Thursday, March 11, 2010

Personally I Don't Add Salt when Cooking - But I Think this is Going Too Far

In today's news we find this article:

New York city chefs call new salt ban idea 'absurd'

SOME city chefs and restaurant owners are taking aim at a bill introduced in the New York state legislature that, if passed, would ban the use of salt in restaurant cooking.

FOX News reported the proposed ban would mean, 'no owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food for consumption by customers of such restaurant, including food prepared to be consumed on the premises of such restaurant or off of such premises."

The legislation, which Assemblyman Felix Ortiz introduced March 5, would fine restaurants $1,000 for each violation.

"The consumer needs to make their own health choices. Just as doctors and the occasional visit to a hospital can't truly control how a person chooses to maintain their health, neither can chefs nor the occasional visit to a restaurant," said Jeff Nathan, the executive chef and co-owner of Abigael's on Broadway.

"Modifying trans fats and sodium intake needs to be home-based for optimal health. Regulating restaurants will not solve this health issue."

Nathan, who is part of the group My Food My Choice - which calls itself a coalition of chefs, restaurant owners and consumers - called the proposed law "absurd" in a press release issued on its Facebook page.

I'm sure some people feel that they have to put forward crazy legislation just to justify their pay!


On a Wing and a Whim said...

Given that salt plays a chemically neccessary role in the act of baking (limits the growth of yeast), this means that the New York City pizza would become extinct.

As would all baked goods at delis.

DaddyBear said...

Nothing like eggs with no flavor. Or a steak without a little salt and pepper. Yet another reason I avoid New York.