Despite government health experts’ claim that cutting salt consumption could save 150,000 lives a year, the processed food industry is “working overtly and behind the scenes” to “delay and divert” potential regulation or guidelines.
According to the New York Times, trying to get corporations like Kellogg, Kraft Foods and Cargill to cut back a little on the salt is like trying to get a tweeker to reduce their meth consumption – they just don’t wanna give up those little white crystals.
Corporate “flavorologists” argue that processed food tastes like “cardboard” or “damp dog hair” without added sodium, so unless you want crackers that taste like a homeless guy was sleeping inside of them or cookies that taste like a mutt’s wet ass, you better just learn how to deal with that hypertension, grandma.
Well… actually, they admit that you can make processed food taste better simply by using fresher ingredients instead of just dumping more salt into them, but that would “risk losing profits.” So instead of investing in healthier food, the food industry is throwing millions and millions into a massive marketing push with junk science and PR front groups like “The Salt Institute.”
Here’s my favorite clip from the Salt Institute’s Web site (and when you’re reading this, just remember that this is all funded by corporations that sell globs of chemicals designed to look and smell like food with names like “Green Slime” (a children’s cereal) and “Chicken Rings”):
Most are unaware of the 14,000 known uses for salt, how it’s produced and our success in ensuring the environmental compatibility as it provides the foundation for the quality of our lives. Mankind evolved from the sea and we have a saline “sea” within us as do all fish, reptiles, amphibians, birds, and mammals. Environmental author Rachel Carson is best known for her book on birds, but she also wrote The Sea Around Us offering this insight: “When the animals went ashore to take up life on land, they carried part of the sea in their bodies, a heritage which they passed on to their children and which even today links each land animal with its origins in the ancient sea.”
Excuse me while I wipe a salty, delicious tear from my eye – but you’ve just gotta love the corporate behemoths responsible for FrankenFoods and the dominance of factory farms quoting the godmother of the modern environmental movement. These guys must have giant, genetically modified balls to feed us propaganda so ridiculous that if irony was a dude his head would have just exploded.
Cargill’s “Salt 101” campaign is another wonderful case study in corporate psychology and ethics. In response to more and more scientists warning us that excess salt leads to terrible health problems and premature death this company launches an pro-salt advertising blitz that suggests “sprinkling it on foods as varied as chocolate cookies, fresh fruit, ice cream and even coffee.” This would be like if the gun industry put up ads saying “Shoot More People!” so they could increase bullet sales.
Cargill even recruited Food Network celebrity chef Alton Brown to push the “put salt on everything” message. “You might be surprised,” Mr. Brown says, “by what foods are enhanced by its briny kiss.”
Mr. Brown, you can kiss my briny ass – I hope my butt sweat enhances the flavor.
This is the only Salt that I think we need more of…