Most of the sodium we eat comes from processed or restaurant foods, not the saltshaker. But you still need some salt for cooking and seasoning at home, especially if you’re an avid cook. Are some salts better for you because they’re higher in healthy minerals or lower in sodium? We have answers to those questions, plus a rundown of claims to take with a few grains of, um…salt.
Nearly half of U.S. adults have high blood pressure, which raises the risk of heart attack and stroke. Salt (sodium chloride) boosts blood pressure. In fact, cutting sodium consumption by about a third could prevent an estimated 252,500 deaths over 10 years.
Avocado oil or plant-based? Light or full-fat? Mild chipotle or garlic aioli? The burgeoning mayonnaise aisle has so many alternatives that you may be wondering if your regular mayo needs replacing. But health-wise, mayo’s not bad. Here’s what to know about shopping for the spread.
Nearly 30 million U.S. adults have sleep apnea, say experts. Roughly 80 percent of them don’t know it. [AASM OSA indicator report] If you keep your bed partner up with your snoring, wake up gasping for air in the middle of the night, fall asleep while stopped at red lights, or wake up with morning headaches, you may be one of them.
The scale, reach, and purchasing power of the National School Lunch Program (NSLP) represents both a great responsibility and opportunity. Even small changes to reduce the environmental impact of the food and beverages included in the NSLP or School Breakfast Program can lead to meaningful reductions in emissions and other environmental impacts within the program.
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Thanksgiving recipes for sides, mains, and desserts, as well as tips for food safety, thawing and cooking turkey, proper storage, using leftovers, and more.
