Wellness


“There is no doubt that we fall further and further behind fighting the spread of this virus with every day that passes and we are not fully prepared,” Scott wrote in his letter. “… We need federal action now to keep our citizens safe and healthy through what would no doubt be a disaster if this virus becomes mosquito-borne in our state.”


Low sodium versions of popular soups are seen in Washington, Wednesday, June 1, 2016. Food companies and restaurants could soon face government pressure to make their foods less salty — a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and stroke. The Food and Drug Administration (FDA) is preparing voluntary guidelines asking the food industry to lower sodium levels.  (AP Photo/J. Scott Applewhite)

“The totality of scientific evidence, as reviewed by many well-respected scientific organizations, continues to support lowering sodium consumption from current levels,” said Susan Mayne, director of FDA’s Center for Food Safety and Applied Nutrition. “In fact, it’s very difficult in the current marketplace not to consume too much sodium.”


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