Suspicion around monosodium glutamate persists. But there is no evidence MSG is harmful, and a sprinkle in your cooking may boost its flavour while reducing your sodium intake.
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Articles on Salt
Displaying 1 - 20 of 66 articles
A simple switch from regular salt to salt substitute alternatives will help reduce the risk of heart attack, stroke and kidney disease. It would also provide much-needed health expenditure savings.
When we look at the study itself, it seems the media coverage has focused on a tiny aspect of the research, and is misleading.
The mass-produced wholegrain bread you buy from the supermarket isn’t harmful to your health, even though it’s an ‘ultra-processed’ food. Your overall diet matters more.
Salt is an essential nutrient that has helped civilizations flavor and preserve their foods for millennia. Too much dietary salt, however, is linked to a host of health problems.
You might be surprised how salty or fatty some plant-based foods are. Not so healthy now, are they?
Western Australia has introduced a limit on ham in school canteens. Here’s what has changed and the evidence it’s based on.
Dogs might have furry coats, but they can still get cold when the temperature drops.
Potassium-enriched salt tastes like regular salt and you don’t need to change how you cook or season your food. You just need to switch the type of salt you buy.
A new study suggests that adding salt to your food at the table is linked to an increased risk of type 2 diabetes. But caution is needed.
Eating too much salt is bad for our health. Governments and food manufacturers have a big role to play in reducing the salt content of Australians’ diets.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
Although it has been considerably less studied than other environmental problems, salinization presents major challenges for biodiversity in freshwater and coastal areas.
Fifty years ago, the Salton Sea was a draw for boaters and fishermen; today it’s an ecological time bomb. Two water experts who served on a state review panel describe its proposed rescue plan.
Looking to save money on your grocery bill but not sure about home-brand food? It’s actually a healthy option, with a few exceptions.
We all know we should reduce our salt intake, but can you remember why? Knowing might help you cut back.
A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.
Following a healthy diet may lower the risk of disease complications and allow patients to live well despite having the disease.
De-icing salts help us get around in winter, but they corrode cars, crack roads and contaminate rivers and lakes. Scientists are working to develop better options by imitating natural antifreezes.
Top contributors
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Professor, Food Policy. Director of World Health Organization Collaborating Centre on Population Salt Reduction, George Institute for Global Health
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Executive Director, George Institute Australia, George Institute for Global Health
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SHARP Professor of Cardiovascular Medicine, UNSW Sydney
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Professor of Community Health and Wellbeing, The University of Queensland
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Visiting Academic, Aston Medical School, Aston University
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Associate Professor, Canada Research Chair in Early Childhood: Diversity and Transitions, Mount Saint Vincent University
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Dietitian and Nutritionist, North-West University
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Senior Lecturer, Western Sydney University
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Professor of Internal Medicine and Preventative Cardiology, Griffith University
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Global Database Manager & Research Fellow, George Institute for Global Health
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Postdoctoral Research Fellow , South African Astronomical Observatory
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Cephalon Professor of Cardiovascular Medicine & Epidemiology, University of Warwick
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Professor of Medicine, University of Sydney
