Rubbing Salt in the Wound: NYC Assemblyman Proposes Ban on Salt in Restaurants

With rising public interest and awareness in the relationship between food and health, city officials across the country have jumped aboard the grassroots bandwagons with enthusiasm, proposing and then passing laws to eliminate trans-fats from restaurant foods, require restaurants to prominently display calorie and other nutritional information on their menus, grade food establishments on a letter-grade scale, and tax soda/soft drinks sold in stores. The debate that has resulted has been heated, but mostly civil and sparking genuine opinions about the pros and cons of such government involvement in public dietary guidelines and eating choices. Even if one disagrees with the proposed legislation, and whether the laws work or not, at least leaders are making points based on informed research, right?

Apparently not always.

According to recent news reports, NYC Assemblyman Felix Ortiz has proposed a bill to ELIMINATE ALL SALT in all restaurant kitchens. That's right, ALL SALT. The idea apparently being that salt (1) is bad for you, (2) is not essential to the cooking process, (3) is simply a condiment that can be added at the end, (4) is not naturally occurring in food ingredients. Choice is good, but like salt, it is best used in moderation.

That's not a proposal based on sound health or scientific reasoning. That's insanity. You need salt to preserve foods and ward off bacteria. Salt helps give bread flavor and texture. Salt is a natural part of many foods, just as sugar is naturally essential to fruits and many vegetables, too. The notion that salt is somehow unhealthy even in trace amounts is absurd, so much so that I cannot take Assemblyman Ortiz's proposal seriously in any way. This is a good thing because if I even thought his proposed bill had a chance in heck to pass, I'd be feeling panic and outrage instead of stunned sadness as I sit here shaking my head at his folly.

This is a particular shame because it is coming from Assemblyman Felix Ortiz of southwest Brooklyn, of NYC's 51st District which includes Red Hook, Boerum Hill, Sunset Park, Borough Park, South Park Slope and Windsor Terrace. A local political and community leader who, until now, has had a pretty good record on pushing relatively popular health and community-centered issues such as farm-to-school advocacy, funding for eating disorder clinics and domestic violence. This issue, however, is likely going to weaken any prospect he had for higher office.

Fortunately, salt will in all likelihood not get wiped off our plates. Unfortunately, until the bill is officially rejected, talk on blogs, news shows and in pundit-land will continue.

photo credit: Earl53 at Morguefile.com - http://mrg.bz/kNUZB6

Fun Food Talk: Road Chow

In this lifestyle article in USA Today, registered dietician and nutrition blogger Elizabeth Ward advocates for high-sodium, processed fast food as healthy food options. For breakfast, a McDonald's Egg McMuffin or french toast sticks at Burger King? For dinner, a cheeseburger and salad with dressing or, whoa, Beefaroni? I'm all for convenience and practicality, but when you're labeling something "healthy," there's a line that shouldn't be crossed.

This is appalling. Healthy isn't just about calories and a balanced meal doesn't mean balanced between the levels of fat and sodium content. Being on the road doesn't mean being checked out of the sanity department when it comes to feeding you and your family a healthy - and cost-effective - diet.

On the contrary, it's a prime chance to get the whole family - kids of all ages, too - to collaborate on their meals, making it a fun project. Bring the cooler, people, and pack your own fresh snacks, something like sandwiches, fruit, water, 100% juice, veggie and cookies. I'm not a registered dietician, but I do know I'd rather feed my family food with ingredients that I can actually read and identify.

Speaking of family, Ward is apparently the author of several books on nutrition, including Expect the Best: Your Guide to Healthy Eating Before, During and After Pregnancy. If her suggestions for "healthy" road food is any indication, I shudder to think about what she's recommending moms-to-be introduce their impressionable, unbrand-loyaltyed children. Parents are role models, including when it comes to our eating habits, and teaching toddlers and kids that it's okay to stuff yourself with edible "food" items just because it's low in calories is not a lesson we should be presenting.

