Really interesting article in the NY Times

http://www.nytimes.com/2010/05/30/he...me&ref=general

".....the industry is working overtly and behind the scenes to fend
off these attacks, using a shifting set of tactics that have defeated
similar efforts for 30 years, records and interviews show. Industry
insiders call the strategy “delay and divert” and say companies have a
powerful incentive to fight back: they crave salt as a low-cost way to
create tastes and textures. Doing without it risks losing customers,
and replacing it with more expensive ingredients risks losing profits.
"


and that's the bottom line isn't it?.......to heck with public health
and welfare, profits uber alles!!