Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
Articles on Salt
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South Africa needs to continue public awareness campaigns to reduce excessive salt intake to protect cardiovascular health.
When it snows, it pours – but why do municipalities treat the roads with salt? A chemist explains how salt affects water and ice.
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Taking a look at the interesting world of the South African Astronomical Observatory.
Of Australia’s capital cities, Perth has the saltiest tap water, while Melbourne, Hobart, Darwin and Canberra have the least salty. And while all are within guidelines, the variation is striking.
Scientists have found ways to trick the brain into thinking you’re tasting salt.
We take salt water for granted, and often overlook how important it is for our own lives and in sustaining a healthy planet.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
Recent research shows that US rivers are becoming saltier and more alkaline. Salt pollution threatens drinking water supplies and freshwater ecosystems, but there is no broad system for regulating it.
Most men, women and children in Canada exceed the tolerable upper limits of salt for their bodies. Consumers need to understand how much salt is too much – to avoid hypertension and heart disease.
A recent study shows plankton that have adapted to road salt have disrupted circadian rhythms. This finding suggests that environmental pollutants could also affect human circadian clocks.
Bombarded with unhealthy offerings by the food industry, we blame and shame ourselves for gaining weight. But is it really our fault, or are we being “entrapped?”
While we’ve been trying to minimise sugar and fat intake, it seems we’ve been overlooking one of the biggest dietary killers of all – salt.
Reducing the amount of salt one consumes over the summer holidays is important to maintaining long term health.
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided.
Around 60% of Australians over the age of two years exceeded the recommended daily maximum intake of salt.
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don’t eat too much!
Are you a “carb craver” or “chocaholic”? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?
Legislation limiting the salt in processed foods will drastically cut the average South African’s salt intake. But how effective will it be?
Kids are eating way too much salty food even though it leads to high blood pressure in adulthood as well as increased risks of stroke, heart attack and kidney disease.
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