A pinch of salt
The November issue of Food Technology is just out and the Op Ed Perspectives page is devoted to the important matter of the precipitous decline in the consumption of iodine in North America due to the increasing number of meals eaten away from home. The article reviews the history of salt iodization and its public health benefits. At the article's conclusion, I ask that the nation's burgeoning restaurant and food service industry to make a point of asking for and using iodized salt in their product formulations.
