Salt consumption is out of control, so much so that the Food and Drug Administration has issued guidance for food manufacturers, chain restaurants and food service operators to lower sodium levels in 163 categories of processed, packaged and prepared foods in the hope of reducing average daily salt intake from 3,400 mg to 3,000 mg. While this is a good start, that target is still one-third more than the government’s Dietary Guidelines for Americans of 2,300 mg a day and double the limit for people managing high blood pressure.
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