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Old 04-01-2006, 02:45 PM   #11
Senior Cook
Join Date: Feb 2004
Location: USA,NewJersey
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I think one of the factors impacting this issue is a love for food. I think there are a lot of smokers that really don't care about what food tastes like and thus don't add salt. Every smoker that I've met who was passionate about food, though, be they in the food industry or not, has had a tendency to be excessive with the salt.

I have long contended that the popularity of brining has been propulgated, in part, by cigarette smoking celebrity chefs with a salt fetish. A public acclimated to the excessive salt in prepared food hasn't hurt either.

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Old 04-02-2006, 10:48 AM   #12
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Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
I smoked for many years and have been smoke free for several now. I used a lot of salt before ever smoking, during my years as a smoker and also now that I don't smoke. Smoking had no impact on my sense of taste whatsoever. I kept looking forward to the day when food would taste even better (food has always tasted quite nice to me, thank you) after I quit, but it never came. Obviously, some people who smoke have a decreased sense of taste, since so many of them talk about it, but it never worked that way with me.


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