Sense, sweat, memory and culture all play a part in our craving for salty food at the beach.
Articles on Salt
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A long bath in brine is how deli meat gets its taste, texture and shelf life.
As soils become saltier, roots are deploying remarkable survival strategies that could help safeguard future food supplies.
Here’s what Vegemite Kids will mean for children’s total salt intake. Hint: not as much as you might think.
Iodised salt has begun to fall out of fashion in recent years.
As sea levels rise, increasing amounts of salt water are leaking into freshwater supplies worldwide.
Excess road and sidewalk salt flows into storm drains and ultimately into area streams and rivers, affecting fish and other aquatic organisms.
Microwaving food in glass containers is a good idea to prevent microplastics leaching into your food.
Sour acidic tastes turn bitter after you brush your teeth with toothpaste.
This year, on 10 November, it is World Science Day for Peace and Development. SALT has had considerable social benefits for the community in Sutherland.
The teen social media ban is just months away, but are blanket bans or severe restrictions good policy? Well, it depends.
You can’t easily swap one for the other – like chemistry, baking is a precise science.
It’s a positive step, but there will be a few challenges to realising the full benefits to public health.
Suspicion around monosodium glutamate persists. But there is no evidence MSG is harmful, and a sprinkle in your cooking may boost its flavour while reducing your sodium intake.
A simple switch from regular salt to salt substitute alternatives will help reduce the risk of heart attack, stroke and kidney disease. It would also provide much-needed health expenditure savings.
When we look at the study itself, it seems the media coverage has focused on a tiny aspect of the research, and is misleading.
The mass-produced wholegrain bread you buy from the supermarket isn’t harmful to your health, even though it’s an ‘ultra-processed’ food. Your overall diet matters more.
Salt is an essential nutrient that has helped civilizations flavor and preserve their foods for millennia. Too much dietary salt, however, is linked to a host of health problems.
You might be surprised how salty or fatty some plant-based foods are. Not so healthy now, are they?
Western Australia has introduced a limit on ham in school canteens. Here’s what has changed and the evidence it’s based on.
Top contributors
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Professor of Public Health, World Health Organization Collaborating Centre on Nursing, Midwifery and Health Development/School of Public Health, University of Technology Sydney
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Executive Director, George Institute Australia; Professor of Medicine, UNSW
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SHARP Professor of Cardiovascular Medicine, UNSW
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Professor of Community Health and Wellbeing, The University of Queensland
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Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
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Senior Lecturer, School of Population Health, UNSW
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Honorary Associate Professor, University of Leicester
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Global Database Manager & Research Fellow, George Institute for Global Health
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Associate Professor, Canada Research Chair in Early Childhood: Diversity and Transitions, Mount Saint Vincent University
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Postdoctoral Research Fellow , South African Astronomical Observatory
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Cephalon Professor of Cardiovascular Medicine & Epidemiology, University of Warwick
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Senior Project Manager, WHO CC Salt Reduction, George Institute for Global Health
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Dietitian and Nutritionist, North-West University