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To the Editor:—
A salt-poor diet prescribed in cases of hypertension or congestive heart failure causes difficulties when prescribed to a person strictly adherent to Jewish dietary laws. These laws demand, for the purpose of removing any traces of blood from the surface of the meat, that it be abundantly salted before use. To eat meat without this preparation creates a religious problem and a conflict for the observing Jewish patient. Such meat has indeed a much higher sodium content than similar unprocessed material. Some Jewish hospitals tried to avoid the problem by using ammonium chloride instead of salt. According to Jewish law, this or the substitution of sugar for salt is not permissible.For a long time, I have used the following method to solve the difficulty. The patient was told that, after salting the meat in the religiously prescribed way, he should put it in water for one
Kisch B. SALT-POOR DIET AND JEWISH DIETARY LAWS. JAMA. 1953;153(16):1472. doi:10.1001/jama.1953.02940330056020
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