Roger Clemens

Healthcare professionals may not realize it, but their frequent admonition to “cut out the salt” may be a plea for lower sodium-to-potassium (Na:K) and sodium-to-magnesium (Na:Mg) ratios in a patient’s diet. Some of these professionals contend that few, if any, formulated food products provide sufficient magnesium and potassium to balance the sodium from added salt, regardless of its function or purpose. In fact, the health consequences of these mineral inadequacies and possible imbalances can b…

You've reached your monthly limit of two free articles. Already a member or subscriber?
Login to Food Technology
Subscribe Join IFT
Premium Content