DEAR DR. GOTT:
All levels of the medical profession have asked or told all of us to cut back on the salt we consume daily. I try to buy lower or no-salt whenever I can. I’m not on any salt-free diet for a health problem but I’m finding a lot of salt in the deli products I purchase.

I’m widowed, live alone and elderly. Many days I don’t have the energy to prepare meals for myself from scratch or the ingredients are not in the house. So, I buy something already made.

Is this becoming a universal problem that people preparing deli food are ignoring? With salt in everything, are we raising a generation of young children doomed for high blood pressure in the future? Most all adults already have it and are on daily medication to control it. Salt can always be added but can’t be taken away if already cooked in food. [Read more...]

DEAR DR. GOTT:
Please explain the health benefits of using sea salt for cooking in place of regular iodized salt.

DEAR READER:
In a word, none. The only real difference is in the taste and texture, but both have identical nutritional values. Iodized table salt is generally derived from rock salt mined from mineral deposits and is fine grained. On the other hand, sea salt is harvested from sea water through evaporation and is available in both fine and coarse grains. Its flavor is more subtle and often preferred because it contains no iodine or additives.

All people require iodine for normal thyroid function. Fish, dairy products and many processed foods contain adequate amounts, therefore all households on well-balanced diets can switch to sea salt without concern of inadequate iodine intake. In fact, it is rare that an individual consumes too little iodine [Read more...]