The Times not only fanned unfounded fears that cutting sodium is risky, but it failed to inform readers that vanishingly few Americans consume the very-low-sodium levels that the IOM considered.

Two days. That's all it took. When I was at the spa in Australia, the chefs did not use any salt in their food, so for two days I was salt free. At...

Since we all get older every year, it raises an important question: "What should I be doing if I want to continue my annual renewal and stay healthy so I can continue to enjoy the journey?"

Most people concerned about too much sodium in the diet probably think it poses a risk only to grown ups. Investigators from the Center for Science in the Public Interest recently toured the supermarket and found a very salty minefield parents must navigate on behalf of their children.

With the holiday around the corner, seasoned and aspiring cooks in households across America plan to fill their tables with a cornucopia of comfort foods. Before you run to the grocery store, I challenge you to evaluate what you put in your body by way of your holiday table.

The world's leading health authorities -- from the American Heart Association to the World Health Organization -- have urged people to cut back on salt (sodium). There simply is no controversy: Medical experts are nearly unanimous that we're eating too much salt.

Taste buds can be rehabilitated. They are, in fact, very malleable little fellas: When they can't be with a food they love, they can quite readily learn to love the food they're with.

The bottom line is that FDA officials just don't act as if they are the protectors of health that the public expects them to be. Instead, time and time again, they have shoved problems under the carpet, perhaps hoping the problems will be forgotten or solved through voluntary action.

After living on a salt-free, low-sodium diet for almost a decade, I can guarantee that low-sodium does not have to mean a life of making colorless meals at the kitchen stove by yourself.

You probably already know that a diet too high in salt can increase a person's risk of heart attack, stroke, heart failure, and dying from other heart...

A diet too high in salt and too low in potassium doubles the risk of death from heart disease, according to a Center for Disease Control study led by researcher Elena V. Kuklina, M.D., Ph.D., a nutritional epidemiologist.