What is it about salt?

Why does the mere thought of using [table] salt make most people cringe?

Salt isn't a problem. Sodium is, and you're right, there is some sodium in salt (approximately 39%), but that doesn't make it bad. Too much may. Of course too much of anything can cause problems. Besides, sodium is essential for human nutrition. It is

used to transmit nerve impulses, and is found in every cell of your body.

Most importantly, salt imparts great flavors to food, when used in the proper proportions. So you would think, at the very least, such highly rated chefs would not hesitate to use it in their food.

One can only wish.

Went out to dinner last night at Michaels on Naples. A very highly acclaimed Italian restaurant in Long Beach. At least you would think so by the price. I just wasn't impressed, and I'm not sure whether I'd go back.

While Edie's dish, spaghetti with lobster, had some noticeable flavors, my lobster risotto was as bland as could be. Granted the risotto was cooked properly, and it was creamy. It was just tasteless. A hint of salt probably would have done the trick, in the absence of other spices.

I could have added some salt myself, but that's not the same. Food has to cook with the spices/salt. They need to meld and become a part of the dish. Having to add anything, after the fact, is just a sign of an improperly made dish and/or a poor chef, and ultimately only makes the dish taste salty.

[note]I will admit the speck (a cured "salted" Italian ham) flatbread was good, and the chocolate mousse we had for dessert was outstanding,but the spinach salad could have done with a little less dressing.[/note]

Anyways, my point is, don't be afraid to use salt. Not adding enough, or none at all, is the biggest mistake people make when preparing food.

Remember, it's not [table] salt added to food during the cooking process, to add flavor, that you need to worry about. It's the sodium in all the processed foods we eat, that is the real danger.

Just my opinion!