Sorta OT - Are Processed Foods getting saltier?

Botch

I've always been under the impression that, the older you get, the less sensitive you are to salt.  You tend to reach for the salt shaker more as you age.  
But, personally, I'm experiencing just the opposite; it seems many processed foods I eat are getting saltier all the time.  Years ago I settled on Oscar Mayer regular bacon as my favorite, most of the other brands were too salty for me.  But now, it's almost like OM is also too salty (I could soak a new slab in a tray of water overnight, but that's awfully fussy).  
On occasion I like to snack on nacho cheese Doritos, but for the last couple years they're too salty for me (I won't soak those, overnight).  Now, tonight for supper, I made a quick sammich with the thin-sliced formed fake meat from "Land O' Frost", a go-to, and it was so salty I tossed the rest of the package.  Ugh!  
 
Anyone else notice this, or am I just up in the night?  I can't think of a reason that Big Grocah (rhymes with Big Pharma) would add more salt; as long as the food is shelf-stable, why?  (there's a Brazilian steakhouse/Churrasco grill in SLC that badly over-salts their meat spits, but that makes sense: sell more drinks, and give patrons a queasy stomach before they reach "all-you-can-eat-chinese-buffet" levels of protein consumption; more profits).   

HeavyG

I don't know about foods but some forum threads sure seem saltier these days!

But seriously folks... can't say I've noticed that as a thing. Perhaps you're just becoming more salt sensitive. All kinds of "fun" things happen when we get old.

Botch

HeavyG said:

Perhaps you're just becoming more salt sensitive. All kinds of "fun" things happen when we get old. 

I've always thought that was a possibility, but...
I haven't noticed it in other processed foods: Planter's Dry-Roasted Peanuts, soy sauce, sardines, the local restaurants...
Hmm, I may have just answered my own question.  Maybe I need to be writing to some companies in Big Grocah... 

JohnInCarolina

Maybe it’s all the MSG?

GrateEggspectations

My body tells me when meals are too salty - whether prepared by others or by myself. I know when I need to chug water at 1:00am. I do know that there is a shocking amount of salt in takeout. 

Salt is incredible. But like all things, it should be used in moderation. 

Legume

No idea about the salt, but I don't think big grocah is going to catch on.

lkapigian

Salt for consumption through preserving starts around 1 % for seasoning through 2.5 % long term curing, processed food in the deli isle, fast food etc will easily hit the 8% number 

HeavyG

Botch said:

HeavyG said:

Perhaps you're just becoming more salt sensitive. All kinds of "fun" things happen when we get old. 

I've always thought that was a possibility, but...
I haven't noticed it in other processed foods: Planter's Dry-Roasted Peanuts, soy sauce, sardines, the local restaurants...
Hmm, I may have just answered my own question.  Maybe I need to be writing to some companies in Big Grocah... 

Start a pix collection of all the nutrition labels of the processed foods you buy - then you'll have a ready historical reference for comparison to see if Big Sodium is in cahoots with Big Food to add even more to our already elevated dietary burden of NaCl.

lousubcap

Last I checked there is no salt in bourbon.  Time for a dietary intervention! 🥃
I have not experienced that sensation but no doubt given all else that changes with the accumulated laps of the sun, that could be.  FWIW-

Botch

HeavyG said:
Start a pix collection of all the nutrition labels of the processed foods you buy - then you'll have a ready historical reference for comparison to see if Big Sodium is in cahoots with Big Food to add even more to our already elevated dietary burden of NaCl.

  
As if my Life isn't already pointless...  

fishlessman

i dont use as much salt as i used to, seems to make bought foods taste salty. used to buy landolakes cheese alot but now i find it salty, they now make the same cheese in low salt, its still too salty. could just be me buying sharper cheeses and aged cheese more nowadays. canadian bacon is too salty for me, cold running water under the faucet for 3 seconds fixes that, bet it will work for your bacon

on the other hand, they dont seem to put enough salt on potato chips

Acn

GrateEggspectations said:

Salt is incredible. But like all things, it should be used in moderation. 

Jstroke

I wouldn’t doubt it in the least. Sugar and salt is the sprinkle of Crack. With the economy in the toilet, Big Biz will ramp up the addiction to keep you hooked. 

For me, I don’t eat too much I don’t make from scratch, especially since I went 100% animal based. As a result I find almost everything “premade” salty and hidden sugars are like a neon billboard. 

GrateEggspectations

Big Food be like…..

buzd504

JohnInCarolina said:

Maybe it’s all the MSG?

don't blame poor, innocent MSG.

TheFishWhisperer

fishlessman said:

i dont use as much salt as i used to, seems to make bought foods taste salty. used to buy landolakes cheese alot but now i find it salty, they now make the same cheese in low salt, its still too salty. could just be me buying sharper cheeses and aged cheese more nowadays. canadian bacon is too salty for me, cold running water under the faucet for 3 seconds fixes that, bet it will work for your bacon

on the other hand, they dont seem to put enough salt on potato chips

There are so many flavors, and I don’t want to choose salty.  But I am salty.  

