This article is just a reminder that we all need to cook using fresh, whole foods as much as possible. Of course planning is necessary and that requires us all to make a little time for it.
Legislators and public health groups today praised a long-awaited report from the National Academies’ Institute of Medicine that calls for urgent, government action to reduce salt in packaged and restaurant foods.
“Limiting salt in packaged and restaurant foods is perhaps the single most important thing that the Food and Drug Administration could do to save hundreds of thousands of lives and save billions of dollars in health-care expenses,” said Center for Science in the Public Interest executive director Michael F. Jacobson. “The FDA and U.S. Department of Agriculture should quickly implement the Institute of Medicine’s recommendations, starting with mandatory limits on salt, which could be phased in gradually over time.”