From the NY Times article:
Sodium reduction has lately become a culinary cause célèbre. Subway, Olive Garden, Red Lobster, Burger King and Taco Bell, as well as food manufacturers like Campbell Soup and PepsiCo, have all publicly vowed to produce lower-sodium products. (To a degree: last year, Campbell decided to add sodium back into some of its soups after sales began to slide.)
Critics say the precautions are getting ahead of the science. Unlike tobacco, alcohol and other long-corroborated health risks, sodium remains a topic of sometimes angry debate among researchers. There is no evidence that average people — those without hypertension — need less sodium, critics say, and too little of the essential nutrient could be as dangerous as too much.
Let the games begin!
Full read here: http://www.nytimes.com/2012/08/27/sci...