date:Jun 23, 2014
taste, minimize salt content
Salt is added to processed foods for multiple purposes to enhance flavor and texture, bind water and prolong shelf-life. Our bodies need salt to function, but too much can raise blood pressure, increasing the risk of heart attack and stroke. Almost 80% of the salt in our diets comes from packaged and prepared foods, and processed meat, such as sausages and ham. However, enzymes can convert meat co-products into a rich, meat-flavored broth called Meat Protein Extra