Latest Salt Stories
The Salt Institute responds to the Institute of Medicine (IOM) review of studies that examine links between sodium consumption and health outcomes. Alexandria,
Efforts to reduce sodium in processed food and fast food have been slow and inconsistent, and menu offerings at many independent and small chain restaurants often times contain two to three times the recommended caloric needs of an individual adult for a single meal.
The Cooking Salt Processing industry is firmly ingrained into the food sector of the economy.
New research points to a link between consuming white potatoes and an increased intake of potassium.
Three new coordinated reviews have concluded one thing: Taking in less salt and more potassium reduces the risk of stroke and could make you live longer. These studies found that reducing the amount of salt in a diet can lower blood pressure, thereby lowering the risk of heart disease and stroke.
A new review in The New England Journal of Medicine, cited correlations between blood pressure and salt intake in a number of different studies.
In chemistry, salt is a general term used for ionic compounds composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. These ions can be inorganic (Cl-) as well as organic (CH3-COO-) and monoatomic (F-) as well as polyatomic ions (SO42-). Solutions of salts in water are called electrolytes. Electrolytes as well as molten salts conduct electricity. Zwitterions are salts that contain an anionic center and a cationic...
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