"Demasiada sal es mala para usted. Sabemos esto. Pero esta primavera, cuando un legislador de Estado de Nueva York propuso prohibirla en las cocinas de los restaurantes, mi primer impulso no era considerar las ventajas de tal ley; debía comenzar a hacer las maletas. Aunque la cuenta se riera rotundamente del establecimiento político, la mera sugerencia que "ningún dueño u cocinero de un restaurante en este estado usen la sal en cualquier forma en la preparación de cualquier alimento" era bastante para hacerme pensar brevemente en mudarme a Canadá.
New published on May, 17 in Time Magazine by Josh Ozersky and you can read complete here
"Too much salt is bad for you. We all know that. But this spring, when an obscure New York State legislator proposed banning it from restaurant kitchens, my first impulse wasn't to consider the benefits of such a law; it was to start packing. Though the bill was roundly laughed off by the political establishment, the mere suggestion that "no owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food" was enough to make me think briefly about moving to Canada.
New published on May, 17 in Time Magazine by Josh Ozersky and you can read complete here
"Too much salt is bad for you. We all know that. But this spring, when an obscure New York State legislator proposed banning it from restaurant kitchens, my first impulse wasn't to consider the benefits of such a law; it was to start packing. Though the bill was roundly laughed off by the political establishment, the mere suggestion that "no owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food" was enough to make me think briefly about moving to Canada.
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