What the Hell.
Can we ever get away from this stuff?
Eating out has it’s own unique challenges already.
Being at a “health” food store is no guarantee of anything.
So, I’m doing a little shopping at the local Health Food Store (Whole something)and I grab something from the hot bar – dangerous enough on the best of days.
But after many years I know what I can and can’t eat in most every restaurant setting.
I’ve stayed clear of institutional salt for many years, preferring sea salt or the fancy pure rock salt at home instead – for this vary reason.
Sugar in the salt supply is not new.
Many recovery programs ban the stuff outright because they know.
It came on my radar years back and I just avoided it. I never really looked into the “sugar in our salt” issue.
I’m glad I finally dug deeper. It’s ridiculous.
The “reason” given for dextrose or other sugars in our salt? An anti-caking agent!
By now you would think that giant food producers wouldn’t be shy about using some other type of “anti-caking agent” in their salt. Why the heck do they need it anyway? Sea-salt says on the label: Sea Salt. Rock salt – same thing.
Answer: apparently when there is Iodine in the salt they need the caking agent.
I think it’s just a reason to put more sugar in everything. If they can get a user to use one more single serve package of salt then they just doubled the “sale”.
But they’re free you might say.
Well the store had to pay for them – right?
If they use 50% more per customer because the customer feels better using the product then it looks like a winner.
The overarching issue is that 80+ percent of ALL processed foods in the grocery store contain sugar. Why do you think that is?
You know, I do my best to stay out of the politics and policy of food producing and distribution.
Preferring to stick with helping the folks that really want to change.
But thinking of the kids just hurts my heart.
Since the 1970’s when High Fructose Corn (HFC) syrup started inserting itself into our food system – the poor children never stood a chance.
When I was in school there was – maybe – one obese kid in every grade. One.
Now the numbers are in the 18% range for kids under 11. And 21% for teens under 19.
Those numbers are straight from the CDC.
The eternal vigilance in getting the right foods can be a drag sometimes.
Savory, as in some salt, is supposed to be the opposite of sweet. It would be nice if we could at least count on our savory food as sugar-free.
I don’t want to sound like a whiner and this in no way deters me from our mission.
I just wanted to get the info out there for you so freaking salt wasn’t the reason you had cravings for sugar!
Sadly, there are few other sugar traps out there lurking. I always wonder if stores even have to declare if they buy salt from a vendor and put it on say peanuts. The label could say “salt”, but it could have sugar in it too????
For you salty sugar quitters (bad I know) You know where to go to start on your journey.
