Salt content of food
In a study conducted by Menzel et al. (2014) researchers found that in mice, extra salt induced the production of a type T-cell that has had correlations to auto-immune diseases in the past. A type T cell is a lymphocyte, which is a subtype of white blood cells used to fight off diseases and develop immunity. Following the study, the Canadian Medical Association surveyed 2,124 food items across an array of fast-food chains for their salt content. While it was found that the salt composition across products varied, food produced by American companies topped the charts with double the salt content.
deceiving low-fat labels
Natural salts that are derived from organic elements are wholesome and healthy for our body. The health foods industry, however, thrives on the low-fat label by compensating the lack of flavour with generous volumes of refined salt. Refined salt is natural salt’s unhealthy, processed cousin. The good news is that fast-food chains are witnessing a downward trend in sales. This is a testimony to the fact that as a society, we are pushing junk food off the plate and shifting towards healthier diets.