The bill is hopelessly vague about what "salt" is. If it just applies to "table salt" (sodium chloride), restaurants would simply switch to salt substitutes like potassium chloride. Also, the bill is vague on things that *contain* salt, whether they're allowed. There are all sorts of salty ingredients out there -- some artificially salty, some naturally salty -- that could be added to dishes to add the salt indirectly. If it were to ban anything that contains any measurable amount of salt, it would ban almost every food on Earth.
Anyway, this is just a guy who knows nothing about cooking and probably not much about chemistry. Don't think it malicious. My uncle was in congress for a term (he didn't run again because of health problems). I remember playing trivial pursuit with him. He'd miss out on what seemed the most basic, obvious questions to me in most categories -- but boy oh boy, if a legal question came up, you can bet he knew the answer! Going into public office takes a great deal of your time; these people usually aren't generalists. As of the late '90s or early '00s, the last time my uncle had watched a movie in a theater was the original Star Wars, back in the '70s. That's how much being involved in the high levels of politics can consume your time.
Now, even most people who are highly specialized in one particular field will know of salt's role in cooking. But there are enough elected people out there that at least some won't. But trust me -- he will soon ;) This bill will disappear in short order.
"Felix Ortiz, D-Brooklyn, introduced a bill that would ruin restaurant food and baked goods as we know them. The measure (if passed) would ban the use of all forms of salt in the preparation and cooking of food for all restaurants or bakeries. While the use of too much salt can contribute to health problems, the complete banning of salt would have negative impacts on food chemistry. Not only does salt enhance flavor, it controls bacteria, slows yeast activity and strengthens dough by tightening gluten. Salt also inhibits the growth of microbes that spoil cheese."
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