|This guy would appreciate American cuisine.|
I understand that salt is a natural preservative, and it is therefore more desirable to use salt than an artificial preservative, but surely they can use a bit less to achieve that effect? Surely we don't need ridiculous shelf lives for our food items and could therefore get by with a lot less salt in the items?
I tend to make most things from scratch, but even then I find it difficult to avoid the high salt content. I really must make sure to get unsalted butter next time, and hopefully that will help a lot. I'm rather tired of all the salt, though. I can't help but think that the high salt content in our food plays a part in the higher levels of obesity and heart disease, too. A little salt is nice for a little flavour (though I find it's rarely needed, personally), but surely no one needs this amount of salt.