Iread that New York City’s Mayor Bloomberg has declared war on salt. The city’s plan is to get food manufacturers in the United States to agree to gradually start reducing salt content until it reaches a 50 per cent cut in 10 years. Apparently, this would take us back to the levels found during the 1970s.
Unlike many who feel that this sort of thing is turning NYC into a Nanny State, I see it as a good thing. What better way for a government to spend its time and our money than to protect our food safety? I hope someone on this side of the border is paying attention.
And who will be inconvenienced? Virtually every home and restaurant table has a salt shaker, so it can be added easily by those who want more. When food comes to the table already heavily salted, that’s it—you’re stuck and can’t get rid of it. Reducing salt at the source, so to speak, is a win-win: those who want to can avoid the health risk and others can add extra salt at the time of consumption
Over five million Canadians suffer from high blood pressure, known as hypertension. And high blood pressure kills.
Canadians get twice as much sodium (one of the two major components of salt) on average in a day as is recommended—on a 2,000 calorie a day diet, the recommended maximum sodium is 2,400 mg. When sodium is high in the diet, it increases blood pressure. And high blood pressure is, of course, a major risk factor for heart disease and stroke. However, one in three Canadians with high blood pressure would have normal blood pressure with a healthy amount of sodium in their diets.