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March 12, 2005
Four Things We Already Know
Tyler Cowen as Dutch Uncle:
Marginal Revolution: Four things you (I hope) already know: The purpose of our blogging is to circulate ideas that are new, or at least new to us and perhaps to you. But every now and then there is something to be said for sheer repetition of the important. If nothing else, this incursion into the known might make those points more memorable, more salient, or more likely to influence your behavior. So here goes:
Torture is morally wrong, and the U.S. government should not be torturing people or easing the use of torture. And yes I will make an exception for the ticking nuclear time bomb.
We have dropped the ball on securing Russian nuclear weapons. There was simply no good reason for this mistake.
Avian flu could be a very very serious pandemic; here is the latest. We are not prepared. How about more investment in faster vaccine production technologies, not to mention an improved legal and regulatory climate?
Choose the better, not the worse. Have you failed to apply for your 401K employer-matched savings contribution? Do you simply refuse to see the doctor for a needed check-up? Do you fail to perform small considerate but ultimately costless household chores for the benefit of others around you? Do you fail to realize that all food tastes better when cooked with sea salt? Repent and reform.
Me, I thought we were supposed to avoid adding extra salt to our food--that unless our diets were really weird we got enough salt already...
Posted by DeLong at March 12, 2005 10:37 PM
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Comments
Unless you are predisposed to or already have high blood pressure, you can eat more salt. It tastes good. Many people prefer restaurant cooking to home cooking because the restaurants really lay on the salt (and the butter, for that matter, but that has real health downsides).
Posted by: Nathan Williams at March 13, 2005 09:13 AM
In some people, salt is strongly correlated with blood pressure. In others, it isn't. The "lay off the salt" advice is an attempt at a "one size fits all" recommendation. Besides, it tastes good; it's gotta be bad for ya, right?
Posted by: lightning at March 13, 2005 11:38 AM
Kosher salt (and I think sea salt as well) is less dense, so you actually need more spoonfuls of it for a given weight of table salt.
Some cooks say these fancier salts have a better action when cooking with it, or that the iodine in table salt gives it a slight off taste.
For brining meat pre-roasting, I really doubt it makes a difference.
Posted by: ArC at March 13, 2005 01:45 PM
For years I thought that Williams and lighting were correct in their advice, but just today I was reading a WSJ article that said that salt is a serious health threat for everyone.
Posted by: rakehell at March 13, 2005 04:51 PM
the potassium/sodium ratio is whats important, not the absolute amount of salt. also water intake.
Posted by: yoyo at March 13, 2005 09:37 PM