The Harvard School of Public Health and the CIA (Culinary Institute of America) have joined forces to tackle the excess sodium in our diets and that other epidemic - the one I can relate to - hypertension.
Many of the hints here
http://www.hsph.harvard.edu/nutritionsource/salt/tasting-success-with-cutting-salt/index.html
are ones you and I already know about it, but these 25 ideas are convincingly presented and recognize that more healthful food without good taste is just not going to fly.
What a breath of fresh air. Good science and good recipes.
It seems to me that these recommendations also underscore the need for more affordable fresh food, and for re-skilling in garden and kitchen, so that we can avoid the great scourge of fast and over-processed foods.
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