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Medical Forum / General / General / June 2006Sodium, top ramen
Is it true dried noodle soups are really high in sodium? I've heard that it is, but it doesn't seem as salty as pizza or most meats. > Is it true dried noodle soups are really high in sodium? > > I've heard that it is, but it doesn't seem as salty as pizza or most > meats. Yes, most of them are really high in sodium--upwards of a gram or more per serving. A few of the health food stores sell lower sodium cups. Just check the label--it's right there! Steve  SignatureMark & Steven Bornfeld DDS http://www.dentaltwins.com Brooklyn, NY 718-258-5001 Are those things salty because of how they dry it? Or are pasta things just salty? > > Is it true dried noodle soups are really high in sodium? > > [quoted text clipped - 10 lines] > Brooklyn, NY > 718-258-5001 > Are those things salty because of how they dry it? Or are pasta things > just salty? [quoted text clipped - 13 lines] > > Brooklyn, NY > > 718-258-5001 I think most of the salt is in the seasoning packet. It's like those nasty little bouillon cubes you can buy in a jar... try licking one sometime... very, very salty. It's a little less convenient, but you could boil dry noodles in a low-sodium chicken stock and have a similar meal. Steve's idea sounds like a better option, tho. richardfangnail@excite.com wrote: > Are those things salty because of how they dry it? Or are pasta things > just salty? [quoted text clipped - 15 lines] > > Brooklyn, NY > > 718-258-5001 I think most of the salt is in the seasoning packet. It's like those nasty little bouillon cubes you can buy in a jar... try licking one sometime... very, very salty. It's a little less convenient, but you could boil dry noodles in a low-sodium chicken stock and have a similar meal. Steve's idea sounds like a better option, tho. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Marcia, I agree that salt is a seasoning which is one of the reasons they use it. Salt does make foods such as soup taste better. It's also a preservative. It makes food last much longer. I was raised on a farm. My father would put lots of salt on hams (as a preservative). We kept the hams in a shed hanging from the roof until we needed them. The salt kept the hams from rotting and also made the hams taste better. I now eat soup that has NO salt and it does not taste very good. It's getting boring again. Pull some chains to make it more exciting. Jason > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > [quoted text clipped - 9 lines] > It's getting boring again. Pull some chains to make it more exciting. > Jason LOL. I can only do that on rare occasions, or risk antagonizing people, which is not (usually) my goal. Yesterday was a little *too* exciting. Today I had my car towed to the dealership and ended up with a $225 bill for a dead battery (yikes!). I hope the rest of the day is really, really boring. ;) Jason Johnson wrote: > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > [quoted text clipped - 9 lines] > It's getting boring again. Pull some chains to make it more exciting. > Jason LOL. I can only do that on rare occasions, or risk antagonizing people, which is not (usually) my goal. Yesterday was a little *too* exciting. Today I had my car towed to the dealership and ended up with a $225 bill for a dead battery (yikes!). I hope the rest of the day is really, really boring. ;) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Marcia, Sorry about the car problems. Yes, it was too exciting. I will continue to provide advice but will try to avoid any posts related to subjects that I know nothing about. In the past, I would look up the subject in my 1000 page medical book and read about that subject and post any of the information related to that disease. Even if I copied it directly from the book and provided the name of the author and title of the book--that still did not satify the net cops. I learned a lot but am now tired of dealing with the net cops so will stop that practice. I wonder if netcops realize that doctors learned most of what they know from books written by doctors. I still don't understand why net cops get upset when I post information from books written by doctors. I wonder if I yanked any chains. Only time will tell. Have a boring day--LOL. Jason ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ >I agree that salt is a seasoning which is one of the reasons they use it. >Salt does make foods such as soup taste better. That is really a matter of taste (pun intended). We seem to be brought up to add salt to things, and we get used to the taste. People often add salt before tasting to see if they need more salt. Many people find they can cut back, gradually perhaps, and get by with much less salt. It would be better to say that people often like the taste of salted foods, rather than to say it is "better" -- implying something objective. >It's also a preservative. True, as you elaborate below, but that has nothing to do with why it is in the dried noodles (or most other modern prepared foods). Salt acts as a preservative by lowering the effective water content; common microbes, especially common pathogens, won't tolerate much salt. And indeed salting was a good way to preserve things prior to modern technologies. (I bet that is how we acquired a taste for the stuff.) Modern packaged foods are packaged free of microbes; anyway, they aren't going to grow on dried noodles. The high salt in them is a legacy, not a current need. bob >It makes food last much longer. I was raised on a farm. My father would >put lots of salt on hams (as a preservative). We kept the hams in a shed [quoted text clipped - 4 lines] >It's getting boring again. Pull some chains to make it more exciting. >Jason >Is it true dried noodle soups are really high in sodium? Indeed. Should be on the label. (High salt is common in prepared foods.) >I've heard that it is, but it doesn't seem as salty as pizza or most >meats. Your perception of saltiness is not tightly coupled to salt content; taste is complex. bob |
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