What's the deal with packaged pasta and rice products these days? I can't seem to find one that has less than 25% of your RDA of sodium per serving, most are 30% to almost 40%. There's no way for the consumer to reduce the sodium content (other than making additional plain pasta or rice to add to the packaged stuff, which the defeats the purpose of using a convenience product). The saltiness is even distracting from the otherwise good taste of the product.
I understand that salt is the cheapest way to add "flavor", however by cutting down on the salt content, they'd still be saving money!
I propose that the FDA, or the companies themselves, deem salt as the consumer addition to the dish as they do water, milk, and butter/margarine. We can create a culture of salting food to taste, lower our salt tolerance palate, and save lives and money in the process.
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About Me
- KatzeKitty
- Decent, caring, frugal woman who is domesticated with a good man and two teenaged boys (not "of my body" but "of my house"). I'm big on environmental causes, energy and resource conservation, and critter protection.
1 comment:
I agree. After seeing my wife lose 60 (sixty!) pounds by watching simple things like processed sugar and processed flour I'm all for having "simpler" foods where you can add your own *whatever*. I do not wish to make my own ketchup, but I'm perfectly capable of putting my own salt in it (on it?).
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