BuckeyeFork

Jstroke said:

I wouldn’t doubt it in the least. Sugar and salt is the sprinkle of Crack. With the economy in the toilet, Big Biz will ramp up the addiction to keep you hooked. 

For me, I don’t eat too much I don’t make from scratch, especially since I went 100% animal based. As a result I find almost everything “premade” salty and hidden sugars are like a neon billboard. 

This guy gets it.  Government and big biz are your drug dealers.

kl8ton

Jstroke said:

since I went 100% animal based.

Do you mean you won't eat anything plant-based?  I'm not sure I've ever heard of someone going 100% animal based.  Sounds like a fun challenge.

Jstroke

kl8ton said:

Do you mean you won't eat anything plant-based?  Sounds like a fun challenge.

You got it—super simple. As a result I fire the Eggs up every day. 

fishlessman

TheFishWhisperer said:

fishlessman said:

i dont use as much salt as i used to, seems to make bought foods taste salty. used to buy landolakes cheese alot but now i find it salty, they now make the same cheese in low salt, its still too salty. could just be me buying sharper cheeses and aged cheese more nowadays. canadian bacon is too salty for me, cold running water under the faucet for 3 seconds fixes that, bet it will work for your bacon

on the other hand, they dont seem to put enough salt on potato chips

There are so many flavors, and I don’t want to choose salty.  But I am salty.  

The old salty fishwhisperer strikes again

nolaegghead

Jstroke said:

kl8ton said:

Do you mean you won't eat anything plant-based?  Sounds like a fun challenge.

You got it—super simple. As a result I fire the Eggs up every day. 

The carnivore diet….interesting.  The Inuits also subsist on meat (historically) as crops don’t grow in their environment.

lousubcap

I've been following that protein approach for several years but not with the hard-over 100%.  I will eat peppers and potatoes on occasion but 90%+ is protein. No friggin salad stuff (lettuce is like eating green water).  
Cholesterol numbers keep the docs happy as do the blood numbers.
It's a winner in my book.

HeavyG

nolaegghead said:

Jstroke said:

kl8ton said:

Do you mean you won't eat anything plant-based?  Sounds like a fun challenge.

You got it—super simple. As a result I fire the Eggs up every day. 

The carnivore diet….interesting.  The Inuits also subsist on meat (historically) as crops don’t grow in their environment.

The thing about the traditional Inuit diet is that they do in fact ingest some (mostly seasonal) plant based foods - seaweed, some grasses, some berries, some small tubers, etc. But the majority of their diet is from animals. One of the key things about their animal food is that they eat just about everything from the animal and they eat it raw. Eating it raw is important as they derive much of the glycogen they need from eating raw liver, blubber, etc. so they don't really need to get as many carbs as most other people do from other non-animal sources. They also have sufficient physiological adaptations that evolved over millenia that allows them to thrive on that sort of long term diet.

I read a few years ago about some folks that were  calling themselves "0%'ers" and was feeding the entire family zero carbs and just ate meat. Wonder if they have been strictly adhering to that years later.

ColtsFan

I was talking with a coworker today and she mentioned that every since she had coronavirus (early on) that everything has been extremely salty to her; even celery sticks. 

alaskanassasin

nolaegghead said:

Jstroke said:

kl8ton said:

Do you mean you won't eat anything plant-based?  Sounds like a fun challenge.

You got it—super simple. As a result I fire the Eggs up every day. 

The carnivore diet….interesting.  The Inuits also subsist on meat (historically) as crops don’t grow in their environment.

Mmm… stink flipper and muktuk

alaskanassasin

Is stink flipper technically “growing in their environment”?

nolaegghead

HeavyG said:

nolaegghead said:

Jstroke said:

kl8ton said:

Do you mean you won't eat anything plant-based?  Sounds like a fun challenge.

You got it—super simple. As a result I fire the Eggs up every day. 

The carnivore diet….interesting.  The Inuits also subsist on meat (historically) as crops don’t grow in their environment.

The thing about the traditional Inuit diet is that they do in fact ingest some (mostly seasonal) plant based foods - seaweed, some grasses, some berries, some small tubers, etc. But the majority of their diet is from animals. One of the key things about their animal food is that they eat just about everything from the animal and they eat it raw. Eating it raw is important as they derive much of the glycogen they need from eating raw liver, blubber, etc. so they don't really need to get as many carbs as most other people do from other non-animal sources. They also have sufficient physiological adaptations that evolved over millenia that allows them to thrive on that sort of long term diet.

I read a few years ago about some folks that were  calling themselves "0%'ers" and was feeding the entire family zero carbs and just ate meat. Wonder if they have been strictly adhering to that years later.

Hunter/gatherers in the arctic circle will eat whatever they find that's edible.  I agree with your.  Except they largely avoid liver (some species are ok tho), it's toxic from many animals living in the arctic...bears, seals.  Too much vitamin A, will make you sick AF.