Teresa Isakson. Sodium Reduction Technical Presentation. Sodium reduction in food background Nu- Tek Salt? Sodium and Flavor Sodium and Functionality Demos Conclusion. Outline. Why Do you Add Salt to foods?. Flavor Preservation Dehydrates bacterial cell Texture Aide
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People with diets high in potassium kept more muscle as they aged, a study in The American Journal of Clinical Nutrition. Potassium may buffer acid that breaks down muscle tissue.
Feelings of anxiety and stress
Complete Intensity Results by Sample
where 1 = not at all intense and 7 = very intense.
Salt levels used: 2.0%
Ground Beef trialed had 20% fat