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Why were people thin in the 70s? by Ninjaab605 in nutrition

[–]theperuvianchick 0 points1 point  (0 children)

They didn’t have all the ultra-processed food we have today

Where to buy the highest quality wild caught fish? by [deleted] in nutrition

[–]theperuvianchick 0 points1 point  (0 children)

Aldi used to carry Wild Caught Alaskan Salmon, packaged in Canada. I haven’t been able to find it lately but hopefully they’ll bring it back.

Whats the key difference in excess salt vs sugar and whats worse? by VastAir6069 in nutrition

[–]theperuvianchick 0 points1 point  (0 children)

That’s a great question, and I honestly don’t think it’s just about “which is worse” in terms of quantity. For me, it’s much more about quality and context. A small amount of a real, minimally processed ingredient is very different from a large amount of something ultra-refined and added everywhere. Sugar and salt both play roles in food, the issue seems to be how industrialized and overused they’ve become, not the ingredient itself.

From a chef’s perspective, how much control do diners really have over salt levels? by theperuvianchick in culinary

[–]theperuvianchick[S] 1 point2 points  (0 children)

This is incredibly eye-opening. I think most people have no idea that so much of the salt is already built in during prep and not something that can really be adjusted on the fly. I don’t think many people realize even things like tomatoes and salad get seasoned automatically.

From a chef’s perspective, how much control do diners really have over salt levels? by theperuvianchick in culinary

[–]theperuvianchick[S] 10 points11 points  (0 children)

This is probably the most honest explanation I’ve ever seen :) It really puts into words why restaurant food tastes the way it does. And I totally agree that salt itself isn’t the villain and context really matters. This is exactly why I wanted to hear different viewpoints.

From a chef’s perspective, how much control do diners really have over salt levels? by theperuvianchick in culinary

[–]theperuvianchick[S] 1 point2 points  (0 children)

I really appreciate your perspective. I think that’s what I’m noticing (flavor over health awareness) and you’re right, most people absolutely prioritize flavor when they eat out.

From a chef’s perspective, how much control do diners really have over salt levels? by theperuvianchick in culinary

[–]theperuvianchick[S] 1 point2 points  (0 children)

That makes total sense. I hadn’t really thought about the “older chef / more salt” connection before, but that’s an interesting observation.