NEW JAPANESE STUDY REVEALS VINEGAR MAY CUT NEED FOR SALT
A new Japanese study has found that adding vinegar to foods may cut the amount of salt required to give the same effect.
Foodnavigator.com reports on a Japanese Study published in the May edition of The Journal Of Food Science where the interaction of salt and acid was probed in more detail to see if humans can perceive saltiness in food despite a reduction.
The World Health Organisation has recommended that humans should not consume more than five grams of salt per day, but the current average is between nine and twelve grams. The problem is that at these levels there is a threat of increased hypertension and the associated cardio vascular problems carried with it.
In the study young female students were given various combinations of salt and vinegar in a distilled water solution. When vinegar was used, only half the level of salt was required to give the threshold salt detection.
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