?
850,000 medical errors and 40,000 iatrogenic deaths p.a. in the UK. When these bastards get their house in order and stop killing patients, then they can start lecturing me. Until that happens, they can shut up.
ReplyDeleteThe only figures I can find, in fact ALL the figures, seem to be out of that shoitehole accross the water called the U.S.A, but;
ReplyDeleteStrokes in Germany;
181,818 from a population of 82,424,609.
G.B
132,950 from a population of 60,270,708.
http://www.wrongdiagnosis.com/s/stroke/stats-country.htm
And Germany has a HEL of a higher salt rate in cooking, and shop bought goods than Britain.
Most of the bread, for instance, is so salty you can not eat it. Everything from Fish fingers, to Schnitzeln, and canned vegetables to cheese are similar.
So. The C.A.S.H can take their salt and shove it up their arse. It is all bollocks.
Have you tried the "fresh" soups from these vendors recently? I reckon dishwater would be more palatable.
ReplyDeleteHave a read of this...
ReplyDeletehttp://www.nytimes.com/2010/02/23/science/23tier.html?ref=instapundit
Every word they say might be true. It wouldn't change the fact that 'healthy options' food with reduced salt etc. invariably tastes like the blandest variety of shit.
ReplyDeleteFT isn't alone in noticing the level of salt in German food. Better still, if you're very sad and read what the sausages contain you'll often see 'Rauch'. I'd love to see the reaction of the UK Health Police to 'Smoke' in a list of ingredients. Bloody tasty though.
Dave H (google hates me today)
Salt is only a problem if you're salt-intolerant - a problem suffered by a vanishingly small percentage of the population. For the rest of us there's an interesting little bodily function that ensures "salt homeostasis" - known to the medical profession as "micturation", or to the rest of us as "having a piss". The body needs a certain percentage of salt to function. If it gets too high your urine is more salty, if you reduce your salt intake it's less salty... It's possible to overload your kidneys by, for instance, drinking a lot of sea water - which leads to a blood salt concentration that they can't cope with. Take miles too little salt and you'll firstly be doubled up with muscle cramps, then increasingly ill and finally dead as your nervous system goes on the blink.
ReplyDeleteI've seen the data on which the original 6grammes salt "limit" was based... Basically, they were a load of bollocks.
Pogo. I am.
ReplyDeleteNephrogenic Diabetes insipidus, if you know it. I must drink 10 to 15 liters of water per day WITHOUT salt in the diat.
Hence my concern at the flouridisation of water.
"Teut"... Always thought you were a rare 'un.. :-)
ReplyDeleteThe beeb was blathering about this one earlier. Once again, they trotted out the "recommended daily allowance". My recommended daily allowance is as much as I want.
ReplyDeleteRead the article NYTimes Article.
ReplyDeleteLow Salt = Obesity
I have started to eat a more healthy diet recently...
ReplyDeleteNo, that is total bollox. I have started to eat more beans and pulses recently because I like them and they are good for me.
Sadly, the tinned versions available in supermarkets are low in fat, salt and sugar. As a consequence they taste like shit.
I have started buying proper beans in packets, adding plenty of salt to them and boiling them to buggery for an hour.
The flavour is vastly improved but they are full of salt, sugar and other unhealthy things.
Could the healthist fucktards explain which is better? (Excuse the language, I have been restoring my B-vitamin balance at a beer festival).
First a tip for Brian - don't add salt to beans or pulses before cooking as it makes them tough, add it afterwards.
ReplyDeleteAs Longrider said "my recommended daily allowance is as much as I want."
Recently had an annual cholestrol check and it's lower than ever this year. Nurse asked how?
simple I said, I use lots of butter, lard, dripping and definitely no marge.
It's true and it works.
paulo
JuliaM - You beat me to this one. I'll have to type faster (or maybe less!).
ReplyDeleteBrian - the one that's good for you is the one you like. Your body didn't develop a sense of smell and taste for no reason at all. It's to advise you on what to eat.
That's why butter tastes great while the synthetic yellow stuff tastes awful.
I'd never buy tinned veg. The processing takes out all the sugars and other stuff which is good for you. As for salt, as Pogo said, unless you have a condition that affects it, your body will regulate salt.
The 'daily guidelines' refer to an average mythical creature shaped roughly like the perfect human. they don't apply to very many real individuals at all.
Ignore them all.
"I presume this organisation was established by the Alan B'Stard MP?"
ReplyDeleteHeh! It might as well have been...
"And CallMeDave thinks it'll be hard to find areas where he can cut public expenditure?"
Can't think why he'd believe that, unless...
Oh. Right. He's no different to the incumbent, is he?
"When these bastards get their house in order and stop killing patients, then they can start lecturing me. Until that happens, they can shut up."
Indeed.
"Have you tried the "fresh" soups from these vendors recently?"
On fresh soups that I don't make myself, Covent Garden is usually ok - though I find them underseasoned!
"Have a read of this..."
ReplyDeleteNice to see someone admitting to not having all the answers. A really refreshing change.
"I'd love to see the reaction of the UK Health Police to 'Smoke' in a list of ingredients. "
I imagine it'd be a bit like in those vampire movies whenever a cross is brandished...
"Salt is only a problem if you're salt-intolerant..."
A lot of these 'scientists' appear to be people-intolerant. I'm sure there'd be a grant for studying it.
"Once again, they trotted out the "recommended daily allowance". My recommended daily allowance is as much as I want."
Hear, hear!
"Sadly, the tinned versions available in supermarkets are low in fat, salt and sugar. As a consequence they taste like shit."
Yup, Steve Shark made the same observation. Some good suggestions in the comments.
"Recently had an annual cholestrol check and it's lower than ever this year. Nurse asked how?
simple I said, I use lots of butter, lard, dripping and definitely no marge. "
I imagine she too reacted like Dracula faced with a crucifix!
"JuliaM - You beat me to this one. I'll have to type faster (or maybe less!)."
There's always plenty rto go around. Heading towards a GE, it seems the meddling ramps up exponentially...