Thursday, 17 November 2011

An Asalt on Our Senses?

I have always argued that sodium chloride is sodium chloride and there is little point in paying for gourmet salts. A new study ( has confirmed that both are equally bad for you. You probably only rarely need to add salt to processed foods. The manufacturers have leaped in with arguments that the 'trace elements' in sea salt etc are of benefit but they are present in tiny amounts and are variable impurities.

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Tipping Points?

News that the world's climate may have already passed tipping points is concerning. Such events including things such as the loss of ...