New Doctor-Written Cookbook Wants You To Eat More Salt And Meat For Optimal Health

For decades, salt and meat have been portrayed as dietary villains, with public health organizations and the media warning against their overconsumption, but a new book by Dr. James DiNicolantonio, PharmD, challenges those claims.

DiNicolantonio, a cardiovascular research scientist and nutrition expert, argues that not only should people stop restricting salt and meat — they should eat more of both.

In his upcoming cookbook, “Salt to Taste: 100+ Protein and Salt-Rich Recipes for a Happier, Healthier You” (Victory Belt Publishing, March 25, 2025), DiNicolantonio teams up with chef and nutrition educator Tricia Williams to provide evidence-based insights and nutrient-dense recipes. Their goal is to dispel misconceptions about salt and animal proteins while offering a science-backed approach to eating for optimal health.

DiNicolantonio asserts that protein-centric and salt-rich meals can aid in satiety, weight management, athletic performance, and cognitive function. His research challenges conventional dietary guidelines, suggesting that public health messaging has misrepresented the role of salt and animal foods in a balanced diet.

“Salt to Taste” provides practical guidance on how much salt and protein to consume daily, the best sources of each, and how to incorporate them into meals without excess sugar or unnecessary restrictions.

The cookbook includes recipes spanning every meal, from Buffalo Chicken Salad and Quinoa-Crusted Chicken Parmesan to Air-Fried Coconut Shrimp and Brownie Batter Muffins. Designed for all skill levels, “Salt to Taste” aims to help readers improve their health while enjoying flavorful, satisfying meals.

Set to be released in March 2025, the book challenges longstanding nutritional beliefs and offers a fresh perspective on eating for performance and longevity.