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nnecessary and unwarrant

ir products, according to Dr. Jacqueline L. Webster and colleagues from the George Institute for International Health in Sydney, Australia.To help guide such efforts, the researchers ▓gathered data on the sodium content of 7,221 products in 10 food groups, 33 categories, and▓ 90 subcategories.According to a report in the America▓n Journal of Clinical Nutrition, foods were cons

idered to be high in sodium if they contained more than 500 milli▓grams of sodium for every 100 grams, while foods with sodium contents be▓low 120 milligrams of sodium for every 100 grams were classified as low sodium.The researchers found dramatic variation in salt content within

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