It would appear that the restaurant industry can no longer afford to take the sodium issue with a grain of salt. Early last summer it was reported in Nation’s Restaurant News that the U.S. Food and Drug Administration, at the behest of the Center for Science in the Public Interest, had convened a public hearing to determine whether the use of sodium should be regulated in food preparation. At the time, both the CSPI and the American Medical Association said they favored reducing by half the ...
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