Issue Date: June 1, 2009
FOR THOSE WHO want sweetness without the calories, there are plenty of options available. But when it comes to imparting saltiness to food, there is pretty much one choice: sodium chloride. The food industry would like to change that.
Cutting NaCl intake in a population lowers average blood pressure and can reduce the risk of diseases such as stroke. That's why international authorities such as the World Health Organization advocate population-wide measures to lower the . . .
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