Salt, and where it comes from

Figure 1

From the BMJ . I think very interesting: there is mounting evidence that salt is a problem, but the campaigns to tell us to add less salt to our food seem increasingly futile: you need manufacturers on board.

I love salt, but I love it more because when I add it rarely it tastes better: roasted potatoes, done with garlic cloves and rosemary from the garden, balsamic vinegar and olive oil and Maldon salt. Mmm.

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