A discussion of the nature/nurture issue as it related to the consumption of salt.
Written in 2006; 2,795 words; 5 sources; MLA; $ 83.95
Paper Summary:
This paper looks at the use of salt in our diets and how it is not merely a matter of essential health, but also of taste. The paper then relates the need and taste for salt to the nature/nurture issue, explaining why the body requires salt and how the taste for salt could have developed as a result of both genetics and environment.
From the Paper:
"Salt is the world's oldest known food addative. It is an essential nutrient for both human beings and animals, since it is necessary for life and health, but is not produced within the body. A human body contains about 250 grams of salt. Salt aids in the transmission of nerve impulses to and from the brain, and also the contraction of muscles, including the heart. Apart form health issues, a number of functions are fulfilled by salt regarding food. It brings out the taste in foods and reduces blandness. It reduces the sourness of acid and increases the sweetness of sugar (Salt Manufacturers' Association, UK). The taste of food is thus generally improved through this additive. Other fuctions of cooking include salt used a s a preservative, a texture aid, a binder, for fermention control and as a color developer."
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