Home › Forums › Miscellaneous Forums › Miscellaneous – Food Related › FDA Proposes Limiting Amount of Salt in Processed Foods › Re:FDA to Limit Amount of Salt in Processed Foods
Couple of night ago I was looking through some old cookbooks from the early 50’s that my mother-in-law sent me a few months ago before I posted an entry on this board. I was questioning if we’re so health conscious and we’ve made dramatic shifts in our nutrition and diet since those years, why are folks so obese and in poor health now. Bacon, bacon grease,lard.shortening, pork liquor, oil, and butter start most all recipes in amounts that by today’s standards are staggering. One half a cup of oil for about a quart of spaghetti sauce? We’re not counting the fat added by the italian sausage. Sugar in recipes not by the tablespoon, but by the cup or fractions of. Heavy cream, eggs, and all sorts of things that one would use rarely or sparingly now. We’re now on the subject of salt. Was the amount of salt not only by processed foods, but common use in recipes higher then. Looks like it. Most recipes now call for smaller amounts or “to taste” then cookbooks back then. I was reading on another board about how KFC mixed their breader in the 60’s. Three pounds of salt to a 25lb bag of flour. That’s about 2 tablespoons by my kitchen scale to a pound of flour. Betty Crocker in a 50’s ed. of the Cookbook recommends 1 1/2 tablespoons salt per cup for seasoned flour for frying chicken. We didn’t have food facts on labels back then, but I suspect processed foods had much much more salt on them years ago. High blood pressure is epidemic now. I don’t know a single person that’s not on at least one BP med and often on several.