> Really interesting article in the NY Times
> ".....the industry is working overtly and behind the scenes to fend
> off these attacks, using a shifting set of tactics that have defeated
> similar efforts for 30 years, records and interviews show. Industry
Which has been spectacularly unsuccessful.
"low sodium" is about as common a mantra
as "all natural" or "no trans fats".
It's gotten to the point where many frozen
and canned prepared foods are distinctly
> insiders call the strategy “delay and divert” and say companies have a
> powerful incentive to fight back: they crave salt as a low-cost way to
> create tastes and textures. Doing without it risks losing customers,
> and replacing it with more expensive ingredients risks losing profits.
> and that's the bottom line isn't it?.......to heck with public health
> and welfare, profits uber alles!!
The New York Times sure brainwashed you,