Salt: Welcome to the New Trans

The writing has been on the wall long enough that it’s beginning to fade. Salt is quickly shaping up as the next trans—that is, the new ingredient non grata on the block. Despite an unequivocally clear case against it (and really, has that ever stopped legislators?), the frothing masses have concurred. We must cut the salt.

One piece along these lines that caught my eye this morning, which I promptly posted a link to over at CulinologyOnline.com, cites Dr. Walter Willett’s recent suggestion at Worlds of Healthy Flavor that we move sodium down a similar legislative road as trans in the near future.

The article goes on to get more-sound input from a number of chain-restaurant folks familiar to Culinology® and the Research Chefs Association (clearly an attracting aspect for my eyes...). Although the indicators are clear, these chain-restaurant captains certainly aren’t hip to Willett’s legislation trip, favoring more of a voluntary “stealthy healthy” approach (this is, after all, America ... last time I checked...), but our “handling” of trans very well might prove more doppelgänger than cautionary tale at the end of this darkening day.