Is There a Place for Salt?
The Food Programme
BBC
4.4 • 977 Ratings
🗓️ 22 April 2018
⏱️ 29 minutes
🧾️ Download transcript
Summary
Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.
Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill.
Presenter: Sheila Dillon Producer: Rich Ward.
The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.
Transcript
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| 0:58.0 | Hello, Simeon, it's very nice to meet you what a long distance there is between us. |
| 1:02.0 | Just salt and air and water. God that's the |
| 1:09.6 | thing about salt is it's just so beautiful it's like a little pile of gems sitting here in |
| 1:14.2 | front of me that was my enlightening Eureka moment that you could make salt in a |
| 1:20.3 | different way to come up with something that would be different from different |
| 1:24.2 | areas in the world. |
| 1:27.2 | It might mean good things for your taste buds but it's bad news for your health. |
| 1:31.0 | Researchers say more than 2 million people died in 2010 because of too much salt in their |
| 1:36.0 | diets. |
... |
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