Happy Thursday! In the spirit of today’s “thinking out loud,” I thought it would be a good time to share a few thoughts on some food news from the week.
On Tuesday, a September ruling went into effect in NYC requiring restaurants to place a salt shaker icon next to items containing more than 2300 mg of sodium (about a teaspoon), which is the recommended daily limit.
the icon released by the New York City Health Department to warn diners of dishes with more than 2300 mg of sodium
Why the fuss? Too much sodium can lead to water retention, bloating, dehydration, elevated blood pressure and, over time, hypertension, a serious chronic cardiac condition. It is also harmful for kidney health and can complicate other health issues a person may have. Data shows the average American consumes around 3400 mg of sodium per day.
To put those numbers into perspective, a TGI Friday’s New York cheddar and bacon burger has 4,280 mg. If you go to Chili’s, a boneless Buffalo chicken salad will set you back 3,460 mg. That’s before fries.
When it comes to sodium, I think it’s best to save it for stuff that’s supposed to be salty—cheese, pickles, (very occasional small servings of) cured meat, soy sauce, miso-based dishes, and the like. We can incorporate these foods into our diet by balancing them out with lower-sodium choices. The problem is that sodium is found in unexpected places like sliced bread, processed foods, canned goods like sauces, condiments, frozen meals, and on and on. Checking labels can make a big difference, but it’s not the only factor. Restaurants are notorious for using excess amounts of salt in their dishes. Though an occasional meal out won’t break the sodium bank if you budget for it, for people who eat most of their meals outside the home, the numbers can add up quickly without us even realizing it.
This ruling will primarily target chains. Though these restaurants were expected to start posting the labels this week, the city won’t start collecting fines for violations until March.
I’m sure a lot of people are going to whine about “nanny state” this, that, or the other, but I think that this kind of information can be valuable and help guide people to make better choices. I’m also curious to see whether when restaurants might make an effort to reduce salt in their recipes, as a lot of food manufacturers have been doing over the past few years in an effort to gradually reduce levels.
I guess time will tell, though. Anyway.
Do you think a salt “warning” icon would steer you away from a particular food on a menu? Do you think these kinds of rulings are helpful?
This post has been part of another Running with Spoons Thinking Out Loud link party, where randomness is the name of the game. Thanks to Amanda for hosting.
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I definitely think it’s a good idea, because yeah… I’m betting that a lot of people have no idea quite how much salt goes into some things. I really hope it’ll make restaurants revamp their menu as well. I’m all about adding a little salt to foods, but there’s no need for THAT much.
That’s so true-a lot of people have no clue. !
I’m divided on this…on one hand, I’m hoping it will inspire change. On the side of the restaurant, to lower sodium so they don’t have to require the signage, and on the side of the people, being more cognizant about what is in their food.
My gripe is, from my understanding, this ruling doesn’t apply to restaurants with fewer than a certain # of stores. How’s that fair? Is it the thought that smaller business’ don’t have the resources to comply? Just doesn’t make sense.
I think that the salt information could be valuable. I guess I’m more of the opinion that each restaurant should be responsible to make their food nutritious, doing it out of a spirit of kindness for their customers. I know that’s probably not realistic, but that would be the most ideal situation, instead of the state having to regulate it. I do like salt, but I do think that most restaurants add a little too much salt to their food.
I definitely think it is a good method for spreading awareness. While it may be costly for restaurants to reprint menus, etc., the public health is of the main concern, and obesity and hypertension are so prevalent today. Restaurants should be responsible for promoting a healthier image for the public. I am already cognizant of sodium levels, but for people who don’t know, I think this is a big leap in the right direction.
I’m curious how many people will actually know and understand what it means, and why they should be concerned about it. It’s great for people on sodium restricted diets, but I don’t think they’re the targetted audience.
Great point!