The Hard Sell on Salt

nytimes.com

10 pointskljensen3 comments

I wish NYTimes would show the contents of the title tag somewhere else on the page. I think if the contents of the title tag were used as the title of this submission, it would have got more people to notice this article:

> Pushed to Lower Salt Use, Food Industry Pushes Back

Sounds more provocative, no?

If anyone is interested, the book "Salt", a history on the use of salt, is extremely interesting and informative. It's amazing how many of our modern foods were created just to include salt for preservation (cheese, corn beef, soy sauce, etc.)

Seconded, it was a great book.

I recently read a meta-analysis of salt studies that concluded that there was no clear answer, but I can't find it. Instead, here's another NYT article that talks about it: http://www.nytimes.com/2010/02/23/science/23tier.html?ref=sc...

I notice the OP's link doesn't talk about the science nearly as much. Instead, it talks about the commercial and political aspects, and how less salt will harm food flavors.

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