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Originally Posted by joyfulloser
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You posted this but didn't say where you got the article from. Could you post the original link to where you got the info, please?
I really think there needs to be a "sodium" sticky since it comes up so much. Fact is, as has been stated, any food that is preserved is going to have a higher sodium content than its fresh alternative. Restaurant foods have to last longer than you would think ergo they have a higher sodium content because of the sodium/water solution injected into them before freezing. Even your frozen chicken from Walmart has the solution (as does ever cut of meat you buy from Walmart if you read the labels). It's not like the restaurants are adding the salt, they buy the meat that way.