Is salt good for you after all? The evidence says no
- Written by Clare Collins, Laureate Professor in Nutrition and Dietetics, University of Newcastle
ShutterstockSalt is the most common form of sodium and is added to food during manufacturing, home cooking or at the table to enhance the taste or to extend the shelf life.
Most people have heard the advice to cut down on salt. That’s because high sodium intakes are associated with high blood pressure, a major risk factor for cardiovascular...





