Part 4 Dietary Guidelines Press Conf-Morton Satin concludes

Morton Satin of the Salt Institute presents peer reviewed science on the dangers of salt restriction, that the USDA Dietary Guidelines ignore. He spoke at a press conference on Valentine's Day, February 14, 2011 at the National Press Club in Washington, DC.

Category:

News & Politics

Tags:

• diet
• nutrition
• salt
• low salt diet danger
• science
• USDA
• food policy
• food politics
• Morton Satin
• Salt Institute

[onatarazz]

table salt or iodine salt is the problem, poison!. UNREFINED SEA SALT is the one you should consume.

[dialectical44]

@smidoid

Tobacco contains no carcinogens. It was and is Diesel exhaust that is correlated with lung cancer especially amoung truck drivers and garage attendants. The pharmaceuticals wanted a monopoly patent on nicotine for nicotine patches.

The Salt Industry is not powerful. It is the other industries who are running the USDA program for great profit. He states from the beginning that they are NOT salt industry's studies.

[fundip43]

it a trail well not really were a free country i can eat what i want. believe me if i want salt i can get it. chips fast food french fries popcorn any packaged food i could prob hit if i dont already easily 2 twice the recommend amount which by the way remains 2300mg and only said to decrease to 1500 for salt sensitive people. and notice how they never state how high or how low the the salt intake was to start

[LucifersLapdog]

@smidoid - You {like most of us} have bought into the belief given to us by the "authorities" that salt is dangerous when in truth, nothing could be further from truth AND as stated above is exactly the opposite. Believe what you will however if you do your own due diligence you will discover the "truth". Peace.

[smidoid]

Didn't the tobacco lobby come out with similar peer-reviewed science to claim that cigarettes weren't actually bad for us?

[smidoid]

There's another science at work here - cognitive bias.

Potassium-based salt tastes essentially the same as sodium-based salt; it's the sodium content that's the problem. Come on, Morton, be honest!