The language of food, science, and critical thinking with J. Kenji López-Alt
Inquiring Minds
00:00
The Science Behind Salt and Cooking
"I'm not a nutritionist. I can't really," says chef Jamie Oliver. "From, you know, from what I gather, most people are fine with [a] lot of salt." He adds that when he's cooking at home and preparing his own foods, he tries to keep it in perspective. 'It's like seeing one meal out of the 20 something meals that I eat each week'
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