Displaying 1 - 10 of 245 results for salt, "Salt Institute", "The American Journal of Medicine", "Albert Einstein College of Medicine" (0.103 seconds)
Editor's Plate: AMA not worth its salt
It seems the American Medical Assn. (AMA) has decided MDs know more about nutrition than nutrition scientists. They don’t. Few medical schools in this country...
As Different as Salt and Pepper
Science isn’t salt and pepper — it’s not black and white, says Editor David Feder, in questioning the "science" behind the Center for Science in the ...
Bad science slams salt
Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science,...
Missing MSG?
Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something...
Season with (only) a grain of salt
The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while...
Building a New Pyramid
Whether they take the form of a pyramid, a plate or whatever, the 2005 USDA Dietary Guidelines are on their way with more than the recommended allowance of controversy.
New Dietary Guidelines Released
The 2005 Dietary Guidelines for Healthy Americans are here. Not everyone is pleased, though. Here's why.
USDA issues new Dietary Guidelines
The new USDA/FDA Dietary Guidelines are out, and while many food industry organizations have lauded them, they have provoked some controversy as well. <I>Food ...
Culinary Arts: Salt of the earth
Salt has been used for many thousands of years, in virtually every culture and every country, not only as a condiment, but as a preservative for foods.
Frito-Lay begins pinching salt
Frito-Lay North America launches Pinch of Salt, a low-sodium version of it's most popular brands: Lay's potato chips, Tostitos, Fritos and Ruffles
