OOOOHHHH NOOOO another none glen beck article
Brooklyn Dem Felix Ortiz wants to ban use of salt in New York restaurants
BY Samuel Goldsmith
DAILY NEWS STAFF WRITER
Thursday, March 11th 2010, 1:46 AM
Duvall/GettyWould you go out to eat if there was no salt allowed in restaurants? State Assemblyman Felix Ortiz wants to find out. Take our PollNo salt added
Do you believe salt should be banned from New York restaurants?
Yes. We need to eat healthier.
No. No one would eat at our restaurants anymore.
Not sure.
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The Brooklyn Democrat has introduced a bill that would ban the use of salt in New York restaurants - and violators would be smacked with a $1,000 fine for every salty dish.
"No owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food," the bill reads.
Some of Manhattan's top cooks blasted the idea, saying the legislation lacks a certain je ne sais quoi.
"New York City is considered the restaurant capital of the world. If they banned salt, nobody would come here anymore," said Tom Colicchio, star of "Top Chef" and owner of Craft.
"Anybody who wants to taste food with no salt, go to a hospital and taste that," he said.
Ortiz says his bill is designed to save lives, just like laws that ban the use of trans fats and require chain restaurants to post nutrition information.
"It's time for us to take a giant step," Ortiz said yesterday. "We need to talk about two ingredients of salt: health care costs and deaths."
He claims billions of dollars and thousands of lives would be saved if salt was taken off the menu altogether.
There's little argument that too much salt causes high blood pressure, which can lead to heart attacks - but even hardcore salt haters say banning it outright is a pinch too much.
"You can live with salt in your diet. The problem in our society is excess salt," said Sonia Angell, director of the cardiovascular disease and prevention program for the Health Department.
Angell is behind the city's new push to get food producers and restaurants to cut sodium content by 25% over the next five years. That includes prepared foods like canned soups and frozen dinners, as well as fast-food meals that can have twice the recommended amount of salt for an entire day.
"Fast food is loaded with sodium, but in a kitchen that's doing fine dining, the use of salt is moderate," said John DeLucie, chef at The Waverly Inn and the soon-to-be opened Lion.
"There's a ridiculous amount of salt in processed foods, but what I use is not a salt bomb like that. It's to taste."
"I have zero problems with blood pressure, zero problems with my health, and I have eaten salt all my life," said Eric Ripert, chef at world-famous Manhattan restaurant Le Bernardin.
"Cooked food tastes good with salt and it's bland without it," said Ripert. "I believe very much that processed food is not good for you. But salt - salt is different. There are zero dishes I prepare that have no salt at all.
Read more:
http://www.nydailynews.com/ny_local/2010/03/11/2010-03-11_assault_on_salt_an_insult_chefs.html#ixzz0j90Vn1CvBUT LETS LEGALIZE DRUGS THOUGH ,, FAR BETER FOR US THAN THAT EVIL EVIL SALT
