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Reducing Salt in Foods

Reducing Salt in Foods
  • Author : Cindy Beeren
  • Publsiher : Woodhead Publishing
  • Release : 18 June 2019
  • ISBN : 008100933X
  • Pages : 298 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKReducing Salt in Foods

Summary:
Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. Completely revised and updated with an overview of the latest developments in salt reduction Presents guidelines to help with reducing salt in specific product groups Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction


Reducing Salt in Foods

Reducing Salt in Foods
  • Author : Cindy Beeren,Kathy Groves,Pretima M. Titoria
  • Publisher : Woodhead Publishing
  • Release : 18 June 2019
GET THIS BOOKReducing Salt in Foods

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular

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Reducing Salt in Foods

Reducing Salt in Foods
  • Author : David Kilcast,Fiona Angus
  • Publisher : Woodhead Pub Limited
  • Release : 27 May 2022
GET THIS BOOKReducing Salt in Foods

Annotation Eating too much salt is a significant risk factor in developing high blood pressure, a condition often described as a `silent killer' as those living with it are much more likely to develop heart disease or suffer a stroke. A high proportion of consumers eat more than the recommended daily level of salt each day and consumers are increasingly looking for ways to lower their salt intake: therefore reducing the level of salt in food products is a priority

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Strategies to Reduce Sodium Intake in the United States

Strategies to Reduce Sodium Intake in the United States
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on Strategies to Reduce Sodium Intake
  • Publisher : National Academies Press
  • Release : 14 November 2010
GET THIS BOOKStrategies to Reduce Sodium Intake in the United States

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to

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Salt Wars

Salt Wars
  • Author : Michael F. Jacobson
  • Publisher : MIT Press
  • Release : 20 October 2020
GET THIS BOOKSalt Wars

How food industry lobbyists and a small group of scientists have successfully fought government efforts to reduce dangerous levels of sodium in our food. A high-sodium diet is deadly; studies have linked it to high blood pressure, strokes, and heart attacks. It's been estimated that excess sodium in the American diet causes as many as 100,000 deaths deaths and many billions of dollars in avoidable health-care costs each year. And yet salt is everywhere in our diets—in packaged foods, fast

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500 Low Sodium Recipes

500 Low Sodium Recipes
  • Author : Dick Logue
  • Publisher : Fair Winds Press
  • Release : 01 November 2007
GET THIS BOOK500 Low Sodium Recipes

Every recipe you need if you want to cut out or reduce salt! When doctors advise patients to watch their weight and lower their sodium intake, many imagine a lifetime of bland and unappetizing meals. This book will assure you otherwise! Packed with hundreds of recipes, 500 Low-Sodium Recipes beats back the boredom and allows people with high blood pressure, heart, kidney, or liver disease to maintain a diverse and exciting low-sodium diet. Recipes inside range from classic dishes to new

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The Salt Fix

The Salt Fix
  • Author : James Dinicolantonio
  • Publisher : Harmony
  • Release : 04 August 2020
GET THIS BOOKThe Salt Fix

What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We've all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can

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Reducing Salt in Foods

Reducing Salt in Foods
  • Author : David Kilcast,Fiona Angus
  • Publisher : Elsevier
  • Release : 14 February 2007
GET THIS BOOKReducing Salt in Foods

Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of

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Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate
  • Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Panel on Dietary Reference Intakes for Electrolytes and Water
  • Publisher : National Academies Press
  • Release : 18 June 2005
GET THIS BOOKDietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium,

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Salt Sugar Fat

Salt Sugar Fat
  • Author : Michael Moss
  • Publisher : Signal
  • Release : 26 February 2013
GET THIS BOOKSalt Sugar Fat

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that

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Dietary Reference Intakes for Sodium and Potassium

Dietary Reference Intakes for Sodium and Potassium
  • Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee to Review the Dietary Reference Intakes for Sodium and Potassium
  • Publisher : National Academies Press
  • Release : 26 August 2019
GET THIS BOOKDietary Reference Intakes for Sodium and Potassium

As essential nutrients, sodium and potassium contribute to the fundamentals of physiology and pathology of human health and disease. In clinical settings, these are two important blood electrolytes, are frequently measured and influence care decisions. Yet, blood electrolyte concentrations are usually not influenced by dietary intake, as kidney and hormone systems carefully regulate blood values. Over the years, increasing evidence suggests that sodium and potassium intake patterns of children and adults influence long-term population health mostly through complex relationships among

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Salt, Diet and Health

Salt, Diet and Health
  • Author : G. A. MacGregor,H. E. de Wardener
  • Publisher : Cambridge University Press
  • Release : 17 September 1998
GET THIS BOOKSalt, Diet and Health

All animals need salt, but humans are the only animals that add extra salt to their food. The authors of this controversial book argue that the deliberate and often well-camouflaged addition of salt to processed foods has momentous health consequences, comparable to the well-documented risks of smoking tobacco. To equate salt consumption with smoking is a strong statement, but MacGregor and de Wardener provide a compelling and forceful account of complex issues relating to the perceptions of salt in society.

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What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained
  • Author : Robert L. Wolke
  • Publisher : W. W. Norton & Company
  • Release : 21 June 2010
GET THIS BOOKWhat Einstein Told His Cook: Kitchen Science Explained

"Wolke is Martha Stewart with a PhD." —American Scientist "Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps

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Salt in the Earth

Salt in the Earth
  • Author : Mualla Cengiz,Savas Karabulut
  • Publisher : BoD – Books on Demand
  • Release : 25 March 2020
GET THIS BOOKSalt in the Earth

Salt is a predominant compound for humankind and the earth preserves an important source of this element of life. This book reviews this multi-disciplinary issue in which geoscientists, historians, agriculturalists, medical doctors, and general scientists have been interested in its nature. The authors have provided contributions on the origin and history of salt, intrusion with freshwater effect, its usability as a material, and its role in life. The safety of groundwater resources should be a priority for humanity. Contribution on

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