In addition to being one of the basics our bodies need on a daily basis, “modern” salt is also iodized. Iodine is needed (albeit in small amounts) for good thyroid health. Usually you can get enough by eating seafoods but most Americans don’t get enough of that either. Goiter is caused by lack of iodine.
Actually, I think you are missing theirs. You asked a General Question, “why do fast food companies pre-salt fries” to which the General Answer is “consumer demand.”
If you want to complain about it or go on an anti-salt kick, we have other forums available for that sort of thing. Please feel free to avail yourself of them.
I don’t know about salt actually causing high blood pressure, but a study release just a couple days ago concluded that reducing sodium intake significantly lowers one’s blood pressure.
“Recently I read a report about salt and have always know how dangerous it can be to our health”
How recent? You know they changed this idea lately…
I bet you never had the salt content of your blood checked.
I’d be less worried about the salt and more about all that oil and grease clogging up your arteries.
Salt? Well, I guess one could worry about that when eating fast food. One might also wonder what else is being put in those french fries…
Processed wood pulp, perchance? Has anybody else here ever heard of Methocel?
Hey Upham, it’s a Michigan thing, too. What’s the reason?
Also, the Canadian Tim Horton’s has better coffee (I hit all of them on 401 when I go by). I think they omit the chicory for the US market.
read a report by the same group of “scientists” in a month or so, and I’ll bet you’ll find that they have then changed their mind, and will say that salt is good for you.
Here is some history and a couple of other interesting sites
J.R. Simplot
http://www.mcspotlight.org/media/press/rollingstone2.html
This guy gives you the recipe
McDs frieshttp://community-2.webtv.net/CadillacJackDJ/Fries/
Here is one that sells a special salt
http://www.seasoningsalt.com/
French Fries Don’t ya just love em?
Well we’ll try this one again
Only a very small portion of the population is salt-sensitive. It can aggravate high blood pressure, or salt sensitive conditions, (but only in those who have salt sensitivity) but only if You Have It Already. The reason why the salt scare is because salt sensitive tests are expensive and not practical for the general population. Salt isn’t neccisarily for you, except for in trace amounts, so it is easier for the medical field to tell everyone not to eat salt. Anyone with a decent diet is going to get enough salt. I am (and my whole family is) big time salters. All of us have very low blood pressure, mine is 90/66. Maybe people just need to let their tastes dictacte unless a doctor does a salt test and tells you specifally you can’t use salt. Sorry in advance for any spell errors!
You might not need that much sodium and chloride you don’t already get in what you eat, but you need iodine, which is very commonly added to salt. Why do you need iodine? Because having a functional thyroid bodes well for your continued survival. Without iodine, you get goiter, an inflamation of the thyroid. I imagine that would be extremely painful, not to mention damaging to the thyroid. The only other source of iodine I know of is seafood, which is not commonly eaten by Joe Average American, so we add it to salt and sell the iodized salt to everyone.
BTW, the reports about salt not being harmful to people without preexisting condtions matches what I have heard on the subject.
At the McDonald’s near my house, they don’t salt their fries at all. I rarely go there. Without salt, those fries have NO taste.
Burger King, which is across the street, salts moderately, but even when they don’t, their fries still taste good.
Not necessarily dealing with the OP, but that’s my two cents.
Here is St. Petersburg, FL, there are so many senior citizens living here that the fast food places rountinely do NOT salt their fries, you have to add it yourself. The Wendy’s down the street from me has the worst (non-salted) fries, IMO.
Quick question for Dandmb50:
Are you one of those people that think salt is addictive?
If this is the only way the salt on the fries was regulated in your restaurant, you either had a crappy trainer or a non-observant manager. Ever hear of the “triple arch” method? That’s how McDonald’s gets uniform salt on fries from one batch to the next, one store to the next. The shakers are the same and a triple arch method (kind of a reverse “M”) dispenses roughly the same amount of salt every time.
Also, for those of you concerned about the salt on your fries, are you aware that your burger was more than likely salted during/post cooking also?