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
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