Reducing salt intake can save lives.
South Africa needs to continue public awareness campaigns to reduce excessive salt intake to protect cardiovascular health.
Spraying salt onto roads is a safety measure.
When it snows, it pours – but why do municipalities treat the roads with salt? A chemist explains how salt affects water and ice.
Taking a look at the interesting world of the South African Astronomical Observatory.
Your salt intake from water can vary depending on where you live.
Of Australia's capital cities, Perth has the saltiest tap water, while Melbourne, Hobart, Darwin and Canberra have the least salty. And while all are within guidelines, the variation is striking.
Scientists have found ways to trick the brain into thinking you're tasting salt.
Salt water is fun to swim in – but it also carries the electrical signals vital for life.
We take salt water for granted, and often overlook how important it is for our own lives and in sustaining a healthy planet.
Our taste system is conditioned so foods higher in energy taste better.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
Little Missouri River, North Dakota.
Recent research shows that US rivers are becoming saltier and more alkaline. Salt pollution threatens drinking water supplies and freshwater ecosystems, but there is no broad system for regulating it.
Most Canadians eat at least double the daily adequate intake of sodium. And, shockingly, 93 per cent of children aged four to eight exceed Health Canada’s Tolerable Upper Intake Level.
Most men, women and children in Canada exceed the tolerable upper limits of salt for their bodies. Consumers need to understand how much salt is too much -- to avoid hypertension and heart disease.
Salting streets in Milwaukee.
A recent study shows plankton that have adapted to road salt have disrupted circadian rhythms. This finding suggests that environmental pollutants could also affect human circadian clocks.
Attempts to restructure our “obesogenic” food environment for health are often criticized - as restricting personal choice and freedom.
Bombarded with unhealthy offerings by the food industry, we blame and shame ourselves for gaining weight. But is it really our fault, or are we being "entrapped?"
A new analysis published today looks at the salt content of bread products sold in four major supermarkets.
While we've been trying to minimise sugar and fat intake, it seems we’ve been overlooking one of the biggest dietary killers of all – salt.
Reducing the amount of salt one consumes over the summer holidays is important to maintaining long term health.
We need protein and calcium, but shouldn’t have too much fat and salt. So what’s the verdict on cheese?
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided.
A bucket of chips contains around 275mg of sodium, which accounts for 16% of an adult’s daily limit.
Around 60% of Australians over the age of two years exceeded the recommended daily maximum intake of salt.
Salt seems common enough, but it has some astounding properties.
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don't eat too much!
Food can prompt behaviours and brain responses similar to those seen in more traditional forms of addiction.
Are you a "carb craver" or "chocaholic"? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?
South Africa’s salt limiting legislation was a world first.
Legislation limiting the salt in processed foods will drastically cut the average South African's salt intake. But how effective will it be?
The food industry has made the most of our taste for salt by hooking kids from an early age.
Kids are eating way too much salty food even though it leads to high blood pressure in adulthood as well as increased risks of stroke, heart attack and kidney disease.
Some alternative ‘milk’ products are startlingly low on nutrition and many are packed with additives despite their ‘natural’ tag.
There’s a milk revolution going on in supermarkets and it’s showing no sign of retreat. Where formerly we might have had a simple choice between cow milk and soy milk, with a few other niche products available…