RFF#18 – Salt increases the amount of water that binds to meat…therefore, salty meat weighs more, and thus costs more

Have you ever wondered why there is so much salt in our food? There are a couple of reasons, and this one demonstrates that salt isn’t just there to add flavor and extend shelf life. Apparently it may also increase food industry profits.

—I learned about this fact from: He FJ and MacGregor GA. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension, 2009;23:363-384.