Have you noticed, perhaps, that some of your store-bought salad dressings or spaghetti sauces taste a little less salty lately?
Probably not. The companies that make those products are doing their best to keep you from noticing. Yet many of them are, in fact, carrying out a giant salt-reduction experiment, either because they want to improve their customers' health or because they're worried that if they don't, the government might impose regulations that would compel more onerous salt reductions.
Originally published on Mon February 10, 2014 2:57 pm
Photographer David Breashears of GlacierWorks was on All Things Considered Monday to talk about a new way of photographing the Himalayan region: By stitching together 400-plus images into one giant, zoomable, interactive image — or a "gigapan" containing more than a billion pixels.
Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many public health experts, we add too much.
They want us to cut back, to lower our risk of heart attacks or strokes.
Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.
First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.
According to countless prophecies, terrorizing people across the world, this will be my last contribution to 13.7. On Friday, December 21, the world will come to an end. I have been receiving dozens of concerned email messages from otherwise reasonable people, convinced that this time it is for real, that there is no escape.
It was three, maybe four o'clock in the morning when he first saw them. Grad student Jeff Bowman was on the deck of a ship; he and a University of Washington biology team were on their way back from the North Pole. It was cold outside, the temperature had just dropped, and as the dawn broke, he could see a few, then more, then even more of these little flowery things, growing on the frozen sea.