This lifestyle can seem restrictive. Getting over certain food cravings and / or addictions can be a challenge.
It seems people miss things like cheese, chocolate, crunchy things, salty things, flour things, ice cream, coffee, sugar, creamer, milk etc. Just the mention of the food item, a thought or a picture of it, can set off consuming thoughts and longing.
This is for those who are not lucky enough to be able to make up their minds and swear these foods off forever. Although it is best to taper off these foods as they are calorie dense, harmful to your health, make one eat more calories and do not help heal the addicted brain, here is some help for those in transition.
My next few blogs will attack these Beasts. Today I will help you deal with Salty Things.
Salt can really make you retain water and make you weigh more. It makes food hyper palatable and therefore makes you eat larger quantities. It is also deleterious to your health; it can cause blood pressure to rise and it is specifically harmful to the Endothelial cells which are the life jacket of your arteries.
What to do?
There are a few things you can add to your food to help deal with the Salty Beasty.
Benson’s Table Tasty 2 oz (I use lots and buy the 1 pound bag) Benson’s Table Tasty 1 pound bag is great for adding to air popped popcorn, stir fry’s, hummus and most anything to which you would like to add salt.
You can also trick the tongue by adding things to your recipes like sun dried tomatoes (oil, salt and sulfur free), lemon zest and lime zest (preferably organic).
It is not your fault that you are craving things like salt. Your taste buds have been hijacked by the food industry. Nutritionists hate high-sodium foods. Even the mayor of New York City wants you to eat less salt. But how come the industry hasn’t been able to significantly reduce the salt-content of their foods?
Salt is as essential to the food industry as water. First, it fixes a lot of the problems that occur because foods are processed. Cornflakes lose their metallic taste with salt. Crackers without salt are bitter, soggy, and stick to the roof of the mouth. In bread making, salt keeps the machinery from gumming up. Salt makes food last longer on the shelves.
Salt covers up nasty tastes, especially of meat, that would otherwise remind you of damp dog hair.
Salt is the great antidote to all of these problems, and more. And salt is as cheap as water.
The industry could use less salt if they started using fresh spices, like rosemary, which have antioxidants abilities. But consumers want CHEAP food, and fresh spices are costly. So salt comes to the rescue.
And let’s face it: people love salt. Without salt, manufactured bread tastes like tin, and doesn’t even look puffy. It’s riddled with big air pockets and has a rough texture. If food manufacturers put out salt-free versions of their foods, nobody would buy them. And maybe that would be a good thing, but we all know that it’s not going to happen. This is just some of what you will find in a book which is a great resource to help you understand why Salt Sugar Fat: How the Food Giants Hooked Us
Here is a great tasting, salt free mustard Salt Free Mustard
What are some strategies you use to combat the salt beasty?
Next time, we will deal with flour things.