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New York City tackles too much salt

I've been beating the less-salt drum for some time now, and yesterday I saw the latest news from the New York Times: "Citing Hazard, New York Says Hold the Salt." After successfully legislating a ban on trans fats in restaurant foods, the city's health commissioner and Mayor Bloomberg are now pushing a campaign to cut sodium counts in processed and restaurant foods by 25 percent over the next five years -- no easy feat, but if it's done gradually, people won't even notice. (I think that would work for sugar, too.)

Some manufacturers are ahead of the curve on this; Campbell's 100% vegetable V-8 juice drinks, formerly little sodium bombs, are now at solidly heart-healthy levels (it's Campbell's second sodium reduction in three years for V8 100% vegetable juice). The original variety is now at 420 mg, and the entire line of V8 juices is now at or below 480 mg. And they taste great! (However, keep in mind that a regular bottle is 12 ounces.)

If you want to season foods without salt, try these flavorful, salt-free spices on meats, vegetables, and more, and make this salt-free seasoning to sprinkle on popcorn and other snacks.

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