Of course, the entire piece is written from the perspective of anti-salt activists, and the food chemist only gets to weigh in at the end of the article, alluding obliquely to the fact that one cannot bake without salt.
To quote Glenn Reynolds (who was discussing Climate Change and the carbon-intensive Copenhagen extravaganza some months ago), “I’ll believe it’s a problem when they start acting like it’s a problem.” If salt really is a public menace, the food-regulation enthusiasts would start with pickles and olives in the grocery store, and margaritas in the public bars, rather than mandate expensive laboratory testing of convenience foods that any sentient being realizes are oversalted, unless they are explicitly marked “low-sodium” (and even then . . . ).
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Walter Williams was subbing for Rush Limbaugh last week and he said it is only a matter of time before the steps that have been taken against tobacco use are taken against salt. He said the reaction will be “that will never happen” but that was the reaction about tobacco 40 years ago.
Excessive taxation, isolation of users, etc.
Not to make a brief for tobacco use, but you pretzel eating twinkie lovers should have know you were NEXT years ago.