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Salt, I Challenge You

Salt, I Challenge You

Learn to taste your food, don’t add salt for a week.

How many times have you had a dish you loved at a restaurant but could never seem to duplicate at home. It just never tastes as good as they make it. Well my friends, there are a few hidden reasons why. After taking the GFREEWIFEY TASTE YOUR FOOD CHALLENGE you will be able to better identify flavors. you will begin to understand the tricks we play with our food and taste which will empower you to make healthier choices for yourself and your family or at least be consciously aware. I am not suggesting you permanently remove salt simply an exercise to learn your taste.

Being diagnosed with Celiac means anytime you put something in your mouth you have to read the label, or risk being glutened. For some people this could be debilitating pain for weeks or a more dangerous reaction which is no symptoms at all just a silent internal reaction attacking your body slowly. A celiac even needs to read cosmetic labels and anything else that would pose a risk of ingesting gluten. Gluten can remain airborne, so yes ladies that means things like your lipstick, hairspray, lotion and more This is why you are seeing a wave of gluten-free bloggers talking about there beauty routines.

Once you start reading labels you become really aware…

Of all the unnecessary crap that has been added to our food and the things we use daily. When you first start out learning all the code names for gluten you do this by googling every single ingredient on the package. You must decipher which items could be derived from wheat, barley or rye (there are a lot). As you read all of this info you become undeniably aware of what is going on in the world and the overwhelming presence of unnecessary ingredients to make us want more, eat more, crave more, need more while leaving us deprived of a balance of vital nutrients and minerals.

The amount of preservatives, chemicals, processing aids, and flavor enhancers in our food is outrageous.

When people want to offer me something they are eating often they will say “here you read the label… I don’t know if it has gluten”. Often I will say I don’t know either lets google the ingredients together. (Even if I know what they are. I want people to not just walk away from that interaction knowing if I can eat it, but if they should eat it.)

People are always saying they feel sorry for me. Life must be so hard and terrible with nothing to eat and they could never give up all the good food. Please stop … I eat well and I generally know what I am eating. I am actively responsible for my own health and well being. Once you start to learn all that or food makes you so sick the cravings stop. I stick with whole food, real foods, real flavors. A lot of times people identify they should eat real food yet when they they are left unsatisfied because it is lacking flavors. Those flavors you miss and crave are often not real. They are a lie! You do not have access to food additives and processing aids that large manufactures do.

I have used the term processing aid to clarify a little …

(There is no regulatory definition of food processing aid in Canada. Regulators typically use “processing aid” as an informal adjunct in food processing and manufacturing. Most processing aids are not mentioned the regulation and there is NO REGULATORY REQUIREMENT FOR PRECLEARANCE of processing aids by the Minister of Health – this according to the government of Canada website.)

HOW TO BEGIN TO TASTE REAL FOOD AGAIN…

**Please note I am not a doctor or dietician. I am simply sharing my opinions, lifestyle and experiences for entertainment purposes only**

A simple exercise I do with is remove salt from the diet for at least a week.

After a week of not adding salt to your food you will start to taste things differently. The real flavors of the ingredients will be more prominent in your mouth. You may begin to think things taste differently for either better or worse.
The first time I did this exercise, I remember when I did eat something with salt I could tell immediately it wass the only thing I could taste. I challenge you to try to taste your food without out adding salt.

I am not debating if salt is good or bad for you. SODIUM is an essential nutrient for human health via its role as an electrolyte and osmotic solution. Excessive salt consumption may increase the risk of cardiovascular disease such as hyper tension. The W.H.O recommends adults should consume LESS than 2000mg daily roughly 5 grams. To put that into perspective ONE TEASPOON is equivalent to 2300mg.

Salt comes in a few different forms

Firstly salt is not typically white like we see in our shakers. it generally has a grey or yellow tinge from the naturally occurring minerals. Over 200 million tons of salt are produced each year globally and only six percent of that is for human consumption. Edible Salt is sold in forms such as;

Sea Salt- Generally harvested in ponds of evaporated sea water.

Table salt – has been stripped of all the minerals (you can buy them back in supplement pills from the health food store separately) then anti caking agents are added along with specific minerals based on the needs of the populations. Generally sugar, magnesium, calcium, potassium are added back in.

Pink Himalayan Salt- The pink color comes from an organism that lived in the deposit. Pink salt comes ONLY FROM the Punjab region of Pakistan not the falsely marketed Himalayas. Himalayan salt is expected to last 350 more years at the current extraction rate of 385’000 tons per year. This variety is also chemically similar to table salts plus it has mineral impurities.

Manufacturing salt is one of the oldest chemical industries and Canada ranks fifth in volume production at 11 million tons per year. There are a few extraction methods generally if it is not mined from sediment deposits it is evaporated from sea water. The colors of these ponds vary greatly and really cool. Alot of raw salt is refined to improve the storage and handling, this process now involves re-crystallization during which a brine solution that precipitate most impurities.

CHALLENGE TWO…PRACTICE LABEL READING EVEN IF YOUR NOT CELIAC.

If you have a box of common table salt go grab it and take a look! Generally there are 4 ingredients. Practice googling ingredients by googling any ingredients you see on your box of salt.

Here are the two brands I have on hand and the ingredients they contain.

Windsor iodized table salt, for cooking and baking PRODUCT OF CANADA – SALT, CALCIUM SILCATE, SUGAR, POTASSIUM IODIDE (the sodium content is 570mg per 1.5 grams. Let me convert that for you …570mg of 1500mg is actual sodium that is 38 percent of what is in the bag is actual salt. DID YOU EVER CONSIDER THERE WAS SUGAR IN THE SALT. When I looked at the label for the first time my mind was blown … why lol just why?

SIFTO table salt – product of Canada- SALT, CALCIUM SILICATE, SODIUM THIOSULPHATE, POTASSIUM IODINE.
(the sodium content is 590mg in every 1.5g. Again let me convert that for you… 590mg of 1500mg is actual salt content of 39 percent.

According to my google search Calcium Silicate is a white free flowing powder derived from limestone and diatomaceous earth. It is also produced by a reaction between calcium oxide and silica. Potassium Iodide is a dietary supplement used to treat hyperthyroidism and in radiation emergencies. you cannot buy it over the counter it is a classified supplement. (they add this so we don’t get giant goiters on our necks) Sodium Thiosulphate is a colorless crystal chemical and medication used to treat cyanide poisoning. It is also used to lower concentrations of chlorine in pool water.

My friends start reading your labels and make informed choices for yourself and your family. Weather you are celiac or not what you put into your body directly impacts your health. The effects of our environment and choices as a society are impacting everyone. How many people do you know with allergies, food intolerance, diabetes, obesity and other auto immune diseases.


FLAVOR THE GREATEST LIE EVER TOLD – Mark Schatzker in his recent book “THE DORITO EFFECT”

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