In the news today: the government’s new targets for salt levels in food will mean that many products are going to have to contain a lot less of the stuff by next year.
It’s being characterised in the press as a threat to the full English breakfast (or any other UK constituent country breakfast) but if it helps reduce hypertension (and the attendant need for medical treatment ) then it has to be a good thing, I think.
It will be interesting to see how this affects people’s perception of the cooked breakfast. My theory is that salt is really just a habit and that people will quickly get used to lower salt levels in prepared products. The other interesting outcome will be to see whether high blood pressure statistics fall along with the levels of added salt in foods.
