{"id":339,"date":"2010-06-14T12:20:10","date_gmt":"2010-06-14T16:20:10","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=339"},"modified":"2017-10-15T01:10:55","modified_gmt":"2017-10-15T05:10:55","slug":"salt-and-why-you-love-it-so-much","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=339","title":{"rendered":"Salt, and why you love it so much"},"content":{"rendered":"<p>A recent expose by the New York Times found that &#8220;Without salt the cereal (Corn Flakes) tasted metallic. Eggo waffles evoked stale straw&#8230;.Salt really changes the way that your tongue will taste the product,\u201d Mr. Kepplinger said. \u201cYou make one little change and something that was a complementary flavor now starts to stand out and become objectionable.\u201d<\/p>\n<p>Oh salty goodness, how I love thee but how I hate processed products!<\/p>\n<p>Read more about it <a href=\"http:\/\/nyti.ms\/cwTzLK \">here.<\/a> A fabulous info-graphic of salt in processed foods <a href=\"http:\/\/nyti.ms\/cXkG9N\">here<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-846\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2010\/06\/salt-773845.jpg\" alt=\"salt-773845\" width=\"413\" height=\"310\" srcset=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2010\/06\/salt-773845.jpg 413w, http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2010\/06\/salt-773845-150x112.jpg 150w, http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2010\/06\/salt-773845-300x225.jpg 300w\" sizes=\"auto, (max-width: 413px) 100vw, 413px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recent expose by the New York Times found that &#8220;Without salt the cereal (Corn Flakes) tasted metallic. Eggo waffles evoked stale straw&#8230;.Salt really changes the way that your tongue will taste the product,\u201d Mr. Kepplinger said. \u201cYou make one little change and something that was a complementary flavor now starts to stand out and &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=339\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":846,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-339","6":"format-standard","7":"has-post-thumbnail","8":"category-blog"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=339"}],"version-history":[{"count":9,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/339\/revisions"}],"predecessor-version":[{"id":888,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/339\/revisions\/888"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/846"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=339"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}