You also don't taste all the salt in meat or cheese, as you swallow bits that don't get fully chewed up. That's how it's possible that there's more salt in a serving of cheese than a serving of salted nuts, even though the nuts taste saltier.<p><a href="http://www.thedailyplate.com/nutrition-calories/food/planters/salted-cashews-half-serving" rel="nofollow">http://www.thedailyplate.com/nutrition-calories/food/planter...</a>
<a href="http://www.thedailyplate.com/nutrition-calories/food/sorrento/fresh-mozzarella-cheese" rel="nofollow">http://www.thedailyplate.com/nutrition-calories/food/sorrent...</a>
The public health disaster of the 2020s: blowback from the sodium crusade of the 2010s.<p>Wherein it will be found that:<p>- sodium isn't nearly as bad as was thought -- the numbers shopped by advocacy groups are found to have been based on flimsy studies and extrapolations -- and many population subgroups already had sodium deficiencies at the beginning of the crusade, which were worsened by the new standards<p>- most people unconsciously sought a homeostatic balance, and thus increased their consumption of other foods to try to restore the salt levels that were lessened-by-statutes, aggravating other health issues<p>- novel salt substitutes cooked up in the labs had unforeseen negative health effects
"Khan said PepsiCo researchers collaborated with scientists from around the world and found ways of changing the crystal size and structure to make the salt crystal dissolve more quickly, <i>effectively putting the sodium on your tongue, not in your digestive system</i>."<p>What? What happens to the salt that dissolves on your tongue? Doesn't it travel into your system as you swallow your saliva? Or do little salt beaches form in your mouth?
Google for "dendritic salt"... it's been around for years. It also soaks up flavors into its little pores and holds them really well. I've seen micrographs in advertisements in food industry publications that are really beautiful, fractal-looking crystals. They key is to add a touch of things like sodium ferrocyanide to hinder the usual crystallization so that the crystals only grow at the corners.
Fortunately, you can take advantage of different "salt structures" in your own cooking (table salt, kosher salt, sea salt, Fleur de Sel, etc.) without a research lab. Putting Fleur de Sel on Fritos would be a little crazy, but this sounds like the same basic idea.