For some other road or picnic food ideas, check out these links. There's the snacks and the main food. And for the family full of kids, there's always this list of tips from Disney Family and Road Trip America.

On the vegan front, there's Jennifer McCann's day trip lunch for her and her preteen son, as seen on Vegan Lunch Box. McCann also has a suggestion for a large vegetarian picnic spread.

Food News: Lobster In Need of New Marketing?

Hey, cheap lobster everybody!

What's most fascinating to me is the talk of down-marketing lobster from celebratory treat to everyday food. While a cool and clever idea, I'd think that if successful, it could backfire if and when prices go up again and they end up having to catch more lobster than they can, especially if the industry really is so well managed. Or lobster may not have the same appeal anymore.

Do people eat lobster because they like the taste or texture or because they think it's a special, once-in-a-while food that appeals to their desire to appear well-off and make a good impression?
Would the demand for lobster stay the same if it were stuck in the frozen food aisle along with similar-tasting shellfish like shrimp?

If so, then maybe they'd end up making more money than ever once prices rise again.

Personal Health: Unlabeled food additives can hurt kidney patients

Published on July 27, 2009 in THE PHILADELPHIA INQUIRER.

Food-label study: Meat additives could harm kidney patients

Raw meat and poultry products may contain hidden food additives that can be harmful for people with kidney disease, reveals a new study into the potential health risks of incomplete food labeling.

The research, which appears online in the Clinical Journal of the American Society of Nephrology, focuses on the presence of dietary phosphate and potassium, often injected into fresh meat along with sodium, antioxidants, and flavorings. Too much of both substances can cause death in patients on dialysis.

Researchers purchased 36 uncooked meat and poultry items, most of which listed additives but not amounts, at several supermarkets in northern and central New Jersey. Items were transferred to separate plastic bags to prevent lab technicians from seeing the food-labeling information.

The results showed products labeled as "enhanced" with a 28 percent greater average phosphate concentration than additive-free products. High potassium content was present in 20 percent of the enhanced products.

The authors conclude that more complete food labeling is needed to help an already at-risk group.

- Heather J. Chin

International and Food: Italian Province Bans Non-Italian Ethnic Food

GlobalPost has a story up today on a ban instituted in the Italian province of Lucca, against all ethnic restaurants and shops that sell goods using non-provincial or non-Italian ingredients. Here's an excerpt:

The law banned the opening of any new ethnic restaurants, “with a view to safeguarding culinary traditions and the authenticity of structure, architecture, culture.” It also prohibited the opening of any commercial premises serving food and drink “whose business is related to different ethnic groups. If an established restaurant owner decided to produce a non-Italian menu, it must include “at least one traditional Lucca dish made exclusively from ingredients commonly acknowledged as being typical of the province.”

On one hand, I understand the desire to keep traditions alive, but on the other, I find it a bizarre and dictatorial thing to do. It's also pretty confounding. Requiring at least one dish per restaurant menu to be made from local ingredients is one thing, but to both give favoritism to established restaurants and to expect locals to only cook and eat in a certain style and method is a rather clear affront to basic freedoms. And, with the allowance of a French restaurant yet not a Sicilian one, could be targeting Middle Eastern cuisine in particular. There have been few concessions, so there's not a lot of ammunition on that front to go by.

Plus, it disregards the human inclination to not want to eat the same thing every day and to resist unnecessary bans. It's not as if the entire province was going to stop eating Italian food.

As a foodie and some time cultural analyst, I also find it interesting, though, how Lucca's governmental leaders have caught on to the idea of food as a gateway to a culture. It makes sense, in a way, with Italian history, culture and identity steeped in the art of joining gastronomic delights and the foundation of a life well-lived.

Then there is the use of "local food" as a cultural cuisine-specific phrase, as opposed to the "grown-here" ideal making the rounds here in the United States. I'd never thought of it like that. And I'm glad that such a ban would never fly in the America I know, thanks to American's wide-ranging palate, diverse backgrounds, and recognition that food of all spices and origins is a huge business. And after all, our country is a melting pot, in both a social and gastronomic sense.