Salt, the brand name guide to sodium content
By: Michael Jacobson, Bonnie F. Liebman, and Greg Moyer ; recipes by Robin Rifkin.
Contributors: Liebman, Bonnie F.; Moyer, Greg.; Rifkin, Robin.; Center for Science in the Public Interest.
Publisher: Workman Pub.
Published: 1983
Place of publication: New York
Language: eng
Number of pages: 300
Subjects: Food -- Sodium content -- Tables.; Menus.
Description: Abstract: The Center for Science in the Public Interest has an objective to educate consumers about the potential harm of a diet high in sodium. Reasons to limit sodium intake- threat of hypertension, heart attack, atherosclerosis, and/or stroke, and the abundance of salt in the American diet- and current government regulations, research and industry action regarding sodium in foods are discussed. Case profiles of individuals with heart and cardiovascular problems are provided throughout the text. Many recipes to facilitate lowering sodium in the diet (including appetizers, soups, entrees, side dishes and desserts) are offered with the sodium content per serving listed. Finally, an extensive listing of brand name foods and the sodium content per portion is given.
Notes: Bibliography: p. 288-292.
"From the Center for Science in the Public Interest."
Includes indexes.