Most of ours contain about 30% of the recommended daily intake of sodium. Which might seem high. But is it really? Let’s talk about salt, and address this “issue” head on.
While we’ve been told by the Food & Drug Administration since the 1970s to limit our sodium intake to the equivalent of about one teaspoon of salt a day, more and more studies are calling that advice into question. Simply stated, there seems to be no evidence that a diet low in sodium improves health. Said another way, salt is not bad for you. Here are articles from Scientific American, The Atlantic, and The New York Times making that point. On the other hand, here’s a different article from The New York Times arguing that we should indeed limit our salt intake. We encourage you to read up on the issue and decide for yourself. We are by no means qualified to give you health advice. Full stop. If we had to make a decision, we fall on the side of moderate salt intake being totally fine. After all, the agency warning us about salt is totally OK with “part of this complete breakfast.”
Good Stock is OK with salt in soups. We believe in seasoning and spice and flavor. Salt is a huge driver of all three. But you’ll note that we don’t use too much salt. How? Because we cook with great ingredients and proper technique. Those are the two tenets to making food delicious. We use herbs, spices, and time to drive flavor, instead of relying on salt to make up for a lack of everything else. That separates us from two types of soup that really drive us crazy.
The first is a soup that is very high in sodium, yet also bland. You’ve got to add salt to it, so what’s the point of all the sodium already in it? The other type of soup that bugs us is the “healthy”, low-sodium soup.....that tastes like it. What does it need to make it enjoyable? You guessed it, salt. Good Stock soup comes seasoned and ready to eat. It tastes the way we want it to, and we don’t think any additional salt is needed. (Hot sauce, however, can be a different story!) Plus, you can tell exactly how much salt is in your soup, so there’s no guessing game.
There’s the old adage that food always tastes better at a restaurants because they use far more salt and butter than people realize. There’s definitely a kernel of truth in that. But for us, we’re telling you exactly how much salt we use. And it’s possible that you may think it is too much.
But is salt even bad for you?
By the way, how come everyone knows the sodium content of soup. How come no one knows the sodium content of a slice of pizza, a taco, a cheeseburger, etc, Why are people picking on soup? By the way, it’s 83% for a slice of pizza, 75% for a taco, and 45% for a cheeseburger.
Here’s insight into one of our favorite techniques.