Salt has taste AND food safety benefits.
UK food manufacturers say that salt nanny pressure to reduce salt content in processed meats will increase the risk of death from Clostridium botulinum.
Salt has taste AND food safety benefits.
UK food manufacturers say that salt nanny pressure to reduce salt content in processed meats will increase the risk of death from Clostridium botulinum.
Ebinezer Scrooge would agree with them, “It reduces the surplus population.”
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Back in the 1960’s I remember vaguely from my childhood (in Germany) the “ritual” of salting a side of pork in the cellars; usually in a wooden trough.
The solution is obvious: seal all food products and irradiate them. What, the nannies don’t like that either?
Salting meat was used first as a preservative rather than a flavor enhancer. “Corned” beef refers to the salt used to pickle the meat. This anti-spoiling property made long trips possible, especially sea voyages, but all accounts agree that the food would sustain life but not morale.