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A Thought for Food: Rock Steady

A Thought for Food: Rock Steady

By Science & The City on July 26, 2012 From   1 Response  

Salt is one of the most important and versatile ingredients in foods around the world. We like it, we need it, but are we getting too much of it these days? Get the big picture on this unique compound in episode six of our nutrition series.

Below are the rest of the podcasts from our Nutrition Series this Spring, co- sponsored by the Sackler Institute for Nutrition Science.  

The Science of Local Food

A Thought for Food: Sugar in the Morning

Getting Behind the Resveratrol Hype

A Thought for Food: A Fat Lot of Good

A Thought for Food: Fire in the Belly

The Mighty Oysters of New York

Junior Roboticists Take on a Food Challenge

A Thought for Food: Tiny Amounts

A Thought for Food: Dinner with my Dinner

Science & The City

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One Response

  1. Director Program
    Director Program
    September 14, 2012 at 10:00 am | Reply

    Great information. Science, What motivated you to call this blog “A Thought for Food: Rock Steady”, not that the title does not go with the content, I am just wondering. Thank you for the article Science.

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