What is the "white coat effect"?
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Especially an attractive one! (As was pointed out by a colleague a couple of years ago when I had rather unexpectedly high blood pressure readings.)
More about the white coat effect here
More seriously, when is culinary salt going to be taxed - to help discourage its use? And perhaps food itself should be taxed more highly if it contains a lot of salt.
Other areas of concern include food labelling where excessive salt is disguised by not publishing the salt content, and only giving the (far lower) sodium content: I was horrified to find that a jar of Patak's Mango Pickle contains 4.4% sodium, which is equivalent to 10.6% salt! Wake up FSA!!!
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