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FOCUS: FOOD SCARE: Salt - the new drug We may not know it but the food companies have got us hooked. Now the death of baby Leroy Elder has highlighted just how dangerous the familiar white powder can be
- Article from:
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The Independent - London
- Article date:
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August 1, 1999
- Author:
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Copyright informationCopyright 1999 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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Try a breakfast-time experiment. As you pour out your cereal or
munch your toast, check the packets for the item marked "sodium".
This tells you how salty your food is in grams per 100 grams. For
comparison, the sea contains 1g per 100g.
Cornflakes? 1.1g, or 10 per cent saltier than seawater. Bread?
Usually about 0.5g - half as salty as the sea. And perhaps you're
having Vitalite ("cholesterol-free") margarine with your toast -
0.8g. If you're eating a cooked breakfast, check the sausages -
about 1.2g.
The idea that you're sitting there effectively downing seawater
may seem unsettling enough. But add to this an even more salient
fact: our bodies (specifically, the blood) are only a third as ...
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