By Stephen Strauss

Salt has been humanity’s great taste enhancer, preservative and all-around go-to food ingredient for 8,000 years. But the ubiquitous white crystal is now thought to have caused an epidemic of heart attacks and strokes. In response, many food manufacturers are devising new ways to curb sodium intake while trying to maintain food’s saline-stoked good flavor. Stephen Strauss gets a taste of the leading technological solutions for cutting back on the tabletop seasoning. (Click here to continue reading)

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