Regulate Salt?--UPDATED

The FDA is set to debate how much salt should be allowed in processed food. Steven Reinberg of HealthDay News reports:
The hearing is being held in response to a request made in 2005 by the consumer advocacy group Center for Science in the Public Interest (CSPI), asking the agency to make changes to the regulatory status of salt, to require limits on salt levels in processed foods, and to require health messages related to salt and sodium on food labels.


"Very few people dispute that Americans get way too much salt from processed and restaurant foods, and that an excess promotes hypertension, stroke, heart attacks, kidney failure, and early death," CSPI executive director Michael F. Jacobson said in a statement. "While the FDA has historically declined to challenge companies to lower high sodium levels, it is increasingly hard for FDA officials to ignore the calls to action made in recent years by the medical community."

In fact, 150,000 American lives could be saved each year if the salt in processed foods and restaurant meals were cut in half, the American Medical Association has said.

Not everyone agrees that regulation is the way to go, however.
What purpose does adding extra salt serve? Dr. Fuhrman isn’t a fan. Here he talks about some famous research. Take a look:
The famous DASH study clearly indicates that Americans consume five to ten times as much as they need and that high sodium levels over the years has a predictable effect on raising blood pressure.1
Although I admit, kicking salt was pretty difficult, probably one of the hardest parts of my…to be continued.

UPDATE: Here's a related article that Dr. Fuhrman sent over: A little less salt could save 8.5m lives.
1. Obarzanek, E., F.M. Sacks, T.J. Moore, et al. 2000. Dietary approaches to stop hypertension (DASH)—sodium trial. Paper presented at Annual Meeting of the American Society of Hypertension, May 17, New York, NY.
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Comments (3) Read through and enter the discussion with the form at the end
Jayson - November 30, 2007 10:19 AM

Never really cared for salt much in the first place, I always preferred pepper or tabasco. Braggs is a decent substitute for the reformed salt lovers.

So when you gonna tell us about your transition to an eat to live diet ? Let me guess there was like a thunder/fire/earth shattering type moment...or like me did a friend turn you on to the ETL book and the next day you started eating plant based food :-)

LLouise - November 30, 2007 11:44 PM

Bragg's is high in salt! Just a hair below soy sauce. It's not even close to low sodium. Sorry, Jayson ;).
How about a no-added salt try, hm? :P

Jayson - December 1, 2007 11:44 AM

D'oh !

LLouise, thanks for bringing that to my attention. Good thing I dont use it that much ;-).

The one thing Ive found about eating fruits and veggies is you really dont need to add any flavorings to the dish, Braggs, et al. I really like/prefer jalapenos as an added treat !

Jayson

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