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Re-activateA report released today by the National Academy of Science's Institute of Medicine calls on the Food and Drug Administration to limit how much salt manufacturers can put in processed and prepared foods. Okay, while there may be a tinge of Big Brother in the IOM's recommendation, it makes a lot of sense. While I don't really want the government in the kitchen with me as I'm preparing dinner, I do agree with the recommendation. Here's why.
The truth is that that most of the salt in my and just about every other American's diet doesn't come from what I add while cooking or shake onto my food at the table. Instead, it comes from what manufacturers build into their products and what restaurants include in the food they serve. And, as our previous reports have shown, trying to identify foods high in sodium isn't always that easy. Moreover, without at least a little nudge from the government it seems unlikely that they're going to give up on what has been a pretty successful business strategy.
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