Sometime ago, I wrote a post about Boston Market reducing salt content and moving the salt shaker:
This following article by CDC Director Tom Frieden discusses salt reduction in restaurants in general
"The city's (Philadelphia) Public Health Department worked with 206 restaurants, first evaluating their menus for sodium content and then helping them choose ingredients and develop recipes with less sodium. ....
After nine months, the initiative analyzed two popular dishes from 20 participating restaurants to see what changed. The result? A 20% reduction in sodium, more than the project's goal.
It's one thing to choose how much salt to add to your food when you eat. It's another to live with decisions made by those who prepare your food before it makes it to the table."
What do you think?
A good public policy by reducing salt? Too much intervention from the government to dictate food content? What's next? Regulate sugar and fat?
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