More than 5 grams of salt (or 2 grams of sodium) a day is too much, say WHO and top medical bodies. Most people consume ...

For centuries, salt was used as a currency given its value in preserving meat and fish. Nowadays, when people think of salt, they think of “table salt” for flavoring food.

It is entirely possible to reduce the salt content in a range of foods by up to 30% without reducing the taste. Salt has been used for centuries to improve the taste of food while also helping to ...

A. Drauglis / Flickr / CC BY-SA 2.0. Using salt to preserve meat is a very old method, as salt creates an inhospitable environment for bacteria and most microorganisms cannot tolerate a salt ...

Salt has been used to preserve food for basically ever. Packing meat and fish in salt (or alternately, soaking it in a brine solution) not only preserves the food, but infuses it with more flavor ...

Coating meat in kosher salt can also preserve it and extend its shelf life. Meat that is salted for a long time ultimately ...

When Food Firms Cut The Salt, ... because it currently uses sodium chloride for preserving meat and keeping it tender and juicy, and potassium chloride does that well, too.

Salt preserves food, and we’ve using it in that capacity for thousands of years. But here’s a neat tip: meat and fish aren’t the only things you can keep from going rancid with salt curing.