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Food Processing June 2005 David Feder, R.D.	Bad science slams salt Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest -- in reports that had all of the trappings of legitimate science, but little, if any, substance.
Prepared Foods January 2008 David Kilcast	Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies.
AskMen.com Jacob Franek	Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food.
AskMen.com Dave Golokhov	The Dangers of Salt Spike TV's 1000 Ways To Die shows us there's many ways to go, but according to the British Medical Journal, the real serial killer sits in a shaker on almost every table in North America.
Reason June 2005 Jacob Sullum	Suing Sodium A lawsuit filed in February demands that the FDA treat salt as an additive instead of an ingredient, a step that would make it possible to impose reductions in salt content on food manufacturers. But is it necessary from a health standpoint?
Food Processing August 2011 Dave Fusaro	Editor's Plate: Salts Gets in Some Licks But don't rush to judgment on either side of the sodium debate.
Food Processing July 2006 David Feder	Editor's Plate: AMA not worth its salt It seems the American Medical Assn. has decided MDs know more about nutrition than nutrition scientists. They don't. It should focus its attention on issues it's supposed to know about -- like how to care for sick people.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
BusinessWeek December 3, 2007 Eamon Javers	Salt Could Soon Be on the Fed's Hit List The FDA is looking again at the role sodium plays in heart disease - and foodmakers are scrambling.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
Chemistry World February 16, 2012 Elinor Richards	Making crisps healthier An investigation by UK scientists into how salt is released from crisps (known as potato chips in the US) as you eat them could lead to a healthier crisp that tastes just as good.
American Family Physician June 1, 2006 Wexler & Aukerman	Nonpharmacologic Strategies for Managing Hypertension Hypertensive therapy interventions in the US, such as lifestyle and dietary modification, often are overlooked. Although some lifestyle modifications may seem to offer only minimal blood pressure-lowering effects, they should not be discounted.
American Family Physician September 1, 2003	Healthy Eating for Blood Pressure Control You can help lower your blood pressure by eating foods that are part of a healthy diet. If you want to keep your blood pressure normal, the best diet is one that is low in salt, sugar, and fat, and high in calcium, magnesium, and potassium.
American Family Physician June 1, 2006	High Blood Pressure: What You Should Know A patient guide: What is high blood pressure?... What if I have heart or kidney problems or diabetes?... What can I do to help lower my blood pressure?... etc.
Food Processing September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
Food Processing June 2011 Diane Toops	Are We Dumb Or Numb When It Comes To Heart Health? Our news and trends editor advises food processors to take consumers' views on health surveys with a grain of salt.
American Family Physician October 15, 2004	High Blood Pressure An informative pamphlet on what high blood pressure is, what the numbers mean and how and when the condition may be treated.
AskMen.com November 17, 2015 Anthony Yeung	Weight Loss Myths Four things nutritionists will never tell you about losing weight.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
The Motley Fool February 27, 2006 Brian Gorman	Campbell Soups Up Soup The soup outfit's new product initiative should give it a major marketing advantage. What will it mean to investors?
AskMen.com January 4, 2001 Simon McNeil	Are Canned Foods Good For You?
American Family Physician June 15, 2005 Laura Coughlin	Quantum Sufficit - Just Enough Do you ever think of new medical breakthroughs as "space-age medicine"?... Everyone knows that being overweight has health risks... An electronic nose has long been used in the food, wine, and perfume industries... etc.
Food Engineering April 1, 2005	Regulatory Watch Senate bucks White House, blocks Canadian beef... Center for Science in the Public Interest sues FDA to have salt classified as a food additive...
AskMen.com Sabrina Rogers	Q&A: Too Much Tuna, Sodium & More What's the deal with trans fats? Why is sodium so bad for you? Can you eat too much tuna? What the heck are nitrates? Read answers to these burning questions and more.
Food Processing July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
Chemistry World April 30, 2015 Jessie-May Morgan	Salt and flavor reach a compromise Scientists in the UK have developed a water-in-oil-in-water emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavor.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
AskMen.com September 1, 2003 Mike Davison	Do You Have High Blood Pressure? With approximately 58 million -- or one in four -- American adults suffering from high blood pressure, how do you know for certain if you are at risk? Arm yourself with the facts and find out.
AskMen.com Phil Franklin	Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today.
Food Processing June 2013 Rory Gillespie	Consumer Attitudes Show Positive Change About Healthy Snacking If chips can include a full serving of vegetables, snacking can be a healthy part of your diet.
Prepared Foods January 1, 2007	Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators.
Food Processing November 2007	Editor's Plate: For public consumption Processors should take the initiative against pseudoscience health reporting.
Prepared Foods November 1, 2006	Abstracts -- November 2006 Salt replacers act as flavor enhancers... Fully-cooked meat toppings... Intensely flavored infused oils... etc.
American Family Physician September 1, 2003 Magill et al.	New Developments in the Management of Hypertension Advances in the management of hypertension have refined our understanding of systolic blood pressure, nutrition, medication selection, and hypertension in special populations.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Food Processing July 2012 Diane Toops	American Consumers are Confused About Diet and Health Study shows Americans' believe 'figuring out their taxes is simpler than improving diet and health.'
Food Processing August 2012 Anibal Concha-Meyer	Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
Reason July 2003 Jacob Sullum	The Anti-Pleasure Principle The "food police" and the pseudoscience of self-denial
American Family Physician December 1, 2004	Heart Failure-What Do I Need to Know About It? A patient bulletin discussing what heart failure is, its most common causes, treatment options, ways to prevent the disease, etc.
Prepared Foods December 2008 Kerry Hughes	R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content.
Nutrition Action Healthletter December 2000 Michael F. Jacobson	News From CSPI Government health departments typically say that they care deeply about nutrition, but just don't have the money to encourage people to eat better. But they are overlooking one simple and sensible way to fund health campaigns: taxing junk foods...
Prepared Foods January 1, 2007	Showcase: Savory Flavors and Flavor Enhancers Yeast extracts developed as salt replacers... Functional uses for licorice products... Flavor potentiator can replace MSG in savory applications... Salt mixture for processed meats and poultry, soups, sauces, salad dressings... etc.
American Family Physician April 15, 2001	How to Stay Out of the Hospital if You Have Congestive Heart Failure If you know a lot about CHF, you have a good chance of staying out of the hospital...
Science News January 28, 2006 Janet Raloff	Born to Love Salt A new study finds that among normal-weight newborns, the smaller a baby is at birth, the more likely it is that he or she will show an early and strong preference for salty fare.
AskMen.com Justin Robinson	Tips For A Healthy Thanksgiving A dietician explains how to stay healthy during Thanksgiving.
Prepared Foods October 1, 2006 Marcia A. Wade	The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.