Posted on 06/01/2016 9:07:58 AM PDT by Red in Blue PA
The proposed guidelines, released today, recommend sodium goals by restaurant product or menu item, 150 categories in total, designed with a salt intake goal for Americans in mind.
“Many Americans want to reduce sodium in their diets, but that’s hard to do when much of it is in everyday products we buy in stores and restaurants,” Health and Human Services Secretary Sylvia Burwell said. “Today’s announcement is about putting power back in the hands of consumers, so that they can better control how much salt is in the food they eat and improve their health.”
The Center for Science in the Public Interest, a nonprofit, says it has urged the FDA to reduce salt in foods for 10 years, suing the agency to that effect last fall.
(Excerpt) Read more at marketwatch.com ...
The Gubmit wants a lot of things. Like people to be herded as lambs for the slaughter.
HANDS OFF MY SALT! My blood pressure is so low I need the salt to keep it up enough to prove I am still alive!
https://www.activistfacts.com/organizations/13-center-for-science-in-the-public-interest/
“The Center for Science in the Public Interest (CSPI) is the undisputed leader among America’s “food police.” CSPI was founded in 1971 by current executive director Michael Jacobson, and two of his co-workers at Ralph Nader’s Center for the Study of Responsive Law. Since then, CSPI’s joyless eating club has issued hundreds of high-profile—and highly questionable—reports condemning soft drinks, fat substitutes, irradiated meat, biotech food crops, French fries, and just about anything that tastes good.
CSPI fancies itself a “watchdog” group but behaves more like an attack dog, savaging restaurants, disparaging adults’ food choices, and discouraging even moderate alcohol consumption. It famously dubbed fettuccine alfredo a “heart attack on a plate.” Its nutrition nags encourage the public to “just say no” to fried mozzarella as though it were an illegal drug.
With a long history of writing letters to restaurants threatening legal action over purported mislabeling of “low fat” menu items, it surprised no one when CSPI graduated to lawsuit threats over the absence of nutritional labeling. In July of 2003, Jacobson teamed with legal shark John Banzhaf to formally warn six U.S. ice cream retailers that lawsuits may result from their refusal to immediately “list the calorie (and, ideally, saturated fat) content of each item” on menu boards.
CSPI’s self-anointed “experts” also encourage “a whole lot of lawsuits” against fast-food restaurants (the group says it is “looking at tobacco as a model”), mostly because they see legal action as leverage to enact all the restrictions on food they have long supported. These include, but are by no means limited to:
extra taxes on foods with fat, sugar, and sodium (the so-called “Twinkie tax”);
government-mandated “warning” labels on high-fat, high-calorie menu items;
mandatory nutrition information on restaurant menus, menu-boards, meat packages, hamburger wrappers, food commercials, ice cream stores, movie theatres, bakeries, hot dog stands, etc., etc.
requirements that broadcasters give free “equal time” to government-supported advertisements of “healthy” foods;
restrictions on baby food packaging requiring that tapioca be labeled as “chemically modified food starch”;
labels warning parents that soft drinks may be replacing low-fat milk, fruit juice, and other drinks in their children’s diets;
labels warning of contamination from fresh, unpasteurized juices;
a government-sponsored “Must-Not-See-TV Week” campaign; and
stricter regulations on genetically enhanced foods, which are already the most regulated food products in the U.S.”
I know a guy whose brother is an executive with Campbell’s Soup in New Jersey.
He says that the Fed are driving them absolutely up the wall with demands that they reduce the sodium content of their soup. They’ve tried thousands of different recipes, and there is simply NO WAY to accede to the Fed demands without making the soup taste like crap.
But I do not eat out a lot. I’d rather know what is in my food.
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Totally agree. I really dislike eating out (except my favorite Chinese restaurant where all is made from scratch). In addition to the county where I live adding a 5% meals tax (anything ‘prepared’ - even rotisserie chickens in the grocery store), I figure if I want cr@ppy food & cr@ppy service, I can provide myself with both of those items at home at a much cheaper price than I would pay at a restaurant. BTW, the Chinese restaurant is just across the county line so I do not pay the meals tax there :-)
You’ll have to take my salt from my cold hardened arteries.
Adding salt after cooking doesn't produce the same affect as cooking with salt.
Furthermore, how would one not salt cure a country ham, and then salt it later?
Salt is much more than a seasoning.
I think I’ll have some miso soup in protest... and wonton soup... and maybe some ramen, fried in bacon grease.
they always complain about govt in the bedroom and govt in my doctors office, but they are the ones forcing govt into the restaurant. and my gun store.
or just tell the waiter when you order, like a normal human being, “light on the salt, please.”
Frozen.
As usual the more onerous regulations come after the purported reasons for them have been proven to be mostly hogwash and partly bogus as well as not true.
By taking the salt out of packaged foods you get more sugar added. You trade overblown or false allegations about hypertension for real increases in the rate of diabetes.
The four food groups are:...bottled beer, draft beer, canned beer and beer and a shot.
Wrong. We have little sugar anymore. Government won’t allow it. Corn fructrose (or whatever) is worse than pure sugar. Reason Hershey left PA.
I agree, even though this may physically benefit me.
I have a heart issue where a salty dish in a restaurant brings a whole lot of chest pain. I can’t finish eating, it’s nasty.
The change that this has brought in my life is that I stay out of most fast-food places and when I’m somewhere nice, I have a chat with the waiter about it and make selections according to my limitations.
I DON’T want Federal regulations dumbing down EVERYBODY’S food to cater to the issues of people like me. It’s MY problem, not everyone’s problem. I’m dealing with it. Leave the people alone, for once.
Start storing up salt and sugar, carry your own salt and sugar when going out.
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