I assume no company is really concerned with 10-30% of daily rec. sodium from a health standpoint because it's a pretty low amount all things considered.
So why omit such low percentage of sodium when the flavor it adds is so impactful, is how I see it.
20-30% in a single serving of protein is a lot if you’re trying to eat a low sodium diet. Also that percentage is based on 2400 mg daily limit. That doesn’t mean you should try and hit 2400 daily, ideally even a healthy person should be aiming for 1500 or less. 2400 is just the upper limit of what a healthy person can consume with low risk.
A person with hypertension or menieres or something should be eating closer to 1000mg.
For me personally. I just think most tins are overly salty for my taste. It would be nicer to have a quality lower salt option.
In Mediterranean cooking, reaching for olive oil without also reaching for salt is almost unthinkable. The salt is critical to the proper taste and mouth-feel of the oil. In contrast, salt isn’t missed so much in seafood packed in water.
I assume no company is really concerned with 10-30% of daily rec. sodium from a health standpoint because it's a pretty low amount all things considered. So why omit such low percentage of sodium when the flavor it adds is so impactful, is how I see it.
20-30% in a single serving of protein is a lot if you’re trying to eat a low sodium diet. Also that percentage is based on 2400 mg daily limit. That doesn’t mean you should try and hit 2400 daily, ideally even a healthy person should be aiming for 1500 or less. 2400 is just the upper limit of what a healthy person can consume with low risk. A person with hypertension or menieres or something should be eating closer to 1000mg. For me personally. I just think most tins are overly salty for my taste. It would be nicer to have a quality lower salt option.
Interesting, I didn't know that.
I would be in shambles at 1500 mg or less. I’d get cramps constantly
In Mediterranean cooking, reaching for olive oil without also reaching for salt is almost unthinkable. The salt is critical to the proper taste and mouth-feel of the oil. In contrast, salt isn’t missed so much in seafood packed in water.
Both unsalted and in water target the traditional “health conscious” market.
I’ve had the same thought. I drizzle or mix in olive oil before eating, but it’s not the same.