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.
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.
Originally published on Thu December 20, 2012 7:04 am
Want to eat sustainably? Then eat bugs.
That's the word from the Dutch, who are doing their best to make a scientific case for the environmental benefits of insect proteins. Reduce greenhouse gases? Check. Produce more edible protein while using less land than more traditional livestock? Check.
If there was a recipe for the best-selling writer Rick Riordan, it would go something like this — start with a love of storytelling, fold in more than a decade of teaching middle school English, combine that with two sons of his own who don't quite share their dad's love of literature, and marinate all of that with a deep passion for mythology.
Riordan has sold tens of millions of kids' books. He hit pay dirt with the Percy Jackson series — it's about an everyday kid who has superhero powers because he's the secret son of Poseidon, the Greek god of the sea.