“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.
Now, I know I’ve tried to make the case that food preparation, as practiced by most people, is not science, this does not change the fact that what happens in the preparation of food is actual chemistry. And that if you change the ingredients, you change the food. Note that “no salt” is not the same as “no sodium.” Potassium chloride is still a salt, it’s just not table salt. And the bill says “salt in any form.”
I understand the intent is probably to eliminate the excess salt in some foods, but the choice of adding salt, or not, to a food after it has been prepared is not the same as eliminating it during the preparation. In bread, for example, it plays a chemical role”
By mixing with salt, wheat flour produced gluten from gliadin and glutenin whose elastic property is characteristic in bread and noodles.
and it has more roles, too, other than taste. (Hmmm, there’s a salt manufacturer’s association. Of course there is.)
Add to this the fact there is salt already present in many foods. Can you add eggs to a recipe without running afoul of the law? Cheese has salt in it, too. Remember, it’s “salt in any form.” What a stupid proposal.