Salt Wars: The Battle Over the Biggest Killer in the American Diet

How food industry lobbyists and a small group of scientists have successfully fought government efforts to reduce dangerous levels of sodium in our food. A high-sodium diet is deadly; studies have linked it to high blood pressure, strokes, and heart attacks. It's been estimated that excess sodium in the American diet causes as many as 100,000 deaths and many billions of dollars in avoidable health-care costs each year. And yet salt is everywhere in our diets--in packaged foods, fast foods, and especially meals at table-service restaurants. Why hasn't salt received the sort of public attention and regulatory action that sugar and fat have? In Salt Wars, Michael Jacobson explains how the American food industry and a small group of scientists have successfully fought government efforts to reduce dangerous levels of sodium in our food.

Health, Fitness & Dieting

Jacobson, Michael F.

Diets & Weight Loss

The MIT Press

The Consumer's Fact-Book of Food Additives

Eater's Digest; The Consumer's Fact-Book of Food Additives

Science & Math

Technology

DOUBLEDAY

Eater's Digest: The Consumer's Fact-Book of Food Additives

Offers fifty-five low-fat and low-cholesterol recipes divided into chapters on breakfast, lunch, dinner, desserts and snacks, and beverages, with nutritional facts for each recipe

Kitchen Fun for Kids: Healthy Recipes and Nutrition Facts for 7- To 12-Year-Old Cooks

Hill, Laura

Center For Science In The Public Interest

Tobler, Laura Hill

Cookbooks, Food & Wine

Henry Holt Co.

An easy-to-read cookbook for children contains fifty-five easy-to-make recipes that keep nutrition in mind; chapters on breakfast, lunch, dinner, desserts, snacks and beverages; and hints for kids on how to become self-sufficient in the kitchen.

Kitchen Fun for Kids: Healthy Recipes and Nutrition Facts for 7-To 12-Year-Old Cooks

Totally revised and updated, this is the guide that eliminates the guesswork of ordering at a fast-food restaurant by presenting the facts-all of them. Certainly, due to public pressure, fast-food restaurants now offer a few healthier choices than they used to. But the pitfalls still remain.For the second edition, the authors have included a greatly expanded and separate ingredients section that handily lists every ingredient in virtually every item found on the menus of 15 major fast food chains. New cholesterol, saturated fat, and shortening charts answer the most recent nutritional concerns. Sections and lists on sodium, sugar, calories, additives, and more have been added.With the aid of this indispensable guide, you can make healthy choices for you and your children-even when eating fast food. Selection of the Quality Paperback Book Club and Book-of-the-Month Club. 246,500 copies in print.

The Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference

Fritschner, Sarah

Workman Pub. Co.

Describes food hazards and how to avoid them

Safe Food: Eating Wisely in a Risky World

Garland, Anne Witte

Lefferts, Lisa Y.

Living Planet Pr

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Books by Jacobson, Michael F.