“Responding to the health threat posed by Americans’ over-consumption of sodium, experts in the department of nutrition at Harvard School of Public Health (HSPH) and The Culinary Institute of America (CIA) called today for sodium reduction strategies that are strong and effective—and that maximize the enjoyment people derive from food.
“There is now overwhelming evidence that we must treat sodium reduction as a critical public health priority, as we did when we discovered the harms of trans fats,” said Walter Willett, MD, DrPH, chairman of the department of nutrition, HSPH, and a member of the Institute of Medicine (IOM) of the National Academy of Sciences. “The food industry tackled the trans fat reduction challenge with remarkable speed. We invite their best creative minds to bring similar leadership to the equally urgent cause of sodium reduction.”
A 35 percent reduction in Americans’ average daily sodium intake could save billions of dollars annually on health costs—and save upwards of 90,000 lives—by lowering people’s blood pressure, and in turn, their risk of heart disease and stroke. – HarvardScience
Ironically, since 1911, the most dangerous and toxic thing in your kitchen has been salt. What makes salt even more harmful is iodization. Iodization is what leads to cellulite, blood vessle clogging, and more because… Continued: http://bioprin.posterous.com/tag/salt