snoqueen wrote:Once you get accustomed to something, the other alternative just seems "off." In other words I agree with Wags -- it's about what you're used to.
Ducatista's NCBI link
agrees this is likely the case (there are links to studies in the original):
Anecdotal reports, clinical impressions, and a limited body of experimental evidence suggest that when people assume a lower-sodium diet, they will gradually come to appreciate the lowered sodium and acclimate to it. For example, the Arctic explorer Stefansson reported that while he was living with Inuit groups who do not add salt to their food, he first found the foods insipid and craved salt; within a few months, however, he lost desire for added salt, and when he tasted food with it, he found it unpalatable.
Experimental evidence, albeit limited, supports these anecdotes and suggests that the preference for salt is a malleable trait. These studies reveal that when people undertake a low-sodium diet, the immediate response is to strongly dislike the foods with less salt. However, the lower-sodium diet eventually becomes accepted, and in fact, foods containing the previous amount of salt may be perceived as too salty. For example, one study that examined a very small number of individuals reported that after consuming a diet with a 30–50 percent overall reduction in sodium content for 2 to 3 months, volunteers gradually developed a preference for foods with lower salt levels. In other words, they acclimated to the lower-salt diet. In a study with many more subjects, Elmer reported very similar results . . .
This, naturally, makes me very happy to read.
On an unrelated note, one of foods I love a lot which I realized I'd need to curb consumption of drastically is cottage cheese. (Cheese in general is pretty salty -- especially in the massive quantities I prefer to eat -- but I've mostly made the switch to low sodium options like Swiss, fresh mozzarella, and goat cheese without too much trouble because I already liked'em all anyway.) I tried dry curd cottage cheese which is exactly what it sounds like: just curds, no added cream. I could probably have gotten used to the weird consistency but I found it completely unpalatable flavor-wise. Truly wretched stuff. I literally couldn't finish the first portion I tried and threw the rest of the tub away in disgust.
This stuff, on the other hand, is pretty damn tasty:
I've only ever seen it at Whole Foods. It's not going to fool anybody -- the consistency and flavor are definitely different than standard cottage cheese -- but at only 50mg sodium per ½ cup (compared to 350-450mg in regular stuff) it's a wonderful addition to my lowered-sodium arsenal. You do have to be careful, though, as the same brand with salt has an identical label except for the "No Salt Added" phrase, of course. Mmmmmm... cottage cheese...
A super easy one was switching all my canned tomato products over to no salt added variations. Haven't noticed any drop in flavor there whatsoever (nor in consistency or any other aspect of food that matters to me) which, once again, makes me wonder what all that salt is doing in the other cans in the first place.